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
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Love your stories!
Goodlooking pancakes! Enjoyed the story too! 🙂
Pancakes and bacon are our family’s favorite breakfast. We used to have it every Friday morning, but since our oldest daughter went to college, we only have it when she comes home for the weekend. This recipe looks great!
Thanks Christy for sharing all of your lovely stories and remembrances with us
I was having an Abner day today too, however, my Abner has a companion named Annie. When I need to take them out of the barn I hook them to a cart and drive the dickens out of them. I suffered a concusion a year ago and some days things just don’t go well. The headaches really get me down. But
I cope and try to stay positive. I have an aging cat that has developed a growth and requires attention 24/7. She keeps me focused. Most folks are of a different opinion but I have to do what is best for us. She gives me a reason to get out of bed in the morning.
I never knew my great grandparents but do know that they were hard workers. My dad’s parents came from Scotland as children – one to Regina, one to Akron Ohio. Mom’s parents were farm workers. My grandpa was a horse wrangler and continued having horses right up to when he passed away at the age of 96. He had a couple of real mules and jackasses in that barn as well. Yes it was my job to feed them. I don’t ever remember a day of being hungry but do remember some pretty strange combinations of foods.My grandpa taught me to make do with little and to enjoy what little I did have.
Never a lot of meat unless one of my uncles had been hunting and was successful. There was no complaining. The little ones ate first – youngest to oldest. It was sometimes slim pickins by the time it got to me. The 50’s and 60’s were a different time – not something the kids of today will ever see. Buttermilk Pancakes were a favourite and still are. I would make them only about 2 inches or smaller and my brother would always brag that he ate a dozen pancakes. Thank you Christy for your positive attitude and making us feel good about ourselves. Gives me a lift when I read your posts. Your children are about the same age as my grandchildren and I know what a joy they are to me (as well as the fact that sometimes they drive me a bit whacko). They have learned to be thankful for what they have, to be kind, helpful and polite to others and to share. Sorry for being so long winded but today I had you to talk to – somedays there is no one.
Christy, as you shared about having a positive attitude, I was reminded of something I read in one of Norman Vincent Peale’s books one day. He said, “Attitude is more important than fact.” I have found that to be so true, as I believe you have. Thanks for sharing so much of yourself as well as your delicious recipes!
We called these flap jacks, we consider them to be different from pancakes. But good non the less.
Christy can you make them with all purpose or self-rising flour. I just never use plain flour? I want them to taste good. If I need to I will buy plain flour. Thanks!