Introduction

Old-Fashioned Pancakes are a timeless breakfast favorite, perfect for a cozy morning. Fluffy and tender, these pancakes come together easily with simple ingredients you likely have on hand.

A stack of six thick, golden brown pancakes sits on a white plate with delicate decorative edges. Each pancake has a soft, fluffy texture with slight crispiness around the edges. On top of the stack, there are two slightly melted pats of creamy, pale yellow butter. Surrounding the pancake stack is a small pool of syrup that glistens under soft lighting. The background is softly blurred with a white marbled texture, highlighting the warm tones of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 2: In a separate bowl, beat the egg with the milk, melted butter, and vanilla extract if using.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Step 5: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Step 6: Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Step 7: Serve warm with your favorite toppings like syrup, fresh fruit, or whipped cream.

Tips & Variations

For extra fluffy pancakes, separate the egg and beat the white until stiff peaks form, then fold into the batter gently.
Substitute half the milk with buttermilk for a tangier flavor and softer texture.
Add blueberries or chocolate chips to the batter for a fun twist.
If you don’t have baking powder, use 1/2 teaspoon baking soda with 1 cup buttermilk instead of regular milk.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes with parchment paper between layers and reheat from frozen.

How to Serve

A stack of six thick pancakes sits on a white plate with delicate raised patterns around the edge. Each pancake has a golden-brown surface with crispy edges and a soft, fluffy inside showing through the sides. The pancakes are slightly oily from syrup that pools around the bottom on the plate. On top, two creamy, soft pats of melting butter glisten, slowly melting down into the warm stack. The background features a white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Give it a gentle stir before cooking, as the baking powder will activate over time.

What if I don’t have all-purpose flour?

You can substitute whole wheat flour, though the pancakes will be denser and have a nuttier flavor. Adjust the liquid slightly if the batter feels too thick.

Old-Fashioned Pancakes Recipe

Print Recipe

★★★★★

5 from 86 reviews

These old-fashioned pancakes are fluffy, golden, and easy to make from scratch. Made with simple pantry ingredients like flour, sugar, baking powder, and milk, they’re perfect for a classic breakfast or brunch. The recipe yields tender pancakes with a slight sweetness and buttery flavor, ideal for topping with maple syrup, fresh fruit, or your favorites.

Author: Bella
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract (optional)

Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and sugar.
Combine Wet Ingredients: In a separate bowl, beat the egg and then add milk, melted butter, and vanilla extract if using. Stir well to combine all wet elements smoothly.
Make the Batter: Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. Do not overmix; a few small lumps in the batter are okay to keep the pancakes light and fluffy.
Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly brush with melted butter to prevent sticking and add flavor.
Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 1-2 minutes until golden brown and cooked through.
Serve Warm: Transfer pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter to the skillet as needed. Serve hot with your choice of toppings like maple syrup, fresh berries, or butter.

Notes

Do not overmix the batter; this helps keep pancakes tender and fluffy.
Use a medium heat to ensure pancakes cook through without burning the exterior.
If batter is too thick, add a splash more milk to reach desired consistency.
The vanilla extract is optional but adds a nice flavor depth.
Butter helps for crisp edges but can be substituted with a neutral oil for a lighter option.

Keywords: old-fashioned pancakes, classic pancakes, fluffy pancakes, easy breakfast recipe, homemade pancakes