Old-Fashioned Pancakes from Scratch
Rated 5.0 stars by 1 users
Cuisine
North American
Author
Adam G
Servings
10-12 Pancakes
Prep Time
10 minutes
Cook Time
15 minutes
There's something deeply satisfying about making pancakes from scratch—no box mix, no shortcuts, just simple ingredients that come together into fluffy, golden stacks. This recipe uses buttermilk for tang and tenderness, baking powder and baking soda for lift, and a touch of sugar for caramelization. The result is a classic North American breakfast that's light, airy, and perfectly balanced.
These pancakes are endlessly adaptable. Serve them with pure maple syrup and butter, fresh berries and whipped cream, or even savory toppings like crispy bacon and a drizzle of honey. Once you master this base recipe, you'll never go back to the box.
Ingredients
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1½ cups all-purpose flour
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon sea salt
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1¼ cups buttermilk (or substitute: 1¼ cups whole milk + 1 tablespoon lemon juice, let sit 5 minutes)
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1 large egg
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3 tablespoons unsalted butter, melted and slightly cooled
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1 teaspoon pure vanilla extract
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Butter or oil for the griddle
Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This ensures the leavening agents are distributed throughout the batter.
In a separate bowl or large measuring cup, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon until just combined. The batter should be slightly lumpy—overmixing will result in tough, dense pancakes. A few streaks of flour are fine.
Let the batter rest for 5–10 minutes while you preheat your griddle or skillet. This allows the flour to hydrate and the leavening agents to activate, resulting in fluffier pancakes.
Heat a cast-iron skillet or nonstick griddle over medium heat (about 350°F if using an electric griddle). Add a small pat of butter or a light coating of oil. The surface is ready when a drop of water sizzles and evaporates quickly.
Pour ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.
Transfer cooked pancakes to a warm oven (200°F) while you finish the batch. Serve immediately with butter, pure maple syrup, fresh berries, or your favorite toppings.
Recipe Note
Why It Works
Buttermilk for tenderness: The acidity in buttermilk reacts with baking soda to create carbon dioxide bubbles, which make the pancakes light and fluffy. It also tenderizes the gluten in the flour, resulting in a softer texture.
Double leavening: Using both baking powder and baking soda ensures maximum lift and a light, airy crumb. Baking powder provides immediate rise, while baking soda reacts with the buttermilk for extra fluffiness.
Minimal mixing: Stirring just until combined prevents gluten development, which keeps pancakes tender rather than chewy. Lumps in the batter are a sign you haven't overmixed.
Resting the batter: Allowing the batter to rest gives the flour time to fully hydrate and the leavening agents time to activate, resulting in taller, fluffier pancakes with better texture.
Tips & Substitutions
- No buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¼ cups of whole milk. Let it sit for 5 minutes before using.
- Whole wheat option: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier, nuttier pancake. You may need to add 1–2 tablespoons more liquid.
- Add-ins: Fold in fresh blueberries, chocolate chips, or chopped nuts after mixing the batter for variety.
- Make ahead: Cooked pancakes can be frozen in a single layer, then stored in a freezer bag for up to 2 months. Reheat in a toaster or oven.
- Dairy-free: Use plant-based milk with 1 tablespoon lemon juice, and substitute melted coconut oil or vegan butter for the butter.