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.

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

Recommended Equipment For Making Pancakes

• Small bowl - for melting the butter in the microwave
• Large mixing bowl
• Whisk
• Dry measuring cups
• Measuring spoons
• Medium bowl or 4-cup measuring cup
• 4 tablespoon cookie scoop
• A large skillet, griddle pan, or I like using my Cuisinart Griddler since we have an electric stove. I've had my older version for probably 7+ years. The temperature is well controlled, the pancakes never burn nor stick, and I can cook 6 pancakes at once.
• Spatula for flipping
• Baking sheet

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.

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

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