Fluffy old fashioned pancakes are the kind of breakfast that brings cozy weekend vibes straight to your kitchen. They’re golden on the outside, tender in the middle, and stack beautifully high.
This classic recipe channels the nostalgia of homemade breakfasts, made with simple pantry staples and just a few minutes of effort. Whether drenched in syrup or topped with fruit, they’re pure comfort.
Key Ingredients for Fluffy Old Fashioned Pancakes
- All-purpose flour – The structural base that gives the pancakes their satisfying bite and soft crumb.
- Buttermilk – Adds tang and helps create the fluffy texture thanks to its reaction with the leaveners.
- Baking powder & baking soda – A double lift combo, giving these pancakes that irresistible puff and rise.
- Eggs – Bind the ingredients and add richness while helping the batter stay light and airy.
- Unsalted butter (melted) – Adds a hint of richness and moisture for the ultimate tender pancake.
Let’s Get Cooking: How to Make These Fluffy Old Fashioned Pancakes
Start by whisking the dry ingredients together, creating a well in the center to nest the wet ones. Pour in the buttermilk, crack in the eggs, and finish with melted butter.
Whisk gently from the center out, just until the flour disappears—don’t overmix. Then, heat a non-stick or cast iron pan until hot and lightly greased.
Scoop the batter in ⅓-cup portions, giving each one room to rise and spread. When bubbles appear and the edges set, flip and cook until the second side is golden brown. Repeat and stack them high.
Tips to Perfect Your Pancake Game
For pancakes that rival diner classics, don’t skip the buttermilk—it’s the key to that tangy flavor and fluffy texture. If you don’t have any, a DIY version with milk and vinegar or lemon juice will do the trick in a pinch.
Preheating the pan is crucial. A properly heated surface ensures even browning and prevents soggy middles. Resist the urge to press the pancakes down with a spatula—let them rise naturally for the best texture.
Want a twist? Add blueberries, chocolate chips, or a touch of cinnamon to the batter before cooking. These small changes can bring big flavor variety to your breakfast table.
Keeping the Goodness: How to Store Leftover Pancakes
Got extras? These pancakes store beautifully. Let them cool completely, then refrigerate in an airtight container for up to three days.
For longer storage, freeze the pancakes in a single layer on a baking sheet before transferring to a freezer-safe bag. Reheat in the toaster or a warm oven to restore their crisp edges and pillowy centers—perfect for quick weekday mornings or lazy brunches.
Fluffy Old Fashioned Pancakes
Ingredients
- 1¾ cups buttermilk
- 3 tablespoons sugar
- 2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- Vegetable oil for greasing the pan
- 3 tablespoons unsalted butter melted
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
Instructions
- In a sizable mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt, blending thoroughly with a whisk. Create a central well in the mixture. Into this well, pour the buttermilk, crack in the eggs, and add the melted butter. Begin by gently whisking the eggs with the buttermilk to break them up, then gradually incorporate the dry ingredients from the outer edges toward the center, mixing just until no streaks of flour remain.
- Warm a non-stick skillet, griddle, or seasoned cast iron pan over medium-high heat. For optimal heat distribution, preheat a cast iron surface on low for approximately 5 minutes. Lightly coat the cooking surface with vegetable oil once heated.
- Ladle approximately ⅓ cup of batter per pancake onto the hot, greased surface. If using a broad pan or skillet, cook 1–2 pancakes concurrently, ensuring sufficient spacing. Let the pancakes cook undisturbed for about 2 minutes until bubbles form on top, the edges appear set, and the underside is golden. Flip each pancake and continue cooking for another minute until fully done. Refrain from pressing them down during cooking.
- Transfer cooked pancakes to a plate or keep warm in a 200°F oven while continuing with the remaining batter.
- Serve hot with a generous pat of butter and a drizzle of pancake syrup.
