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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A lot of us do not know how to appreciate what we have. People today could not live in the conditions our past generations survived in. They made it so much easier for all of us today. God bless them. All my people were farmers and my husband’s too. I love how you named your mule Abner. I’m a very happy person but I have my days also. I get up smiling and laughing. When my children were little they asked their daddy once. Daddy, how do you stand her this early in the morning? Life is too short to go around dragging that old mule ever day. Loved your post and your pancake recipe. You have a beautiful family and outlook. God bless you for adopting your precious Zoe from a shelter.
Jacque
love it! thanks for the pep talk!!! keep that soap box on the rope handy, now!
I’ll sing happy songs like “keep on the sunny side” if you come cook these for us next time you visit Nashville! LOL
Hey, can I use 2% milk and make the buttermilk with vinegar? We don’t do the whole milk thang around here…yeah, I meant THANG…
Thanks.
absolutely love your website/blog/facebook…where ever I can find ya!
Christy,
This post was EXACTLY what I needed to hear today. I’ve been dragging my mule around for a week or so now, and I want him back to the barn to stay for a long time!! I think as wives, mothers, teachers, etc. we sometimes feel so unnoticed, unappreciated and unvalidated. The reminder that we choose our attitude so much of the time is a good one. I find myself praying for help and guidance a lot during these gray mule days! Knowing that others have these “down times” helps me realize that life gets to all of us sometimes.
To everything there is a season, but I want a short one with this!
Thanks so much for your time, thoughts, and wonderful and easy recipes! You and your family are an adorable blessing 😀
Kim
Beautiful post!
You have convinced me to leave my mule at home in the barn when I go to work tomorrow.
Christy,
What timing you have! My 6 year old son has been asking for pancakes since last week. I haven’t had time to make them in the morning and I REFUSE to give him frozen! So, when I saw your post today, I thought… let’s have breakfast for dinner! I used your recipe (except instead of using a skillet, I used my nonstick griddle and added a bit of oil to the batter). His comment was “Mama, these pancakes ROCK! They are the best EVER!” Well, of course that made my heart melt and thought it would make you happy, too! Thank you so much for the recipe. I love your site! I look forward to the recipes and stories.
Fondly,
Tammi
I love your site and refer to it first when looking for an idea or a particular recipe.
We usually have pancakes (from scratch) once a month and my family always loves them, but I’ve never used buttermilk in my recipe. Now I’m thinking that on hubby’s next day off (this Thursday!) we’ll be having these pancakes for dinner – cooked in the cast iron skillet – after the bacon, of course!
Thank you!
Stacey