Old Fashioned Buttermilk Pancakes are basically the warm hug of breakfast foods. These pancakes come out fluffy and tender every time, with a slight tang from the buttermilk that makes each bite feel extra special. You’ll notice the perfect golden color on the outside and a soft, pillowy inside that’s just waiting to soak up syrup or butter.
I love making these pancakes on a slow, easy weekend morning when there’s time to linger over the stove and smell that wonderful buttermilk scent filling the kitchen. One tip I always follow is to let the batter rest for a few minutes before cooking—it really helps the pancakes rise just right and keeps them light and airy. Plus, flipping them when the edges start looking set makes a world of difference.
My favorite way to serve these old-fashioned pancakes is straight from the griddle with a pat of butter on top and a drizzle of maple syrup. Sometimes, I like to add fresh berries or sliced bananas to make the breakfast feel a little more festive. No matter how you eat them, these pancakes bring that simple, comforting feeling that makes mornings better.
Key Ingredients & Substitutions
Buttermilk: This is what gives the pancakes their slight tang and super fluffy texture. If you don’t have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes.
Flour: All-purpose flour works best here. You can swap half with whole wheat for a nuttier flavor, but the pancakes may be a bit denser.
Baking Powder & Baking Soda: Both are needed. Baking powder helps the pancakes rise, and baking soda reacts with the buttermilk acidity for that tender crumb. Don’t skip either!
Butter: Melted butter adds richness and keeps the pancakes moist. Use unsalted to control salt levels. You can also use melted coconut oil or vegetable oil as alternatives.
How Do I Get Fluffy, Light Pancakes Without Overmixing?
Mix the wet and dry ingredients gently until just combined—lumps in the batter are okay. Overmixing develops gluten which makes pancakes tough and chewy.
- Whisk dry ingredients separately.
- Whisk wet ingredients until smooth.
- Combine wet into dry and stir carefully with a spatula or wooden spoon until you see no big streaks of flour.
- Rest the batter for 5-10 minutes before cooking. This helps the baking powder and soda activate and thickens the batter a bit.
This simple patience step results in pancakes that rise well and stay tender on the inside.
Equipment You’ll Need
- Large mixing bowl – I like using a big bowl to mix everything easily without spills.
- Whisk – helps combine the wet ingredients smoothly and gently, preventing overmixing.
- Measuring cups and spoons – for accuracy, especially with baking soda and baking powder.
- Non-stick skillet or griddle – ensures even cooking and easy flipping of pancakes.
- Spatula – for turning the pancakes without breaking them apart.
- Cooling rack or plate – to keep the pancakes warm as you cook the rest.
Flavor Variations & Add-Ins
- Blueberries or raspberries – fold fresh berries into the batter right before cooking for a sweet burst.
- Chocolate chips – stir in a handful for a rich, melty treat, perfect for kids’ brunch.
- Banana slices – add to the batter for extra sweetness and moisture.
- Spices like cinnamon or nutmeg – sprinkle in for warm, cozy flavors that pair wonderfully with maple syrup.
Old Fashioned Buttermilk Pancakes
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted, plus extra for cooking
- 1 teaspoon vanilla extract (optional)
- Maple syrup, for serving
- Butter, for serving
- Fresh berries (optional), for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter, plus 15-20 minutes for cooking the pancakes, making it perfect for a cozy morning. Letting the batter rest for 5-10 minutes before cooking helps the pancakes turn out extra fluffy.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This will ensure even distribution of the leavening agents.
2. Combine the Wet Ingredients:
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and well blended.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Use a spoon or spatula to gently stir just until combined. The batter will be a bit lumpy—that’s okay! Avoid overmixing so the pancakes stay tender.
4. Let the Batter Rest:
Allow the batter to sit for 5 to 10 minutes. This rest time helps the baking powder and soda activate, and the batter will thicken slightly for better pancakes.
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
6. Flip and Finish:
Flip each pancake carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve and Enjoy:
Transfer the pancakes to a plate and keep warm while you cook the rest. Serve your stack warm with a pat of butter, plenty of maple syrup, and fresh berries if you like.
Can I Use Regular Milk Instead of Buttermilk?
Yes! To mimic buttermilk’s tang, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes before using.
How Should I Store Leftover Pancakes?
Cool them completely, then stack with parchment paper in between and store in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave.
Can I Make the Batter Ahead of Time?
Sure! You can prepare the batter the night before and keep it covered in the fridge. Give it a gentle stir before cooking the next morning.
What’s the Best Way to Keep Pancakes Warm While Cooking?
Place cooked pancakes on a baking sheet in a low oven at 200°F (90°C) to keep them warm and fluffy until all pancakes are ready to serve.
