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buttermilk pancakes with blueberries

Southern Buttermilk Pancakes from Scratch

You'll skip the store-bought pancake mix once you start making buttermilk pancakes from scratch. These are light, fluffy, and delightful.
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Course Breakfast, Brunch
Cuisine American, Southern
Servings 6
Calories 483 kcal


  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 2.5 cups buttermilk
  • 4 tbsp butter melted
  • canola oil for cooking


  • In a large mixing bowl, stir together the flour, baking soda, baking powder, salt, and sugar until fully mixed.
  • In a second bowl, beat together buttermilk, eggs, and melted butter
  • Add a little canola oil to your griddle or skillet, and spread it around with a paper towel to coat the whole surface of your pan. Bring to Medium heat.
  • Pour the buttermilk mixture into the flour mixture. Stir with a wooden spoon until it's just blended together.
  • Scoop the batter onto the griddle/skillet, using a 1/4 cup measuring cup for each pancake. (If adding berries or anything else into the pancakes, sprinkle on your berries immediately after you ladle the batter onto the griddle.)
  • Let cook until bubbles begin to appear on the surface, and then flip. Both sides should be cooked till golden brown.


Makes about 16 pancakes.


Calories: 483kcalCarbohydrates: 41gProtein: 9gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 86mgSodium: 673mgPotassium: 270mgFiber: 1gSugar: 9gVitamin A: 477IUCalcium: 161mgIron: 2mg
Keyword buttermilk
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