Buttermilk Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate medium bowl or measuring cup whisk the buttermilk, eggs, melted butter, and vanilla until smooth and slightly frothy.

Make the batter

Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined. A few small lumps are fine — do not overmix. Let the batter rest 5–10 minutes while you heat the griddle; this allows the baking powder/soda to activate and yields fluffier pancakes.

Parboil or microwave (optional): To shorten skillet time and ensure tender centers, place diced potatoes in salted boiling water for 4 minutes or in a heatproof bowl covered in the microwave for 4 minutes. Drain and pat dry. If you prefer a fully skillet-cooked potato, skip parboil and increase skillet time accordingly.

Heat skillet: Place a large nonstick or cast-iron skillet over medium-high heat. Add the oil and let it shimmer.

Cook aromatics: Add the diced onion (and bell pepper if using) and cook 2–3 minutes until softened and starting to color.

Crisp the potatoes: Add the diced potatoes in a single layer as much as possible. Let cook undisturbed 3–4 minutes until bottoms brown, then stir or flip pieces and continue cooking another 6–8 minutes, stirring occasionally, until potatoes are golden and tender.

Season and finish: Sprinkle smoked paprika, garlic powder, salt, and black pepper over the potatoes. Toss to combine and cook 1 minute more. Remove from heat and stir in chopped parsley if using. Keep warm while you cook pancakes and protein.

Bacon

Cook bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. Reserve 1–2 tablespoons drippings for potatoes if desired.

Conecuh Sausage

If using Conecuh sausage links, heat a skillet over medium heat and add the sausage. Cook 10–12 minutes, turning frequently, until nicely browned and cooked through (internal temperature 160°F/71°C). Slice into coins or serve whole.

Preheat griddle/skillet: Heat a griddle or large nonstick skillet over medium to medium-low heat and grease lightly with butter or oil. The surface is ready when a few drops of water sizzle and dance.

Cook pancakes: For each pancake, pour about 1/4 cup batter onto the griddle (adjust size as desired). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side 1–2 minutes until golden and cooked through. Transfer to a warm plate and keep in a low oven (200°F/95°C) while finishing remaining pancakes.

Finish and serve: Warm the butter and syrup. Plate 2–3 pancakes per serving, add the chosen protein (4 bacon strips or 2 sausage links), and a generous scoop of breakfast potatoes. Top pancakes with a pat of butter and drizzle maple syrup. Serve immediately.