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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GREAT POST!!! I am with you all the way with the attitudes. This world would be such a better place with more positive outlooks. such a hard thing to do in this day & time. Thanks, you are an inspiration in so many ways!!! : )
What a great read to end my day. I know, so strange that as my day ends yours is starting. Just give you a heads up, its a good day ahead. 😉
I make buttermilk pancakes but I sometimes, well often, have a problem with it still
being runny in the middle. Even when the outer is done. I make sure the heat is down and spread it so it’s not thick. It just doesn’t turn out!
This seems SOOOOO similar to a recipe I usually make when I do pancakes for my kids. I’ve always used a Bisquick type mix to make it a bit easier though, but now that I know it can be as simple as you show I might just not need to buy that stuff anymore! (except to make your M&M sheet cookie thigamajigs)
Thanks for sharing Christy!! Oh….here’s two aspirin for your math headache. I’m not a doc though so it won’t do you any good to call me in the morning. lol
Michael
Sheesh!! I got all excited about the pancakes that I forgot to mention your soapbox speech! lol As someone who has had his own bouts I must say I appreciate you bringing this forward and showing folks that we all share it to some degree and sometimes we can even live with it as if it’s separate from us like Abner or that little black dog. Speaking of which, it’s a good thing you didn’t consider yours a black dog as well or else you may have avoided Zoe! lol
And since we’re on the subject, kudos to you for adopting a sweet pup who needed a home!!!
Well Christy..You knew again just what I needed to hear.. Today at work, I’m wearing many hats of different departments cause we have people out sick or whatever reason.. Its still my job to do the best I can and to help out however I can. So Thank you for reminding me … that I’m proud to have a job so I can help other people.
Hope you have a wonderful day.. I know that I’m having pancakes for supper tonight so that one worry off me now. 🙂
Thanks
Marian
I have NEVER made pancakes from scratch… I don’t know why I thought it would be so difficult! I’m definitely going to try these, and throw some chocolate chips in the batter for my little guy!
My granddaughters say I make the best pancakes in the world, but I will give your recipe a try. The only major difference I do is use just a little bacon grease in the cast iron skillet. I make sure it is very hot and use a paper towel to lightly grease it. Then I make the batter more on the thin side and throw in an extra egg to make it a more crepey. I also occasionally throw in some sour cream ( a couple tablespoons) if I have any leftover in the fridge. It just adds to the soft crepe texture. Love your posts and updates on your family. And that pup is so cute.
Our family has an identical black lab mix named Zoe! How neat! Only she is 7 years old.