I have been making this fluffy Old Fashioned Pancake recipe my entire life - it's my go-to when I want a good old fashioned pancake! These pancakes are not only quick and easy, but they also cook up light and fluffy.
These good old fashioned pancakes are popular any time of the year and make a great breakfast or brunch! It was the inspiration for my Harvest Grain and Nut Pancakes (IHOP Copycat) and they pair well with this Apple Topping!
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Homemade pancakes are so easy to make that there's really no reason to buy a box pancake mix!
Love pancakes? Be sure to try my easy Sheet pan pumpkin pie pancakes and my Rhubarb Pancakes too!
Tips for Perfect Pancakes
- Use Fresh Ingredients. Make sure your baking powder is not expired.
- Don't Overmix the Batter. Stir just until combined - the batter will be a bit lumpy.
- Cook on a Hot Surface. You want to allow time for the element or griddle to heat to medium-high.
- Don't Flip too early. Don't flip until they start to bubble (about 3-4 minutes), and the undersurface is golden brown (see step-by-step photos below).
- Serve Warm. You can heat them in the microwave if they've cooled off or use the warm setting in the oven to keep them warm.
🥘Ingredient Notes
You need the following simple ingredients to make these old-fashioned pancakes:
- White sugar. You don't need a lot of sugar, since most people put some kind of syrup or topping on them. However, if you want them sweeter, add a little more sugar.
- Egg. Egg binds the pancakes and gives them structure but also makes them fluffier. For even fluffier pancakes, add an extra egg!
- Milk. Milk allows the batter to thin out. *I use 1% milk
- Melted butter. Melted butter makes the pancakes spread and keeps them soft, moist, and flavorful. *I use unsalted butter
📖Variations & Substitutions
- Dairy-free - use dairy-free milk and vegan margarine *I make them for my daughter this way
- Milk- you can use skim milk, 1% milk, 2% milk, or whole milk
- Butter -you can use salted butter, but skip the salt in the recipe
- Toppings - fresh fruits (berries), chocolate chips, maple syrup, fruit compote, whipped cream, or my Apple Cinnamon Topping
🔪How to Make the BEST Old Fashioned Pancakes
If you want the perfect pancakes, then simply follow these directions:
Prep: Heat skillet or griddle to medium-high heat and spray with non-stick cooking spray
Mix flour, baking powder, salt, and sugar together in a large mixing bowl.
In a separate large bowl, beat egg thoroughly with a whisk or fork
*For fluffier pancakes add an extra egg
Make a well in the center of the dry ingredients
Then slowly add the wet ingredients (egg and milk, melted butter, and vanilla extract )
Stir quickly until ingredients are just mixed, but the batter is still lumpy
Pour pancake batter (in ½ cupfuls, if using an 8-inch pan) onto a hot skillet or griddle (there is no need to let the batter rest)
*For smaller pancakes, use ¼ cup of batter
Cook pancakes until they start to bubble (about 3-4 minutes), over medium high heat, and the under surface is golden brown, then flip.
Cook on the other side until brown (about 1-2 minutes)
Serve hot pancakes with your choice of toppings
Hint: Use a very wide and flat pancake spatula/flipper (affiliate link), as it's easier to get under the pancake and flip it (without it falling apart).
Top tip
If you want uniform circular pancakes that are all the same size, cook them all in an 8-inch frying pan. (affiliate link)
🥗 What to eat with Old fashioned pancakes
Pancakes pair well with fresh fruit and sausages or bacon:
🌡️Storage
Store these fluffy pancakes in an airtight container in the fridge for up to 5 days.
Leftover pancakes can be frozen for up to 3 months in a sealed container or Ziploc freezer bag in a single layer.
👪 Serving Size
This recipe makes 4 servings (8-inch pancakes). However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
You can also make more pancakes if you make them smaller (with only a ¼ cup of batter).
🔢WW Points
To make this homemade pancake recipe WW friendly, use light butter and skim/non-fat milk. You can also reduce the sugar or use a sugar substitute. Smaller pancakes will be fewer WW points, as well.
Recipe FAQ's
Yes, you can substitute whole wheat flour for a heartier flavor. If using whole wheat, consider adding an extra egg for fluffiness. For gluten-free pancakes, use a 1:1 gluten-free flour blend designed for baking.
Place the cooked pancakes on a baking sheet in a 200°F (93°C) oven. This will keep them warm without drying them out
Pancake batter should be lumpy! Overmixing leads to dense, rubbery pancakes, so mix until just combined.
If you are looking for the most delicious best pancakes around, that are simple to make, you'll love these Good Old-fashioned pancakes!
🥞More Pancake Recipes
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📋 Fluffy Old Fashioned Pancake Recipe
Ingredients
- 1 ⅓ cups all -purpose flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon white granulated sugar
- 1 egg
- 1 ¼ cups milk
- 3 tablespoon melted butter
- ¼ tsp vanilla
Instructions
- Heat skillet or griddle to medium-high and spray with non-stick cooking spray
- Mix flour, baking powder, salt and sugar together in a large mixing bowl.1 ⅓ cups all -purpose flour, 3 teaspoon baking powder, 3 tablespoon white granulated sugar, ¼ teaspoon salt
- In a separate medium bowl, beat egg thorough with a whisk or fork1 egg
- Make a well (a hole) in the center of the dry ingredients
- Then slowly add the wet mixture (egg, milk, melted butter and vanilla extract)1 ¼ cups milk, 3 tablespoon melted butter, ¼ teaspoon vanilla
- Stir quickly until ingredients are just mixed, but batter is still lumpy
- Pour batter by ½ cupfuls onto hot skillet or lightly oiled griddle.
- Cook pancakes, over medium-high heat, until they start to bubble (about 3-4 minutes), and the under surface is golden brown. then flip.
- Cook on other side until brown( about minutes
- Serve hot with you choice of toppings
Notes
-
- Use Fresh Ingredients. Make sure your baking powder is not expired.
-
- Don't Overmix the Batter. Stir just until combined - the batter will be a bit lumpy.
-
- Cook on a Hot Surface. You want to allow time for the element or griddle to heat to medium-high.
-
- Don't Flip too early. Don't flip until they start to bubble (about 3-4 minutes), and the undersurface is golden brown (see step-by-step photos below).
-
- Serve Warm. You can heat them in the microwave if they've cooled off or use the warm setting in the oven to keep them warm.
Terri Gilson
This pancake recipe has been my trusty companion for as long as I can remember. They turn out light and fluffy every time, and they're so quick to whip up. I've never understood the need for boxed mixes when homemade pancakes are this simple and delicious!
DONA
I only use whole grains flour. Would it work in this recipe?
Terri Gilson
Hi Dona,
Yes, but you should add another egg so it will still be fluffy.
Enjoy!
Terri