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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Thanks Christie, you can get on that soapbox any ol time as far as I’m concerned. I really needed to hear that today – been strugglin’ with the attitude lately. Am always impressed by your positive attitude. You are a good example to me and probably countless others.
Thank you so much Pam, there are days that I have to work at it just like everyone else.
Homemade buttermilk pancakes are the BEST! My 82-year-old father makes them, though not as much since my mom died 5 years ago. His are the best, I think, because he cooks them on a REALLY old cast iron griddle that was my grandma’s! It’s a Griswold, given to my grandma for a wedding gift back in 1925. I make them, too, but they never taste as good as his.
What a precious Father you have Laura!!
I knew you were southern and it seems as if I have known you forever, but this last post of your’s brought tears to my eyes. My grandparents were sharecroppers too- cotton. My aunts and uncle told me many times about coming in from the fields with bloody hands from picking cotton all day. My grandparents were very poor but I have always said that if I could have the kind of marriage that they had I would be the richest person on earth. My grandfather did painting for extra money. When I was 5 years old he had finished a painting job and the man didn’t have the money to pay him. My grandfather saw an old rusty bicycle lying up against the building and told the man that he would take the bicycle as payment if that was okay with him. My grandfather knew that I really wanted a bicycle but my mother couldn’t afford it. The man gave the bicycle to him. He brought it home and painted it red. It was waiting for me on my next visit to Cullman. Not only did he do that, but he(60 years old) pushed me on it for hours until I learned to ride it. Priceless memories.
Priceless memories indeed!! You are rich in a heritage that money could never buy Diane!
Christy,
I thank God for you!! EACH and every single day you are a blessing in my life. God has given you a special gift of encouragement along with many other special gifts.
I needed to read about your Abner…..it is helping me put into perspective my own “Abner” in which I will be giving him his own name and dealing with as you encouraged in your post.
Thank you sweet friend….sure would love to get down to Huntsville from Columbia and meet you some day. Thanking God for you.
Sandra
I would love to meet you one day Sandra, hopefully there will come a time when we can make that happen!! ~HUGS~ and Blessings to you!!
Happy New Year Christy, I love your pancake recipe. My granddaugher and I make this recipe when we want pancakes on a Saturday morning.
I love your recipes because they are so like the way I grew up remembering my mother cooking. Especially Sunday dinners after church.
Thank you for sharing. Have a happy New Year.
Is there any trace of vinegar or lemon flavors when making your own buttermilk?
I have done this many times and never had a problem with that. There is also powdered buttermilk available if you want to make sure you always have some on hand when a mood strikes you. It is usually in the canned or powdered milk section at Walmart. Good Luck!
This is my “go to” recipe since I read when first posted. Such inspiration you are to me and to others. Thank you again for sharing!