These golden, fluffy Old Fashioned Pancakes are full of nostalgic flavor. Make a batch for a classic, comforting breakfast that’s perfect for a lazy Sunday morning.

This buttermilk pancake recipe is my mom’s and it goes WAY back. Just like my Homemade Waffles, her Old Fashioned Pancakes made from scratch are a true classic that will always be one of the most delicious ways to start the day.

As we approach Mother’s Day and so many great memories come rushing back, I thought it was fitting to refresh this post.

When I was very young, it was a common occurrence to have crowds of people in our house for Mom’s pancake breakfasts. My big family alone was enough to fill our house but add in all the spouses of my older sibs, the grandkids, and a few friends and neighbors, and it was a party. There were countless pancakes coming out of that kitchen!

I’ve scaled down Mom’s recipe to work for a small family, or even a couple (with leftovers). But, it can easily be scaled up if you have a pancake party in your future.

• Dry ingredients – All-purpose flour, baking soda, salt, and sugar.
• Wet ingredients – Buttermilk, a large egg, and melted butter that has slightly cooled. Although not in Mom’s vintage recipe, you can also add a little pure vanilla extract to warm up the flavor a bit, if you’d like.
• For cooking – Nonstick cooking spray.
• For serving – Butter pats, fresh berries, and maple syrup.

The home cooks from my mom’s era used bacon fat to cook their pancakes. There was no waste in the kitchen in those days and bacon fat was saved and reused before it was tossed out. I opt to cook my pancakes on a griddle coated with nonstick cooking spray. You can use a little vegetable oil instead, if you’d like.

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. In a large bowl, whisk together the flour, baking soda, salt, and sugar.
2. Add the buttermilk and whisk, just until the dry ingredients are moistened.
3. Next, add the egg, vanilla (if using), and melted butter.
4. Whisk again just until the ingredients are combined. The batter will be bit lumpy. Let the batter rest for 5 to 10 minutes.

1. Coat a nonstick electric griddle or a large pan with nonstick cooking spray (or vegetable oil). Use a measuring cup to pour pancake batter on to the hot griddle (or pan).
2. Repeat, leaving some space between the pancakes. Cook for about 2 minutes or until lightly browned on the bottom.
3. When you see bubbles begin to form on the surface, lift up the edge of the pancake with your spatula to see the bottom. When it is nicely browned, flip the pancakes over and cook for another minute or two. Transfer the first batch to a platter and cook the remaining pancakes.

Refrigerator – Transfer leftover pancakes to a zippered plastic storage bag or other airtight container and refrigerate for up to 4 days. Reheat in the microwave in 10 second increments until warmed through. For a larger amount, place them in a baking dish, cover with foil and bake in a 350 degree F oven for 5 to 10 minutes.

Flash Freezing Pancakes  – Lay the pancakes in one layer on a baking sheet and place it in the freezer for at least an hour, or until frozen solid. Once frozen, they can be transferred to a freezer-safe plastic storage bag. Label the bag with the date and freeze for up to 3 months. Reheat frozen pancakes in the microwave for about 20 to 30 seconds, per pancake, or until warmed through.

• Lemon Ricotta Pancakes
• Buttermilk Cornbread Waffles
• Brioche French Toast
• Homemade English Muffins

For a glimpse into our life when this post was first published, scroll past the recipe card.

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Print Mom’s Old Fashioned Pancakes

These golden, fluffy Old Fashioned Pancakes are full of nostalgic flavor. Make a batch for a classic, comforting breakfast that's perfect for a lazy Sunday morning.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 5 minutes

Resting Time 5 minutes

Total Time 20 minutes

Servings 8 pancakes

Calories 100kcal

Author Valerie Brunmeier

Ingredients

• 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, and pure maple syrup

Instructions

• In a large bowl, whisk together the flour, baking soda, salt, and sugar. Add the buttermilk and whisk just until all dry ingredients are moistened. Add the egg, melted butter, and vanilla extract (if using), and whisk just until combined. Batter should be a bit lumpy.
• Allow the batter to rest for 5 to 10 minutes.
• Set an electric griddle to 350 degrees degrees F. Alternately, place a large skillet over MEDIUM heat. Coat the griddle or skillet with nonstick cooking spray (or vegetable oil).
• Using a ¼ or ⅓ cup measure (see notes below), measure and pour the pancake batter on to the hot griddle or pan. Repeat, leaving some space between the pancakes. Cook for about 2 minutes or until lightly browned on the bottom. Use a spatula to carefully flip the pancakes. Allow to cook for another minute or two then transfer to a platter and repeat with remaining batter.
• To keep warm, place the pancakes on a baking sheet and transfer to a 200 degree F oven while you cook the 2nd batch.
• Serve with butter pats, maple syrup, berries, or any other pancake toppings you love.

Notes

Nutrition information was calculated for pancakes only and does not include optional toppings.Use a dry measure to scoop and pour the batter on to the griddle or pan for even-sized pancakes.

• ¼ dry cup measure – approximately 8 pancakes
• ⅓ dry cup measure – approximately 6 pancakes

My mom used to add a pat of butter to each pancake after flipping. Make a small indentation with the spatula on top of each pancake, add the butter, and allow it to melt over the pancakes as they finish cooking.Buttermilk SubstituteIf you don’t have buttermilk, just pour 1 tablespoon of lemon juice or vinegar into a 1 cup measure and then fill the rest of the measuring cup with milk. Gently stir the mixture and let it rest for about 5 minutes.Storage

• Refrigerator – Transfer leftover pancakes to a zippered plastic storage bag or other airtight container and refrigerate for up to 4 days. Reheat in the microwave in 10 second increments until warmed through. For a larger amount, place them in a baking dish, cover with foil and bake in a 350 degree F oven for 5 to 10 minutes.
• Flash Freezing Pancakes  – Lay the pancakes in one layer on a baking sheet and place it in the freezer for at least an hour, or until frozen solid. Once frozen, they can be transferred to a freezer-safe plastic storage bag. Label the bag with the date and freeze for up to 3 months. Reheat frozen pancakes in the microwave for about 20 to 30 seconds, per pancake, or until warmed through.

Nutrition

Serving: 1pancake | Calories: 100kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 251mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg

This post was originally published August 5, 2012. It has been updated with new text and images.

A quick look back at August of 2012.

It’s been an eventful week. There was the trip to Seattle, then returning home to the piles of work that had accumulated in my absence, then this happened.