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!


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  1. Try serving your pancakes with a slice of pineapple (I use the canned ones in unsweetened pineapple juice) between 2 pancakes, then drizzle on a little warm syrup and chopped pecans on top. Yum!

  2. This pancake recipe is delicious. We seldom cook them but when we want them, we want them to taste as we remembered as kids. Thank you for all of the research you’ve done to provide us with Your Best! Do appreciate your recipes on FB.
    God Bless.

  3. I had a pancake craving this morning and so made these for breakfast. They were awesome. Your recipes are always a sure thing. Thank you for another great one. I halved the recipe since it was only me eating them this time. I plan to make your quick stir fry recipe this week too. God bless.

  4. I love you letters and really love your craving beans!! God bless and I pray the mule will behave. God bless.

    1. Hello Christy,
      I made my second batch of Craving Beans,the first batch I made,were good,I did cheat a little and added some Pineapple, and a touch of garlic…Oh My they were good…so I denied that Iwas craving them….but the next day, I had them for (dinner) Lunch and also for (Dinner) Supper..I have always had Dinner (noon meal) and Supper ( Evening) meal…then I had them one more Noon Meal..before I put them in the freezer, that way I did not admit how good they were…the second batch I have eaten only one time…but there is tomorrow, after Church… Also I like the Pancake recipe…I agree if it has buttermilk in it cannot wrong…course I always say if you have WD-40 & Duck Tape, you can fix anything…I will try the Pancakes…I also read what you said about being positive, but will comment on that later….hope you have a great week..can’t wait for your apple recipes…

  5. Thanks for the reminder Christy, I have bouts of depression which actually have gotten better over the years, but they still show up. I found they have almost totally gone since I started supplemental vitamin D, along with the sunburn which happened in under 10 minutes. But I have spent many years telling myself that things will get better, and they usually do. Never thought to name it though, but I like mules so that’s out! LOL
    And thanks for the pancake recipe, will give it a go this weekend, but will have to get a jug of milk first! Don’t drink the stuff, so its hard to make buttermilk without it, I shall have to look for the powdered buttermilk. That lasts years.

  6. Thank you! Thank you! I was looking for your pancake recipe and came across a double blessing! I enjoy your commentary and naming the “old mule, Abner”. How perfect in description. I also was most uplifted by your family story of perseverance in very tough times. It is so encouraging to me to remember there is always a choice. I am from the Pacific Northwest but have lived in the Carolina’s for 25 years. The Lord has blessed me with a lovely southern husband from the mountains of North Carolina. For 5 years I have looked for a “chocolate gravy” recipe and just found yours. His church has an Easter morning breakfast where I tried this delicacy. My step daughter adores it. I can now surprise them with it. Thank you for this additional blessing! Thank you for all your recipes, I have tried many. And your commentary is a blessing as well!

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