The Best Old-Fashioned Pancakes on Earth
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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.
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.
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 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 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 .
- 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 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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Thanks Christy! I needed a pep talk today. I teach misdirected teenagers and today was a struggle with one student. I am re-evaluating my attitude. Tomorrow will be better! 🙂
Christy, you are such an inspiration to me and many others. Love your stories and recipes.
Thank you so much Donna!!! That is so sweet of you and it just made my day!!
Thank you posting this, I feel like God was telling me you are not the only one who goes thru these spells. And reading this post has put a smile on my face and I am going to put Tully (I gave mines a name too) back in her barn.
Amen Christy
Hey Christy, this has to be one of my favorite posts. I would love to send it to my sister. How would I do that?? You can tell I’m technologically impaired.
Thank you for all that you do. j
Me too Joyce,I thought my Dad made the best pancakes in the world! His had melted butter and vanilla in them. Yummy good. He only made two things – mom did all the rest – but he also made something he called “stoup”. A cross between soup and stew, throwing lots of refrigerated leftovers in it and it always turned out to be amazing. My grown children remember it too and each (individually) asked me for Grandpa’s stoup recipe. I hated to tell them I didn’t have it because he never used one – we all remember him and it with great love!
Thanks again for the trip down nostalgia lane, Christy. Your website brings back such fond memories!
love your attitude! and I love how you say that you do give “Abner” some attention now and then, but the difference is that after spending a little time walking him, you put him back in the old barn. That’s the difference between a pessimist and an optimist grounded in reality- thanks for the post. And I can’t wait to try this pancake recipe!