Nothing beats the feeling of waking up to the smell of golden, fluffy Old Fashioned Buttermilk Pancakes. This recipe isn't just about making the best pancakes; it's about embracing nostalgia and creating a cozy, comforting morning breakast or brunch. This favorite pancake recipe knocks the socks off the boxed mixed and it's so simple to make.
Weekends are for homemade pancakes, and this Old Fashioned Buttermilk Pancakes recipe has always been a favorite. The recipe is simple to make and the fluffy pancakes cook up like a dream. Forget about a box mix – this recipe is unbeatable when it comes to taste and texture. And it only requires simple pantry staples.
But what I love most about pancakes in the morning is the flexibility. Whether we're in the mood for blueberries, chocolate chips, or a classic drizzle of maple syrup, these classic buttermilk pancakes are the ideal canvas letting each family member customize their stack to perfection.
Pancakes are ideal for breakfast or brunch, but don't underestimate the simplicity of pancakes for dinner! It's hard to beat the joy that comes from a plate stacked high with love. No matter the time of day.
- Buttermilk - This makes the batter tangy and rich.
- Eggs – Large whole eggs are the standard choice. If you're looking for an egg-free option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Flour – All-purpose flour is commonly used, but you can also use whole wheat flour or a gluten-free flour blend if preferred.
- Salt – Salt enhances the overall flavor of the pancakes. You can use sea salt or kosher salt, adjusting the amount to taste.
- Baking Soda – Baking soda is a leavening agent that helps the pancakes rise.
- Sugar – Sugar adds sweetness to the pancakes. You can use alternatives like honey, maple syrup, agave nectar, or a sugar substitute if you want to reduce sugar content.
- Butter – Melted butter adds richness and flavor to the pancakes. I use unsalted to have better control over the saltiness. If you prefer a dairy-free option, you can use coconut oil, vegetable oil, or a plant-based butter substitute.
- Toppings – Serve additional butter, syrup and fresh fruit for topping the pancakes.
See recipe card for quantities.
- In a medium bowl, whick flour, salt, sugar and baking soda. Mix to combine, set aside.
2. Beat the wet ingredients in a stand mixer or large bowl and add the dry ingredients.
3. Mix well to create a smooth batter.
4. Melt butter and scoop out ¼ cup of batter on a hot griddle or large nonstick skillet. Cook for a few minutes or until the edges are set and bubbly. Flip and finish cooking.
Hint: Out of real buttermilk? No problem. Simply mix 2 tablespoons of vinegar or lemon juice into 2 cups of regular milk and let it sit for 5 minutes.
- Toppings/Mixins - Top your homemade buttermilk pancakes with fresh fruit like strawberries, blueberries or sliced bananas. Chocolate chips, sprinkles, nuts and whipped cream are also tasty options.
- Spices – Stirring in a bit of cinnamon or pumpkin pie spice can add warm notes to the pancakes.
- Gluten Free – Use gluten free flour in place of regular all-purpose flour.
For crafting the perfect stack of Old Fashioned Buttermilk Pancakes, having the right equipment can make all the difference. A trusty skillet or large griddle pan with a non-stick surface are ideal for ensuring an even cook and easy flipping.
To guarantee uniform and picture-perfect pancakes, a cookie scoop or a pancake batter dispenser doles out just the right amount of batter for each pancake, ensuring consistency in size.
And don't forget a pancake turner. I prefer a large one that easily handles a variety of pancake sizes.
Leftover pancakes can be stored in a ziptop bag or airtight container in the fridge for several days. Simply microwave for a few seconds to reheat. Pancakes also freeze really well. Layer them in a single layer in a bag or container and place parchment paper between the layers to prevent sticking.
Top Cooking Tips
- Make sure your griddle or skillet is properly preheated before pouring the batter. A medium heat setting is ideal for achieving that golden-brown perfection.
- Use fresh and high-quality ingredients, especially when it comes to the buttermilk and eggs. Fresh ingredients contribute to the overall flavor and texture of the pancakes.
- Once you combine the wet and dry ingredients, mix the batter until just combined. Overmixing can lead to dense pancakes. It's okay if there are a few lumps – they will disappear during cooking.
- Use a cookie scoop or measuring cup for consistent pancake size. This ensures even cooking and a uniform stack of pancakes.
- Allow the bubbles to form on the surface of the pancake before flipping. This is a good indicator that the underside is cooked and ready to be turned.
- Resist the urge to press down on the pancakes with the spatula while cooking. This can deflate the fluffiness that makes these pancakes special.
- If you're making a large batch, keep the cooked pancakes warm in a preheated oven (around 200 degrees F) on a baking sheet. This ensures everyone gets to enjoy a warm stack.
- If you have a hungry crowd, don't hesitate to double the recipe. Leftover pancakes can be frozen for a quick breakfast on busy mornings.
- If you are out of buttermilk you can mix your own by adding 2 tablespoons of vinegar or lemon juice into 2 cups of milk and letting it sit for 5 minutes.
Pairing Old Fashioned Buttermilk Pancakes with delightful sides can transform your breakfast into a feast. Consider crispy bacon or savory sausage links for a perfect balance of sweet and savory. A side of scrambled or fried eggs or a fluffy omelet adds protein to your morning, making it a heartier meal. Fresh fruit salad or yogurt parfaits offer a refreshing contrast. To make it a full meal, consider serving several types of fruit and a protein. It will make a great brunch!
While the recipe traditionally calls for all-purpose flour, you can experiment with whole wheat flour for a nuttier flavor or a gluten-free flour blend if you have dietary restrictions.
While buttermilk contributes to the pancakes' tenderness and flavor, you can make a DIY buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to every 1 cup of milk. Let it sit for a few minutes before using.
Wait for little bubbles to form on the surface of the pancake before flipping. Once the edges look set, gently lift with a spatula to check the color. Flip when the bottom is golden brown.
Looking for more breakfast or brunch recipes like this? Try these:
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Old Fashioned Buttermilk Pancakes
- 2 cups buttermilk
- 2 large eggs
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon sugar
- 2 tablespoon unsalted butter melted
- Additional butter to coat the pan
- butter, syrup and fruit for serving
- Preheat your griddle (or frying pan) to about 300 degrees or medium heat if there is no temperature control. In a medium bowl, combine the flour, salt, sugar and baking soda. Whisk to combine, set aside.
- In another large bowl or stand mixer, beat the eggs until combined. Add in the buttermilk and melted butter. Mix well.
- Slowly add in the dry ingredients. Mix well - scraping down the sides and mixing again.
- Melt a pad of butter on your griddle (or pan) and spray evenly to coat. Using a ¼ cup measuring cup, pour the batter onto the griddle (or frying pan), leaving space to spread.
- Cook for a few minutes or until the edges are set and bubbly. Carefully flip and cook for an additional 3-5 minutes or until pancakes are golden brown. Repeat with remaining batter.
- Serve with butter, syrup and fruit if desired.
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