Description
Mom’s Old Fashioned Pancakes are a classic breakfast favorite featuring a tender, fluffy texture and a slightly tangy flavor from buttermilk. These easy-to-make pancakes use simple pantry ingredients, come together quickly, and cook on the griddle or stovetop for a comforting, nostalgic meal perfect for family mornings or weekend brunch.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract (optional)
For Cooking
- Nonstick cooking spray or vegetable oil
For Serving
- Butter pats
- Fresh berries
- Pure maple syrup
Instructions
- Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, salt, and granulated sugar until well combined to ensure even distribution of leavening agents and sweetness.
- Add Wet Ingredients. Pour the buttermilk into the dry mixture and whisk just until the dry ingredients are moistened. Next, add the egg, melted butter, and optional vanilla extract and whisk again until the batter is combined but still a bit lumpy to avoid overmixing and tough pancakes.
- Rest Batter. Let the batter rest for 5 to 10 minutes. This resting period allows the flour to absorb the liquids fully and the gluten to relax for tender pancakes.
- Prepare Cooking Surface. Heat an electric griddle to 350°F or place a large skillet over medium heat. Lightly coat the surface with nonstick cooking spray or vegetable oil to prevent sticking.
- Cook Pancakes. Use a ¼ or ⅓ cup measure to pour batter onto the hot griddle or skillet, leaving space between pancakes. Cook for about 2 minutes until the bottoms are lightly browned. Carefully flip with a spatula and cook for an additional 1-2 minutes until the pancakes are cooked through and golden on both sides.
- Keep Warm. Transfer the cooked pancakes to a baking sheet and keep warm in a 200°F oven while you finish cooking the remaining batter to serve all pancakes warm.
- Serve. Serve the pancakes hot topped with butter pats, fresh berries, pure maple syrup, or your preferred toppings for a classic and satisfying breakfast experience.
Notes
- Using buttermilk is key to tender, flavorful pancakes; if unavailable, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit 5 minutes.
- Do not overmix the batter—the batter should be lumpy to produce fluffy pancakes.
- Adjust heat as needed while cooking to prevent burning.
- You can make larger or smaller pancakes by adjusting the batter scoop size.
- Keeping pancakes warm in the oven helps serve them all hot without drying out.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
