Description:
Old Fashioned Pancakes are a classic breakfast favorite that has stood the test of time. Light, fluffy, and rich in flavor, these pancakes are perfect for lazy weekends or any day that needs a little extra sweetness.
Made with simple ingredients like flour, milk, and eggs, they are incredibly easy to whip up and can be customized with toppings or add-ins. Whether you enjoy them with syrup, berries, or a dollop of whipped cream, these pancakes bring comfort and joy with every bite.
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk (whole or 2% for best results)
2 tablespoons unsalted butter, melted (plus extra for cooking)
1 teaspoon vanilla extract
Instructions:
Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Combine wet ingredients: In a separate bowl, beat the egg and then mix in the milk, melted butter, and vanilla extract.
Combine wet and dry
ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Be careful not to overmix — it’s okay if the batter is slightly lumpy.
Heat the skillet: Place a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to look set.
Flip the pancakes and cook for another 1-2 minutes or until golden brown on both sides.
Serve: Stack the pancakes on a plate and serve with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Tips:
Don’t Overmix: For the fluffiest pancakes, mix the batter just enough to combine the ingredients.
Overmixing can lead to dense pancakes.
Rest the Batter: Let the batter sit for about 5-10 minutes before cooking.
This helps activate the baking powder and gives you fluffier pancakes.
Temperature Control: Keep the heat on medium.
If the skillet is too hot, the pancakes will burn on the outside before cooking through on the inside.
Make Ahead: You can make the batter the night before and refrigerate it.
Just give it a gentle stir before using.
Buttermilk Option: For a tangy twist, substitute buttermilk for the regular milk for an
even fluffier, richer flavor.
Variations:
Blueberry Pancakes: Fold in 1/2 cup of fresh or frozen blueberries into the batter for a fruity variation.
Chocolate Chip Pancakes: Add 1/4 cup of chocolate chips to the batter for a sweet, indulgent twist.
Banana Pancakes: Mash a ripe banana and stir it into the batter for a natural sweetness and extra moisture.
Vegan Pancakes: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk like almond or oat milk.
Correction:
If your pancakes are too thick, you can add a little more milk to reach your desired batter consistency.
If your pancakes are too thin and don’t hold together, add a tablespoon of flour at a time until the batter thickens slightly.
Enjoy:
Enjoy your delicious Old Fashioned Pancakes with a drizzle of syrup, fresh fruits, or a sprinkle of powdered sugar.
Perfect for any morning that calls for a comforting, satisfying breakfast!