These good old-fashioned pancakes are soft, thick, and perfectly fluffy, making them an ideal choice for a comforting breakfast or brunch. Made with simple pantry staples, this classic recipe delivers homemade pancakes that taste far better than any boxed mix.
Why You’ll Love This Recipe
This recipe is easy, reliable, and made with ingredients you likely already have on hand. The pancakes cook up light and tender with a golden exterior and a soft interior. They are mildly sweet, versatile for toppings or mix-ins, and perfect for both busy mornings and relaxed weekend breakfasts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt until well combined.
Make a well in the center of the dry ingredients and pour in the milk, melted butter, and egg.
Gently stir until just combined. The batter should be slightly lumpy; do not overmix.
Heat a lightly greased skillet or griddle over medium heat.
Pour about 1/4 cup of batter onto the hot surface for each pancake.
Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.
Remove from heat and repeat with the remaining batter.
Servings and timing
This recipe makes about 8 medium-sized pancakes.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: approximately 20 minutes
Variations
Add a teaspoon of vanilla extract to the batter for extra flavor.
Fold in blueberries, chocolate chips, or sliced bananas just before cooking.
Replace half of the milk with buttermilk for a slightly tangy taste and extra tenderness.
Add a pinch of cinnamon to the dry ingredients for a warm, spiced flavor.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
To reheat, warm pancakes in a skillet over low heat or microwave for 20 to 30 seconds.
Pancakes can also be frozen for up to 2 months. Allow them to cool completely, then freeze in a single layer before transferring to a freezer-safe bag.
FAQs
Can I make the batter ahead of time?
Yes, the batter can be stored in the refrigerator in an airtight container for up to 2 days. Stir gently before using.
Why are my pancakes not fluffy?
Overmixing the batter can make pancakes dense. Mix just until the ingredients are combined.
Can I use whole wheat flour instead?
Yes, but the pancakes will be denser. For best results, use half whole wheat flour and half all-purpose flour.
How do I know when to flip the pancakes?
Flip when bubbles appear on the surface and the edges look dry and set.
Can I make these pancakes without sugar?
Yes, you can omit the sugar, though the pancakes will be less sweet.
What heat level is best for cooking pancakes?
Medium heat works best to ensure even cooking without burning.
Can I double this recipe?
Yes, simply double all the ingredients while keeping the method the same.
What can I serve with these pancakes?
They pair well with fruit, honey, jam, or a drizzle of maple-flavored syrup.
Can I use oil instead of butter?
Yes, you can substitute the melted butter with an equal amount of neutral cooking oil.
How do I keep pancakes warm while cooking a batch?
Place cooked pancakes on a baking sheet in a warm oven set to low heat until ready to serve.
Conclusion
These good old-fashioned pancakes are a timeless breakfast favorite that never disappoints. With simple ingredients, quick preparation, and consistently fluffy results, this recipe is one you’ll come back to again and again for cozy mornings and family meals.
Classic, fluffy pancakes made with simple pantry ingredients. These good old-fashioned pancakes are light, tender, and perfect for breakfast or brunch.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/4 cups milk
3 tablespoons unsalted butter, melted and slightly cooled
1 large egg
Instructions
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt until well combined.
Make a well in the center and add the milk, melted butter, and egg.
Gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a lightly greased skillet or griddle over medium heat.
Pour about 1/4 cup of batter onto the hot surface for each pancake.
Cook for 2 to 3 minutes, until bubbles form on the surface and edges look set.
Flip and cook for another 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter. Serve warm with desired toppings.
Notes
Do not overmix the batter to keep pancakes fluffy.
Add mix-ins like berries or chocolate chips for variety.
To keep pancakes warm while cooking, place them on a baking sheet in a low oven.
Use buttermilk instead of milk for extra tenderness and tanginess.
