About Brenda Gantt’s Pancakes
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became a household name when her homemade biscuit video went viral. Her style is simple and unhurried: a few pantry staples, a big mixing bowl, and plenty of encouragement, wrapped up in her signature “It’s gonna be good, y’all.”
Pancakes fit that style perfectly. Self-rising flour already has the leavening built in, and buttermilk gives the batter a gentle tang and a tender, fluffy crumb. The result is a stack of golden pancakes with crisp edges that comes together in one bowl. It is the kind of breakfast that works for a quiet weekday or a full Sunday table.
Pancakes have long been a staple of Southern kitchens, served with butter and warm syrup alongside bacon, sausage, or fried apples. If you enjoy simple, old-fashioned cooking, browse our full collection of Brenda Gantt recipes, or read the latest in our stories and news sections.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Pancakes Recipe
Ingredients
Kitchen Tools Needed
- Large mixing bowl
- Whisk
- Griddle or large skillet
- Measuring cups & spoons
- Spatula
- ¼ cup measure or ladle
See our kitchen guides for help choosing a good griddle or skillet.
Instructions
- Mix the dry ingredients. Whisk the self-rising flour, sugar, and baking soda together in a large bowl.
- Mix the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, oil (or melted butter), and vanilla until smooth.
- Combine. Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are fine. Let the batter rest for 5 minutes. If it seems too thick to pour, add a splash more buttermilk.
- Heat the griddle. Heat a griddle or large skillet over medium heat (about 350°F) and grease it lightly with butter or oil.
- Cook the pancakes. Pour about ¼ cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set. Flip once and cook 1 to 2 minutes more, until golden brown.
- Keep warm. Move finished pancakes to a baking sheet in a 200°F oven while you cook the rest of the batter.
- Serve. Stack the pancakes and serve hot with butter and warm syrup.
Makes about 12 pancakes. Serving size in the nutrition table is 3 pancakes.
Nutrition Facts
| Calories | 460 |
|---|---|
| Protein | 12 g |
| Carbohydrates | 56 g |
| Fat | 19 g |
| Fiber | 2 g |
| Sodium | 1,000 mg |
| Sugar | 12 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Homemade Pancakes
Protein to Start the Day
Eggs and buttermilk add protein, which helps you feel full through the morning.
Calcium Source
Buttermilk contributes calcium, which supports bone health.
Quick Energy
The carbohydrates in the flour give you energy for a busy morning.
Easy to Customize
Top with fresh berries or sliced bananas to add fiber, vitamins, and natural sweetness.
What to Avoid
Preparation Mistakes
- Don’t overmix. Stir just until the flour disappears. Lumps are fine, and overmixing makes pancakes tough.
- Don’t flip too early. Wait for bubbles on top and set edges, or the pancake may deflate.
- Don’t flip more than once. Extra flipping presses out the air and makes them dense.
- Don’t use a too-hot griddle. The outside will burn before the center cooks.
Storage Mistakes
- Don’t stack hot pancakes in a sealed container. Steam makes them soggy. Cool them first.
- Don’t keep batter for days. The leavening weakens over time, so cook it soon after mixing.
Dietary Considerations
- Contains Dairy (buttermilk, butter)
- Contains Egg
- Contains Gluten (flour)
- Moderate Sodium
Pro Tips for Fluffy Pancakes
- Use fresh self-rising flour. It loses its lift over time. White Lily is a Southern favorite for tender baked goods.
- Rest the batter for 5 minutes. This lets the flour hydrate and gives you a fluffier pancake.
- Test the first pancake. Use it to check the heat and adjust the griddle before cooking the rest.
- Keep the heat at medium. Too low and the pancakes turn pale and dry; too high and they burn.
- Use buttermilk at room temperature. Cold buttermilk can make melted butter clump in the batter.
For more techniques, see our cooking tips.
What to Serve With Pancakes
Toppings
- Butter and warm syrup
- Fresh berries
- Sliced bananas
- Whipped cream
Breakfast Sides
- Bacon or sausage
- Scrambled eggs
- Fried apples
- Grits
Drinks & Occasions
- Coffee or orange juice
- Weekend breakfast
- Holiday brunch
- Breakfast for supper
Find more morning ideas in our breakfast recipes.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Self-rising flour | All-purpose flour + baking powder + salt | Per cup of flour, add 1½ tsp baking powder and ¼ tsp salt. |
| Buttermilk | Milk + lemon juice or vinegar | Use 1 Tbsp acid per cup of milk and let it sit 5 minutes. |
| Vegetable oil | Melted butter | Gives a richer, buttery flavor. |
| Granulated sugar | Brown sugar or honey | Adds a deeper sweetness; browns a little faster. |
| Vanilla extract | A pinch of cinnamon | Or leave it out for a plainer pancake. |
Storage & Reheating
Refrigerator
Cool completely and store in an airtight container for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then bag them for up to 2 months.
Reheating
Toast frozen pancakes, or warm in a 350°F oven for about 10 minutes. Microwave for 20 to 30 seconds.
Frequently Asked Questions
Flat pancakes usually come from overmixing the batter, old self-rising flour, or a griddle that is too cool. Stir just until the flour disappears, check that your self-rising flour is fresh, and let the griddle fully preheat before pouring the batter.
Yes. For each cup of self-rising flour, use 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. For this recipe, that means 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk, then let it sit for 5 minutes before using. Pancakes made with this substitute will be a little less tangy and tender than ones made with real buttermilk.
Pancake batter is best used within about 30 minutes of mixing because the leavening starts working as soon as the flour meets the liquid. If you need to wait, refrigerate the batter, but expect slightly less rise.
Yes. Cool the pancakes completely, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or a 350°F oven until warm.
Flip when bubbles form across the top and the edges look dry and set, usually after 2 to 3 minutes. Flip only once so the pancake stays light.
Reader Reviews
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It’s gonna be good, y’all. Make a stack for your next family breakfast.
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