The Best Old-Fashioned Pancakes on Earth
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When you take a bite of these slightly crispy-golden-brown-exterior pancakes with a soft-fluffy-moist-interior, you’ll be exclaiming that they’re the best old-fashioned pancakes on earth!
Today I’m bringing you our very favorite recipe for the best old-fashioned pancakes on earth. I know this to be true because my husband and kids have declared these the best pancakes on Earth and I have to agree.
What makes this pancake batter so great? I think it’s down to one key ingredient that makes these pancakes officially ‘old-fashioned’ and totally Southern: buttermilk! For anyone new to Southern-style cooking, here’s a tip: if it has buttermilk in the ingredients, it’s gonna be good!
In this instance, buttermilk pancakes are just so soft and moist with the perfect golden-brown crispy edges. I just know you’ll be making this pancake recipe for your family every weekend. Don’t be afraid to slather them in butter, maple syrup, or your preferred pancake topping. The more the better, I say!
The best part is, you can use this old-fashioned pancake recipe to make buttermilk waffles as well if that’s more your style.
(While we’re on the topic of homemade pancakes and waffles (the ultimate breakfast combo), check out these recipes: banana pancakes and paradise pancakes. I hope you’ll get a chance to try and enjoy them soon!)
Anyway, here’s how to make The Best Old-Fashioned Pancakes on Earth!
Recipe Ingredients
- Buttermilk
- Baking soda
- Eggs
- Salt
- Vegetable oil (or butter)
- Plain flour
- Sugar
You’re going to make these old-fashioned pancakes from scratch
Pour enough oil into a skillet to cover the bottom.
Why Use The Vegetable Oil?
The oil is going to give our pancakes a nice crispy outer layer, which is delicious! You can also use melted butter in place of oil if you like, but you’re going to want more than !
In a large bowl, place your : flour, salt, and baking soda.
Add sugar, buttermilk, and eggs to the . Stir to combine.
Stir up this until well combined. It will still be lumpy but that’s normal.
I use a 1/4 cup measuring cup to add my pancake batter to the heated skillet.
It should sizzle really good as soon as your batter hits the oil.
See how it is sizzling around the edges and little bubbles are appearing on the top?
You want to cook it for a minute or two before flipping. Wait until the edges appear dry and the top is covered in little bubbles.
Then…
FLIP and continue cooking until browned on the other side.
Serve your fluffy pancakes with as much butter and maple syrup as you want!
Dig in!
Remember, this pancake batter makes excellent waffles as well!
Storage
If you have leftover pancakes, store them in an airtight container in the fridge for up to 3 days. You can also freeze pancakes in an airtight freezer-safe container for up to 3 months. Once thawed, reheat either in the microwave or quickly in the skillet once more.
Recipe Notes
- You can make your own buttermilk by adding one tablespoon of lemon juice or white vinegar to a cup of whole milk. Let it sit for five minutes before using. Since this recipe calls for two cups of buttermilk, you’ll need to add two tablespoons to two cups of whole milk, of course.
- Remember, for the fluffiest pancakes, don’t over-mix the batter! Lumps are a-okay!
- Make sure your skillet is hot but not too hot. Medium heat is perfect.
- To make this good old-fashioned pancakes recipe dairy-free, opt for your favorite oil and use your favorite dairy milk alternative, like .
- On the other hand, for gluten-free buttermilk pancakes, you’ll want to use any type of gluten-free all-purpose flour instead of the , such as almond flour.
- For a , place less in the /skillet. Just keep an eye on the edges, as they’ll cook quicker than thicker pancakes.
- For an indulgent , opt for and or even a scoop of ice cream.
Recipe Variations
Here are some interesting additions to include in your buttermilk pancake batter:
- To make chocolate chip pancakes, add 1/2 cup of white or milk chocolate chips.
- For berry buttermilk pancakes, add 1/2 cup of frozen or fresh berries, such as blueberries, chopped strawberries, or raspberries.
- Add 2 tablespoons of sprinkles if it’s someone’s birthday!
- A teaspoon of will transform the batter into a fall-inspired batch of pancakes.
Check out these other delicious breakfast recipes:
Overnight Stuffed French Toast
Cracker Barrel Cheesy Hash Brown Casserole (Copycat Recipe)
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 2 cups buttermilk*
- vegetable oil or butter or margarine for cooking pancakes in
Instructions
- Place enough oil or butter in the bottom of a skillet to coat it. Put on stove eye and heat on medium heat while you prepare the batter.vegetable oil
- In a large bowl, stir together all the dry ingredients.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons sugar
- Add eggs and buttermilk to the flour mixture and stir until well combined. The pancake batter will be lumpy.2 eggs, 2 cups buttermilk*
- Drop 1/4 cup-sized dollops of the pancake mix into the heated oil and cook on medium heat until the edges appear dry and the top is covered in bubbles. Flip and continue cooking until browned on both sides.
- Serve warm with syrup!
Notes
Nutrition
Life gives you 100 reasons to cry,
show life that you have 1000 reasons to smile.
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Christy, thank you so much for your wisdom and uplifting message! If we could all have this attitude in 2011 the world would be a better place!
Happy New Year to you and yours!
Christy, thank you for the attitude adjustment. I have been having a pity party over current and past situations long enough so time to kick that mule in the @*s and get him moving on out of here!
I’ve used your buttermilk trick for many years. Learned this in home ec classes back…well, I won’t say. It works beautifully:) You make pancakes the same way I learned to make pancakes and they are so very good. Now what I need is a good low sugar ‘syrup” recipe since I am now an insulin dependent diabetic. I know I can buy a sugar free syrup but have you seen all the chemicals in that stuff? I’d rather eat the real thing and take a little more insulin that put that stuff in my system. Got to tell you that your crockpot dressing is incredible:) I made it for Christmas and it was the easiest and best tasting dressing I’v had since my dearly departed Momma’s. It was a big hit with everyone and, for once, I had none to discard. Nothing like good home cooking:)
Thank you for the recipe and the words of wisdom! I’ve always wondered how to make pancakes without the mix, and these look wonderful! And today I really needed to hear what you had to say about your mule – thank you so much for helping me get my mule back into its barn!!!
I hope you enjoy the pancakes Kat!
These pancakes is best with ALAGA syrup. I am from Birmingham but my family and I are living near Fort Hood, Texas because my husband is Active Duty military. I would always have my mom mail me bottles of ALAGA syrup when we got low. Now our local Wal-mart started carrying this syrup so I buy it very often just in case they stop selling it. My kids want eat any other pancake unless they are homemade and fried in a cast iron skillet and then topped with you know what, ALAGA syrup with a side of fresh cooked bacon and some fresh OJ. Now I am hungry. Mmmm!
You made me hungry too! LOL
I tried these pancakes when you posted the recipe the first time and I can honestly say, they are the greatest. The only thing I modified was the flour. To cut steps and time, I used self rising flour. My oldest granddaughter, 9 yrs. old, loves them as much or more than I. Love the family stories you share because my mother, 92 yrs. young, shares stories from her youth and they are a lot like your grandparents and great-grands. To anyone that reads this comment, write down any stories that your parents, grandparents, etc. tells you. One day they won’t be around and at least you’ll have something of their memories to pass down and to look back on.
Juanita, I am so glad to hear that ya’ll love the pancakes!!!
“Their happiness was not dependent upon a set of ideal circumstances, it was entirely dependent on their own attitudes and how they willingly chose to look at life.”
Beautiful Quote… God is really trying to tell me to “be happy” this year!!! Thanks for the reminder!!!
We love pancakes and waffles! Thanks for the buttermilk tip!
Hope you enjoy!!