Old Fashioned Pancakes
These classic old fashioned pancakes are made with simple pantry staples for a foolproof, fluffy stack every time. No buttermilk needed — just a handful of basic ingredients and a hot griddle deliver golden-brown edges with a perfectly soft, airy interior that soaks up butter and maple syrup beautifully.
Equipment
- Large mixing bowl - For dry ingredients
- Medium mixing bowl - For wet ingredients
- Whisk
- Measuring cups and spoons
- Non-stick griddle or large skillet - Cast iron griddle recommended
- 1/4 cup measuring cup or ladle - For portioning batter
- Spatula - Wide, angled turner works best
- Wire cooling rack - For keeping finished pancakes warm
Ingredients
- 1.5 cups all-purpose flour - 190g; provides structure
- 3.5 tsp baking powder - use fresh for maximum fluffiness; aluminum-free recommended
- 1 tbsp granulated sugar - 12g
- 0.5 tsp salt
- 1.25 cups whole milk - 300ml; 2% milk also works
- 1 large egg
- 3 tbsp unsalted butter, melted - 42g; cooled to about 100–110°F (38–43°C) before using
- 1 tsp pure vanilla extract - optional but recommended
For the griddle
- butter or neutral oil - for greasing between batches
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt for about 30 seconds until evenly combined. Set aside.
- In a medium bowl, whisk the egg lightly, then add the milk, cooled melted butter, and vanilla extract and whisk until smooth and fully combined.
- Pour the wet ingredients into the dry and stir with broad sweeping motions just until no large dry pockets remain — lumps are fine. Let the batter rest 5–10 minutes while the griddle heats.
- Heat a non-stick griddle or skillet over medium heat for 3–4 minutes. Test by sprinkling water droplets — they should sizzle and dance. Lightly grease with butter or oil.
- Pour 1/4 cup batter per pancake onto the griddle, leaving 2 inches between each. Cook 1.5–2 minutes until bubbles form across the entire surface and edges look dry and set.
- Flip each pancake confidently in one smooth motion and cook the second side for 1–1.5 minutes until golden brown. The center should spring back lightly when pressed.
- Repeat with remaining batter, adding fresh butter or oil between batches. Keep finished pancakes warm in a 200°F (93°C) oven on a baking sheet while you work through the batch.
Notes
- Do not overmix the batter — lumps disappear during cooking, while overmixing develops gluten that makes pancakes dense and tough.
- Always let the batter rest 5–10 minutes after mixing so the flour fully hydrates and the baking powder activates for a fluffier result.
- Check your baking powder freshness by adding 1/2 tsp to hot water — it should fizz vigorously. Expired powder won't give you the lift you need.
- The first pancake is almost always imperfect as the griddle reaches an even temperature — adjust heat up or down and carry on.
- Do not press down on pancakes while cooking; this deflates the air pockets responsible for their fluffy texture.
- For dairy-free pancakes, substitute plant-based milk (almond or oat) and replace butter with melted coconut oil or vegetable oil.
- Make it buttermilk-style: swap milk for buttermilk, reduce baking powder to 2 tsp, and add 1/2 tsp baking soda.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days, with parchment paper between each pancake.
- Freeze for up to 3 months: freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Reheat in a toaster straight from frozen.
- Add mix-ins like blueberries or chocolate chips directly onto each pancake after pouring the batter onto the griddle to avoid overmixing.