Old Fashion Buttermilk Pancakes
Fluffy, golden, and irresistibly comforting, these Old Fashion Buttermilk Pancakes are a breakfast classic that never goes out of style. Made with simple pantry ingredients like all-purpose flour, sugar, and a generous splash of tangy buttermilk, this recipe creates light and tender pancakes with just the right balance of sweetness. The addition of melted butter and a hint of vanilla infuses every bite with rich flavor, while the combination of baking powder and baking soda ensures a perfect rise and airy texture. Ready in just 30 minutes, these pancakes are ideal for lazy weekend mornings. Whether you top them with a drizzle of maple syrup, a dollop of whipped cream, or a scattering of fresh fruit, these homemade beauties are guaranteed to become a family favorite. Perfect your pancake game with this foolproof recipe for a timeless breakfast treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 cups Buttermilk
- 2 pieces Large eggs
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 1 as needed Vegetable oil or additional butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are okay.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter slightly, if needed.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat the process with the remaining batter, greasing the griddle as needed between batches.
Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 991 mg | 43% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 12.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
