Old Fashioned Buttermilk Pancakes
Discover the secret to the BEST fluffy buttermilk pancakes with our old fashioned buttermilk pancakes recipe passed down from Grandma. Thick, rich, and sweet, this easy pancake recipe will become your new favorite breakfast treat! It’s easy to follow, making it perfect for novice cooks and busy mornings alike.
If you’re searching for the very best Pancake recipe that brings the warmth of Grandma’s kitchen to your breakfast table, you’re in the right place! With a handful of pantry staples, and in a mere 25 minutes, you’ll be dishing out a cozy and comforting meal that’ll leave everyone craving seconds. Whether you need easy breakfast recipes for Sunday morning, or you’re looking to cook pancakes because they’re your favorite meal of the day we’ve got you covered. What sets these old fashioned buttermilk pancakes over the top is another recipe by Grandma, her Special Pancake Syrup.
Nothing beats the taste of fluffy, buttery pancakes to start your day off on the right foot. You know when the recipe has been passed down from your beloved Grandma, it’s even better! Our old fashioned buttermilk pancakes really are the best, and are a perfect example of a timeless classic that’s sure to please both young and old. This ultimate comfort food is perfect for creating cherished memories and a fun activity to get kids involved in the kitchen.
If you’re looking for more homemade pancakes, and are like me and need to eat gluten free, here’s an amazing Amazing Gluten Free Buttermilk Pancakes recipe. Or you may be team waffle, and that’s okay, I get you! Here’s our favorite Belgian Waffles (Gluten Free Option) recipe.
What you’ll love about this recipe:
Ingredients you’ll need:
- Self-Rising Flour – Grandma prefers Hudson Cream brand, but you can use any preferred brand
- Granulated white sugar
- Egg – large
- Buttermilk – full fat or low fat
- Milk – whole milk or 2 %
How to make Homemade Buttermilk Pancakes:
Follow these easy step-by-step directions to create an old fashioned buttermilk pancakes that outshine any store-bought pancake mix:
Step 1: Preheat your electric griddle or non-stick skillet over medium heat before starting to mix your buttermilk pancake batter. This will ensure that your cooking surface is ready to go and evenly heated, resulting in perfectly cooked and golden brown pancakes.
Step 2: In a large mixing bowl, whisk the flour and white sugar. This blend of dry ingredients will ensure that your pancakes rise and have a soft, airy texture.
Step 3: Crack in the egg and pour in the buttermilk and milk. Stir the ingredients until they are thoroughly combined, creating a smooth and creamy thick batter that’s similar to a cake batter.
Step 4: If you desire thinner pancakes, feel free to add a bit more milk to achieve your preferred consistency. The beauty of this recipe is that it’s easily customizable to suit your preferences.
Step 5: Preheat your electric griddle or non-stick skillet over medium heat. A well-heated, hot griddle is essential for achieving that perfect golden brown crust on your pancakes.
Step 6: Pour or ladle the batter onto the hot griddle, forming pancakes of your desired size. Remember, the size of your pancakes can affect the cooking time, so adjust accordingly. I like to use a 1/4 cup measuring cup.
Step 7: Cook the pancakes until the edges become golden brown and air bubbles appear on the surface, then flip them over to cook the other side until equally golden brown. Keep an eye on them to avoid burning.
Be sure to check out the full recipe and ingredient list below
Substitutions & Additions:
- Flour: You can use all-purpose flour in place of self-rising flour. Simply add 2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of all-purpose flour to create your own self-rising flour substitute. Self-rising flour just means it contains all the ingredients to make your product rise.
- Buttermilk Substitute: If you don’t have store-bought buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until it curdles, and then use it in the recipe as directed. This is good in a pinch, but real buttermilk gives the pancakes a much better flavor and consistency.
- Sugar: You can use brown sugar or honey instead of white sugar. To sub using brown sugar, simply replace the white sugar with an equal amount of brown sugar and mix it in with the dry ingredients. Brown sugar will give the pancakes a hint of a caramel flavor. To use honey in this recipe, replace the white sugar with an equal amount of honey and stir it into the wet ingredients.
- Chocolate Chips: Add a handful of chocolate chips to the batter for a decadent twist on classic pancakes. Kids especially love this addition, no one can pass up chocolate chip pancakes!
- Blueberries: Fold in fresh or frozen blueberries to the batter for a burst of juicy sweetness. No need to thaw frozen blueberries before using, but keep in mind that using frozen blueberries may increase the cooking time slightly, so you may need to adjust the heat or cooking time accordingly.
- Nuts: Chopped pecans or walnuts add a nice crunch and nutty flavor to the pancakes.
- Spices: Add a pinch of cinnamon, nutmeg, or pumpkin pie spice to the batter for a warm and cozy flavor. This blend is great around the Fall season.
- Lemon Zest: Grate some lemon zest into the batter for a bright and zesty twist.
- Mix the batter gently: Overmixing the pancake batter can result in tough and chewy pancakes. Mix the ingredients just enough to combine them and avoid overmixing. You want your pancakes to be light and fluffy.
- Let the batter rest: Letting the batter rest for 5-10 minutes before cooking allows the flour to fully absorb the liquids, resulting in a thicker and more indulgent batter.
- Don’t flip the pancakes too soon: Wait until the edges of the pancake start to dry out and bubbles appear on the surface before flipping. This will ensure that the pancakes are fully cooked and won’t fall apart when you flip them.
- Use a non-stick skillet or electric griddle: Using a non-stick cooking surface will prevent the pancakes from sticking and make flipping them easier.
- Adjust the consistency of the batter: If the batter is too thick, add more milk to reach your desired consistency. A thinner batter will result in thinner and lighter pancakes, while a thicker batter will result in thicker and more dense pancakes.
- Double the recipe: You can easily make a double batch of this recipe, just double the ingredients.
How to store leftovers:
- FRIDGE: To store pancakes in the refrigerator, allow the pancakes to cool completely, then store them in an airtight container or Ziploc bag in the refrigerator for up to 3-4 days.
- FREEZER: To store pancakes for a longer period of time, you can freeze them. Allow them to cool completely, then place them in a single layer on a baking sheet and put them in the freezer until they’re firm. Once they’re frozen, transfer them to an airtight container or a freezer safe Ziploc bag and store them in the freezer for up to 2-3 months.
- RE-HEAT: You can reheat the pancakes in the microwave, oven or toaster. To microwave, place a few pancakes on a microwave safe plate and heat for 30-45 seconds. To use the oven, preheat it to 350°F, place the pancakes on a baking sheet, and bake for 5-10 minutes until heated through. To use the toaster, toast the frozen pancakes on the lowest setting for a few minutes until heated through. For thicker pancakes, I set the toaster to this specific setting and toast the pancake twice to ensure that it is heated through completely.
Use 1/4 cup measuring cup to have the same size pancakes
FAQ’s for Grandma’s Buttermilk Pancakes:
Can I make the pancake batter ahead of time and store it in the refrigerator?
Yes, you can make the batter ahead of time and store it in the refrigerator, covered, for up to 24 hours. However, the pancakes may not be as fluffy as those made with fresh batter, as the baking powder will lose some of its leavening power over time.
Can I use whole wheat flour instead of self-rising flour?
You can use whole wheat flour for a healthier option, but the pancakes may be denser and less fluffy. To maintain some fluffiness, consider using a 50/50 mix of whole wheat and all-purpose flour, and add 3 teaspoons of baking powder and 1/2 teaspoon of salt per 2 cups of flour.
How do I know when it’s time to flip the pancakes?
The pancakes are ready to be flipped when the edges become golden brown, and bubbles appear on the surface. The bubbles are a sign that the baking powder is reacting, and the pancakes are cooking through.
Can I cook these pancakes on an electric griddle?
Yes, you can cook these pancakes on an electric griddle. Set the temperature to about 350°F and follow the same cooking instructions as with a stovetop griddle or large frying pan.
How do I store leftover pancakes?
Allow leftover pancakes to cool completely before storing them in an airtight container or resealable plastic bag. They can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, use an oven, toaster, or microwave.
What makes these pancakes irresistible is the special Syrup. It’s unique and amazing and deserves it’s own blog post! So please fix the pancakes with this Syrup and let your LittleChefs do the flipping.
How to Freeze: These also freeze exceptionally well! I like to make a quadruple batch and stick the leftovers in the freezer. You could probably get away with only doing a double recipe unless you’re feeding a bunch of boy like me!
How to warm up from frozen: If the microwave isn’t your thing, then you can do like I do and pop the frozen pancakes into a toaster set on low, hit the frozen button. If they are on the thicker side, you may need to toast your pancake, twice using these settings.
For the microwave: hit on a microwave safe plate, single file (you can stack later), for 30 seconds till done.
Old Fashioned Buttermilk Pancakes
- 2 cups Self Rising Flour Grandma prefers Hudson Cream
- 1/2 cup white sugar
- 1 egg
- 1 1/2 cups Buttermilk
- 1 cup milk
- In a large mixing bowl, combine 2 cups of Self-Rising Flour and 1/2 cup of white sugar. Mix well to combine the dry ingredients.
- In a separate bowl, whisk together 1 large egg, 1 1/2 cups of buttermilk, and 1 cup of milk. Gradually pour the wet ingredients into the dry ingredients, mixing until the batter is well combined and smooth. The batter should be thick, similar to a cake batter consistency.
- Preheat a griddle or a large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a measuring cup, pour the batter onto the preheated griddle. Cook each pancake until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown on both sides. Remove the pancakes from the griddle and transfer to a serving plate. Repeat with the remaining batter, greasing the griddle as needed.
Wow! These looks delicious! Thanks for linking up with us for Friday Favorites. Please come back and link up with us again!
I love how simple this recipe is! I can’t wait to try them!
I love simple recipes! I hope you enjoy it as much as we do!