Best 7 Old Fashion Buttermilk Pancakes Recipes

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Old-fashioned buttermilk pancakes are a classic breakfast food that brings back memories of childhood and family gatherings. These pancakes are characterized by their fluffy, tender texture, slightly tangy flavor, and golden brown color. With just a few simple ingredients and a bit of patience, you can easily recreate this timeless recipe in your own kitchen. Whether you prefer them with butter and syrup, fresh fruit, or whipped cream, old-fashioned buttermilk pancakes are sure to become a favorite breakfast staple in your household.

Here are our top 7 tried and tested recipes!

OLD FASHION' BUTTERMILK PANCAKES



Old Fashion' Buttermilk Pancakes image

If there's anything that I'm fussy about eating, it's pancakes!!! The biggest mistake people make when making pancake batter is overmixing...you want the batter as lumpy as possible! Any old time cook will testify to THAT!!! I used to be night manager at a small town Mom & Pop cafe in the early 70's. The owner was a cranky old Norwegian that taught me many things about cafe cooking & this pancake recipe was one of them! The cafe has since been long gone & so is Andy & I miss both of them dearly! I've made these for so many years, I just throw it together, so I hope I got everything "write"! LOL!!! EVERYONE that's had these pancakes, especially our nine Grandkids, LOVE 'em!!! This makes a huge batch, but you can cut it in half if need be.

Provided by Ackman

Categories     < 15 Mins

Time 15m

Yield 1 large bowl, 10-12 serving(s)

Number Of Ingredients 9

6 large eggs
1/2 cup sugar
2 teaspoons vanilla (I prefer the clear)
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 quart buttermilk
2 1/2 cups unbleached flour (more or less)
1/4 lb butter, melted

Steps:

  • DO NOT USE ANY ELECTRIC MIXERS OF ANY KIND WHEN MAKING THESE!
  • Melt butter in small pan or microwave & set aside to cool, but not harden.
  • In a large bowl, mix together the eggs, sugar, baking powder, soda, vanilla & salt.
  • Add the buttermilk & stir until well blended.
  • Add the flour, starting with 1 cup & then ½ cup at a time, stirring until flour is JUST moistened -- you want a medium-thick batter.
  • Gently, but thoroughly, stir in the cooled, melted butter.
  • Ladle onto a hot griddle to desired size.
  • When cakes have bubbles all over, they're ready to flip.
  • Cook 2-3 more minutes -- flip one more time & cook for 10-15 seconds to get a slight "glaze".
  • Serve on a warm platter with some good REAL Maple syrup or any of your favorite toppings.
  • ENJOY!
  • NOTE: This batter does NOT keep well, so use it wisely ASAP!

OLD-FASHIONED BUTTERMILK PANCAKES



Old-Fashioned Buttermilk Pancakes image

This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.

Provided by Tim Wong

Time 30m

Yield 16

Number Of Ingredients 9

2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil, or as needed

Steps:

  • Preheat a griddle to medium heat, according to manufacturer's instructions.
  • Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
  • Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
  • Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g

THE BEST BUTTERMILK PANCAKES



The Best Buttermilk Pancakes image

We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

Provided by Food Network Kitchen

Time 25m

Yield about 12 pancakes

Number Of Ingredients 10

3 cups all-purpose flour (see Cook's Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving

Steps:

  • Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  • Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

GRANDMA'S BUTTERMILK PANCAKES



Grandma's Buttermilk Pancakes image

These are the best buttermilk pancakes. This recipe is handed down from my grandmother.

Provided by Daniel Roberts

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 7

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

Steps:

  • Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
  • Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g

BUTTERMILK PANCAKES



Buttermilk Pancakes image

You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. -Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 7

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
1-1/2 teaspoons baking powder
4 large eggs, room temperature
4 cups buttermilk

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 913mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.

OLD FASHION HOMEMADE BUTTERMILK PANCAKES -



Old Fashion Homemade Buttermilk Pancakes - image

Make and share this Old Fashion Homemade Buttermilk Pancakes - recipe from Food.com.

Provided by pink cook

Categories     Breakfast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 1/2 cups buttermilk
6 tablespoons butter, melted
2 eggs
2 tablespoons orange zest

Steps:

  • Mix dry ingredients in a large bowl. Make a well in the center and add wet ingredients.
  • Stir with a wire whisk to mix, just until ingredients are blended, scraping sides and bottom of bowl to get everything incorporated.
  • Be careful not to over-mix. Batter will be thick.
  • This is important: do not stir batter at all during this time and when you are cooking the pancakes. Just use a large ladle to scoop out batter and cook on a hot griddle.
  • When the pancakes form bubbles, they're ready to turn over and cook until golden brown.
  • My personal touch: I also added 2 tablespoons of orange zest to this recipe and their flavor was wonderful.

Nutrition Facts : Calories 197.1, Fat 8.4, SaturatedFat 4.9, Cholesterol 57, Sodium 758.8, Carbohydrate 25.1, Fiber 0.8, Sugar 5.6, Protein 5.2

OLD-FASHIONED PANCAKES



Old-Fashioned Pancakes image

This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 2 cups batter; 16 4-inch pancakes

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon coarse salt
2 3/4 teaspoons baking powder
1 large egg, lightly beaten
1 1/4 cups milk
3 tablespoons unsalted butter, melted, plus more for serving
Vegetable oil, for the griddle
Pure maple syrup, warmed, for serving

Steps:

  • Place a heat-proof platter into a warm oven (at 200 degrees).
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
  • Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
  • As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.

Tips:

  • Use fresh, high-quality ingredients: Fresh buttermilk, eggs, and butter will give your pancakes the best flavor and texture.
  • Don't overmix the batter: Overmixing the batter can make your pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest for a few minutes before cooking: This will help the gluten in the flour to relax, which will make your pancakes more tender.
  • Cook the pancakes over medium heat: Cooking the pancakes over too high heat will make them burn on the outside and be raw on the inside.
  • Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip them only once, when bubbles start to form around the edges.
  • Serve the pancakes immediately with your favorite toppings: Pancakes are best served hot off the griddle with butter, syrup, fruit, or whipped cream.

Conclusion:

Old-fashioned buttermilk pancakes are a classic breakfast dish that is easy to make and loved by people of all ages. By following the tips in this article, you can make perfect buttermilk pancakes every time. So what are you waiting for? Give this recipe a try today!

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