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Stack of buttermilk pancakes with maple syrup drizzled over them.

Old-Fashioned Buttermilk Pancakes Recipe

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 Pancakes 1x
  • Category: Breakfast
  • Method: stovetop
  • Cuisine: American


There’s nothing like a batch of fluffy old-fashioned buttermilk pancakes on a slow Sunday morning! These fluffy buttermilk pancakes have a soft texture and wonderful crispy edges. Drizzled with maple syrup and served with a side of scrambled eggs, bacon, or fresh fruit this is a comforting family favorite breakfast!


Units Scale
  • 1 cup + 2 tablespoons All-purpose flour
  • 1 tablespoon cane sugar, optional
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons unsalted butter (melted)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 4 tablespoons vegetable oil/ ghee


  1. In a large mixing bowl add all the dry ingredients - all-purpose flour, sugar, baking powder and salt. Stir until combined.
  2. Then add in the wet ingredients - buttermilk, melted butter, egg, and vanilla extract to the dry ingredients.  Stir until combined, the batter will look lumpy. Mix just until there aren't any more streaks of flour.
  3. Heat a cast-iron skillet over medium heat. Heat 1 tablespoon of vegetable oil or ghee into the hot skillet and pour the pancake batter into the skillet, about 1/4 cup per pancake.
  4. Flip when little bubbles start to form over the surface of the pancake. Cook each side for 2 - 3 minutes, or until your desired level of browning. Enjoy!


Store leftover pancakes in the fridge for 3-4 days in an airtight container. 

Wrap leftover pancakes in plastic wrap then place them in a freezer-safe bag or container to freeze for several weeks.

Reheat pancakes wrapped in parchment paper in the 350-degree oven for 10 minutes or until warmed through. 

Make pancakes ahead of time then place the cooked pancakes on a baking sheet. Place in a warm 200-degree oven for up to 30 minutes before serving.


  • Serving Size: 6 pancakes
  • Calories: 239
  • Sugar: 4.6 g
  • Sodium: 252.4 mg
  • Fat: 15.3 g
  • Carbohydrates: 22 g
  • Protein: 4.6 g
  • Cholesterol: 45.7 mg

Keywords: homemade, from scratch, classic buttermilk pancake recipe, fluffy buttermilk pancakes, old fashioned buttermilk pancakes

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