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Buttermilk Pancakes

Buttermilk pancakes are our favorite pancakes for Sunday morning breakfast.

I make these buttermilk pancakes for my grandson, Tater Tot, when he comes to visit.  Tater loves his Nana’s pancakes and asks for them the minute he gets out of bed.  Serve them with butter and honey, molasses, or maple syrup for a breakfast treat.  You might also like our recipe for buttermilk “sweet tater” pancakes.

Buttermilk pancakes are good with just about any kind of fruit on top, too.

1 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup buttermilk (could use regular milk but I think they are better with buttermilk)
1/4 cup oil (I use Canola)
4 tablespoons butter or margarine, melted
1 teaspoon vanilla flavoring
Mix all ingredients together with a large spoon until batter is smooth.  Make sure your skillet or griddle is hot. I spray mine with cooking spray before each cooking.  Drop by spoonfuls into pan or onto griddle.  Turn when bubbles start to appear on top. Serve with your favorite toppings. Makes 10 to 12 pancakes depending on size.  Batter will keep in refrigerator for several days.  Enjoy!
Don’t forget to pin buttermilk pancakes.  Buttermilk Pancakes
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  1. I love your recipes. I follow you on Instagram and the photos make me so hungry. .. thanks for giving us great food with everyday ingredients and easy preparation.

    • The Southern Lady says:

      So happy you are enjoying the recipes, Norma, and thank you for your great comment. Happy to have you as part of our community.

  2. Rachel Clayton says:

    I love you recipes and your substitutions and the comments substitutions also. Thank you for easy most common ingredient recipes. Love them all. Never to old to learn new things.

  3. Why do you put 1/4 cup oil, plus 4 tbsp. melted butter in the batter? Does the melted butter go on the cooked pancakes or in batter?
    Going to try this recipe when family comes home for Thanksgiving.

  4. If you want to make them light and fluffy use diet 7up instead of the buttermilk. I use the buttermilk for the family, but for me I use diet 7up.

  5. My family loved these light, tasty pancakes. The best part is that I can make up several portions of the dry ingredients to have on hand when there’s a yen for pancakes! Thank you for this recipe.

  6. These are delicious. They taste almost like miniature cakes. I may reduce the sugar to 1/8 of a cup next time just to tinker with the recipe, since the all-natural maple syrup we use is so sweet. But I have a feeling the original here is the perfect version.

  7. Renee Cassidy says:

    My husband and I made these pancakes this morning and we both agree, some of the best we have tasted. Tater Tot knows his stuff!

  8. Thanks so much for posting this. My nana used to make me pancakes when I was a child. I never thought to ask for a recipe before she passed away. I just thought she got it out of a box. I have never been able to mimic how tasty they were until now! It’s because nana didn’t make the pancakes out of a box, she made them like you!!! Thanks for a great taste of my past.

  9. mm absolutely delicious!! We make pancakes on the weekend and my recipe is very similar. It’s the one thing that ties us together on the weekends when all the boys are here together in the house.

    We use maple syrup but we also use cooked down strawberries in a thick syrup that is absolutely delicious.

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