Our Family’s Favorite Old-Fashioned Buttermilk Pancakes
Welcome to my all-time favorite buttermilk pancake recipe! After trying dozens of recipes in my search for the ultimate fluffy, golden, old-fashioned buttermilk pancakes, this one takes the cake (or pancake, rather!). Shared with me years ago by a dear friend, this recipe has become my family’s go-to for cozy weekend breakfasts. These pancakes are light, tender, and packed with that classic tangy buttermilk flavor. Whether you’re a breakfast enthusiast or just craving a stack of perfection, this recipe will become your new favorite too!Psst… if you love pancakes as much as I do, check out my pumpkin pancakes for a fall twist or my sourdough discard pancakes for a tangy, waste-free option!
Why You’ll Love These Buttermilk Pancakes
- Super Fluffy: The magic of buttermilk and baking soda creates tall, airy pancakes that melt in your mouth.
- Rich Flavor: Real cultured buttermilk delivers a tangy depth that elevates these pancakes above the rest.
- Crowd-Pleaser: This recipe makes about 20 pancakes, perfect for family breakfasts or meal prep.
- Quick & Easy: With simple pantry staples and 30 minutes, you’ll have a stack of pancakes ready to enjoy.
The Case for Real Buttermilk
Let me share a funny story. When I recently caught up with the friend who gave me this recipe, I mentioned my love for culturing my own buttermilk (check out my buttermilk culturing guide for the how-to!). I suggested she try it to save on store-bought buttermilk, and she dropped a bombshell: she never uses real buttermilk in this recipe! Instead, she relies on the milk + lemon juice trick. I was floored! While that hack works in a pinch, real buttermilk is the secret to these pancakes’ unbeatable flavor and fluffiness.
Here’s why:
- Flavor: Buttermilk’s tangy richness complements the batter’s sweetness perfectly.
- Texture: Its acidity reacts with baking soda for extra lift, giving you sky-high pancakes.
- Consistency: Milk with lemon juice is thinner and less tangy, which can affect the batter’s thickness and rise.
If you’re out of buttermilk, I’ve included a substitution below, but for the best results, grab some real buttermilk. Trust me, it’s worth it!
Buttermilk vs. Milk + Lemon Juice: Baking Powder & Soda Adjustments
Since buttermilk is acidic, it pairs best with baking soda, which needs an acid to activate. If you use the milk + lemon juice substitute, you’ll need more baking powder to ensure proper rise. Here’s how to adjust for this recipe:
- With Real Buttermilk: Use 3 cups buttermilk, 1 tsp baking powder, 2½ tsp baking soda.
- With Milk + Lemon Juice: Use 1 Tbsp lemon juice or white vinegar + enough milk to make 3 cups, 3 tsp baking powder, 1½ tsp baking soda.
These tweaks guarantee perfect pancakes no matter which option you choose!
Tips for Perfect Pancakes
- Rest the Batter: The 20–30 minute rest is non-negotiable for fluffy pancakes. It lets the flour absorb the liquid and the leavening agents do their magic.
- Measure Flour Properly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly can pack the flour, leading to dense pancakes.
- Test Your Griddle: If pancakes brown too fast, lower the heat. A medium-hot griddle ensures even cooking.
- Freezer-Friendly: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag for quick breakfasts later.
Frequently Asked Questions
Can I make the batter ahead?
Yes, but only up to 24 hours in advance. Store in the fridge and stir gently before cooking. Note that the leavening may lose some strength, so pancakes might be slightly less fluffy.
Why are my pancakes dense?
Overmixing, over-measuring flour, or skipping the batter rest can cause dense pancakes. Follow the recipe closely for best results.z
Can I add mix-ins?
Yes! Fold in 1 cup of blueberries, chocolate chips, or chopped nuts after combining wet and dry ingredients. Or sprinkle them onto the batter on the griddle for even distribution.
Storing & Freezing
- Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in a toaster, oven, or microwave.
- Storing: Keep leftover pancakes in an airtight container in the fridge for up to 5 days. Reheat in the microwave or toaster.
Final Thoughts
These buttermilk pancakes are a breakfast game-changer! They’re a staple in my house and I hope they bring as much joy to your table as they do to mine. Let me know how they turn out or if you have any questions!
Old Fashioned Buttermilk Pancakes
Print Recipe
EQUIPMENT (affiliate links)
- kitchen scale for precision
- electric griddle optional or use cast iron skillet
- pancake dispenser optional
Ingredients
- 3 cups cultured buttermilk 61g
- 3 large eggs
- ¼ cup salted butter, melted and cooled slightly 56g
- 3 cups unbleached all-purpose flour, spooned and leveled 375g
- ¼ cup granulated sugar 50g
- 1 tsp baking powder
- 2 ½ tsp baking soda
- 1 ½ tsp salt
Instructions
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk eggs and buttermilk. Slowly drizzle in melted butter, whisking constantly.
- Pour wet ingredients into dry ingredients. Whisk until just combined (some lumps are okay). Let batter rest for 20–30 minutes.
- Preheat a griddle or skillet to 350°F (175°C). Lightly grease.
- Pour ¼ cup batter per pancake. Cook 4–5 minutes until edges set and bubbles form. Flip and cook 2–3 minutes more.
- Serve warm with your favorite toppings.
Notes
- Buttermilk Substitute: Mix 1 Tbsp lemon juice or white vinegar with enough milk to make 3 cups. Let sit 5 minutes. Use 3 tsp baking powder and 1½ tsp baking soda.
- Storage: Refrigerate for up to 5 days or freeze for 3 months.
- Mix-Ins: Add 1 cup blueberries, chocolate chips, or nuts before cooking.
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