No weekend breakfast spread is complete without a warm stack of these gloriously soft and fluffy Old-Fashioned Buttermilk Pancakes.
My recipe for Homemade Buttermilk Pancakes perfectly balances the sweetness of maple syrup with slightly tangy buttermilk. Topped with creamy butter and piping hot maple syrup, there’s no wonder why pancakes are a classic comfort food. Pure bliss, I tell you.
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Key Ingredients
- flour
- eggs
- sugar
- butter
- buttermilk
Necessary Equipment
- griddle
- mixing bowls
- measuring cups
- spatula (for flipping)
- spatula (for mixing)
How to Make Homemade Old-Fashioned Buttermilk Pancakes
Author’s Note: exact measurements and detailed instructions are in the recipe card at the bottom of the post.
Mise en Place & Major Steps
I say this time and time again, and I’m going to keep saying it: practice Mise en Place — which is just a fancy French term that means get your shit together, basically.
Mise en Place is a way of staying organized in the kitchen, and I promise that once you understand and practice this fundamental culinary concept, your time in the kitchen will be much easier.
Gather all your ingredients together, and measure everything out. It’s as simple as that.
Dry Ingredients -
Wet Ingredients
Method and Cooking Instructions
Step 1: In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, ground cinnamon, and salt.
Step 2: In a separate mixing bowl, combine the wet ingredients: eggs, buttermilk, butter, and vanilla extract.
Step 3: Combine the wet and dry ingredients together. Pour the wet ingredients into the dry ingredients.
Use a silicone spatula to mix the batter together until the flour is absorbed.
The batter will be lumpy. It will not be smooth, and that is okay. You want to avoid over-mixing the pancake batter or your pancakes will be dense.
Step 4: Heat a large frying pan or griddle over medium heat and lightly grease it with butter or oil. I use butter.
Step 5: Once the butter is melted and bubbling slightly, pour approximately ⅓ cup of batter onto the griddle and cook until the batter is set.
You’ll know the pancakes are ready to be flipped when tiny air bubbles start forming on the surface. You’ll also notice that the edges look dry and golden-brown.
Pour batter on griddle. Wait for bubbles. Flip.
Step 6: Repeat with the remaining batter, adding more butter to the griddle as needed to prevent sticking.
Step 7: Serve Old-Fashioned Buttermilk Pancakes with piping hot maple syrup, and maybe some fruit or homemade whipped cream if you want to be extra.
If you’re anything like me, you slide a pan of bacon in the oven so that it was ready just as those flapjacks were coming off the hot griddle.
Mix Ins and Variations
- stir in some pumpkin puree
- add blueberries to the batter
- fold some chocolate chips into the batter
Q & A Section
Does my pancake batter need to rest?
Allowing the pancake batter to rest for 5-10 minutes before you start cooking is not an absolute requirement, but it will result in lighter and fluffier pancakes.
I prepare the batter, and then preheat my griddle — which allows for a little bit of resting time.
What if I don’t have buttermilk?
Allow me to go on a bit of rant for a second. Buttermilk is a key ingredient in Buttermilk Pancakes. I strongly recommend that you buy the real thing. It’s thick, creamy, and has a unique tangy flavor profile.
Now, the internet is going to tell you that you can make your own buttermilk by combining whole milk with some sort of acid — like lemon juice or vinegar. And it just doesn’t work like that. Nothing matches the taste of buttermilk exactly.
In addition to providing pancakes with an unmistakable and distinctive tanginess, there’s also a bit of science involved here. Buttermilk activates the baking soda and baking powder in the batter, making the pancakes super light and fluffy.
How should I store leftover pancakes?
Store any leftover Old-Fashioned Buttermilk Pancakes in an airtight container or plastic storage bag in the fridge, and they will keep for up to 4 days. You can also store any leftovers in the freezer for up to 6 months.
Old-Fashioned Buttermilk Pancakes
Ingredients
- 2 Eggs
- 2 Cups All Purpose Flour
- 2 Tablespoons Granulated Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 2 Cups Buttermilk
- 4 Tablespoons Unsalted Butter, melted
- 1 Teaspoon Vanilla Extract
- 1-2 Tablespoon unsalted butter, for greasing griddle/pan
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, ground cinnamon, and salt.
- In a separate mixing bowl, combine the wet ingredients: eggs, buttermilk, butter, and vanilla extract.
- Combine the wet and dry ingredients together. Pour the wet ingredients into the dry ingredients. Use a silicone spatula [insert affiliate link] to mix the batter together until the flour is absorbed. The batter will be lumpy.
- Heat a large frying pan or griddle over medium heat and lightly grease it with butter or oil.
- Once the butter is melted and bubbling slightly, pour approximately ⅓ cup of batter onto the griddle and cook until the batter is set. You’ll know the pancakes are ready to be flipped when tiny air bubbles start forming on the surface. You’ll also notice that the edges look dry and golden-brown.
- Repeat with the remaining batter, adding more butter to the griddle as needed to prevent sticking.
- Enjoy!
Did you Make these Old-Fashioned Buttermilk Pancakes?
Let me know how much you loved the recipe by leaving a rating or comment down below. Share a picture of this recipe on Facebook or Instagram with #ServingupSpice!
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ABOUT THE AUTHOR
Hi, I’m Taylor! I’m a self-taught amateur chef with a love for teaching people the fundamental basics of preparing good food. I’m a full-time Recipe Blogger and Food Photographer.
I live in Florida with Andy, my exceptionally perfect dog. I spend the majority of my time cooking, writing, and trying to keep my garden of plants alive. I love naps, books, and iced coffee. → More about Taylor