Recipe

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Old-fashioned pancakes that are super fluffy with golden-crisp exteriors just like the ones our grandmothers used to make.

This easy-to-make pancake recipe with all the nostalgic feels that will take us back to weekend mornings at grandma’s house or that old-school diner. Plus all my tips (and a video) to make sure your stack comes out like this:

large stack of pancakes with butter on top

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What are Old Fashioned Pancakes
Ingredients
How to Make Old-Fashioned Pancakes
Fluffy Old Fashioned Pancakes

What are Old Fashioned Pancakes

Old-fashioned pancakes have a fluffy and thick texture that easily soaks up the butter and pancake syrup as you dive your fork into them. This is classic behavior from diner or Cracker Barrel pancakes.

But the most significant difference between old-fashioned pancakes and traditional fluffy pancakes is the use of buttermilk and the oil used to grease the pan. More on this shortly. Plus, they’re never made from a pancake mix!

The first gives these pancakes their incredibly soft and thick texture, and the second the ragged and defined golden edges, making these the BEST pancakes!

The Most Important Ingredient in Old Fashioned Pancakes

Buttermilk and baking soda are the two ingredients that set old-fashioned pancakes apart from most pancake recipes. Baking soda reacts with acids in the buttermilk to create more bubbles and bring the pancakes to a whole new level of fluffy and airy. This is also one of the big secrets to my copycat IHOP pancake recipe!

There is no need to run to the store (unless you want to) to buy buttermilk. Making your own is easy with milk and lemon or vinegar and it only takes 5 minutes -less time than it takes to find your keys. Don’t worry, I share how in the recipe card.

stack of old fashioned pancakes on a plate

Ingredients

The ingredient amounts to make old-fashioned pancake batter is below but before you go rogue and make substitutions, I include if any can be made without compromising the recipe here:

All-purpose flour: essential for soft and fluffy pancakes.
Sugar: makes the batter slightly sweet and helps caramelize the edges.
Baking powder: helps the batter rise.
Baking soda: reacts with the acids in buttermilk for extra fluffy pancakes.
Salt: a little to enhance the flavors of the pancake batter.
Buttermilk: the super-star ingredient in old-fashioned pancakes that’s essential for this recipe and others like my banana buttermilk pancakes.
Eggs: binds the ingredients and helps the batter rise. Using an egg substitute for pancakes will change the texture of these.
Unsalted butter: adds flavor and moisture to the batter.
Vegetable oil: another star ingredient that makes a difference in the outcome. Yes, you can use butter or spray but know that their exterior look will be different.

Vegetable Oil vs. Butter for Cooking Pancakes

Old-fashioned pancake batter is a bit denser than regular batter and it takes a little longer to cook. Butter browns quickly, which can result in dark pancakes with burnt edges and undercooked middles. Vegetable oil solves the problem and gives these a gorgeous golden exterior.

stack of old fashioned pancakes with a bite taken out of them

How to Make Old-Fashioned Pancakes

Allow me to share some helpful notes within each step to ensure your pancakes come out incredible! Some of my tried and true tips are:

Make the pancake batter
Mix the dry ingredients first to ensure even distribution. Before you mix the wet ingredients with the dry, I recommend breaking up the eggs first so you don’t overmix the batter. Overmixing is a common pancake fail that yields chewy pancakes.
Heat the cooking surface
Whether you use a cast iron skillet or non-stick pan or griddle, making sure the surface is hot before you grease it is essential. Once hot, grease it with oil and then immediately pour the pancake batter. Get all my tips on using a cast iron skillet to make pancakes here.
Cook the pancakes
The pancakes will take about 2 minutes to cook on the first side. You’ll know they’re ready to flip when bubbles form throughout and the edges are defined. The second side takes about half the time to cook, just make sure to not press the pancakes down.
Stack them high!
Serve them as you cook them or keep the pancakes warm and serve them all at once.

First time making these? Watch this quick video to ensure success!

The Best Toppings

Classic old-fashioned pancakes are so good on their own that grandma never really bothered with any of these epic pancake toppings. At my house, I put a pat of butter on top and maple syrup or one of these easy-to-make pancake syrup recipes:

Fluffy Old Fashioned Pancakes

Servings: 16

Prep Time: 8

Cook Time: 12

Total Time: 20

Old-fashioned pancakes that are super fluffy with golden-crisp exteriors just like the ones our grandmothers used to make.

5 from 30 votes

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Watch how it’s made:

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
Pinch salt
1 ¾ cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted

Instructions

Make the pancake batter:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
Pour the buttermilk into the middle of the bowl, and add the eggs and melted butter. Whisk the eggs first, breaking them up into the buttermilk, then work from the outside of the bowl in. Mix all the liquid ingredients with the dry ingredients until the flour is incorporated. The batter is on the thick side but not dense, with an airy and slightly lumpy feel.

Cook the pancakes:

Heat a large non-stick griddle, a cast-iron pan, or a non-stick pan over medium heat. Once the surface is hot, grease it with oil or butter and immediately pour ⅓ cup of batter per pancake.
Cook the first side for 2 minutes until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes over and cook for an additional 2 minutes (or slightly less). Do not press down with a spatula.
Cook the pancakes for 2 minutes, until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes and cook until the other side for one more minute. Do not press down with a spatula.
Remove the pancakes and serve immediately, or keep them warm in a 200F preheated oven until the remaining batter is cooked.

Serve:

Serve these old-fashioned pancakes with butter and pancake syrup or your favorite pancake toppings.

Notes

Make your own buttermilk by adding 2 tablespoons of white vinegar or fresh lemon juice inside a large measuring cup. Add enough regular milk to fill it to the 2-cup line. Stir and allow the mixture to sit for 5 minutes before using.