Old Fashioned Buttermilk Pancakes
Grandma always told me that you just can not beat an old-fashioned pancake for a down home hearty breakfast. Growing up, she would pair this with bacon, sausage and fruit for a amazing mouth watering morning meal. There is something truly special about waking up to a towering stack of warm, fluffy pancakes on a slow weekend morning.
Making pancakes from scratch is incredibly simple, and once you try this traditional recipe, you will never want to go back to a boxed mix again. It uses simple pantry staples to create an absolute breakfast masterpiece.
Why You’ll Love This Recipe
You will love these old fashioned buttermilk pancakes because they come out incredibly thick, soft, and tender every single time. The secret lies in the buttermilk, which reacts with the baking soda to give the batter a beautiful rise and an unmatched light texture.
It adds just the right hint of classic, tangy flavor that pairs perfectly with sweet maple syrup and a pat of fresh butter. If you love a hearty morning spread, these make a wonderful addition right alongside my classic savory Bacon and Cheese Puff Pie!
Grandma’s Tips
Don’t Overmix the Batter: When you stir your wet ingredients into the dry ingredients, mix just until the flour disappears and everything is moistened. The batter should still look a bit lumpy. Overmixing will develop the gluten and make your pancakes tough instead of light and fluffy.
Watch for the Bubbles: When cooking your pancakes on a lightly greased hot griddle, wait until you see bubbles form on the top surface and the edges start to look set and dry. That is your exact cue that it is time to slide your turner underneath and flip them over.
Make Ahead and Freeze: This batch makes a wonderful large yield of 30 pancakes, which is perfect for freezing! Just let your leftover pancakes cool completely, stack them between layers of wax paper in a freezer container, and you can easily reheat them in the oven or microwave for quick weekday mornings.
Old Fashioned Buttermilk Pancakes
Equipment
- 2 large bowl
- 1 large spoon
- 1 whisk
- 1 hot griddle
- 1 liquid measuring cup
- 1 pancake turner
Ingredients
- 4 cups all-purpose flour
- 2 tsp salt
- 4 cups buttermilk
- ¼ cup sugar
- 4 large eggs, room temperature
- 2 tsp baking soda
- 1 ½ tsp baking powder
Instructions
- In a large bowl, combine the flour, salt, baking powder, sugar, and baking soda.
- In another bowl, whisk the buttermilk and eggs until blended. Stir this mixture into the dry mixture just until moistened.
- Pour the batter by ¼ cupfuls onto a slightly greased hot griddle. Turn when the bubbles form on top.
- Cook until the second side is golden brown.
Notes
Nutrition
What do you think?
How do you like to top your morning pancakes? Do you stick with classic butter and maple syrup, or do you like to add fresh fruit and whipped cream?
Let me know in the comments below! Don’t forget to rate the recipe in the card above and tag me on Instagram @KaleandCroutons so I can see your beautiful breakfast stacks!
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