I finally nailed Fluffy Old Fashioned Pancakes with one small trick that made all the difference.
I always thought boxed mixes did the job, until I learned what real batter feels like. I’ve chased the Perfect Buttermilk Pancakes for years and this version finally gets it — a tangy buttermilk backbone with melted unsalted butter folded in so each bite has that rich lift.
They puff up into Fluffy Old Fashioned Pancakes that soak syrup without turning soggy, and there’s a tiny cooking trick I use that makes them almost impossibly airy. I won’t bore you with steps here, but try this once and you’ll start rethinking every pancake you’ve ever eaten.
Ingredients
- All purpose flour: Gives structure and carbs, some protein but not whole grain nutrition.
- Granulated sugar: Adds sweetness and browning, pure carbs, no fiber or protein.
- Baking powder and soda: Help pancakes rise, give light texture and tender crumb.
- Buttermilk: Makes batter tangy and tender, adds acidity, some calcium and protein.
- Eggs: Bind, add moisture and protein, help browning, yolks give richness.
- Unsalted butter: Adds flavor and fat, makes edges crisp, also adds calories.
- Vanilla extract: Tiny bit lifts flavor, smells amazing, sugar like sweetness without bulk.
- Neutral oil for griddle: Prevents sticking, adds fat but keeps flavor neutral.
- Pure maple syrup: Pure maple gives complex sweetness, antioxidants, still high in sugar.
- Fine salt: Enhances flavor, balances sweetness, small amount improves batter chemistry.
Ingredient Quantities
- 2 cups (240 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 4 tablespoons (1/4 cup / 57 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract (optional, if you got it)
- 2 tablespoons neutral oil or extra butter for the griddle (optional)
- Butter and pure maple syrup for serving (optional)
How to Make this
1. In a big bowl whisk together 2 cups (240 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt; spoon and level the flour instead of scooping so you dont end up with too much.
2. In another bowl whisk 2 cups (480 ml) buttermilk, 2 large eggs, 4 tablespoons (57 g) melted and cooled unsalted butter and 1 teaspoon vanilla extract if you got it, until smooth.
3. Pour the wet into the dry and fold gently with a spatula until just combined; leave some small lumps, overmixing makes pancakes tough.
4. Let the batter rest 5 to 10 minutes so the flour hydrates and the baking powder gets to work, this is a key trick for extra fluffy pancakes.
5. Heat a griddle or large skillet over medium heat (about 350 to 375 F) and brush with 2 tablespoons neutral oil or a little extra butter; test the temp with a drop of batter it should sizzle slowly and spread.
6. Scoop about 1/4 cup batter per pancake onto the hot griddle, leaving space between each, dont press them down.
7. Cook until bubbles form across the surface and the edges look set, about 2 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through.
8. Keep finished pancakes warm on a wire rack in a 200 F oven while you finish the rest so they stay crisp and dont get soggy.
9. Serve stacked with big pats of butter and plenty of pure maple syrup, and if you want a little extra richness brush the griddle with butter between batches.
Equipment Needed
1. Large mixing bowl (big enough to whisk the dry ingredients, spoon and level the flour so you dont pack too much)
2. Medium mixing bowl for the wet stuff and whisking the buttermilk, eggs and melted butter
3. Whisk (or two, one for dry and one for wet if you wanna be tidy)
4. Rubber spatula or wooden spoon for folding the batter gently — dont overmix it
5. 1/4 cup scoop or measuring cup for portioning pancakes consistently
6. Measuring cups and spoons for flour, sugar, baking powder, baking soda and salt
7. Griddle or large heavy skillet (nonstick or well seasoned) for cooking the pancakes
8. Thin metal or silicone turner for flipping without tearing the edges
9. Wire rack set over a baking sheet and an oven set to 200 F to keep pancakes warm and crisp; plus a pastry brush or paper towel to oil the griddle between batches
FAQ
Old Fashioned Buttermilk Pancakes Recipe Substitutions and Variations
- Buttermilk: no buttermilk? Mix 2 cups milk with 2 tablespoons lemon juice or white vinegar, let sit 5 minutes. Or thin 2 cups plain yogurt with 2 to 4 tablespoons water or milk until pourable for the same tang.
- All-purpose flour: use whole wheat pastry flour 1:1 for a similar texture, or do half AP + half regular whole wheat to avoid heavy pancakes. For gluten free use a 1:1 GF baking blend that contains xanthan gum and expect a slightly different crumb.
- Eggs: replace 2 eggs with flax “eggs” by stirring 2 tablespoons ground flaxseed into 6 tablespoons water, let gel 5 minutes. You can also use 1/2 cup mashed banana or 1/2 cup applesauce, but pancakes will be denser and a bit sweeter.
- Melted butter: swap with neutral oil (canola, vegetable) at the same volume (4 tablespoons). Melted coconut oil works too but adds coconut flavor. Or just oil the griddle instead of butter.
Pro Tips
1. Weigh the flour or spoon and level it into the cup instead of scooping, otherwise your batter will be too stiff and the pancakes turn out dense. If you dont have a scale, fluff the bag first then gently spoon.
2. For extra tall, tender pancakes separate the eggs, beat the whites to soft peaks and fold them in at the end; be gentle so you dont knock the air out.
3. Keep the griddle steady at medium heat and wipe off any burnt bits between batches with a paper towel, then lightly re-oil or butter. That keeps the bottoms even colored and prevents bitter spots.
4. Use a small scoop or 1 4 cup measure for uniform pancakes, and dont press them after they hit the griddle. If the batter seems too thick, loosen it with a splash of buttermilk so they spread and cook through without burning.
Old Fashioned Buttermilk Pancakes Recipe
I finally nailed Fluffy Old Fashioned Pancakes with one small trick that made all the difference.
8
servings
215
kcal
Equipment: 1. Large mixing bowl (big enough to whisk the dry ingredients, spoon and level the flour so you dont pack too much)
2. Medium mixing bowl for the wet stuff and whisking the buttermilk, eggs and melted butter
3. Whisk (or two, one for dry and one for wet if you wanna be tidy)
4. Rubber spatula or wooden spoon for folding the batter gently — dont overmix it
5. 1/4 cup scoop or measuring cup for portioning pancakes consistently
6. Measuring cups and spoons for flour, sugar, baking powder, baking soda and salt
7. Griddle or large heavy skillet (nonstick or well seasoned) for cooking the pancakes
8. Thin metal or silicone turner for flipping without tearing the edges
9. Wire rack set over a baking sheet and an oven set to 200 F to keep pancakes warm and crisp; plus a pastry brush or paper towel to oil the griddle between batches
Ingredients
2 cups (240 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 cups (480 ml) buttermilk
2 large eggs
4 tablespoons (1/4 cup / 57 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract (optional, if you got it)
2 tablespoons neutral oil or extra butter for the griddle (optional)
Butter and pure maple syrup for serving (optional)
Directions
- In a big bowl whisk together 2 cups (240 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt; spoon and level the flour instead of scooping so you dont end up with too much.
- In another bowl whisk 2 cups (480 ml) buttermilk, 2 large eggs, 4 tablespoons (57 g) melted and cooled unsalted butter and 1 teaspoon vanilla extract if you got it, until smooth.
- Pour the wet into the dry and fold gently with a spatula until just combined; leave some small lumps, overmixing makes pancakes tough.
- Let the batter rest 5 to 10 minutes so the flour hydrates and the baking powder gets to work, this is a key trick for extra fluffy pancakes.
- Heat a griddle or large skillet over medium heat (about 350 to 375 F) and brush with 2 tablespoons neutral oil or a little extra butter; test the temp with a drop of batter it should sizzle slowly and spread.
- Scoop about 1/4 cup batter per pancake onto the hot griddle, leaving space between each, dont press them down.
- Cook until bubbles form across the surface and the edges look set, about 2 minutes, then flip and cook 1 to 2 minutes more until golden and cooked through.
- Keep finished pancakes warm on a wire rack in a 200 F oven while you finish the rest so they stay crisp and dont get soggy.
- Serve stacked with big pats of butter and plenty of pure maple syrup, and if you want a little extra richness brush the griddle with butter between batches.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 114g
- Total number of serves: 8
- Calories: 215kcal
- Fat: 7.9g
- Saturated Fat: 4.4g
- Trans Fat: 0.2g
- Polyunsaturated: 0.4g
- Monounsaturated: 2.1g
- Cholesterol: 67mg
- Sodium: 415mg
- Potassium: 138mg
- Carbohydrates: 28.8g
- Fiber: 0.8g
- Sugar: 6g
- Protein: 6.6g
- Vitamin A: 273IU
- Vitamin C: 0mg
- Calcium: 85mg
- Iron: 0.6mg
