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Fluffiest Old Fashioned Buttermilk Pancakes

Charlotte Singh-Dhanraj
The best go-to recipe for the fluffiest old fashioned buttermilk pancakes! Scratch pancakes with pantry ingredients and easy homemade buttermilk!
5 from 10 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 430 kcal

Equipment

  • whisk
  • large bowl
  • medium bowl
  • griddle or non-stick skillet
  • Ladle
  • Spatula

Ingredients
  

  • 2 cups buttermilk store bought or homemade
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt

For Homemade Buttermilk

  • 2 cups milk 2%
  • 1 tablespoon white vinegar

Instructions
 

  • If making homemade buttermilk pour 2 cups of milk in a medium bowl with 1 tablespoon of vinegar allow to sit for 5 minutes to turn into buttermilk.
  • Add eggs, vanilla and oil to the bowl with buttermilk and whisk together until combined.
  • In a separate large bowl whisk together the flour, baking powder, baking soda and salt.
  • Slowly combine the wet ingredients to the dry and mix until just combined. Some lumps are perfectly fine.
  • Allow the batter to rest for at least 5 minutes while you heat your skillet or griddle on medium high heat.
  • After batter has rested butter the griddle, and ladle about ¼ cup of batter per pancake. Allow the pancakes to cook and when bubbles start to form on the top carefully flip them over to cook on the other side for about 1-2 more minutes. Continue with remaining batter and serve with real maple syrup and butter and enjoy!

Notes

  • Do not overmix batter leave some lumps.
  • Allow batter to rest.
  • Make sure you griddle is hot! Always make a test pancake to ensure that your griddle is not too hot and the exterior burns before the interior cooks!
  • Use a cake tester or toothpick to check that pancakes are cooked through.
  • Do not mix the batter the day before. You can mix dry ingredients in advance and then add the wet ingredients before cooking to save time!

storage

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. These pancakes can be frozen in layers separated with parchment paper but I always recommend making and eating them fresh!

Nutrition

Serving: 24gCalories: 430kcalCarbohydrates: 40gProtein: 12gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 1110mgPotassium: 288mgFiber: 1gSugar: 8gVitamin A: 302IUVitamin C: 1mgCalcium: 320mgIron: 2mg
Keyword fluffiest old fashioned buttermilk pancakes
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