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There’s nothing like a batch of fluffy old-fashioned buttermilk pancakes on a slow Sunday morning! These fluffy buttermilk pancakes have a soft texture and wonderful crispy edges. Drizzled with maple syrup and served with a side of scrambled eggs, bacon, or fresh fruit this is a comforting family favorite breakfast!
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Slow weekend mornings call for all the comfort food! This old-fashioned buttermilk pancake recipe is always my family’s go-to breakfast. Easier and tastier than boxed pancake mix, these are the best pancakes because they are so soft and delicious with a hint of sweetness. Homemade buttermilk pancakes are perfect for breakfast or to pack for easy snacks for your kids or as a grab-and-go breakfast.
We love to serve our pancakes with scrambled eggs, oven-baked beef bacon, beef sausage patties, or simply with fresh fruits and maple syrup. No matter how you serve them, this really is a comforting breakfast that everyone will love and enjoy at the start of a brand-new week!
What is buttermilk?
Traditionally, buttermilk is the liquid left over during the butter-making process. When heavy cream is churned to make butter, buttermilk is what’s left over. It is a milky-looking liquid with a slightly tangy flavor.
When used in baked goods buttermilk interacts with the leavening agents – baking soda/baking powder causing them to produce carbon dioxide. This helps to give your baking goods that nice fluffy and moist texture that we all love so much.
Buttermilk is also a very popular ingredient used to marinate chicken. This is because the acids and good bacteria in the buttermilk help to break down the chicken causing it to be more tender and juicy.
At the grocery store, you’ll find cultured buttermilk, which is the modern pasteurized version of traditional buttermilk. It looks like whole milk but it has a distinctively sour flavor.
I used raw buttermilk from my local farm so it is a little more brownish in color, but store-bought buttermilk is just fine to use. If you run out of buttermilk I’ll also show you how to make some at home!
Ingredients for Fluffy Buttermilk Pancakes
Flour – regular all-purpose flour.
Baking powder – a leavening agent used to give these pancakes a nice and fluffy texture.
Sugar (optional) – Add a bit of cane sugar or white sugar if you want a sweeter pancake.
Salt – to balance out the other flavors.
Real buttermilk – gives the pancakes a flavor and a soft and tender texture.
Egg – used to bind all the ingredients together. I used Happy Eggs. They arericher and more flavorful than regular or even organic eggs.
Vanilla extract – adds a nice sweet flavor to the pancakes. Use pure vanilla extract or vanilla bean paste for a bolder flavor.
Melted butter – to give the batter a buttery flavor and also to keep the batter moist and soft.
Vegetable oil – can also use ghee. Used for cooking the pancakes. Don’t use butter because it will burn.
Serving – pure maple syrup, fresh fruit, scrambled eggs, bacon, or sausage patties
How to Make the Best old fashioned buttermilk pancakes
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step one. In a large mixing bowl whisk together the all-purpose flour, sugar, baking powder, and salt.
Step two. Next, to the dry ingredients add in the wet ingredients – buttermilk, melted butter, egg, and vanilla extract. Mix until there aren’t any more steaks of flour. There should be small lumps in the batter. Set aside for 10 minutes to allow the batter to thicken.
Step three. Preheat a large cast iron skillet on medium heat with 1 tablespoon of vegetable oil.
Step four. Pour a ¼ cup of batter into the hot skillet. You can get 2 – 3 pancakes in the pan depending on how large your skillet is.
Step five. Cook for 2 – 3 minutes. Wait until little bubbles start to form on the surface of the pancakes and the bottom edge has started to brown before flipping. Then cook for another 2 – 3 minutes or until they are nice and golden brown. Transfer cooked pancakes to a serving platter. Repeat with the remaining batter.
Step six. Serve your old-fashioned pancakes with fresh fruit and maple syrup. Enjoy!
How To Make Buttermilk Pancakes without Buttermilk
If you ran out of buttermilk you can make your own buttermilk using regular milk and lemon juice or distilled white vinegar.
In a measuring cup add 1 tablespoon of lemon juice or vinegar and enough milk to reach the 1 cup measuring line.
Mix until combined, then allow the mixture to sit for 5 – 10 minutes or until it starts to look a little curdled. Now you are ready to it in any baking recipe!
Variations
Mini chocolate chips
Rainbow sprinkles
Fresh blueberries
Recommended Tools
Large cast iron skillet (10-inch or 15-inch skillets)
Spatula
1/4 cup measuring spoon for pouring the pancakes
Pro Tips
Use a room-temperature egg so it will mix with other ingredients more easily.
Let the batter rest for 10 minutes so it can thicken before cooking for best results.
If the pan starts to look “dry” I like to add in a bit more oil so the pancakes can get those nicely crispy edges.
Don’t overmix the pancake batter. Your batter will be a little thick with small lumps in it. Stir just until there aren’t any more streaks of flour.
Don’t cook your pancakes in butter because it will burn before the pancakes are fully cooked.
How To Store/ Make Ahead
Store leftover pancakes in the fridge for 3-4 days in an airtight container.
Wrap leftover pancakes in plastic wrap then place them in a freezer-safe bag or container to freeze for several weeks.
Reheat pancakes wrapped in parchment paper in the 350-degree oven for 10 minutes or until warmed through.
Make pancakes ahead of time then place the cooked pancakes on a baking sheet. Place in a warm 200-degree oven for up to 30 minutes before serving.
Frequently Asked Questions —
Why are buttermilk pancakes better?
Buttermilk is a great way to add more flavor to your traditional pancake recipe. It gives the pancakes a slightly tangy flavor while making them super fluffy and soft.
Why are my pancakes not fluffy?
Check to make sure your baking powder is still good. Expired baking powder won’t rise the pancakes as well, leading to a flatter pancake. It shouldn’t be more than 6 months old.
Also, don’t add too much buttermilk to the pancake batter or you’ll even up with flat pancakes, the batter should be slightly thick.
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Old-Fashioned Buttermilk Pancakes Recipe
There’s nothing like a batch of fluffy old-fashioned buttermilk pancakes on a slow Sunday morning! These fluffy buttermilk pancakes have a soft texture and wonderful crispy edges. Drizzled with maple syrup and served with a side of scrambled eggs, bacon, or fresh fruit this is a comforting family favorite breakfast!
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Servings: 6 Pancakes
Author: Tonya | The Midwest Kitchen Blog
Ingredients
- 1 cup + 2 tablespoons All-purpose flour
- 1 tablespoon cane sugar optional
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 4 tablespoons vegetable oil/ ghee
Instructions
In a large mixing bowl add all the dry ingredients - all-purpose flour, sugar, baking powder and salt. Stir until combined.
Then add in the wet ingredients - buttermilk, melted butter, egg, and vanilla extract to the dry ingredients. Stir until combined, the batter will look lumpy. Mix just until there aren't any more streaks of flour.
Heat a cast-iron skillet over medium heat. Heat 1 tablespoon of vegetable oil or ghee into the hot skillet and pour the pancake batter into the skillet, about 1/4 cup per pancake.
Flip when little bubbles start to form over the surface of the pancake. Cook each side for 2 - 3 minutes, or until your desired level of browning. Enjoy!
Notes
Store leftover pancakes in the fridge for 3-4 days in an airtight container.
Wrap leftover pancakes in plastic wrap then place them in a freezer-safe bag or container to freeze for several weeks.
Reheat pancakes wrapped in parchment paper in the 350-degree oven for 10 minutes or until warmed through.
Make pancakes ahead of time then place the cooked pancakes on a baking sheet. Place in a warm 200-degree oven for up to 30 minutes before serving.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
