Want to make super fluffy pancakes that take you back to mornings at grandma’s house? I’ve got just the recipe you’re looking for with these old-fashioned pancakes.
They are soft and thick with crisp golden edges- it is THE BEST pancake recipe of all time! And by the end of this post, you’ll know just how to make an epic batch at home.
What are Old Fashioned Pancakes
Old-fashioned pancakes are thicker than regular pancakes, with a soft texture that soaks up the butter and pancake syrup once sliced.
The batter is cooked on a large griddle or cast-iron skillet to achieve those crispy edges and the ‘old-fashioned look,’ although a non-stick pan will certainly get the job done.
These are the kind of pancakes you get from a pancake ‘haus’ while on vacation or your grandmother’s kitchen, but with my recipe, you can achieve those same mouthwatering results without leaving your house.
The Most Important Ingredient in Old Fashioned Pancakes
Buttermilk and baking soda are the two ingredients that set old-fashioned pancakes apart from my classic pancake recipe. Baking soda reacts with acids in the buttermilk to create more bubbles and bring the pancakes to a whole new level of fluffy.
If you are reading this and want to make these epic pancakes for breakfast but don’t have any buttermilk, you can still make them! I included a quick homemade ‘buttermilk’ in the recipe card below.
Old Fashioned Pancake Ingredients
Let’s take a look at the ingredients you need to make old-fashioned pancakes:
- all-purpose flour: essential for soft and fluffy pancakes.
- sugar: makes the pancakes slightly sweet.
- baking powder: helps the batter rise.
- baking soda: reacts with the acids in buttermilk for extra fluffy pancakes.
- salt: enhances the flavors of sugar and melted butter.
- buttermilk: the super-star ingredient that reacts with the baking soda and makes these bonafide old-fashioned pancakes.
- eggs: binds the ingredients and helps the batter rise.
- unsalted butter: for buttery flavor.
- vegetable oil: to grease the skillet or griddle.
You’ll find the quantities in the printed recipe card below.
Why are we using vegetable oil instead of butter to grease the skillet?
This old-fashioned pancake batter is denser than my classic pancake batter, therefore the pancakes take longer to cook. Butter browns quickly, which can result in pancakes with burnt edges and undercooked centers.
Vegetable oil solves this problem and gives the pancakes a gorgeous golden exterior.
How to Make Old Fashioned Pancakes
Are you ready to make the tastiest batch of pancakes ever? Grab a bowl, those ingredients, and let’s make it happen!
- Mix the dry ingredients
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
- Make the batter
Pour the buttermilk into the well and crack the eggs into the buttermilk. Add the melted butter and whisk everything together until the ingredients are incorporated. Perfect pancake batter should have only a few pea-sized lumps.
- Heat and grease
Heat a large griddle or cast-iron skillet over low heat. Grease with 1 tablespoon of oil and increase the heat to medium-low.
- Pour the batter
Using a ⅓ measuring cup, ladle the batter onto the griddle or skillet. *If using a skillet, only pour 1 to 2 pancakes at a time.
Once bubbles rise to the surface of the pancake and the bottoms are light brown, give the pancakes a flip. Cook until the other side is browned. Repeat with the remaining batter.
Stack the pancakes and top with butter and a generous drizzle of syrup.
A helpful tip to keep the finished pancakes warm while you cook the remaining batter is to place a wire rack on a baking sheet. Set the pancakes on the rack and put them in a 200F preheated oven.
Cook these fluffy pancakes along with me, using this quick recipe video!
Topping Your Old Fashioned Pancakes
Let’s talk pancake toppings! Before you grab the maple syrup, why not try one of the incredible syrup recipes below? They are made with simple ingredients from the pantry and store very well for future breakfasts.
You could also try any of these epic pancake topping ideas. There are so many delicious options to make this pancake breakfast all your own.Print
Old Fashioned Pancakes
Make old-fashioned pancakes that are super fluffy with golden-crisp exteriors just like the ones you remember.
Yields: 16 pancakes
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 16
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- Vegetable oil, for greasing
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Using the whisk, make a well in the center.
- Pour the buttermilk into the well and crack eggs into buttermilk. Add the melted butter to the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl until all ingredients are incorporated.
- Heat a large non-stick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet.
- Increase the heat to medium-low and use a ⅓ measuring cup to ladle the batter onto the griddle or skillet. If you are using a large skillet, cook the pancakes 1-2 at a time, taking care not to crowd the cooking surface.
- Cook the pancakes for 2 to 4 minutes until bubbles rise to the surface and the bottoms are golden brown. Flip the pancakes and cook until the other side is lightly browned.
- Remove the pancakes to a wire rack set on a rimmed baking sheet. Keep the pancakes in a 200F preheated oven until all of the batter is cooked and you are ready to serve.
To make your own buttermilk, add 1 ½ teaspoons of white vinegar or fresh lemon juice to a large measuring cup. Add enough regular milk to fill it to the 1 ¾th line. Stir and allow the mixture to sit for 5 minutes before using.
- Serving Size: 1 pancake
- Calories: 179
- Sugar: 6.1 g
- Sodium: 421 mg
- Fat: 4 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 30.8 g
- Fiber: 0.9 g
- Protein: 4.9 g
- Cholesterol: 31.9 mg
Keywords: buttermilk pancakes, fluffy old fashioned pancake recipe
I made these old fashioned pancakes today. 10/10 the BEST we’ve had. Thank you!
Tried these old fashioned pancakes last weekend and I’m pulling the recipe up again for this saturday!
I have a question. Can I use white whole wheat flour instead of AP flour? I use WWWF in pizza dough, so do you think it’ll be okay? Thanks!
I would use about 2 tablespoons less than this recipe calls for. Here is my whole wheat pancakes recipe , which you can follow and use buttermilk instead.
These old fashioned pancakes are the BEST I’ve tried yet! Thanks for including Al your tips, they came out perfect!
This recipe for old fashioned pancakes is the best one I’ve tried! They were easy to make and had the crispy edges like the ones my grandmother used to make.
These old fashioned buttermilk pancakes are so fluffy and delicious!