These Classic Buttermilk Pancakes made from scratch are fabulously thick and fluffy. Nothing beats from-scratch pancakes and they aren’t hard at all to make.

 
I’ve made all kinds of pancakes through the years.  Cake Batter pancakes, Double-Stuffed Oreo, Banana Pudding Pancakes, and Pumpkin Pancakes are some of my favorites. It’s great fun to get creative with pancakes and add different ingredients. Some of the pancakes I’ve made are definitely more like a dessert than breakfast. That makes it even more fun.

But truth be known, this basic recipe for Buttermilk Pancakes, with no special ingredients whatsoever, is my absolute favorite pancake recipe. I used to make it just about every weekend and the recipe is permanently ingrained in my memory. It comes from the cookbook My Mother’s Southern Kitchen: Recipes and Reminiscences by James Villas which is full of old-school southern recipes. The kind your grandmother made. Buttermilk is the key to really fabulous pancakes. These pancakes are exceptionally fluffy and buttery with a little sweetness from some added sugar. My daughter likes to eat them plain with no syrup. But I think they are out of this world with an extra dab of butter on top and drizzled with maple syrup.

 
Recipe Tips:
Let the pancake batter rest for about 5 minutes before you cook it.
A griddle that goes over 2 burners is best for making these pancakes. You can cook more at once and you won’t be tempted to rush...