These old fashioned pancakes offer no shortcuts to ensure you get the lightest, fluffiest, and most flavorful buttermilk pancakes you have ever savored for breakfast! But don't worry, that doesn't mean they are hard to make, they are just delicious to eat!
Most of us have fond memories of our moms making us pancakes for breakfast. She would wake up early, painstakingly open the box of Bisquick, lovingly add water, and stir. Mmm, mmm, where did she find the time?!? Ok, I am not talking about THOSE good old fashioned pancakes. I am talking about the good old-fashioned pancakes grandma used to make that were incredibly light and fluffy and full of flavor! No box mix can touch the flavor of this recipe.
Ingredients and Substitutions
- All purpose flour
- White Sugar - Malted milk powder was often used in old fashioned panacke recipes and it still used by many restaurants and diners. It makes a great substitute for sugar while adding another layer of flavor.
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Buttermilk - You can substitute milk instead. Whole milk is the best substitute, but any milk is fine. You can even add a little lemon juice to the milk to replicate the tanginess of buttermilk.
- Butter - I prefer strictly butter, but you can also use a mixture of olive oil as well.
How to make them
The first secret to perfecting old fashioned buttermilk pancakes begins by separating the egg yolk from the whites. You need to whisk the egg whites in a small bowl until stiff peaks are formed, ideally with a hand mixer unless you enjoy torturing yourself. The reason for this will be explained shortly.
With the exception of the egg whites, combine the wet and dry ingredients in separate large bowls. Wet batter ingredients include egg yolks, buttermilk, and melted butter. Once each is properly mixed combine the two bowls together.
The next secret is to leave the batter lumpy. Stir your mixture to combine the wet and dry ingredients but only stir enough to ensure everything is mingled. The lumps will work themselves out and result in a lighter pancake.
Now for the most important step. FOLD the remaining egg whites into the mixture half at a time. Be careful not to over agitate the batter because you want to leave all of the bubbles intact. This will give the delicious pancakes extra rise.
Now let the batter rest for 15-30 minutes to allow the baking powder to work its magic and let the flour absorb the moisture.
Finally, you are ready to cook your homemade pancakes! Heat your griddle to 375 degrees, brush with butter, pour batter onto the hot surface and begin frying! Flip the pancake when you see bubbles on the surface.
Tip: I prefer to use my favorite griddle to make the pancakes quicker, but you can use a nonstick skillet, or cast-iron skillet with equally great results. You will want to set your stovetop burner between medium-heat and medium-low heat for best results.
What to serve with pancakes
You have now made the best pancakes ever, now it is time to serve them with any or all of your favorite toppings. After all, you need the perfect toppings to finish off the perfect pancakes, right?
- Maple syrup
- Butter
- Jam
- Fresh fruit
- Confectioner sugar
- Honey
- Peanut Butter
Ways to Customize this recipe
If you would like to add additional ingredients such as blueberries, chocolate chips or anything else – don’t mix it in the batter. They will just sink to the bottom. Instead, sprinkle the additions on the pancakes as soon as they are ladled onto the griddle.
If you really want to replicate the flavor of an exceptional diner pancake replace the sugar with malted milk powder instead. You could even add a little vanilla extract with the wet ingredients.
Can pancake batter be made in advance?
If you had hoped to make the batter in advance, you can cheat and do so. However, your results will not be the same. The pancakes will still have good flavor but the light and airy pancake will be replaced with a thin and dense saucer instead because the bubbles in the batter will have long since burst.
How to store leftover pancakes
Leftover pancakes store well and reheat well. They should be placed in an airtight container in your refrigerator and eaten within five days. However, they can be frozen as well for up to three months. If freezing I recommend placing a piece of parchment paper between each one so they don't freeze together.
When you are ready to reheat your leftover pancakes I recommend gently heating them in a pan on the stovetop. A microwave would not be recommended, as it would ruin the texture.
More Pancake Recipes
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Old Fashioned Pancakes
Ingredients
- 2 ½ cups flour
- ¼ cup sugar or malted milk powder
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs yolks separated
- 2 ½ cups buttermilk adjust as needed to get pourable consistency
- ½ cup butter melted
Serving
- Maple syrup
Instructions
- Separate egg yolks from whites and whisk egg whites until stiff peaks are formed.
- Combine egg yolks, melted butter, and buttermilk in a large bowl and mix together.
- In a separate bowl combine all dry ingredients and mix together.
- Once wet and dry ingredients are each are mixed, combine together in a large mixing bowl. Do not over mix or the pancakes will be tough. Mix just to combine leaving some lumps. (The lumps will work themselves out and you will have a lighter pancake for stirring less)
- FOLD egg whites into mixture half at a time being careful not to overly agitate.
- Let the batter rest 15-30 minutes.
- Heat griddle to 375 degrees and brush with butter before frying. Or use medium heat on your stovetop.
- Cook pancakes until golden brown, and flip once the batter begins to bubble on top. Repeat until all batter has been used.
- Serve with maple syrup, and additional butter as desired.
Notes
Nutrition
This recipe was originally published May 20, 2012 on FoxValleyFoodie.com.
Theo
This is now my "go-to" pancake recipe. I can't even go to a diner now because they don't compare to the deliciousness of these pancakes. I really think the key to great pancakes is the addition of the buttermilk. I won't ever make pancakes without buttermilk. Thank you for posting a great and simple recipe. It does take some time to prepare but it is worth every bite.
Nina
Hi.
I have tried several recipes... This one didn't turn out fluffy. I followed the instructions and didn't change any of the ingredients. It's a failure. Taste great though. No fluffiness so flat. I have been making pancakes since I was at girl scouts. Lost my original recipe year's ago. Excremented with several. Unfortunately not even this worked out.
Fox Valley Foodie
I'm sorry it did not work out for you. This is one of those 'practice makes perfect' recipes. The secret is making sure you are gently folding in the egg whites without overworking the batter. Overworking the batter will cause it to come out flat.
Z
Good grief, these are good! I still have some on the griddle, and I just had to pause to say these are amazing! I'd been searching for a recipe that would make me ok with leaving boxed pancake mixes...this one did it!
1.5 tablespoons of pure vanilla in with the wet ingredients (and milk/vinegar as a buttermilk substitute) are the only changes I made. I'll probably try them with a little less butter in the mix, but this is a fabulous recipe.
Fox Valley Foodie
Thanks, for taking time to leave the comment! It is a favorite recipe of mine.
Kim
I made these this morning and they came out fantastic. The one addition I made was to add good quality vanilla. This recipe will be made again in the future!
Fox Valley Foodie
Vanilla would be a great addition! I'm glad you enjoyed it!
Jenene
BEST RECIPE EVER!
I made this for me and my fiancé, and it turn out fluffy and amazing, a winner in my book. Since it was only the two of us, I cut the initial measurements in half. I also used oats flour instead of regular flour. I have the hardest time finding a restaurant that makes light and fluffy pancakes, and the mixes from the box always seems to disappoint. This is now my go to recipe!!
Fox Valley Foodie
I'm glad you like it! You're right, fluffy pancakes at restaurants are hard to find. They often mix up a big batch of batter and use it throughout the morning, which creates increasingly thin pancakes as it sits.
Alice J
Best. Pancakes. Ever
Deborah
This really is the best pancake I've ever had! However, the directions need to be clarified. For instance, the butter should be melted. Also, egg yolks are to be used in the liquid ingredients. Thanks!
Fox Valley Foodie
Thanks for the comment, you are right that should have been clarified in the recipe. I have updated it accordingly!
Jeremy
DELICIOUS! I ate about 5 last night on my own ... I didn't want to change or tweak the recipe in anyway, to see if they came out the same as everyone else's seemed to ... so yummy! Yes the batter was thick, and had me worried but I made them and they turned out very fluffy and light 🙂 After my third pancake, I put 1/4 cup batter in the pan, then when I was about to flip it ... i placed a slice of ham and cheese on one side and folded it in half, made a delicious little breakfast taco 🙂 THANKS FOR THE AMAZING RECIPE! So perfect for my little midnight snack, it was nice having all the ingredients on hand for a change!
Francis
I used to make a similar recipe years ago but lost the cookbook I got it from so I'm glad to find it again. I experimented by adding 1/2 cup sour cream to the batter. The pancakes come out so fluffy, you may have to double the recipe, but it really is good. Thanks for sharing
Fox Valley Foodie
Sour cream sounds like it could be a fantastic addition!
Tom
Sweet and puffy, just like pancakes were meant to be! The batter looks just like if you were using dry pancake mix, but the taste is so much better! Plus, it's quick and easy for those of us with impatient, hungry little tykes.
sophie
hello. two questions for you:
1) will this work with all-purpose gluten-free flour
2) will kefir/yogurt work in place of buttermilk (realizing that this goes against the whole "buttermilk" pancake thing...)
?
Thanks!
Fox Valley Foodie
I have never tried using either ingredient, however I suspect it may work. There are pancake recipes that use gluten-free flour and kefir.
Victoria
I just read your recipe and in excited to try it! I'm looking forward to fluffy pancakes.....I've been craving pancakes for days now.
Kathy
So do I melt the butter and mix it with the wet ingredients?
Fox Valley Foodie
Yep! That's exactly right.
Camima
Why do you suggest "malted milk powder"? What is the difference between using sugar or using malted milk powder? What does the malted milk powder do to the batter?
Christopher
Do I use the egg yokes or do I throw them out. I wasn't sure from the recepie.
Thank you
Fox Valley Foodie
Yes use the egg yolks as well. Most recipes will have you use the egg as one whole ingredient however my recipe specifies to separate the yolk from the white because I ask you to beat the egg whites. If not for that, the whole egg would be treated as a wet ingredient.
Lindsey
I'm excited to try this recipe but I have one question - is the butter (all 8 tblspns) part of the actual batter recipe, or is that intended to just be for greasing the griddle?
Fox Valley Foodie
That is part of the actual batter recipe. If you want a healthier recipe you can cut back on the amount but the butter gives it great flavor.
Nicole
These are the BEST pancakes ever! Use a vanilla bean to really top this recipe off! I had a recipe from my grandmother (which I lost) and this is as close as it gets.....you are SO right about the egg whites, that is what makes the pancakes so special.
Thanks again, look forward to new ideas...
Jake
Fantastic! The BEST pancakes I have ever made from scratch. I had to use a mix of milk with vinegar for the buttermilk (1c milk with 1 Tbsp white vinegar), but the turnout was better than I expected. Thank you for the detailed step-by-step explanation. I will be using this recipe from now on.
Denise
These pancakes were perfect! My family loved them! They said they were way better than a restaurant! I used powdered buttermilk and added water and also added a little pure vanilla! Yummy!! This will be my go to recipe for pancakes from now on!
Dave
Made the Buttermilk Pancakes for my family and were they good! The batter was amazing how it all came together and produced 1/2 inch high fluffy pancakes! Can't wait to make them again but with an electric griddle. My middle burner stove top griddle is to hot at the low setting. The Griddle is Cast Iron by Camp Logic.
I have used it about ten times but can't seem to find the sweet spot. Any suggestions? Thank you for the great recipe!
Dave B in Howard
Fox Valley Foodie
I'm glad you enjoyed the recipe.
375 degrees is a good temperature to cook pancakes and I can get my cast iron at that temperature somewhere around medium on my stove (I have a temperature gun). If your burner is getting your griddle hotter than that at the lowest setting then the burner is kicking out some real power! Keep in mind cast iron retains heat very well, so if you turn the heat higher for a while and then put it on low the pan will take a while to cool down. Personally, I really like using a big electric griddle for pancakes. It is nice to be able to cook a bunch at once.