The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share one of the coziest breakfasts I know: Old Fashioned Buttermilk Pancakes. These fluffy, golden pancakes always remind me of slow mornings when the kitchen smells like butter and warm batter.
Even though pancakes are not originally Greek, my grandmother loved experimenting in the kitchen. One morning she decided to make Old Fashioned Buttermilk Pancakes, and the result was so comforting that we made them again and again.
I still remember standing on a small wooden chair beside the counter, watching the batter bubble in the pan. The moment those Old Fashioned Buttermilk Pancakes puffed up and turned golden, I knew breakfast would be magical.
Now I make these Old Fashioned Buttermilk Pancakes for my family, friends, and anyone who walks into my kitchen early enough. The recipe is simple, the ingredients are humble, and the result always feels special.
Every time I cook Old Fashioned Buttermilk Pancakes, I feel that same warmth from my childhood kitchen.
And today, I want to share that warmth with you.
Why I Love Making This Recipe
I adore this recipe for many reasons.
First, Old Fashioned Buttermilk Pancakes are incredibly simple. The batter comes together in minutes, and the ingredients are usually already in the kitchen.
Second, these pancakes have the perfect fluffy texture. Buttermilk gives them a gentle tang and helps them rise beautifully.
Third, they bring people to the table.
Whenever I cook Old Fashioned Buttermilk Pancakes, everyone suddenly appears in the kitchen asking:
“Are they ready yet?”
I also love how flexible they are. Some mornings I keep them classic with butter and maple syrup. Other days I add berries, honey, or even a little yogurt.
But no matter how I serve them, Old Fashioned Buttermilk Pancakes always feel comforting and homemade.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my favorite Old Fashioned Buttermilk Pancakes.
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups buttermilk
2 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract
Butter or oil for the pan
My Little Kitchen Secrets
1. Do not overmix the batter
This is the most important secret. A few lumps are perfect. Overmixing makes pancakes dense.
2. Let the batter rest
I usually let the batter sit for 5–10 minutes. This helps the flour hydrate and makes the pancakes fluffier.
3. Use medium heat
Too hot and the pancakes burn before cooking inside.
4. Flip only once
Wait until bubbles appear on the surface. Then flip gently.
5. Butter the pan lightly
Too much butter can make pancakes greasy.
How I Make It, Step by Step
I always make these pancakes the same way my grandmother taught me: slowly and with care.
Step 1: Mix the Dry Ingredients
In a large bowl, I whisk together:
- flour
- sugar
- salt
- baking soda
- baking powder
This ensures everything distributes evenly.
Step 2: Mix the Wet Ingredients
In another bowl I combine:
- buttermilk
- eggs
- melted butter
- vanilla extract
I whisk gently until everything blends together.
Step 3: Combine Wet and Dry
I pour the wet mixture into the dry ingredients.
Then I stir slowly with a spatula.
I stop mixing when the batter looks thick and slightly lumpy.
Step 4: Rest the Batter
I leave the bowl on the counter for about 10 minutes.
During this time, the baking powder starts working its magic.
Step 5: Heat the Pan
I heat a skillet or nonstick pan over medium heat.
Then I add a little butter.
Step 6: Cook the Pancakes
I pour about 1/4 cup batter for each pancake.
Soon little bubbles appear on top.
When the edges look set, I flip them carefully.
The other side cooks for another minute or two until golden.
Step 7: Keep Them Warm
I place the cooked pancakes on a plate and cover them with a clean towel while I finish the rest.
How I Serve It at Home
Serving Old Fashioned Buttermilk Pancakes is the best part.
At my house I love creating a small breakfast table with different toppings.
Here are some favorites:
Butter and maple syrup
Fresh berries
Greek yogurt and honey
Strawberry jam
Bananas and cinnamon
Chocolate chips for the kids
Sometimes I stack the pancakes high and drizzle warm honey over them.
Other times I keep them simple with just butter melting on top.
Either way, the smell alone fills the whole kitchen with comfort.
Storage, Reheating & Make-Ahead Tips
Even though pancakes rarely last long in my kitchen, they store surprisingly well.
Refrigerator
Store pancakes in an airtight container for 3–4 days.
Freezer
I freeze them in stacks separated by parchment paper.
They last up to 2 months.
Reheating
You can reheat pancakes in:
Toaster
Oven at 300°F
Pan on low heat
I usually choose the toaster because it keeps the edges slightly crisp.
Make-Ahead Batter
You can prepare the batter the night before.
Just store it in the refrigerator and stir gently before cooking.
100-Word Short Version
Old Fashioned Buttermilk Pancakes are fluffy, golden, and comforting. I make them with simple ingredients like flour, buttermilk, eggs, and butter. The secret is mixing the batter gently and letting it rest before cooking. I cook the pancakes on medium heat until bubbles appear, then flip them to finish. They turn out soft inside with a lightly crisp edge. I love serving them with butter, maple syrup, berries, or honey. These pancakes store well in the fridge or freezer and reheat beautifully. They are perfect for cozy breakfasts, weekend brunch, or any morning that deserves something warm and homemade.
Recipe Card
⏱️ Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
🛒 Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups buttermilk
2 large eggs
1/4 cup melted butter
1 teaspoon vanilla extract
Butter for cooking
👩🍳 Instructions
- In a bowl, whisk flour, sugar, salt, baking soda, and baking powder.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and mix gently.
- Let the batter rest for 5–10 minutes.
- Heat a skillet over medium heat and add butter.
- Pour 1/4 cup batter onto the skillet.
- Cook until bubbles form on top.
- Flip and cook until golden brown.
- Repeat with remaining batter.
📝 Notes
Do not overmix the batter.
Let the batter rest for fluffier pancakes.
Cook on medium heat for even browning.
🍽️ Nutrition
Calories: 220 per serving
Protein: 6g
Carbohydrates: 28g
Fat: 9g
Sugar: 5g
Fiber: 1g
Cholesterol: 55mg
Sodium: 380mg
Old Fashioned Buttermilk Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Old Fashioned Buttermilk Pancakes are soft, fluffy, and golden with a light tangy flavor from real buttermilk. This comforting breakfast recipe uses simple ingredients and delivers classic homemade pancakes perfect for cozy mornings, weekend brunch, or family breakfasts.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Butter for cooking
Instructions
- In a large bowl whisk together flour, sugar, salt, baking soda, and baking powder.
- In another bowl mix buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Let the batter rest for about 10 minutes.
- Heat a skillet or griddle over medium heat and lightly butter the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles appear on the surface and the edges look set.
- Flip and cook the other side until golden brown.
- Serve warm with butter, maple syrup, or fresh fruit.
Notes
Do not overmix the batter or pancakes will become dense. Letting the batter rest helps create fluffier pancakes. You can store leftover pancakes in the refrigerator for up to 4 days or freeze them for up to 2 months. Reheat in a toaster or skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Conclusion
Every time I cook Old Fashioned Buttermilk Pancakes, I feel like I’m back in my grandmother’s kitchen. The smell of butter, the soft sizzling in the pan, and the warm stacks on the table create moments that feel simple but special.
Cooking doesn’t need to be complicated to be meaningful.
Sometimes a humble recipe like Old Fashioned Buttermilk Pancakes brings the most joy.
If you make these pancakes, imagine us standing together in my cozy kitchen in Crete, flipping pancakes and laughing while the morning sun shines through the window.
That is the kind of cooking I love.
