The Best Old-Fashioned Pancakes on Earth

With a slightly crispy golden brown exterior and a soft, fluffy, and moist interior, one bite of these pancakes and you’ll be exclaiming that they’re the best old-fashioned pancakes on Earth as well.

take a bite of the best old-fashioned pancakes.

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 top 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.

Ingredients for the best old-fashioned pancakes.

Recipe Ingredients

  • Buttermilk
  • Baking soda
  • Eggs
  • Salt
  • Vegetable oil (or butter)
  • Plain flour
  • Sugar

How to Make The Best Old-Fashioned Pancakes From Scratch

Pour vegetable oil in pan.

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 cooking spray!

Add flour and salt to a mixing bowl.

In a large bowl, place your dry ingredients: flour, salt, and baking soda.

Add milk, eggs, and baking soda.

Add sugar, buttermilk, and eggs to the flour mixture. Stir to combine.

Stir up ingredients until well combined.

Stir up this milk mixture until well combined. It will still be lumpy but that’s normal.

Add a quarter cup of the pancake batter to the skillet.

I use a 1/4 cup measuring cup to add my pancake batter to the heated skillet.

Pancake batter in oil.

It should sizzle really good as soon as your batter hits the oil.

Wait for bubbles to form on pancake.

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.


Flip pancake until golden brown on other side as well.

FLIP and continue cooking until browned on the other side.

Stack of pancakes with a lot of butter and syrup.

Serve your fluffy pancakes with as much butter and maple syrup as you want!

take a bite of the best old-fashioned pancakes.

Dig in!

Remember, this pancake batter makes excellent waffles as well!


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 overmix 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 almond milk.
  • 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 wheat flour, such as almond flour.
  • For a thinner pancake, place less pancake batter in the griddle/skillet. Just keep an eye on the edges, as they’ll cook quicker than thicker pancakes.
  • For an indulgent breakfast, opt for maple syrup and whipped cream or a scoop of vanilla 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 cinnamon will transform the batter into a fall-inspired batch of pancakes.

Check out these other delicious breakfast recipes:

Make-Ahead Breakfast Quiche

Overnight Stuffed French Toast

Make-Ahead Breakfast Burritos

Bacon Breakfast Pizza

Apple Pie Oatmeal

Cracker Barrel Cheesy Hash Brown Casserole (Copycat Recipe)

take a bit of the best pancakes

Best Old-Fashioned Pancakes on Earth

With a soft, fluffy, and moist interior thanks to the addition of buttermilk, these are officially the best old-fashioned pancakes on Earth.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: American
Keyword: pancakes
Servings: 4
Calories: 227kcal


  • 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


  • 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!


*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.


Calories: 227kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


Life gives you 100 reasons to cry,

show life that you have 1000 reasons to smile.

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  1. Your articles and recipes make me smile so I read them first thing in the day and that makes my day! Thank you.


  2. I am not the best cook so I actually get more enjoyment out of looking at what you cook then if I actually tried it all myself. But I am SO inspired by you and you cheery disposition. Several posts ago you had a blurb about:
    ….I am convinced life is 10% what happens to me and 90% how I react to it….
    I liked that so much that I printed it and hung it on my computer. I have resolved to have a more positive outlook on things and I loved your post today. Keep doing what you do best!!!!!!

    1. Preach on, sister! Recipes we can get just anywhere; recipes and philosophy and family history and a little preaching we can only get here! Carry on!

      1. What??? Getting recipes just any-old-where???
        Well, maybe…..but not even CLOSE to as good as the ones Christy gives us!!!!!

        Christy- My hubby uses a liberal sprinkling of lemon juice on the pancakes and then a sprinkling of granulated sugar on top of that til it looks lightly frosty- instead of syrup!!!!
        OMGosh- those things are fantastic- very light and citrus-ie tasting instead of heavy with syrup!!!

        I won’t even use syrup now on my pancakes except very occasionally in the Christmas Season or late fall……(that would be late Autumn and Winter for all you non-Southerners).

  3. I LOVE the mule analogy! I think I’ll name mine Ol’ Blue.

    Thanks for brightening my day and putting things in perspective!

  4. You know that post was exactly what I needed to read today. I’ve had a rough time lately and most of it has been because of me. I need to start looking on the bright side of things more often. *hugs*

    The pancakes look great.

    1. Scoot over and make room in that boat for me girlfriend I know how you been feeling, a pancake might help though. Denise

    1. Thanks Christy for the post and the pancake recipe. I am the biggest fan ever of crispy edged pancakes. I don’t like syrup at all. I like to eat them plain, with a slice of Kraft American Singles and fried bacon. try it – you’ll love it.
      I had an unexpected medical emergency just over a week ago. Blood clots on my brain.I am home from the ICU being airlifted to Tampa General… Your post just reinforces what I now know will be how my day goes by the attitude that I have…Pray for all of us out here this week flailing about with whatever we’re facing. I know that God’s hand is in control and nothing will happen that he isn’t in control of…It’s just so hard for me to let him drive 🙂

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