why make this recipe
Old-Fashioned Pancakes are a classic breakfast staple. They are simple to make, delicious, and perfect for any morning. Whether you’re feeding a family or enjoying a quiet breakfast alone, these pancakes are sure to please. They have a fluffy texture and a warm, comforting taste that brings back memories of childhood breakfasts. Plus, they can be easily customized with your favorite toppings, making them versatile for everyone’s taste.
how to make Old-Fashioned Pancakes
Ingredients :
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
- 1 large egg
- 2 tbsp unsalted butter, melted
Directions :
- Gather all ingredients on your counter for an organized cooking experience.
- In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
- Make a well in the center of the dry mixture and add milk, egg, and melted butter. Stir gently until just combined; lumps are fine.
- Preheat a non-stick skillet over medium heat until hot. Test by sprinkling water droplets—if they dance, it’s ready.
- Pour about ¼ cup of batter per pancake into the skillet. Cook until bubbles form and edges appear set (about 2-3 minutes).
- Flip pancakes carefully and cook for another 1-2 minutes until golden brown. Keep warm in a low oven while repeating with remaining batter.
how to serve Old-Fashioned Pancakes
Old-Fashioned Pancakes are best served warm, straight from the skillet. You can stack them high and drizzle with maple syrup. For extra flavor, add butter on top, or serve with fresh fruits like berries or bananas. Whipped cream or a dusting of powdered sugar can also add a special touch.
how to store Old-Fashioned Pancakes
If you have leftover pancakes, let them cool completely, then place them in an airtight container. You can store them in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can last up to 2 months in the freezer.
tips to make Old-Fashioned Pancakes
- Make sure all your ingredients are at room temperature for the best results.
- Don’t over-mix the batter; it’s fine if there are some lumps.
- Adjust the heat as needed while cooking to avoid burning the pancakes.
- You can add chocolate chips, nuts, or blueberries to the batter for added flavor.
variation
For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour. You can also use almond milk instead of whole milk for a dairy-free option.
FAQs
Can I use whole wheat flour for this recipe?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.
What can I serve with pancakes?
Pancakes are great with maple syrup, honey, fresh fruits, whipped cream, or even yogurt.
How can I reheat leftover pancakes?
You can reheat pancakes in the microwave for about 20-30 seconds or in a toaster for a couple of minutes to make them warm and fluffy again.
Old-Fashioned Pancakes
Classic fluffy pancakes, perfect for a delicious breakfast that brings back fond memories.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup whole milk
- 1 large egg
- 2 tbsp unsalted butter, melted
Instructions
- Gather all ingredients on your counter for an organized cooking experience.
- In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
- Make a well in the center of the dry mixture and add milk, egg, and melted butter. Stir gently until just combined; lumps are fine.
- Preheat a non-stick skillet over medium heat until hot. Test by sprinkling water droplets—if they dance, it’s ready.
- Pour about ¼ cup of batter per pancake into the skillet. Cook until bubbles form and edges appear set (about 2-3 minutes).
- Flip pancakes carefully and cook for another 1-2 minutes until golden brown. Keep warm in a low oven while repeating with remaining batter.
Notes
Serve with maple syrup, fruits, or whipped cream. Leftover pancakes can be stored in the fridge for up to 3 days or frozen for 2 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Keywords: pancakes, breakfast, classic, easy recipe