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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These pancakes look yummy! Thanks for sharing the recipe.
I was sitting here reading my emails while chatting with my husband about his upcoming doctor visit – this afternoon. You see, he’s going to the doctor to talk about getting help. He needs help, somehow. We think he’s depressed. We don’t know how to get better.
Then I read this post.
And I cried, I really did. I have been trying for so long to encourage him, to think positively and optimistically (you and I have much in common), but it’s falling on deaf ears these last few months. So as I read this, I cried and told him about it. Funny enough, Winston Churchill was someone he greatly admired. I honestly believe that giving a NAME, a WEIGHT to this black dog or gray mule that is following him might give us a way to allow it out, but then send it away when it’s time.
I don’t know if this makes much sense, but Christy, I only started reading your site a few weeks ago, and I think that maybe I was led to you for a reason. I can’t thank you enough for the words you shared today.
Hey MD,
Your comment made absolute sense. I felt as if I knew just what you were going to say and what you were going through as soon as I started reading it.
Sometimes we *can* just work through our funk and come out on the other side but there are other times in which it’s just not that easy. There is a pit and we fall down into it and the only way out is for someone to lower a rope.
There is absolutely no shame in admitting that you can’t work through your funk on your own. In fact, it’s the sign of an inner optimist to have that much drive that you keep fighting, even if it’s only on the inside where others can’t see. To make the call and to go to the doctor shows that this is something beyond him but that he, in the very essence of who he is, wants to be happy. This is the key. As long as there is that desire, you keep dangling your hand and when you go to the doctor, he’ll help you hold that rope and together the three of you can get him out of that pit he’s in and he can enjoy the sunshine again.
Hang in there, there is hope.
Gratefully,
Christy
P.S. I believe everything happens for a reason 🙂
P.P.S. I often say that my husband can find the dark cloud in every silver lining – and I ain’t killed him yet!
(above comment was meant to make you smile. There is no situation so bad that it can’t be improved with a little giggle now and then!)
Excellent – and the best way to minimise a fear is to laugh at it.
By -the -way I think you are way too busy to kill Ricky…lol
I did smile! I was touched that you’d responded. 🙂
After our talk with the doctor yesterday, I think D felt a little bit of hope. He realizes that there are other people struggling like he is and that maybe, just MAYBE, the rope being dangled is safe to grab onto.
I also believe everything happens for a reason… sometimes those reasons are obscure, but not this time 😉
Thank you again.
I’m 63 and have never made pancakes from scratch before. These, however, sound good and I am going to do them up good tonight for dinner. Thanks for another great recipe.
I love your attitude and try to practice it myself all the time. Whenever life gets me down, I thank God for all the blessings he has given me.
Love your sweet little dog. Kudos on getting Zoe from the humane society.
This was a good post for me today. I need to read it a couple dozen more times. I have had not one but a herd of mules following me around recently. But I’m praying that they move on after my upcoming surgery on Friday.
Thanks so much for getting on your soap box today Christy – it really made me smile and remember some of the stories my grandmother used to tell me. The buttermilk pancakes reminded me of the days when my children were younger and I made these, but I think I would use 1/2 whole wheat flour to make me feel a little less guilty for buying all those bags of candy for the kids. 🙂
if Abne ris your negative mood-maybe Abigail can be your positive. I never am hungry enough in the morning for pancakes, but they make a great Sunday night supper with a patty of good sage seasoned sausage. Thanks for sharing the family pictures.
This is great! Thanks for brightening up my morning and for the recipe- it looks super yummy! 🙂