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.
~Submitted by IPlayOutsideTheBox. Submit your quote here.
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Thank you for sharing about your family.What a great example you are for your children and encouragement for others who read your blog.Looking forward to making the pancakes !!! God bless you !!!
Christy I have used a product called Sacco buttermilk powder for years, as I sometimes get the urge to make something with buttermilk and don’t feel like running out to buy some…I keep mine in the fridge, but not sure that is necessary..turns out great results…you can find it in the canned milk section or baking isle of most stores…Thank you for all you do xoxo
Another delicious recipe! How can you go wrong with pancakes? 🙂
I loved the pics of your children and your new puppy. Please tell me that your dog lives inside your home and NOT outside. Our family lived in the deep South for several years and all of our Southern neighbors were horrified that we actually “let” our dog live inside our home. Every winter we lived in MS,there were stories on the news about dogs actually freezing to death because the owners refused to let their dogs live inside and be part of the family and one dog was found frozen underneath an old truck with the chain frozen to his neck. Please bring your dog inside and let them be part of your family! Stepping off my soapbox now. 🙂
LOVE it! But don’t I always, but seriously, you just don’t hear the old stories like you used to. Many folks tend to think that what’s on TV is what they should have. When it’s not , they somehow think they have missed out. This story is such a great reminder that people had it hard, nothing compares now to what our ancestors survived (except maybe GMO foods, but that’s depressing and a whole ‘nother topic!). You explain it so clearly. I love the pictures, too.
Love you very much. 🙂
“when you’re smiling, the whole world smiles with you” –old song lyrics
I love you too Emily!!! And I love that quote!!
Just a little tip to add to your wonderful recipe. I saw this on Food Network’s Alton Brown show – you know, the guy who talks about all the science behind cooking. If you use a lot of oil in your pan for pancakes, the oil keeps the batter from making complete contact with the pan, and thus will not allow pancake to brown evenly. So I put a little oil in pan, then spread it around and mop up any excess with a wadded up paper towel. Hold on to that oiled towel, as you can do this between batches. With the right pan temp and this method your pancakes will be nicely browned. But yours look great anyway! This may help Leah who said she was running out of oil too quickly in the pan.
Thank you so much for sharing these tips Michele!!!
I like it when you pull out the soapbox. You always have something to say that touches me and reminds me that life’s too short to sit around with a mule for company. Thanks for all you do.
I agree, Pam! 🙂
You warm my heart. It’s as simple as that.