Mom’s Old Fashioned Pancakes

A stack of pancakes topped with fresh berries and maple syrup on a white plate.

5 from 2 votes

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.

Prep Time10

Cook Time5

Resting Time5

Total Time20

Course: Breakfast

Cuisine: American

Servings: 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 Substitute

If 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