This old fashioned pancake recipe makes light, tender pancakes with a mild vanilla scent and golden-brown edges. They smell buttery and sweet while cooking and feel soft and springy when you press them. These are the kind of pancakes you can make any morning with pantry staples.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 pancakes (about 4 servings)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 4 servings)
- Calories per serving: 243 kcal
- Protein: 6.8 g
- Carbohydrates: 33 g
- Fat: 9.3 g
- Fiber: 0.9 g
- Sugar: 9.3 g
- Sodium: 600 mg
Why Make This Old Fashioned Pancakes
These pancakes are simple and reliable. The batter uses basic pantry ingredients and comes together fast. The result is classic breakfast comfort: fluffy centers, slightly crisp edges, and a warm vanilla-butter aroma. They work for busy mornings and relaxed weekend breakfasts alike. You can dress them up with fruit, nuts, or syrup, and they adapt well to small swaps or upgrades.
How to Make Old Fashioned Pancakes
You mix dry ingredients, whisk the wet ones, combine them gently, and cook scoops of batter on a hot griddle. The method keeps the texture tender and the flavor clean. Resting the batter a few minutes helps make the pancakes even fluffier. Watch for bubbles and golden edges to know when to flip.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. This evens out the rising agent and sugar so the pancakes rise evenly.
Step 2: Mixing
In another bowl, combine the milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy. Do not overmix — overmixing makes pancakes tough.
Step 3: Cooking
Heat a griddle or frying pan over medium heat and lightly grease it. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look cooked, then flip and cook until golden brown on the other side. Each side usually takes about 2 minutes.
Step 4: Finishing
Serve warm with syrup or toppings of your choice. For a glossy finish and extra flavor, brush melted butter over the stack. Add fruit, nuts, or a dusting of powdered sugar as desired.
How to Serve Old Fashioned Pancakes
Stack them and add a pat of butter to melt into the warm center. Pour maple syrup or honey for a classic treat. Serve with fresh berries, banana slices, yogurt, or a spoonful of jam. For a brunch spread, offer bacon, scrambled eggs, and coffee. For a lighter option, top with fresh fruit and a dollop of Greek yogurt.
How to Store Old Fashioned Pancakes
- Refrigerator: Cool completely, place in an airtight container or stack with parchment between pancakes, and refrigerate for up to 3 days.
- Freezer: Freeze single pancakes in a single layer on a tray. Once frozen, stack with parchment and store in a freezer bag for up to 2 months.
- Reheat: Reheat refrigerated pancakes in a toaster, oven at 350°F (175°C) for 8–10 minutes, or microwave for 20–30 seconds per pancake. For frozen pancakes, toast from frozen or microwave until heated through.
Expert Tips for Perfect Old Fashioned Pancakes
- Measure flour by spooning it into the cup and leveling it. Packing flour will make dense pancakes.
- Don’t overmix the batter. A few lumps are fine. Stir until ingredients are just combined.
- Let the batter rest 5–10 minutes to allow the baking powder to start working. This gives a lighter texture.
- Use medium heat. Too hot will brown the outside before the center cooks; too low will make them flat and heavy.
- Test the griddle with a drop of batter. It should spread and bubble slowly.
- Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the batch.
- Substitute melted butter with neutral oil for a lighter buttery flavor, or use clarified butter for a higher smoke point.
- If pancakes come out gummy in the center, the pan is likely too hot or the batter too wet.
Delicious Variations
- Blueberry: Fold 1/2 cup fresh or frozen blueberries into the batter before cooking.
- Banana: Mash 1 ripe banana and mix into the wet ingredients for a sweet, moist pancake.
- Buttermilk: Replace milk with 1 cup buttermilk and reduce baking powder to 1 teaspoon for tangy, extra-fluffy pancakes.
- Chocolate chip: Sprinkle chocolate chips on batter once in the pan for melty chocolate pockets.
- Whole wheat: Substitute half or all-purpose flour with whole wheat flour for nuttier flavor and more fiber.
- Savory herb: Omit sugar and vanilla. Add chopped chives and black pepper for a savory stack.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes. You can mix the dry and wet parts separately and combine just before cooking. Mixed batter can sit in the fridge for up to 24 hours, but it may lose some lift. Stir gently before using.
Q: Why are my pancakes flat?
A: Flat pancakes usually mean the batter lost its leavening (baking powder old) or you overmixed. Check the baking powder date. Mix until just combined and use fresh baking powder.
Q: How do I make pancakes fluffier?
A: Use fresh baking powder, don’t overmix, and let the batter rest 5–10 minutes. You can also separate the egg, beat the white to soft peaks, and fold it in for extra lift.
Q: Can I use milk substitutes?
A: Yes. Almond, soy, or oat milk work fine. Use unsweetened versions to control sugar. Some plant milks are thinner; if batter seems too runny, add a tablespoon of flour.
Q: My pancakes brown too fast on the outside. What do I do?
A: Lower the heat slightly. Use a heavy skillet or cast-iron pan to distribute heat evenly. Also make sure the pan is fully heated before adding batter, then reduce to medium.
Q: Can I make these gluten-free?
A: Yes. Replace all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture may vary slightly.
Q: How do I reheat refrigerated pancakes without drying them out?
A: Reheat in a toaster or in a preheated oven at 350°F (175°C) covered with foil for 5–8 minutes. For microwave, cover with a damp paper towel and heat in short bursts.
Conclusion
These old fashioned pancakes are a foolproof, comforting breakfast that smells like home and tastes lightly sweet and buttery. They work with simple swaps and dress up well for company. For an extra guide and a video walk-through, check this Good Old-Fashioned Pancakes Recipe (with Video). Give them a try — they’re quick to make and warm the kitchen with a cozy aroma.
Print
Old Fashioned Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light, tender pancakes with a mild vanilla scent and golden-brown edges, perfect for any morning.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a griddle or frying pan over medium heat and lightly grease it. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look cooked, then flip and cook until golden brown on the other side.
- Serve warm with syrup or toppings of your choice.
Notes
Let the batter rest for 5–10 minutes for fluffier pancakes. Avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 9.3g
- Sodium: 600mg
- Fat: 9.3g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.9g
- Protein: 6.8g
- Cholesterol: 0mg
