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

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.

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

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.