Description
This Mom’s Old Fashioned Pancakes recipe delivers fluffy, tender pancakes with a classic homemade flavor. Made from simple pantry staples including buttermilk, baking soda, and a touch of vanilla, these pancakes are perfect for a comforting breakfast or brunch. They cook quickly on a griddle or skillet and can be kept warm in the oven while making multiple batches.
Ingredients
Scale
Pancakes
- 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)
- Nonstick cooking spray or vegetable oil for cooking
For Serving
- Butter pats
- Fresh berries
- Pure maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and sugar to combine evenly.
- Add Wet Ingredients: Pour in the buttermilk and whisk just until the dry ingredients are moistened. Then add the egg, melted butter, and optional vanilla extract, and whisk gently until combined, keeping the batter slightly lumpy for fluffiness.
- Rest the Batter: Let the batter rest for 5 to 10 minutes to allow ingredients to hydrate and improve pancake texture.
- Preheat Griddle or Skillet: 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.
- Cook Pancakes: Using a ¼ or ⅓ cup measure, pour batter onto the hot surface leaving space between pancakes. Cook about 2 minutes until bottoms are golden brown. Carefully flip with a spatula and cook an additional 1-2 minutes until cooked through.
- Keep Warm: Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while cooking remaining batches.
- Serve: Serve the pancakes hot with butter pats, fresh berries, and pure maple syrup or toppings of your choice.
Notes
- Using buttermilk makes the pancakes tender and adds a slight tangy flavor.
- Do not overmix the batter; keeping it slightly lumpy ensures tender pancakes.
- Preheating the cooking surface properly is key to even browning without burning.
- To keep pancakes warm without drying, use a low-temperature oven set at 200°F.
- Batter quantity makes about 8 medium-sized pancakes depending on the scoop size.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 3g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg
