Why You'll Love It
- - Simple pantry ingredients you probably already have
- - Gentle rise gives a light, airy texture
- - Golden edges with a soft, buttery center
- - Versatile for sweet or savory toppings
*The pancakes are the fluffiest I've ever tasted, a true comfort.*
Essential Ingredient Guide
- Buttermilk: Provides the signature tang and encourages a tender crumb; aim for cold, fresh buttermilk.
- All-purpose flour: Choose a moderate protein flour for balance; sift for a light batter.
- Eggs: Adds richness and structure; room temperature eggs blend more smoothly.
- Baking powder: Creates lift; use fresh powder for the best puff.
- Lemon juice: A splash brightens the flavor and accentuates the buttermilk’s tang.
- Maple syrup (optional): Adds a hint of caramel sweetness; you can drizzle after cooking.
Complete Cooking Process
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Ingredient Readiness:
Measure and sift dry ingredients, whisk wet ingredients separately, then gently combine.
-
Flavor Development:
Allow the batter to rest for a few minutes; this lets the baking powder activate and the flour hydrate.
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Texture Control:
Cook on medium‑low heat; the pan should sizzle softly, giving the pancake time to rise without burning.
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Finishing Touches:
Fold the pancake onto the plate, add butter, and a drizzle of maple or honey.
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Serving Timing:
Serve immediately while the tops are still slightly glossy and the edges crisp.
- Use a non‑stick skillet or a well‑seasoned cast iron pan for even browning.
- Don’t over‑mix the batter; a few lumps are fine and keep the pancakes tender.
- Let the batter rest for at least 5 minutes for airy results.
- Keep cooked pancakes warm in a low oven (200°F) if making a big batch.
Pro Tips
Honestly, these little adjustments make a huge difference. I remember once I over‑mixed and the pancakes turned rubbery—oops! A gentle hand and patience restore that lightness. So, take your time, trust the process, and let the kitchen fill with that soothing buttery scent.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Temper the batter; let it sit briefly.
- Heat the pan slowly to avoid burnt edges.
- Flip only once for even fluffiness.
Frequently Asked Questions
→ Can I use milk instead of buttermilk?
Yes, add one tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes; it will mimic buttermilk’s tang.
→ How do I keep pancakes warm without drying them out?
Place them on a baking sheet in a 200°F oven; cover loosely with foil.
→ What’s the best flour for these pancakes?
All‑purpose flour works well; for a lighter crumb, you can substitute half with cake flour.
→ Can I add blueberries or chocolate chips?
Absolutely—sprinkle them onto the batter after you pour it; they’ll melt into sweet pockets.
→ Why are my pancakes flat?
Check that your baking powder is fresh and avoid over‑mixing; also, ensure the pan isn’t too hot.
→ Do I need to flip the pancake twice?
One flip is enough; flipping twice can deflate the airy interior.
Chef's Tips
If the batter seems too thick, add a splash of milk; if too thin, sprinkle a bit more flour.,For extra aroma, melt a small knob of butter in the pan before each batch.,Serve immediately; the pancakes lose their fluff when they sit too long.
Nutrition Facts
per serving
310
Calories
9g
Protein
38g
Carbs
12g
Fat
Taste Profile
A gentle balance of buttery sweet and bright tang.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Gives a nutty flavor; may need a bit more liquid.
Adds a faint coconut aroma; adjust amount for same richness.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne and fold in diced jalapeños for a subtle kick.
Mediterranean Style
Mix in crumbled feta, chopped olives, and a dash of oregano for a savory twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the batter, which creates tough pancakes.
- Using too high heat, causing burnt edges and raw centers.
- Waiting too long before flipping, leading to a soggy interior.
Meal Prep & Storage
Make Ahead Tips
You can whisk the dry ingredients together and store in an airtight container for up to 3 days; combine with wet ingredients just before cooking.
Leftover Ideas
Reheat gently in a skillet with a touch of butter; they stay soft and regain a hint of crispness.
Perfect Pairings
Serve this with...
Cooking Timeline
Measure and whisk dry ingredients; mix wet ingredients separately.
Combine wet and dry mixtures, letting batter rest.
Heat skillet, test temperature with a drop of batter.
Cook pancakes, flipping once each side is golden.
Keep finished pancakes warm; plate and serve.
Old Fashioned Buttermilk Pancakes
Fluffy old fashioned buttermilk pancakes perfect for a comforting breakfast or brunch. The batter whispers of butter and tangy buttermilk, and the pan sighs as each circle turns a golden amber. Honestly, they’re the kind of pancakes that make a kitchen feel like home.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 ½ cups all-purpose flour
- 02 2 tsp baking powder
- 03 ½ tsp baking soda
- 04 ¼ tsp salt
- 05 2 tbsp sugar
- 06 1 cup cold buttermilk
- 07 2 large eggs, room temperature
- 08 3 tbsp unsalted butter, melted
- 09 1 tsp vanilla extract
Optional Add‑Ins
- 01 ½ cup fresh blueberries
- 02 ¼ cup chocolate chips
- 03 1 tsp lemon zest
Instructions
In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar; set aside.
In another bowl, combine buttermilk, eggs, melted butter, and vanilla; whisk until just blended.
Pour the wet mixture into the dry ingredients; stir gently until streaks disappear—don’t over‑mix.
Let the batter rest for 5 minutes while you heat a skillet over medium‑low heat; lightly oil the surface.
Spoon ¼‑cup portions onto the skillet; watch bubbles form, then flip once the edges look set and the underside is golden. Cook the second side until lightly browned.
Notes & Tips
- 1 If the batter seems too thick, add a splash of milk; if too thin, sprinkle a bit more flour.
- 2 For extra aroma, melt a small knob of butter in the pan before each batch.
- 3 Serve immediately; the pancakes lose their fluff when they sit too long.
Tools You'll Need
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Non‑stick skillet or cast‑iron pan
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Spatula
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Sifter
Must-Know Tips
- Don’t over‑mix; a few lumps keep the texture light.
- Maintain a steady medium‑low heat; high heat burns before the interior cooks.
- Let batter rest; it improves rise and tenderness.
Professional Secrets
- Use cold buttermilk to keep the batter from getting too warm too fast.
- Add a pinch of cornmeal for a subtle crunch on the edges.
- Pat the cooked pancakes gently with a paper towel to absorb excess butter.
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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