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!
Servings: 6 six-inch pancakes
Calories: 238kcal
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 3 tablespoons butter, melted then allowed to cool slightly
- 2 teaspoons vanilla extract
- 1-½ cups 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 ¼ 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!
Notes
- Let the batter rest: 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.
- Don't overmix the batter: 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.
- Patience is a virtue: 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.
- Sweet butter! If you prefer a little extra buttery sweetness to your pancakes, add a little butter to the pan before cooking.
- Freezing: 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.
- Reheating: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.
- Make ahead pancake mix: 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!
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Toppings & 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.
- Suggestion: If you enjoyed these pancakes, wait til you try my homemade waffles!
Nutrition
Calories: 238kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Sodium: 310mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 253IU | Calcium: 114mg