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–+ servings
stack of three pancakes on a plate with syrup pouring over them.

Old Fashioned Buttermilk Pancakes Recipe

Amanda
Old fashioned buttermilk pancakes are the fluffiest pancakes with amazing flavor. With just a few simple ingredients, these pancakes come together easily for an epic weekend breakfast!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast + Brunch
Cuisine American
Servings 6 servings
Calories 218 kcal

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 ⅓ cups buttermilk
  • 1 large egg
  • 3 Tablespoons unsalted butter melted and cooled (plus extra for greasing the pan)

Instructions
 

  • Preheat griddle pan or electric griddle over medium low heat.
  • In a mixing bowl combine flour, baking powder, sugar, and salt. Whisk to combine.
  • In a small bowl combine buttermilk, egg, and butter and whisk to combine. 
  • Add wet ingredients to the dry ingredients and whisk together until no lumps remain. 
  • Grease pan or griddle with butter and using a ladle or measuring cup, pour ¼ cup of the batter onto the pan for each pancake. Cook for 45 - 60 seconds until bubbles start to form and pop and underside is golden brown.
  • Flip pancakes over and cook an additional 30 seconds until the other side is browned as well. Repeat with remaining batter.

Notes

    • Mix the batter until it's combined and most of the lumps are gone. A few small lumps are ok.
    • Cook pancakes over medium low or medium heat at the most. If the pan is too hot, they will be browned on the outside but not cooked on the inside.
 

Substitutions and Variations

  • Buttermilk - Mix together 1 ¼ cups of milk with 1 Tablespoon of lemon juice. Let the mixture sit for 5 minutes to thicken and then use as directed.
  • Chocolate Chips - Sprinkle a few chocolate chips on the top of the uncooked side before flipping the pancakes.
  • Sprinkles - After pouring the batter in the pan, add sprinkles on top before flipping to finish cooking.
  • Berries - Sprinkle blueberries, chopped strawberries or raspberries on the top of the uncooked side of the pancakes before flipping.
  • Dairy Free - Use a dairy free or plant based butter substitute. To substitute the buttermilk, use 1 ¼ cup dairy free or plant based milk mixed with 1 tablespoon of lemon juice.
  • Gluten Free - Use a cup for cup gluten free all purpose flour.
 

Make Ahead and Storage Instructions

Mix - Double or triple the dry ingredients and store in an airtight container in the pantry. To use the mix, combine 1 egg, 3 tablespoons of melted butter and 1 ⅓ cup buttermilk together. Add to a bowl with 1 ⅔ cups of the dry mix and combine to the make the batter for one batch of pancakes.
Freezer - Lay cooked and cooled pancakes in a single layer on a sheet pan and freeze. Transfer to a freezer safe container or ziptop bag and store for up to 2 months.
Leftovers - Store in an airtight container in the refrigerator for 3-4 days.  Leftovers can be warmed up in the microwave, on the stovetop or in a toaster oven.

Nutrition

Serving: 2pancakesCalories: 218kcalCarbohydrates: 29gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 669mgPotassium: 119mgFiber: 1gSugar: 5gVitamin A: 308IUCalcium: 190mgIron: 2mg
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