Best Old-Fashioned Pancakes

Fluffy, golden, and irresistibly delicious, these Best Old-Fashioned Pancakes are a breakfast staple that never goes out of style. Made with simple pantry ingredients and minimal effort, they deliver classic diner-style flavor and texture every time.

Why You’ll Love This Recipe

• Fluffy and Tender: The perfect balance of ingredients creates a light and airy texture.
• Quick to Make: Just a few minutes of prep and cooking time for a hearty breakfast.
• Simple Ingredients: Uses basic staples you likely already have in your kitchen.
• Customizable: Easily adapt with your favorite toppings or mix-ins like fruit or chocolate chips.
• Family Favorite: Always a hit with kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• White sugar
• Salt
• Milk
• Egg
• Butter, melted
• Vanilla extract (optional)

Directions

this recipe

1. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
2. Add Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla (if using). Pour into the dry ingredients and stir until just combined. Do not overmix—lumps are okay.
3. Heat the Griddle: Preheat a lightly greased skillet or griddle over medium heat.
4. Cook the Pancakes: Pour 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip and cook another 1–2 minutes, until golden brown.
5. Serve Warm: Serve immediately with butter, maple syrup, or your favorite toppings.

Servings and Timing

• Servings: 4 (makes about 8 pancakes)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Buttermilk Pancakes: Substitute regular milk with buttermilk for added tang and extra fluffiness.
• Add-ins: Mix in blueberries, chocolate chips, or chopped nuts before cooking.
• Whole Grain Option: Use half whole wheat flour for added fiber.
• Spiced Version: Add a dash of cinnamon or nutmeg for warm, spiced flavor.

Storage/Reheating

• Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
• Freezing: Stack with parchment paper between each pancake and freeze for up to 2 months.
• Reheating: Reheat in a toaster, oven at 300°F (150°C), or microwave until heated through.

FAQs

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours. Stir gently before using.

Why are my pancakes not fluffy?

Avoid overmixing the batter and make sure your baking powder is fresh.

Can I use water instead of milk?

You can, but milk gives a richer flavor and better texture.

How can I make vegan pancakes?

Use plant-based milk, a flaxseed egg substitute, and vegan butter or oil.

What oil is best for greasing the pan?

Use neutral oils like vegetable or canola oil, or butter for added flavor.

Can I make mini pancakes with this recipe?

Yes, just use a smaller scoop and reduce the cooking time slightly.

How do I keep pancakes warm while cooking batches?

Place cooked pancakes on a baking sheet in a 200°F (93°C) oven.

What toppings go well with these pancakes?

Maple syrup, butter, fresh fruit, yogurt, honey, or nut butter are all great options.

Can I make this recipe gluten-free?

Yes, substitute with a 1:1 gluten-free all-purpose flour blend.

Is it okay if the batter is lumpy?

Yes, a few lumps are fine—overmixing creates tough pancakes.

Conclusion

These Best Old-Fashioned Pancakes are everything a pancake should be: fluffy, warm, and satisfying. Whether served plain with butter and syrup or dressed up with your favorite toppings, they’re a timeless breakfast that’s always a crowd-pleaser. Keep this recipe in your rotation for cozy weekend mornings or easy weekday treats.

Print