Description
Classic and comforting, Mom’s Old Fashioned Pancakes are fluffy, tender, and perfect for a family breakfast. Made with basic pantry ingredients like all-purpose flour, buttermilk, and a hint of vanilla, these pancakes cook up golden brown on an electric griddle or skillet and are delightful when served with butter, fresh berries, and pure maple syrup.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract (optional)
For Cooking and Serving
- Nonstick cooking spray or vegetable oil (for cooking)
- Butter pats
- Fresh berries
- Pure maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and granulated sugar until well combined.
- Add Wet Ingredients: Pour in the buttermilk and whisk just until the dry ingredients are moistened. Then add the egg, melted butter, and vanilla extract (if using), and whisk gently just until everything is combined. The batter should remain slightly lumpy for tender pancakes.
- Rest the Batter: Let the batter rest for 5 to 10 minutes to allow the ingredients to meld and the batter to thicken slightly for better texture.
- Preheat Cooking Surface: Heat an electric griddle to 350°F or place a large skillet over medium heat. Lightly coat the surface with nonstick cooking spray or a bit of vegetable oil to prevent sticking.
- Cook Pancakes: Using a ¼ or ⅓ cup measuring cup, pour portions of the batter onto the hot griddle or skillet, spacing the pancakes apart. Cook for about 2 minutes until the bottoms are lightly browned, then carefully flip with a spatula. Cook for another 1 to 2 minutes until cooked through and golden brown.
- Keep Warm: Transfer cooked pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batter to serve all pancakes warm.
- Serve: Plate the pancakes and top with butter pats, fresh berries, and pure maple syrup or your favorite toppings. Enjoy immediately for best flavor and texture!
Notes
- Allowing the batter to rest improves the texture, making pancakes lighter and fluffier.
- Use either ¼ or ⅓ cup to portion pancakes depending on desired size.
- Keeping cooked pancakes warm in a low oven ensures they stay soft and ready to serve without drying out.
- If you don’t have buttermilk, you can substitute with 1 cup milk plus 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes before using.
- Adjust the heat as needed if pancakes brown too quickly or take too long to cook.
