Old-Fashioned Pancakes Recipe
There’s something timeless about a stack of old-fashioned pancakes—simple, golden, and soft, they capture the essence of homemade comfort.
Made with everyday ingredients, these pancakes rise beautifully, with crisp edges and fluffy centers that carry just the right touch of sweetness. They aren’t just breakfast—they’re a ritual, a reminder of slow mornings, the aroma of butter on a hot griddle, and the joy of sharing a meal made from scratch.
Whether drizzled with maple syrup, topped with fresh fruit, or enjoyed plain, these pancakes are a classic that never fades.
Why People Will Love Old-Fashioned Pancakes:
Timeless comfort – these pancakes bring back the nostalgic warmth of homemade breakfasts, reminding people of family tables and slow, cozy mornings.
Fluffy and golden – the batter creates pancakes that are light on the inside with a delicate crispness on the edges, delivering the perfect bite.
Simple yet versatile – made with pantry staples, they can be enjoyed plain, or dressed up with fruit, syrup, or spreads to match any craving.
Quick and reliable – the recipe comes together in minutes, with no complicated steps, making it a foolproof favorite for beginners and seasoned cooks alike.
Perfect for sharing – pancakes have a way of gathering people, turning an ordinary breakfast into a shared moment of comfort and joy.
Key Ingredient:
All-purpose flour – the foundation that gives these pancakes structure, creating a tender bite when balanced with milk and butter.
Baking powder – the leavening power that lifts the batter, giving the pancakes their signature fluffiness and lightness.
Milk – adds moisture and richness, blending the dry ingredients into a smooth, pourable batter that cooks into soft, golden rounds.
Egg – binds everything together while adding just enough body to keep the pancakes sturdy yet airy.
Melted butter – infuses the batter with a rich, buttery flavor and a touch of decadence, ensuring each bite tastes homemade.
Expert Tips When Making Old-Fashioned Pancakes:
Don’t overmix the batter – stir just until the dry and wet ingredients come together. A few lumps are fine; overmixing activates gluten, making pancakes tough instead of fluffy.
Let the batter rest – give it 5–10 minutes before cooking. This allows the baking powder to activate and the flour to hydrate, resulting in taller, lighter pancakes.
Control the heat – keep your griddle or pan at medium heat. Too hot, and the outside will burn before the inside cooks; too low, and they’ll turn pale and heavy.
Wait for the bubbles – flip only when bubbles appear on the surface and the edges look set. This ensures an even golden crust and avoids breaking the pancake.
Use the right amount of oil or butter – lightly grease the pan for crisp edges but avoid too much, which can cause uneven browning.
Stack and serve warm – keep pancakes in a low oven (200°F/95°C) while finishing the batch so they stay soft and inviting when served.
Old-Fashioned Pancakes
Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
Instructions:
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
Combine Wet and Dry
Make a well in the center of the dry mixture.
Pour in the milk, add the egg, and drizzle in the melted butter.
Stir gently until the batter just comes together—avoid overmixing to keep the pancakes light and fluffy.
Preheat the Cooking Surface
Lightly oil a griddle or frying pan and place over medium-high heat.
Allow it to heat until a drop of water sizzles on contact.
Cook the Pancakes
Ladle about ¼ cup of batter per pancake onto the hot surface.
Cook until bubbles form on top and the edges begin to set.
Flip carefully and cook the other side until golden brown.
Serve and Enjoy
Transfer the pancakes to a plate and serve immediately with butter, syrup, fruit, or your favorite toppings.
Important Notes When Making Old-Fashioned Pancakes:
Consistency of batter matters – if the batter feels too thick, add a splash of milk for a looser pour; if too thin, sprinkle in a little more flour. The right balance creates pancakes that spread just enough while holding their shape.
Measure with care – accurate proportions of baking powder and flour are crucial; too much leavening gives a bitter taste, while too little results in flat pancakes.
Serve immediately for the best texture – pancakes taste their fluffiest and most fragrant straight off the griddle; holding them too long can make them dense.
Storage and reheating – leftovers can be stored in the refrigerator for up to 3 days or frozen with parchment paper between layers. Reheat in a toaster or skillet to bring back their golden crispness.
Room for creativity – this classic base welcomes additions like blueberries, chocolate chips, or cinnamon, allowing you to personalize the recipe without losing its nostalgic charm.
How To Enjoy Old-Fashioned Pancakes After Cooking:
Classic with syrup – drizzle warm maple syrup over a tall stack, letting it soak into the fluffy layers for a timeless breakfast experience.
Add fresh fruit – top with sliced bananas, berries, or peaches for natural sweetness and a refreshing contrast to the buttery richness.
Indulge with spreads – spread a layer of peanut butter, Nutella, or fruit jam between pancakes to turn them into a comforting treat.
Savory twist – serve alongside crispy bacon, breakfast sausage, or even a fried egg for a balance of sweet and salty.
Layered delight – create a “pancake cake” by stacking pancakes with whipped cream, yogurt, or mascarpone cheese between layers.
Perfect for on-the-go – make smaller silver-dollar pancakes and enjoy them as a handheld snack, plain or with a light dusting of powdered sugar.
Special occasion upgrade – finish with a drizzle of chocolate sauce, caramel, or honey, then sprinkle with toasted nuts or coconut flakes for a dessert-like version.
Nutrition Information
For Old-Fashioned Pancakes (per pancake, assuming the recipe makes about 8 pancakes):
Calories: 155 kcal | Total Fat: 5.6 g | Saturated Fat: 3.1 g | Monounsaturated Fat: 1.6 g | Polyunsaturated Fat: 0.4 g | Cholesterol: 43 mg | Sodium: 300 mg | Total Carbohydrates: 21 g | Dietary Fiber: 0.7 g | Sugars: 4 g | Protein: 4.3 g
Frequently Asked Questions:
Can I make the batter ahead of time?
It’s best to cook the batter right after mixing, since baking powder begins working immediately. However, you can prepare the dry and wet ingredients separately the night before and combine them in the morning for fresher results.
How do I make the pancakes fluffier?
Let the batter rest for 5–10 minutes before cooking. This allows the baking powder to activate and the flour to fully hydrate, which helps the pancakes rise higher.
Can I substitute whole wheat flour for all-purpose flour?
Yes, but expect denser pancakes with a nuttier flavor. To keep some fluffiness, you can replace half the flour with whole wheat and keep half all-purpose.
Why are my pancakes coming out dense or flat?
Common reasons include overmixing the batter, expired baking powder, or cooking on heat that’s too low. Mix gently, check your leavening agent, and keep the pan at a steady medium heat.
Can I freeze leftover pancakes?
Absolutely. Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer bag with parchment paper between layers. Reheat in a toaster or skillet for best texture.
How do I know when the pan is at the right temperature?
Sprinkle a few drops of water on the pan—if they sizzle and evaporate quickly, the surface is ready. The pan should be hot enough to cook evenly but not so hot that the pancakes burn before cooking through.
When is the perfect time to flip a pancake?
Flip when bubbles form across the surface and the edges begin to look set and slightly dry. If flipped too early, the pancake may collapse; too late, and it can overbrown.
Why is my batter too thick or too runny?
If the batter is overly thick, add a splash of milk to loosen it. If it’s too runny, sprinkle in a little extra flour. The ideal batter should pour smoothly but hold its shape on the griddle.
Can I cook multiple pancakes at once?
Yes, but leave enough space between them so they don’t run together. Cooking in batches gives more control over browning and flipping.
How do I keep pancakes warm while making a large batch?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the rest. This keeps them warm and fluffy without drying out.