Breakfast

Old Fashioned Pancakes

Name: Old-Fashioned Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract

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Old-fashioned pancakes are a simple, comforting breakfast that smells like butter and vanilla as they cook. These light, fluffy cakes have a golden-brown exterior, a tender crumb, and a gentle sweetness. They come together with pantry staples and cook quickly on a skillet. If you like a classic base to build on, try this recipe and see how easy it is to customize — for a fun twist, compare notes with a Black Forest old-fashioned idea for a fruity topping.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 pancakes (serves 2–3)
Difficulty Level: Easy

Nutrition Information

Approximate per serving (1 of 4 pancakes):

Calories per serving: 250 kcal
Protein: 7 g
Carbohydrates: 30 g
Fat: 10 g
Fiber: 1 g
Sugar: 6 g
Sodium: 675 mg

Why Make This Old Fashioned Pancakes

These old-fashioned pancakes are fast, reliable, and comforting. The batter gives a soft, tender center and a lightly crisp edge. They smell warm and buttery while cooking, and the mild vanilla lifts the flavor without overpowering it. Use them on busy mornings, lazy weekends, or any time you want a familiar, satisfying breakfast. The recipe uses common ingredients and simple steps, so it’s great for cooks of any skill level.

How to Make Old Fashioned Pancakes

You will whisk dry ingredients, blend wet ones, then combine and cook small pancakes on a hot skillet. Work quickly once the wet and dry are combined—overmixing makes pancakes tough. Keep the skillet at medium heat so pancakes brown evenly without burning. Flip when bubbles form and the surface looks set.

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Directions:

Step 1: Preparation

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed. Gather the milk, egg, melted butter, and vanilla so everything is ready. Lightly grease a skillet or griddle with a little butter or oil and heat it over medium.

Step 2: Mixing

In another bowl, beat the milk, egg, melted butter, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and stir with a spatula or spoon until just combined. A few small lumps are fine—do not overmix, or the pancakes will be dense.

Step 3: Cooking

Spoon or pour about 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the other side until golden brown, about 1–2 more minutes. Adjust heat as needed to avoid burning.

Step 4: Finishing

Transfer cooked pancakes to a plate and keep warm in a low oven if making a large batch. Serve warm with butter, maple syrup, fresh fruit, jam, or any favorite topping.

How to Serve Old Fashioned Pancakes

Stack two or three pancakes on each plate. Add a pat of butter and drizzle warm maple syrup. For a fruity breakfast, top with sliced bananas, berries, or stewed apples. For a richer treat, add whipped cream, toasted nuts, or a dusting of powdered sugar. Serve with coffee, tea, or a glass of cold milk for a classic pairing.

How to Store Old Fashioned Pancakes

At room temperature: Store cooled pancakes in an airtight container for up to 24 hours.
In the refrigerator: Keep pancakes in a sealed container or wrapped tightly for up to 3 days.
In the freezer: Layer pancakes between sheets of parchment paper and freeze in a sealed bag or container for up to 2 months.
To reheat: Warm single pancakes in a toaster or toaster oven for 1–2 minutes. For larger batches, microwave briefly (20–30 seconds per pancake) or reheat in a 350°F (175°C) oven for 5–8 minutes until hot.

Expert Tips for Perfect Old Fashioned Pancakes

Use room-temperature milk and egg for a smoother batter and better rise.
Do not overmix the batter. Stop when dry streaks disappear.
Let batter rest 5–10 minutes after mixing to hydrate the flour and relax gluten.
Keep the skillet at medium heat; test with a small pancake first.
Use a measured scoop (1/4 cup) for even-sized pancakes.
If pancakes brown too fast, lower the heat; if they take too long, raise it slightly.
For extra tenderness, substitute half the milk with buttermilk (adds a tang and better rise).
Swap melted butter for oil if you prefer a neutral flavor; butter adds richer taste.

Delicious Variations

Blueberry Old-Fashioned: Fold 1/2 cup fresh or frozen blueberries into the batter.
Banana Walnut: Add mashed banana and 1/4 cup chopped walnuts to batter.
Cinnamon Sugar: Mix 1 teaspoon ground cinnamon into the dry ingredients.
Chocolate Chip: Stir in 1/3 cup mini chocolate chips for a sweet twist.
Buttermilk Pancakes: Replace milk with 1 cup buttermilk and reduce baking powder to 2 teaspoons.
Savory Herb: Omit sugar, add 2 tablespoons chopped chives and 1/4 cup grated cheese for a savory breakfast.

Frequently Asked Questions

Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for up to 24 hours. Baking powder will lose some lift over time, so expect slightly flatter pancakes. Give the batter a gentle stir before cooking.

Q: Why are my pancakes dense instead of fluffy?
A: Overmixing develops gluten and makes pancakes tough. Also check your baking powder; old baking powder gives poor rise. Use fresh baking powder and mix until just combined.

Q: How do I keep pancakes warm while making a large batch?
A: Preheat your oven to 200°F (93°C). Place cooked pancakes on a baking sheet in a single layer and keep them in the oven until all are ready.

Q: Can I make these gluten-free?
A: Yes. Substitute a cup-for-cup gluten-free flour blend that contains xanthan gum. The texture may be slightly different but still tasty.

Q: What can I use instead of butter for melted butter?
A: Use an equal amount of neutral oil (canola, vegetable, or light olive oil) or melted coconut oil for a dairy-free option. The flavor will be slightly different but the pancakes will stay moist.

Q: How do I prevent pancakes from sticking to the skillet?
A: Make sure the pan is well-heated and lightly greased. Use a nonstick skillet or a well-seasoned cast-iron pan. Flip with a thin spatula once edges set and bubbles form.

Q: Can I make larger or smaller pancakes?
A: Yes. Use more or less batter per pancake. Cooking time will change: larger pancakes need a lower heat and longer time to cook through without burning the outside.

Conclusion

These old-fashioned pancakes are quick, warm, and comforting—perfect for weekday breakfasts or weekend brunch. They taste buttery with a hint of vanilla, have a soft, fluffy texture, and pair well with sweet or savory toppings. For another classic take and a video demo, see the Good Old-Fashioned Pancakes Recipe (with Video) – Allrecipes. Give this simple recipe a try and enjoy the smell of fresh pancakes in your kitchen.