Breakfast Recipes
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Old Fashioned Buttermilk Pancakes beat all those pre-mixed concoctions by a long shot. Try my tips to make them extra fluffy, and then add a big hit of butter and syrup!
When you’re not making these buttermilk pancakes, try my sweet and savory Bacon Cheddar Waffles, some delicious Cinnamon Swirl Pancakes, or my Healthy Chocolate Granola over fruit and yogurt, of course!
Fluffy Buttermilk Pancakes
Your Saturday morning just got better because these are the perfect pancakes to make for your family each and every weekend. Comfort food at its best and you’ll never regret making from scratch pancakes for your people. Say it with me. “Homemade buttermilk pancakes for life. Never a box mix again!”
We’ve recently been making these fluffy Blueberry Lemon Pancakes too, and you should definitely give them a try next Saturday morning!
Why This Recipe Works:
- SIMPLE – All the ingredients are easy to find in your grocery store, and these pancakes take less than an hour to make.
- CLASSIC – This is a classic pancake recipe that is probably easy to replicate on the internet. However, my tips yield the MOST DELICIOUS pancakes ever!
- EASY TO MEAL PREP – I used to make these in large batches for an easy breakfast for the kids when they were young. Leftover pancakes stored correctly are 10/10.
What You’ll Need:
- Large Eggs
- Buttermilk **
- Unsalted Butter
- Vanilla Extract
- Granulated Sugar
- All-Purpose Flour
- Baking Powder
- Baking Soda
** Use real buttermilk from the store. I don’t recommend a substitute here (speaking from experience).
How to make Old Fashioned Buttermilk Pancakes:
Step 1
Separate Eggs. Separate the egg yolks and whites and place yolks in a large bowl and the whites in a separate small bowl.
Step 2
Combine wet ingredients. To the egg yolks, add the remaining wet ingredients – the buttermilk, (slightly cooled) melted butter, and vanilla. Use a whisk to combine well.
Step 3
Add dry ingredients to wet. Then add the dry ingredients – the flour, sugar, baking powder, baking soda, and salt. Use a spoon to mix until just combined. A few small lumps are ok.
Step 4
Whip egg whites. Use a hand mixer to beat the egg whites until soft peaks form, about 4-5 minutes.
Step 5
Fold in egg whites to batter. Use a rubber spatula to gently fold the egg whites into the buttermilk pancake batter. Don’t whip the batter; just use a gentle hand to fold it together.
Step 6
Rest. Let the batter rest for about 10-15 minutes so that it thickens. This will guarantee an airy pancake that will soon become a family favorite.
Step 7
Cook pancakes. In a pancake griddle or nonstick skillet, add a drizzle of oil over medium heat, and then add about 1/3 cup of batter for each pancake. Cook until you see little bubbles and then gently flip to cook the other side until golden brown.
Step 8
Serve. Serve these fluffy pancakes with a generous pat of butter and a drizzle of pancake syrup!
Storing and Freezing:
- STORE. Store leftover pancakes in an airtight container in your refrigerator for 4-5 days.
- FREEZE. These old-fashioned pancakes are easy to freeze for later. Just place a piece of parchment paper between each pancake and place in a large freezer bag.
What to serve with Old Fashioned Buttermilk Pancakes:
- A bowl of fresh fruit.
- Crispy bacon or sausage patties.
- Omelette Casserole
- Crustless Ham and Cheese Quiche
- Some orange juice and the BEST cold brew coffee, of course!
Try some delicious Cinnamon Brioche French Toast next!
How can I make my pancakes fluffy?
- Use buttermilk. The acidity in buttermilk helps homemade pancakes get fluffy. For best results, buy a carton of buttermilk instead of making your own.
- Separate the eggs. Whipping the egg whites will bring an extra layer of fluffy to pancakes. It’s simple and worth it.
- Make sure your leavener is still good.
- Use a gently hand when mixing the pancake batter.
- Rest the batter. I let the pancake batter sit for 15 minutes before making them.
Kitchen Tools Used: (affiliate links)
Pleaselet me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me onPinterest, and catch me onInstagram.
xoxo ~Sue
Old Fashioned Buttermilk Pancakes
Old Fashioned Buttermilk Pancakes beat all those pre-mixed concoctions by a long shot. Try my tips to make them extra fluffy, and then add a big hit of butter and syrup!
5 from 14 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 12 pancakes
Calories: 178kcal
Author: Sue Ringsdorf
Ingredients
- 2 large eggs – separated
- 2 ¼ cups buttermilk
- ¼ cup unsalted butter – melted
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
Separate Eggs.Separate the egg yolks and whites and place yolks in a large bowl and the whites in a separate small bowl.
Combine wet ingredients.To the egg yolks, add the remaining wet ingredients – the buttermilk, (slightly cooled) melted butter, and vanilla. Use a whisk to combine well.
Add dry ingredients to wet.Then add the dry ingredients – the flour, sugar, baking powder, baking soda, and salt. Use a spoon to mix until just combined. A few small lumps are ok.
Whip egg whites.Use a hand mixer to beat the egg whites until soft peaks form, about 4-5 minutes.
Fold in egg whites to batter.Use a rubber spatula to gently fold the egg whites into the buttermilk pancake batter. Don’t whip the batter; just use a gentle hand to fold it together.
Let the batter rest for about 10-15 minutes so that it thickens. This will guarantee an airy pancake that will soon become a family favorite.
Cook pancakes.In a pancake griddle or nonstick skillet, add a drizzle of oil over medium heat, and then add about 1/3 cup of batter for each pancake. Cook until you see little bubbles and then gently flip to cook the other side until golden brown.
Serve.Serve these fluffy pancakes with a generous pat of butter and a drizzle of pancake syrup!
STORE.Store leftover pancakes in an airtight container in your refrigerator for 4-5 days.
Notes
How can I make my pancakes fluffy?
- Use buttermilk. The acidity in buttermilk helps homemade pancakes get fluffy. For best results, buy a carton of buttermilk instead of making your own.
- Separate the eggs. Whipping the egg whites will bring an extra layer of fluffy to pancakes. It’s simple and worth it.
- Make sure your leavener is still good.
- Use a gently hand when mixing the pancake batter.
- Rest the batter. I let the pancake batter sit for 15 minutes before making them.
These old-fashioned pancakes are easy to freeze for later. Just place a piece of parchment paper between each pancake and place in a large freezer bag.
Nutrition
Calories: 178kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 346mg | Potassium: 167mg | Fiber: 1g | Sugar: 7g | Vitamin A: 237IU | Calcium: 90mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!
