By Laura Fuentes on Updated
5 from 16 votes
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Old-fashioned pancakes that are super fluffy with golden-crisp exteriors just like the ones our grandmothers used to make.
This easy-to-make pancake recipe with all the nostalgic feels that will take us back to weekend mornings at grandma’s house or that old-school diner.
Plus all my tips (and a video) to make sure your stack comes out like this:
Jump to:
- What are Old Fashioned Pancakes
- Ingredients
- Vegetable Oil vs. Butter for Cooking Pancakes
- How to Make Old Fashioned Pancakes
- Grandma’s Old Fashioned Pancakes (Fluffy!)
What are Old Fashioned Pancakes
Old-fashioned pancakes have a fluffy and thick texture that easily soaks up the butter and pancake syrup as you dive your fork into them. This is classic behavior from diner pancakes.
But the most significant difference between old-fashioned pancakes and traditional fluffy pancakes is the use of buttermilk and the oil used to grease the pan. More on this shortly. Plus, they’re never made from a pancake mix!
The first gives these pancakes their incredibly soft and thick texture, and the second the ragged and defined golden edges, making these the BEST pancakes!
The Most Important Ingredient in Old Fashioned Pancakes
Buttermilk and baking soda are the two ingredients that set old-fashioned pancakes apart from most pancake recipes. Baking soda reacts with acids in the buttermilk to create more bubbles and bring the pancakes to a whole new level of fluffy and airy.
There is no need to run to the store (unless you want to) to buy buttermilk. Making your own is easy with milk and lemon or vinegar and it only takes 5 minutes -less time than it takes to find your keys. Don’t worry, I share how in the recipe card.
Ingredients
The ingredient amounts to make old-fashioned pancake batter is below but before you go rogue and make substitutions, I include if any can be made without compromising the recipe here:
- All-purpose flour:essential for soft and fluffy pancakes.
- Sugar:makes the batter slightly and helps caramelize the edges.
- Baking powder:helps the batter rise.
- Baking soda:reacts with the acids in buttermilk for extra fluffy pancakes.
- Salt:a little to enhance the flavors of the pancake batter.
- Buttermilk:the super-star ingredient in old-fashioned pancakes that’s essential for this recipe.
- Eggs:binds the ingredients and helps the batter rise.Using an egg substitute for pancakes will change the texture of these.
- Unsalted butter:adds flavor and moisture to the batter.
- Vegetable oil:another star ingredient that makes a difference in the outcome. Yes, you can use butter or spray but know that their exterior look will be different.
Vegetable Oil vs. Butter for Cooking Pancakes
Old-fashioned pancake batter is a bit denser than regular batter and it takes a little longer to cook. Butter browns quickly, which can result in dark pancakes with burnt edges and undercooked middles. Vegetable oil solves the problem and gives these a gorgeous golden exterior.
How to Make Old Fashioned Pancakes
Allow me to share some helpful notes within each step to ensure your pancakes come out incredible! Some of my tried and true tips are:
- Make the pancake batter
Mix the dry ingredients first to ensure even distribution. Before you mix the wet ingredients with the dry, I recommend breaking up the eggs first so you don’t overmix the batter. Overmixing is a common pancake fail that yields chewy pancakes. - Heat the cooking surface
Whether you use a cast iron skillet or non-stick pan or griddle, making sure the surface is hot before you grease it is essential. Once hot, grease it with oil and then immediately pour the pancake batter. - Cook the pancakes
The pancakes will take about 2 minutes to cook on the first side. You’ll know they’re ready to flip when bubbles form throughout and the edges are defined. The second side takes about half the time to cook, just make sure to not press the pancakes down. - Stack them high!
Serve them as you cook them or keep the pancakes warm and serve them all at once.
First time making these? Watch this quick video to ensure success!
The Best Toppings
Classic old-fashioned pancakes are so good on their own that grandma never really bothered with any of theseepic pancake toppings.At my house, I put a pat of butter on top and maple syrup or one of these easy-to-make pancake syrup recipes:
- Classic Pancake Syrup
- Homemade Blueberry Syrup
- Strawberry Syrup recipe
- Cinnamon Syrup
Grandma’s Old Fashioned Pancakes (Fluffy!)
Laura Fuentes
Old-fashioned pancakes that are super fluffy with golden-crisp exteriors just like the ones our grandmothers used to make.
5 from 16 votes
Servings 16
Prep Time 8 minutes mins
Cook Time 12 minutes mins
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- Vegetable oil, for greasing the pan
Instructions
Make the pancake batter:
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
Pour the buttermilk into the middle of the bowl and crack the eggs into it. Add the melted butter too. Starting in the center, whisk the eggs first to break them up into the buttermilk, then begin to combine the buttermilk and eggs. Mix the batter by moving from the outside of the bowl in, until the flour is incorporated.
Cook the pancakes:
Heat a large non-stick griddle, well-seasoned cast iron pan, or non-stick pan over medium-high heat. If using a cast iron pan, heat it on low heat for 5 minutes for even heating. Once the surface is hot, grease it with oil.
Pour or scoop ⅓ cup of pancake batter on the greased hot surface. If using a large pan or skillet, cook 1-2 pancakes at a time, making sure there's room between the pancakes.
Cook the pancakes for 2 minutes, until bubbles rise to the surface, the edges of the pancakes become defined, and the bottoms are golden brown. Flip the pancakes and cook until the other side for one more minute. Do not press down with a spatula.
Remove the pancakes and serve immediately or keep them warm in a 200F preheated oven until all of the batter is cooked and you are ready to serve.
Serve:
Serve these old fashioned pancakes with butter and pancake syrup.
Notes
Make your own buttermilkby adding 1 ½ teaspoons of white vinegar or fresh lemon juice in a large measuring cup. Add enough regular milk to fill it to the 1 ¾th line. Stir and allow the mixture to sit for 5 minutes before using.
Equipment
Nutrition
Serving: 1 pancakeCalories: 103kcalCarbohydrates: 16gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 27mgSodium: 335mgPotassium: 65mgFiber: 0.4gSugar: 4gVitamin A: 108IUVitamin C: 0.3mgCalcium: 59mgIron: 1mg
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Reader Interactions
Comments
Jenna
I made these old fashioned pancakes today. 10/10 the BEST we’ve had. Thank you!Reply
addy
So yummy!Reply
Darlene
Tried these old fashioned pancakes last weekend and I’m pulling the recipe up again for this saturday!Reply
Kimberly Pina
I have a question. Can I use white whole wheat flour instead of AP flour? I use WWWF in pizza dough, so do you think it’ll be okay? Thanks!Reply
Laura Fuentes
I would use about 2 tablespoons less than this recipe calls for. Here is my whole wheat pancakes recipe , which you can follow and use buttermilk instead.
Reply
Jenna
These old fashioned pancakes are the BEST I’ve tried yet! Thanks for including Al your tips, they came out perfect!Reply
Cam
This recipe for old fashioned pancakes is the best one I’ve tried! They were easy to make and had the crispy edges like the ones my grandmother used to make.Reply
paula
These old fashioned buttermilk pancakes are so fluffy and delicious!Reply