Old-Fashioned Buttermilk Pancakes
These old-fashioned buttermilk pancakes are everything a weekend breakfast should be—fluffy, golden, and perfectly soft in the middle. They’re always a hit with my boys, who happily clear their plates every time. Add a drizzle of syrup, and you’ve got instant smiles all around.
Equipment
- hand mixer
- medium mixing bowl
- small mixing bowl
- pan for cooking the pancakes
Ingredients
wet ingredients
- 2 large eggs – Separating the eggs and whipping the whites is the secret to ultra-fluffy buttermilk pancakes. The yolks add richness, while the beaten whites give the batter lift and airiness.
- 2 1/4 cup buttermilk- Real buttermilk adds a subtle tang and reacts with baking soda to help the pancakes rise. It also keeps the texture soft and tender. Cold buttermilk works fine—just let it sit for a few minutes after mixing.
- 1/4 cup unsalted butter (melted) – Butter adds rich, classic flavor and helps keep the pancakes moist. Make sure to cool it slightly before mixing so it doesn’t cook the eggs.
- 2 tsp vanilla extract – A splash of vanilla adds warmth and depth to the overall flavor, especially nice if you’re not using a ton of syrup.
Dry ingredients
- 2 1/4 cup all-purpose flour- This is the base of the batter. All-purpose flour has the perfect balance of protein for soft yet structured pancakes. Whisk the flour before measuring for best results.
- 1/4 cup granulated sugar – Adds a touch of sweetness without making the pancakes overly sweet. It also helps with browning, giving the pancakes that golden finish.
- 2 tsp baking powder – This leavening agent gives the pancakes a beautiful rise and keeps them light and fluffy.
- 1 tsp baking soda – Works together with the buttermilk to create air bubbles in the batter. This is key for a soft, airy texture.
- 1 tsp salt – Enhances the flavor and balances out the sweetness. It makes a big difference in keeping the pancakes from tasting bland.
Instructions
Separate the eggs
- Place the yolks in a large mixing bowl and the whites in a separate small bowl.
Mix the wet ingredients
- Whisk the egg yolks with the buttermilk, melted butter, and vanilla until smooth. This forms your buttermilk mixture.
Add dry ingredients
- Stir in the flour, sugar, baking powder, baking soda, and salt until well combined. A few small lumps in the batter are perfectly fine.
Whip the egg whites
- Beat the egg whites with a hand mixer until soft peaks form, about 3 to 4 minutes.
Fold into the batter
- Gently fold the whipped egg whites into the batter. Be careful not to deflate the air—they help create fluffy pancakes.
Let the batter rest
- Allow the batter to rest for 10 minutes. I know the temptation to cook them right away… but I promise it will be well worth the extra wait This helps the batter thicken slightly and ensures a better texture when cooked.
Preheat your pan
- Heat a cast iron skillet, electric griddle, or nonstick skillet over medium heat. Lightly grease the surface with butter or oil.
Cook the pancakes
- Pour about 1/3 cup of the batter onto the hot skillet. Cook the first side for 2–3 minutes, or until you see little bubbles forming and the edges look set. Flip and cook the second side until golden brown and fully cooked.
Serve and enjoy
- Serve warm with real maple syrup, fresh fruit, or your favorite pancake topping.