You’ll skip the store-bought pancake mix once you start making these buttermilk Southern pancakes from scratch. They are light, fluffy, and delightful. I hope you’ll add this perfect pancake recipe to your list of favorite breakfast recipes!

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Ah, the pancake. The quintessential breakfast food. Almost everyone has tried their hand at making a pancake or two, often using a store-bought mix. But if you have no mix on hand? No problem. You can just look in your kitchen cabinets for ingredients that you probably already have, and end up with an even tastier result.

Tips and Tricks for Perfect Southern Pancakes

Buttermilk is key for a true Southern style pancake, so don’t switch it out for regular milk. Using fresh pure buttermilk will give you the best result. But if you don’t have buttermilk, you probably do have ingredients to make a good substitution. Try one of these easy methods.

For a great batter, let the 2 eggs and 2.5 cups of buttermilk sit on your counter for about 30 minutes to reach room temperature before you begin. This is going to really give your homemade pancakes extra fluffiness.

Ever end up with blue blueberry pancakes? That can happen when you stir the berries right into your batter in the mixing bowl. For add-ins, we’ll be immediately sprinkling them into the batter once it’s ladled on the griddle.

And finally, definitely do not overmix your batter – that will make your pancakes tough and leathery. So use your wooden spoon instead of an electric mixer. Leaving some small lumps in the batter is fine.

Storing Leftover Pancakes

If you make extra, you can certainly freeze them. Place a piece of wax paper between each pancake. Then when you’re ready to eat them, about 60 seconds (for two pancakes) in the microwave will do the trick.

If you simply end up with extra pancake batter, this can be poured into a sealed container and stored in the fridge for up to a few days.

When you want to plan ahead for saving time, you can make a large quantity of the dry mix to store for future batches. Stir together your flour, sugar, baking powder, salt, and baking soda and seal it in an air-tight container. (Multiply the dry ingredient quantities by 2, 3, or more for however much you want to store.) This dry mix is the correct ratios to also be used in our Buttermilk Waffles recipe.

If you’re not sure what to do with the rest of your buttermilk, try one of our other recipes that use it!

• Air Fried Catfish
• Hoecakes (which is like a pancake but is made with cornmeal and traditionally no sugar)
• Fried Okra
• Buttermilk Waffles
• Fried Chicken
• Chicken Fried Steak
• Fried Green Tomatoes
• Buttermilk & Sour Cream Biscuits

Additions to Southern Pancakes

Adding blueberries, butter, and maple syrup might be the most popular choice for pancakes, but there are many delicious options. Try one or more of these in your next batch!

Options to add into the pancake batter:

• Blueberries
• Strawberries
• Blackberries
• Raspberries
• Chopped pecans or walnuts
• Milk, dark, or white chocolate chips
• A teaspoon (or two!) of vanilla extract

Goodies to top your homemade pancakes with:

• Strawberry or blueberry sauce
• Peach compote or other fruit compote
• Jam
• Sliced bananas
• Apple butter
• Powdered sugar
• Butter
• Whipped cream
• Nutella
• Chocolate drizzle
• Maple syrup
• Table syrup

My favorite specialty dish for my pancakes is the pancake sausage sandwich. I place a warm breakfast sausage patty between two freshly cooked pancakes, or, add a link sausage to one pancake and fold it like a taco. Add a little drizzle of maple syrup. Simple and so yummy.

You can also make a full breakfast sandwich with a fried egg, cheese, and your favorite breakfast meat in between two of these fluffy pancakes!

And here we have a pumpkin pancake recipe for you. The perfect pancakes from scratch for the fall season!

Making the Buttermilk Pancakes from Scratch

We hope you’ll enjoy our Southern homemade pancake recipe!