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Old Fashioned Buttermilk Pancakes

Old Fashioned Buttermilk Pancakes That Bring Back Memories

These Old Fashioned Buttermilk Pancakes combine nostalgia with comfort for a delightful breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large eggs (separated) Provides structure and moisture; whip the egg whites separately for a lighter texture.
  • 2.25 cups buttermilk Creates a fluffy texture due to its acidity; using real buttermilk is recommended for the best results.
  • 0.25 cups unsalted butter (melted) Adds richness and flavor; ensure it’s slightly cooled before mixing in.
  • 2 teaspoons vanilla extract Enhances the flavor profile of the pancakes.
  • 0.25 cups granulated sugar Adds sweetness and contributes to browning during cooking.
  • 2.25 cups all-purpose flour The primary ingredient for structure; necessary for fluffy Old Fashioned Buttermilk Pancakes.
  • 2 teaspoons baking powder Acts as the leavening agent, ensuring maximum fluffiness.
  • 1 teaspoon baking soda Works with buttermilk's acidity to create air bubbles for a light texture.
  • 1 teaspoon salt Balances the sweetness and enhances the flavors.
For Serving
  • Maple syrup The classic pairing that adds sweetness and complements the buttery flavor.
  • Butter A must-have for that rich, creamy finish on top of your pancakes.
  • Fresh fruit or whipped cream Optional toppings to elevate your pancake experience; consider berries for a burst of freshness!

Equipment

  • mixing bowl
  • whisk
  • Griddle or non-stick skillet
  • spatula
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Separate the eggs. Place the yolks in a large mixing bowl, ensuring no yolk breaches the whites.
  2. Combine wet ingredients by whisking together the buttermilk, melted butter, and vanilla extract until smooth.
  3. Add dry ingredients by sifting flour, sugar, baking powder, baking soda, and salt into the wet mixture. Stir gently until just combined.
  4. Whip the egg whites in a clean bowl until soft peaks form, about 4-5 minutes.
  5. Fold the whipped egg whites into the batter gently, taking care not to overmix.
  6. Rest the batter for 10-15 minutes, covered to allow the flour to absorb the liquids.
  7. Cook the pancakes on a preheated griddle or skillet, pouring 1/3 cup of batter onto the surface.
  8. Flip the pancakes when bubbles form on top and cook until golden brown on both sides.
  9. Serve your pancakes stacked high, topped with butter and a drizzle of maple syrup, and optionally fresh fruit or whipped cream.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

Whip egg whites to soft peaks for maximum fluffiness. Don't overmix the batter after folding in the egg whites.

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