Old Fashioned Buttermilk Pancakes

5 from 23 votes

Old Fashioned Buttermilk Pancakes

Old Fashioned Buttermilk Pancakes beat all those pre-mixed concoctions by a long shot. Try my tips to make them extra fluffy, and then add a big hit of butter and syrup!

Course Breakfast

Cuisine American

Keyword buttermilk pancakes, old fashioned buttermilk pancakes

Prep Time 20

Cook Time 20

Total Time 40

Servings pancakes

Calories 178kcal

Author Sue Ringsdorf

Ingredients

2 large eggs - separated
2 ¼ cups buttermilk
¼ cup unsalted butter - melted
2 teaspoons vanilla extract
¼ cup granulated sugar
2 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Instructions

Separate Eggs. Separate the egg yolks and whites and place yolks in a large bowl and the whites in a separate small bowl.
2 large eggs
Combine wet ingredients. To the egg yolks, add the remaining wet ingredients – the buttermilk, (slightly cooled) melted butter, and vanilla. Use a whisk to combine well.
2 ¼ cups buttermilk, ¼ cup unsalted butter, 2 teaspoons vanilla extract
Add dry ingredients to wet. Then add the dry ingredients – the flour, sugar, baking powder, baking soda, and salt. Use a spoon to mix until just combined. A few small lumps are ok.
2 ¼ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
Whip egg whites. Use a hand mixer to beat the egg whites until soft peaks form, about 4-5 minutes.
Fold in egg whites to batter. Use a rubber spatula to gently fold the egg whites into the buttermilk pancake batter. Don’t whip the batter; just use a gentle hand to fold it together.
Let the batter rest for about 10-15 minutes so that it thickens. This will guarantee an airy pancake that will soon become a family favorite.
Cook pancakes. In a pancake griddle or nonstick skillet, add a drizzle of oil over medium heat, and then add about 1/3 cup of batter for each pancake. Cook until you see little bubbles and then gently flip to cook the other side until golden brown.
Serve. Serve these fluffy pancakes with a generous pat of butter and a drizzle of pancake syrup!
STORE. Store leftover pancakes in an airtight container in your refrigerator for 4-5 days.

Notes

How can I make my pancakes fluffy?

Use buttermilk. The acidity in buttermilk helps homemade pancakes get fluffy. For best results, buy a carton of buttermilk instead of making your own.
Separate the eggs. Whipping the egg whites will bring an extra layer of fluffy to pancakes. It’s simple and worth it.
Make sure your leavener is still good.
Use a gently hand when mixing the pancake batter.
Rest the batter. I let the pancake batter sit for 15 minutes before making them.

These old-fashioned pancakes are easy to freeze for later. Just place a piece of parchment paper between each pancake and place in a large freezer bag.

Nutrition