I have been making this 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.
This recipe is popular any time of the year and makes a great breakfast or brunch! It was the inspiration for my Harvest Grain and Nut Pancakes (IHOP Copycat).
Homemade pancakes are so easy to make that there's really no reason to buy a box mix!
You need the following basic ingredients to make these old-fashioned pancakes:
- 1 ⅓ cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 3 tbsp white sugar
- 1 whole egg
- 1 ¼ cups milk *I use 1% milk
- 3 tbsp melted butter *I use unsalted butter
- ¼ tsp vanilla
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
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 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).
If you want uniform circular pancakes that are all the same size, cook them all in an 8-inch frying pan.
📖Variations & Substitutions
- Dairy-free - use dairy-free milk and vegan margarine
- 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
🥗 Side Dishes
Pancakes go well with fruit salad and sausages or bacon:
For this old-fashioned pancake recipe, will need a skillet or a griddle, a mixing bowl, a whisk, a pancake flipper/spatula (affiliate links).
Store these fluffy pancakes in an airtight container in the fridge for up to 5 days.
They can be frozen for up to 3 months in a sealed container or Ziploc freezer bag.
👪 Serving Size
This recipe makes 4 servings (8-inch pancakes). However, you can half, double, or triple the recipe by clicking on the blue 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).
To make this 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.
If you are looking for the best pancakes that are simple to make, you'll love these Old fashioned pancakes!
📋 Old Fashioned Pancake Recipe
- 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
- 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.
- In a separate medium bowl, beat egg thorough with a whisk or fork
- 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)
- Stir quickly until ingredients are just mixed, but batter is still lumpy
- Drop 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
I only use whole grains flour. Would it work in this recipe?
Yes, but you should add another egg so it will still be fluffy.