Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest childhood memories is waking up to the smell of pancakes sizzling on a Sunday morning. My mum would hum softly while flipping each golden round on the griddle, and the whole kitchen smelled like love. I’ve carried that tradition into my own kitchen, and today I want to share my Old Fashioned Buttermilk Pancakes recipe with you. These pancakes are fluffy, tender, and light, perfect for slow mornings with family or a cozy breakfast for friends. I’ve made them countless times, tweaking them ever so slightly, to make sure they’re the most comforting version you’ll ever taste.
When I say “old fashioned,” I mean a recipe that feels nostalgic, warm, and reliable the kind of pancakes that make everyone smile at the table. Over the years, I’ve found that using buttermilk makes a world of difference. It gives a tangy depth and a pillowy texture that no ordinary milk can match. Whether you’re new to cooking or a seasoned pancake lover, this recipe will make you feel like a Sunday morning is a celebration every time.
Why I Love Making This Recipe
There’s something magical about pancakes. They’re simple, but they hold memories. I love making this recipe because it brings people together. The batter is quick to mix, the pancakes cook fast, and the kitchen fills with a comforting aroma that feels like a hug. I especially love sharing these with my niece and nephew they love helping me stir, and we all fight over who gets the first stack.
What I appreciate most about Old Fashioned Buttermilk Pancakes is how versatile they are. You can enjoy them plain, with a pat of butter and maple syrup, or dress them up with berries, chocolate chips, or a sprinkle of cinnamon sugar. Every time I make them, it feels like I’m preserving a little piece of my childhood while creating new memories in my own home.
Ingredients & Little Kitchen Secrets
- 2 cups (250g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- 1/4 cup (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
Little Kitchen Secrets:
- Sift the dry ingredients if you want extra fluffy pancakes it helps them rise evenly.
- Don’t overmix the batter. A few lumps are okay; overmixing makes pancakes tough.
- Rest the batter for 5–10 minutes while heating your pan it improves texture.
How I Make It, Step by Step
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few lumps are fine.
- Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook the pancakes: Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip carefully and cook another 1–2 minutes until golden.
- Keep warm: Place cooked pancakes on a plate and cover loosely with foil to keep warm while cooking the rest.
How I Serve It at Home
I love stacking my pancakes high and adding a pat of butter on top. Drizzle warm maple syrup generously and let it cascade over the edges. Sometimes I add fresh berries or a handful of chocolate chips for extra delight. For Sunday brunches, I set out bowls of toppings sliced bananas, strawberries, blueberries, whipped cream so everyone can customize their own stack. Nothing beats that moment when the first bite melts in your mouth and you see everyone smiling.
Storage, Reheating & Make-Ahead Tips
- Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
- Freeze: Separate pancakes with parchment paper and freeze in a zip-top bag for up to 2 months.
- Reheat: Warm pancakes in the microwave for 20–30 seconds or in a toaster for a lightly crisp edge.
- Make-ahead: You can mix dry ingredients in advance; just add wet ingredients when ready to cook.
100-Word Short Version
My Old Fashioned Buttermilk Pancakes are tender, fluffy, and comforting. Mix 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 2 cups buttermilk, 2 eggs, 1/4 cup melted butter, sugar, salt, and vanilla. Gently combine, leaving a few lumps. Cook 1/4 cup batter per pancake on a greased skillet until bubbles form and edges set, flip, and cook 1–2 minutes more. Serve with butter, maple syrup, or fresh berries. Store leftovers in the fridge for 3 days or freeze for 2 months. Perfect for cozy breakfasts that feel like a warm hug.
Recipe Card Section
⏱️ Time
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes
🛒 Ingredients
- 2 cups (250g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480ml) buttermilk
- 2 large eggs
- 1/4 cup (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
👩🍳 Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and fold gently until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges set, 2–3 minutes.
- Flip and cook another 1–2 minutes until golden.
- Keep cooked pancakes warm in foil while finishing the batch.
📝 Notes
- Don’t overmix the batter to keep pancakes tender.
- Rest batter 5–10 minutes for fluffier pancakes.
- Freeze leftovers with parchment between pancakes.
- Top with syrup, butter, berries, or chocolate chips for extra indulgence.
🍽️ Nutrition
Serving size: 2 pancakes 🍴 Calories: 250 kcal 🍴 Sugar: 5g 🍴 Sodium: 300mg 🍴 Fat: 10g 🍴 Saturated Fat: 6g 🍴 Carbohydrates: 35g 🍴 Fiber: 1g 🍴 Protein: 6g 🍴 Cholesterol: 60mg
Old Fashioned Buttermilk Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
- Diet: Vegetarian
Description
My Old Fashioned Buttermilk Pancakes are tender, fluffy, and comforting. Perfect for family breakfasts, these pancakes bring nostalgia and joy to every bite.
Ingredients
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and fold gently until just combined.
- Preheat a non-stick skillet over medium heat and lightly grease.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges set, 2–3 minutes.
- Flip and cook another 1–2 minutes until golden.
- Keep cooked pancakes warm in foil while finishing the batch.
Notes
- Don’t overmix the batter to keep pancakes tender.
- Rest batter 5–10 minutes for fluffier pancakes.
- Freeze leftovers with parchment between pancakes.
- Top with syrup, butter, berries, or chocolate chips for extra indulgence.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Conclusion
Making these Old Fashioned Buttermilk Pancakes always brings me back to those joyful mornings in my childhood kitchen. There’s comfort in the routine—the whisking, the sizzling sound, the aroma filling the room. Cooking is more than just following a recipe; it’s about creating warmth, connection, and memories. I hope this recipe brings you the same joy and comfort it brings my family and me. Gather loved ones, pour the syrup, and enjoy the cozy magic of a breakfast made with love.