Fluffy Old Fashioned Pancakes
Old Fashioned Pancakes are light, fluffy, buttery and easy to make from scratch. Skip the store bought mix and make them homemade!
Old Fashioned Pancakes
Homemade pancakes are one of the best, and quickest, breakfast options to make. Not only are they easy to make, taste heavenly, but pancakes are are so versatile!
Add your favorite ingredients into the mix, or go crazy with toppings.
But if you want to skip the box mix, make them the old fashioned way.
FROM SCRATCH!
This fool proof recipe will have you serving light and fluffy, rich and buttery, good old fashioned pancakes.
And make your the star of breakfast!
Making pancakes from scratch requires simple ingredients that are staples in everyone’s pantry.
Ingredients Needed
Flour – Use all purpose flour. I have not tested this recipe with whole wheat or flour substitutes.
Sugar – Granulated white sugar.
Egg – Use a large egg and bring to room temperature before using.
Milk – I prefer to use whole milk with this recipe but you can use your favorite. Including nut milks.
Butter – Always use unsalted butter when possible.
How to make Old Fashioned Pancakes
First: Preheat the griddle to 325F or pan over medium high heat. In a medium bowl, combine flour, baking powder, salt, and sugar.
Second: Make a well in the middle of the dry ingredients. Pour in the milk, egg, and melted butter. Give it a good mix, breaking up any large clumps.
Third: Add butter, oil, or non-stick spray to your frying pan or griddle. With a ladle or large spoon (about 1/4 cup), pour batter onto the heated surface.
Fourth: Cook until the bubbles along the edge pop but stay open and don’t fill back in. Flip and cook until done, roughly 1-2 minutes. Remove and continue until you use up the pancake mix.
Serve with fresh fruit, butter, and/or syrup!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
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What is the secret to fluffy pancakes?
It’s all about the egg whites! When prepping the batter, separate the egg yolk from the egg whites.
Whip the egg whites separately until soft peaks form. Mix the wet ingredients (minus the egg whites) into the dry ingredients and stir to combine.
Gently add the egg whites, in a few batches, to the batter. Carefully folding them into the batter in between each addition.
Keep doing this until you have incorporated all of the egg whites into the batter. Proceed with cooking!
Can I use oil instead of butter?
Have you run out of butter? Don’t let that stop you from having pancakes for breakfast. Simply substitute the butter in the recipe with some oil and milk.
To make sure you achieve the right consistency for the pancake batter, I use 2 tablespoons butter and 1 tablespoon milk.
Old Fashioned Pancake Toppings
- chocolate chips
- fresh berries
- toasted pecans
- maple syrup
- sprinkles
- jams or jelly
Tips for No Leftovers
- I have doubled the recipe with no problems!
- Make the batter and let it sit for 5-10 minutes to allow the batter to get airy.
- Add in an extra teaspoon of vanilla extract for more flavor.
- Don’t make super huge pancakes. They will be hard to flip and could get messy.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
My family loved these pancakes because they are fluffy and thick. This is a great recipe to have taped inside your pantry or cabinet for quick reference!
Homemade Pancakes
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon white sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1 ¼ cups milk
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla
Instructions
- In a large mixing bowl, whisk together dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg, milk, butter, and vanilla. Stir the wet ingredients into the dry ingredients. Allow to rest as the griddle is heated.
- On a lightly greased griddle heated to about 325 degrees, ladle about ¼ cup of the batter. Cook until bubbles break the surface of the pancake and the bottom is evenly browned. Flip and continue cooking until done.
Notes
Nutrition
More Easy Recipes
- oven baked rice
- homemade Bisquick
- old fashioned tartar sauce
- old fashioned baked mac and cheese
- pancake bacon casserole
- breakfast casserole bites
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