Fluffy Homemade Buttermilk Pancakes (Grandma Barb’s)
“Fluffy, homemade buttermilk pancakes recipe that’s quick, easy and a family favorite! Add whipped butter and scratch-made maple syrup for an unforgettable down-home breakfast!”
I love going to visit my grandmother in the mountains. She’s such great company and her cooking is nothing short of a blessing. The last time I stopped in for a visit she made a HUGE brunch for us. We were just passing through but she insisted, as always, that we allow her to cook us something to eat. The only answer to that is, “Sure mama if you insist” : )
She went into the kitchen and I kid you not, no less than 20 minutes later we sat down to the best homemade buttermilk pancakes, scratch-made maple syrup, homemade breakfast sausage, fluffy scrambled eggs, southern grits, crispy hash browns, and a huge bowl of chilled diced melons. It was a gorgeous spread!
How does she do it??!?? You can’t even get this kinda speedy service at a restaurant. We always joke about her having little elves in the kitchen helping because she whips up homemade meals so fast.
Everything was delicious especially those doggone pancakes and syrup!! She insisted that it was just her normal buttermilk pancake recipe except she ran out of buttermilk and had to use half whole milk and then she added a bit extra vanilla extract and brushed them with butter while they were on the griddle. I guess that made all the difference!
The homemade pancake syrup really took these fluffy, light buttermilk pancakes to the next level. Man, that syrup is good!!! So buttery and sweet with the perfect amount of old-fashioned maple flavor. I have that recipe coming up!
In her generous fashion she quickly wrote out the recipe for me and I’ve been making them non-stop it seems. My boys are currently in a pancake fanatic stage and Ethan has been requesting them for dinner.
I really think I like these homemade buttermilk pancakes better than my other favorite pancake recipe. I guess one can never have too many favorite pancake recipes huh?
Although these buttermilk pancakes are light and fluffy, they are not too delicate to hold up to a good drizzling of hot syrup! Not to mention they are really easy to make and I usually have everything on hand.
Be sure to serve these bad boys piping hot, fresh off the griddle!
Watch me make these homemade buttermilk pancakes from start to finish!!
Get the Recipe: Homemade Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 eggs
- 1 cup warm buttermilk
- 1 cup warm whole milk
- 1/4 cup real butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
- In a medium bowl beat eggs until fluffy and uniform in color.
- Whisk in buttermilk and whole milk.
- Stir in melted butter and vanilla extract.
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
- Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best temp for your griddle)
- Place 1/3 cup worth of pancake batter onto the hot griddle. (I spread the batter out a little as I'm pouring it on since the batter is thick if it has sat for a while.)
- Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. (see note)
- Spread melted butter on top of each pancake and place in a stack.
- Serve hot with syrup and whipped butter.
Video
Notes
If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.
Made the pancakes this morning and they were awsome!! I wanted to make the syrup bu t did t have the flavorings. Will make next time!
My battery was too soupy. I was thinking may 1 cup of milk instead of two. Then again, I used soy free almond milk. I wonder if that made a difference in texture
Batter seemed to separate becoming watery last half. Maybe I didn’t mix well enough, tried not not overmix. First 6 pancakes were fluffy, others not so. Great flavor…suggestions?
Perfection! We made one batch plain and one batch blueberry. Teenage boys polished off both in record time! Thanks 🙂
Yum! So glad you enjoyed!
I have made two batches of pancakes in less than a week! Great recipe, however the second time around I reduced the salt to 1/2 tsp and added 1/3 cup sugar
Yayy! So glad you’ve enjoyed them!
These are the best pancakes ever! I just made them & they are the best I’ve ever made to date! Awesome recipe
I’m so happy to hear that Jenn!!
Hi, is there an alternative flour that you can use? I only have “chick pea” and “Brown rice” flour on hand? Help, thank you! ☺
Use the brown rice instead of chickpea. Brown rice is excellent for use on sweets or recipes of sweetness. Chickpea use is for general baking.