Old-Fashioned Pancakes

These old-fashioned pancakes are everything a classic breakfast should be—fluffy, golden, and lightly sweet with a tender crumb. They come together quickly with simple pantry staples and cook up beautifully on any griddle or skillet. Perfect for weekend brunch, a cozy weekday morning, or even freezing ahead for easy reheating, this recipe delivers reliable, comforting pancakes every time. Top them with butter, syrup, fruit, or anything you love.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon white sugar
• 1/4 teaspoon salt (or more to taste)
• 1 1/4 cups milk
• 3 tablespoons butter, melted
• 1 egg

Directions

1. Sift flour, baking powder, sugar, and salt into a large mixing bowl.
2. Make a well in the center and pour in the milk, melted butter, and egg.
3. Mix gently until the batter is smooth (a few small lumps are fine).
4. Heat a lightly oiled griddle or skillet over medium-high heat.
5. Pour about 1/4 cup batter for each pancake onto the hot surface.
6. Cook 2–3 minutes, until bubbles form and edges begin to dry.
7. Flip and cook until the second side is golden brown.
8. Repeat with remaining batter.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: ~150 kcal | Servings: 8 pancakes

Tips

• For extra-fluffy pancakes, avoid overmixing—the batter should stay airy with small lumps.
• Leftover pancakes freeze beautifully; reheat at 350°F until warm.

FAQ

Can I use whole wheat flour?
Yes, but the pancakes will be denser. Start by replacing only half the flour.

Why sift the dry ingredients?
Sifting aerates the mixture and helps create fluffier pancakes.

Can I make the batter ahead?
Batter is best fresh, but you can refrigerate it for a few hours. Stir gently before using.

Can I add mix-ins?
Absolutely—try blueberries, chocolate chips, or chopped nuts added right after pouring the batter.