Mom’s old-fashioned pancakes made with buttermilk, flour, eggs, and butter for a soft and fluffy texture. This classic homemade pancake recipe is quick and easy, perfect for breakfast or weekend brunch. Simple pantry ingredients create golden pancakes that pair well with maple syrup, fresh fruit, or butter, making it a favorite family breakfast option.

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
Pure maple syrup
Fresh berries or other favorite toppings

Instructions

In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar.
Pour in the buttermilk and mix just until the dry ingredients are moistened.
Add the egg, melted butter, and vanilla extract if using. Whisk gently until combined. The batter should remain slightly lumpy.
Let the batter rest for 5–10 minutes to allow the pancakes to become light and fluffy.
Preheat an electric griddle to 350°F (180°C), or heat a large skillet over medium heat. Lightly coat with nonstick spray or oil.
Using a ¼- or ⅓-cup measuring cup, pour the batter onto the hot surface, leaving space between pancakes.
Cook for about 2 minutes, until bubbles form on the surface and the bottoms are lightly golden. Flip carefully and cook for another 1–2 minutes, until cooked through.
Transfer to a platter and repeat with the remaining batter.
To keep pancakes warm, place them on a baking sheet in a 200°F (95°C) oven while cooking the next batch.
Serve warm with butter, maple syrup, berries, or your favorite toppings.

Why You’ll Love This Recipe

Classic homemade pancake flavor
Soft, fluffy texture with lightly crisp edges
Simple pantry ingredients
Quick breakfast or weekend brunch option
Easy to customize with toppings or mix-ins

Tips

Do not overmix the batter; small lumps help create fluffy pancakes.
Letting the batter rest improves texture.
Make sure the pan is properly heated before cooking.
Lightly grease the pan between batches if needed.

Variations and Substitutions

Milk option: Use regular milk with 1 teaspoon lemon juice if buttermilk isn’t available.
Whole wheat: Replace half the flour with whole wheat flour.
Add-ins: Stir in blueberries, chocolate chips, or sliced bananas.
Dairy-free: Use plant-based milk and dairy-free butter.

FAQs

Can I make the batter ahead of time?
It’s best to cook the batter shortly after mixing, but it can rest in the fridge for up to 1 hour.

How do I know when to flip the pancakes?
Flip when bubbles appear on the surface and the edges look set.

Can I freeze pancakes?
Yes. Let them cool completely, then freeze in a sealed container for up to 2 months.

Serving

With butter and maple syrup
Topped with fresh fruit
Alongside eggs or yogurt
As a family breakfast or brunch dish

Suggestions

Keep pancakes warm in the oven when serving a crowd.
Serve with different toppings so everyone can customize their plate.
Double the recipe for meal prep or special occasions.