Good Old Fashioned Pancakes

By 6 m read

Good Old Fashioned Pancakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

These good old fashioned pancakes will take you back to your childhood. Let’s go there together, shall we…

 

It’s Sunday morning, you’re still in bed, tangled up in a mountain of blankets, when you smell something, something good, something delicious. Wait…you know that smell! Mom’s making pancakes! Fluffy, light, homemade pancakes. Suddenly eager to get up and tackle a tall stack, spread with butter, drizzled with way too much syrup, and maybe a few sweet berries on top, you jump out of bed and run to the kitchen for a great start to the day.

 

In the years since, maybe you’re like me. You’ve switched to the convenience of boxed pancake mix. No, it’s not the same as mom’s pancakes, but it’s easy, quick, and hey, it gets the job done…right? Not anymore. Ask yourself this: When you can easily make pancakes from scratch in just a few minutes, why wouldn’t you? Think of this recipe as your own homemade pancake mix.

 

Scroll down for the BONUS! Make Ahead Pancake Mix, and more tips, tricks, and ideas!

 

Now let’s learn how to make fluffy pancakes at home…It all starts with a recipe for pancake batter.

Good Old Fashioned Pancakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ingredients

  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp granulated sugar
  • 1 large egg
  • 3 Tbsp butter, melted then allowed to cool slightly
  • 2 tsp vanilla extract
  • 1-1/2 c milk

 

Good Old Fashioned Pancakes

In a large bowl, mix together all dry ingredients. Then, add the wet ingredients and mix everything together. Be careful not to overmix, though…just stir until everything is mixed together. Then, and this is important, let it sit for 10 to 15 minutes. I know…it’s difficult. But this is important for two reasons (and yes, I’m getting all scientific about pancakes):

 

  1. By letting the batter rest for a few minutes, this allows all of the batter to become hydrated by the wet ingredients. No one wants clumps of dry flour in their pancakes.
  2. Gluten is what makes our doughs and batters hold together. The more you stir (or knead) a batter or dough, the more gluten develops. If you let the gluten develop a lot, you’ve got an elastic, chewy bread. Not at all what we want in a pancake. By letting the batter rest, the gluten also rests and takes a few minutes to calm down from being mixed, and our pancakes come out light and fluffy. This is also why we barely mix the batter, so as to not “overwork” the gluten (if you’re a science nerd like me, this article by Fine Cooking will tell you everything you ever wanted to know about gluten).
Good Old Fashioned Pancakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

After the resting time, heat a non-stick pan or skillet over low-medium heat. Let it heat up for a minute or two.

 

Pour about 1/4 c of batter into the pan. I pour mine in the middle and let them spread on their own…but everyone has their own technique. Let your pancake cook for a minute or two, until the underside is golden brown and a few small bubbles appear on top.

 

Then flip your pancake over with the style and grace of a Cirque du Soleil acrobat (just kidding!). Gently but quickly flip your pancake over and let it cook for another minute or so until that side is also a beautiful golden brown. Serve and enjoy!

Good Old Fashioned Pancakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Tips on how to cook pancakes to perfection

  • See the instructions above about making the batter. Don’t overmix and let it rest. I know, you’re hungry. But maybe use this time to set the table, start getting your toppings ready, or wash the cups and tablespoons you used to make the batter. Distract yourself from the hunger pangs for just a few minutes.

 

  • Don’t rush the process. Yes, pancakes cook quickly, but don’t rush it. Keep the temperature of the pan at low-medium. Turning it up too high will just result in pancakes with a burned outside and a raw inside. Patience is a virtue.

 

  • If you prefer a little extra buttery sweetness to your pancakes, add a little butter to the pan before cooking.
Good Old Fashioned Pancakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Pancake Toppings and Additions

There are tons of pancake toppings and additions…just use your imagination! Here are a few ideas to get you started:

  • The Classic – Butter and maple syrup. You can’t go wrong with this combo.
  • Fruit – Berries and bananas on top. Or toss a few blueberries on top of the batter you just poured into the pan. Who doesn’t love a blueberry pancake! Or place fresh berries on the top of the stack, maybe even sprinkled with a little powdered sugar.

 

  • Chocolate chips – We’re all really kids at heart, so mix in some chocolate chips and make the kids (and you!) happy.

 

  • Nutella – Spread some hazelnutty goodness over the top and indulge!

 

  • Whipped cream – While we’re being kids again, top off your tall stack with a heaping pile of whipped cream (Idea: Whip up some homemade whipped cream while the batter is resting).

 

  • Nuts or granola – Sprinkle some crunchy nuts or granola on top for flavor and texture.
Good Old Fashioned Pancakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Can you freeze pancakes?

Yes, you can! Just cook pancakes as usual, let them cool, and place in a resealable plastic bag, with a layer of wax paper between each one. Alternatively, place cooked pancakes on a baking sheet and place in the freezer until frozen…then layer pancakes in a plastic bag and store in the freezer for 1 to 2 months.

 

How to reheat pancakes

There are two simple ways to reheat pancakes. You can place them on a plate and microwave for about 20 seconds per pancake. Or place pancakes on a baking sheet and warm them at 375° for about 10 minutes.

 

BONUS! Make Ahead Pancake Mix

If you’d like pancakes even faster, make a dry pancake mix from scratch! Simply mix all dry ingredients and store in an airtight container for up to 3 months. Then, when you’re ready to make pancakes, just mix in the wet ingredients and you’re ready to go!

Good Old Fashioned Pancakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Do you love a delicious homemade breakfast? Check out a few more of our recipes now!

 

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Good Old Fashioned Pancakes (Photo by Viana Boenzli)

Good Old Fashioned Pancakes

These good old fashioned pancakes will take you back to your childhood. This easy recipe will show you how to cook pancakes to perfection, fluffy and light, every time!
5 from 1 vote
Prep Time 3 mins
Cook Time 3 mins
Rest Time 10 mins
Total Time 16 mins
Servings 6 six-inch pancakes

Ingredients
  

  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp granulated sugar
  • 1 large egg
  • 3 Tbsp butter, melted then allowed to cool slightly
  • 2 tsp vanilla extract
  • 1-1/2 c milk

Instructions
 

  • In a large bowl, mix together all dry ingredients. 
  • Then, add the wet ingredients and mix everything together. Be careful not to overmix, though.
  • Let the batter rest for 10-15 minutes.
  • Heat a non-stick pan or skillet over low-medium heat. Let it heat up for a minute or two.
  • Pour about 1/4 c of batter into the pan. 
  • Let your pancake cook for a minute or two, until the underside is golden brown and a few small bubbles appear on top.
  • Gently but quickly flip over your pancake and cook for another minute or so until that side is also golden brown.
  • Serve and enjoy!

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