Old Fashioned Pancakes
There’s something irresistible about old fashioned pancakes. These golden, fluffy delights are reminiscent of cozy mornings, filling the kitchen with the comforting aroma of a homemade breakfast. Whether you’re starting your weekend or treating yourself midweek, this timeless recipe is sure to hit the spot.
Each bite of these old fashioned pancakes brings a perfect balance of subtle sweetness and pillowy texture. They’re simple yet satisfying, making them a favorite in households for generations. Just a few pantry staples come together to create a stack that’s perfect with syrup, fruit, or even a dollop of whipped cream.
No need for fancy equipment or ingredients. With just 20 minutes of total time, you can whip up these pancakes and have breakfast on the table in no time, bringing the nostalgia of Grandma’s kitchen right to yours.
Ingredients that Make Old Fashioned Pancakes Perfect
- Milk – The key to a smooth, rich batter, adding a subtle creaminess to every bite.
- White sugar – Just a touch to enhance the flavor and provide the perfect level of sweetness.
- Egg – Gives structure and lightness, helping the pancakes rise as they cook.
- Butter, melted – Adds richness and a golden finish to the pancakes.
- Salt – Balances the sweetness and brings out the other flavors.
- Baking powder – The leavening agent that ensures the pancakes rise to fluffy perfection.
- All-purpose flour – The base of the batter, creating a soft and sturdy structure.
- Cooking spray – To lightly grease the pan, ensuring the pancakes cook evenly without sticking.
Easy Steps to Perfect Pancakes
Whisk together the flour, baking powder, salt, and sugar in a large bowl until combined. Gradually mix in the melted butter, egg, and milk until smooth, letting the batter rest briefly for extra fluffiness.
Heat a skillet over medium heat, coat it with cooking spray, and pour in the batter. Cook each pancake for 2-3 minutes per side, flipping when bubbles form on the surface. Continue until all the batter is used, creating a warm stack of golden pancakes.
Recipe Tips for Pancake Success
For the fluffiest pancakes, avoid overmixing the batter. A few small lumps are perfectly fine, as they will work themselves out while cooking. Letting the batter rest for a few minutes before pouring it into the pan allows the baking powder to activate fully, resulting in extra light and airy pancakes.
Make sure to heat the skillet properly before cooking to ensure even browning. If your pancakes are cooking too quickly and browning before the inside is fully set, reduce the heat slightly. Patience is key to achieving the perfect golden hue!
Storing Leftovers for Later
If you have any leftover pancakes, simply store them in an airtight container in the refrigerator for up to three days. For a quick reheat, you can pop them in the toaster for crispy edges or microwave for a soft, warm texture. If you want to freeze them, place the cooled pancakes in a single layer on a baking sheet to freeze individually before transferring to a freezer bag. They’ll keep for up to a month and can be reheated straight from frozen.
Enjoy the timeless taste of old fashioned pancakes any morning you please!
Old Fashioned Pancakes Recipe
Ingredients
- 1 1/4 cups milk
- 1 tablespoon white sugar
- 1 egg
- 3 tablespoons butter melted
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- Cooking spray
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar, ensuring all dry ingredients are well combined.
- Gradually whisk in the melted butter, followed by the egg and milk, stirring until the mixture forms a smooth batter. Allow the batter to rest for about 5 minutes to ensure a fluffier texture.
- Heat a large skillet over medium-high heat, and coat lightly with cooking spray.
- Pour approximately 1/4 cup of batter into the heated skillet for each pancake. Let the pancakes cook for 2 to 3 minutes, or until bubbles form on the surface and around the edges.
- Flip the pancakes and continue cooking for an additional 1 to 2 minutes, until golden brown and cooked through.
- Repeat the process with the remaining batter. This recipe yields approximately 12 pancakes.
Can you make this batter the night before and refrigerate it and then cook pancakes the next morning?