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Old Fashioned Buttermilk Pancake Recipe

Just like grandma used to make, you’ll love this recipe for old fashioned buttermilk pancakes, which are as simple to make as they are delicious.

Through the years I’ve tried so many pancake recipes and box mixes. But for the past few years this has become my favorite pancake recipe as it simply results in the best pancakes I’ve ever had.

This recipe is super simple. No having to beat egg whites or anything like that on your Saturday morning.

While these are basic delicious pancakes, this easy recipe also works great to make blueberry pancakes and other flavors.

A stack of three buttermilk pancakes on a round white plate topped with a pat of butter and maple syrup.

Fluffy Homemade Buttermilk Pancake Ingredients

  • 3 tablespoons unsalted butter – This adds a nice richness to the pancakes. If you use salted butter, you may want to reduce the amount of additional salt added.
  • 2 cups all-purpose flour – I haven’t tested this recipe with gluten-free flour but I think it should work fine.
  • ¼ cup granulated white sugar – This is equal to 4 tablespoons and does add a bit of sweetness. If you aren’t into pancakes on the sweeter side, I’d start at 2 tablespoons.
  • 2 ½ teaspoons baking powder – Make sure it’s fresh for fluffy buttermilk pancakes!
  • ½ teaspoon baking soda – Same as the baking powder.
  • ½ teaspoon salt – I use fine sea salt
  • 2 cups buttermilk – I find this to be a key component for truly fluffy pancakes. Any time I’m out of buttermilk and instead mix whole regular milk with white vinegar as a substitute, the pancakes are as equally tasty but just not as fluffy.
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Oil or butter for cooking the pancakes
  • Toppings – see below for ideas

How To Make Fluffy Pancakes

1. Melt the butter. This adds richness to the homemade pancakes but you do want it to cool slightly before adding it to the buttermilk pancake batter. Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

2. Whisk together buttermilk, eggs, and vanilla in a separate bowl or cup.

3. Mix the wet ingredients into the dry ingredients until almost completely combined.

4. Pour the butter into the bowl and mix until everything is evenly moistened but being careful to not over mix. There will still be lumps.

5. Let the pancake batter sit for at least 10 minutes but no more than one hour. When you let the batter rest, you’ll have fluffier perfect pancakes, but it can also rest too long.

6. When you’re ready to cook the pancakes, preheat a large skillet or griddle over medium heat on the stove or an electric griddle to 375℉. Once heated, lightly oil or butter the pan or surface.

7. Pour ¼ cup of batter onto the greased surface for each pancake, spacing about an inch apart. Cook until you see little bubbles forming over the entire surface of the pancake and the edges look dry, about 1 to 2 minutes.

8.Then flip and cook on the other side for about 1 minute until that side is browned.

9. Place the pancakes on a rimmed baking sheet and keep warm in the oven while preparing the remaining batter. Add more butter or oil to the hot griddle as needed.

10. Once all the pancakes are done, serve immediately with desired toppings.

Overhead shot of a stack of pancakes on a white round plate.

Pancake Topping Ideas

Simple butter and real maple syrup makes for my favorite pancake topping but here are some ideas to change things up.

  1. Maple syrup or pancake syrup
  2. Butter, preferably room temperature
  3. Fresh fruit, especially fresh berries (or macerated fruit)
  4. Nutella
  5. Whipped cream
  6. Chocolate chips or candies
  7. Fruit sauces or syrups
  8. Chopped nuts
  9. Caramel syrup
  10. Chocolate syrup
  11. Ice cream
  12. Pie filling or preserves
Upclose frontal view of a stack of old fashioned buttermilk pancakes.

Pancake Storage And Reheating Tips

While these old fashioned pancakes are the best served fresh, leftover pancakes can be stored in the refrigerator for up to 2 days. I like using freezer zip top bags for this but an airtight container will also work.

They can also keep in the freezer for about 1 month.

To reheat, defrost the cooked pancakes in the refrigerator over night. Preheat the oven to 350℉ and place pancakes onto a baking sheet in a single layer. Bake until warm and heated through, about 5 minutes.

What To Serve With Classic Buttermilk Pancakes

Beverage: Chocolate Blueberry Protein Shake Recipe

Protein: Sausage and Spinach Mini Frittatas

Fruit Side Dish: Homemade Fried Apples Recipe

Sweet Treat: Homemade Cinnamon Rolls With Cream Cheese Frosting Recipe

A stack of three buttermilk pancakes on a round white plate topped with a pat of butter and maple syrup.

Old Fashioned Buttermilk Pancake Recipe

Yield: About 18 3-inch pancakes
Prep Time: 5 minutes
Cook Time: 3 minutes
Additional Time: 10 minutes
Total Time: 13 minutes

Just like grandma used to make, you'll love this recipe for old fashioned buttermilk pancakes, which are as simple to make as they are delicious.

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • ¼ cup granulated white sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, I use sea salt
  • 2 cups buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Oil or butter for cooking the pancakes
  • Optional topping ideas - melted butter, maple syrup or pancake syrup, fresh fruit, whipped cream, Nutella

Instructions

  1. Melt the 3 tablespoons of butter in the microwave or your preferred method. Set aside to slightly cool while you get the rest of the pancake recipe put together.
  2. In a large bowl, whisk together 2 cups of flour, ¼ cup sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until thoroughly combined.
  3. In a medium bowl or 4-cup measuring cup, measure 2 cups of buttermilk, then add 2 large eggs, and 2 teaspoons vanilla. Whisk together until thoroughly combined.
  4. Pour the wet ingredients over the dry ingredients and whisk until the dry ingredients are almost fully incoporated but not quite, about 8 turns of the bowl.
  5. Add the cooled melted butter and mix until everything is evenly moistened, about 2 to 3 more turns of the bowl.
  6. Let the batter sit for at least 10 minutes but no more than one hour.
  7. When you're ready to cook the pancakes heat a griddle or skillet over medium heat (electric to 375°F). Make sure it is preheated before cooking the pancakes. (See notes.)
  8. Lightly oil or butter the griddle and then pour ¼ cup of the batter onto the griddle or pan for each pancake, spacing about an inch apart.
  9. Let the pancakes cook without touching them until you see bubbles all over the uncooked surface and the edges look dry. This should take about 1 to 2 minutes and the underside should be browned.
  10. Flip the pancakes and cook for about 1 more minute or until the second side is browned.
  11. Place the pancakes on a baking sheet and keep warm in the oven while preparing the rest. Add more oil or butter to the griddle as needed.
  12. Serve as soon as possible with desired toppings.

Notes

Note for step 7: You can test that your griddle or skillet is heated well enough by sprinkling a few drops of water onto the surface. If they briefly move across the surface and quickly evaporate you're good to go. If it takes a while, you need to heat the pan more. For electric stoves, you may need to periodically increase and/or decrease the heat as it's not always consistent.

This makes smaller pancakes, about 3 inches in width, for easy flipping and cooking.

Leftovers: Cooked pancakes keep nicely when well wrapped or sealed in a zip top bag in the refrigerator for about 2 days or in the freezer for about 1 month. Defrost in the refrigerator and reheat in a 350°F oven for about 5 minutes.

Please see the original article at https://smartsavvyliving.com/old-fashioned-buttermilk-pancake-recipe/ for tips to make this recipe including ingredient substitutions and more.

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Nutrition Information:
Yield: 6 Serving Size: 3 pancakes
Amount Per Serving: Calories: 349Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 90mgSodium: 806mgCarbohydrates: 47gFiber: 1gSugar: 13gProtein: 10g

Nutrition information may not be accurate. Optional garnishes and toppings aren't included. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.

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Cheryl

Saturday 24th of September 2022

I just made these today, they are by far the best pancakes I have had in about 30 years, maybe ever had!They are fluffy but substantial, so flavorful that we did not use syrup (and didn't even use vanilla) and they were just beautiful! My family absolutely loved them, many compliments & thanks to the recipe creator 😋

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