Few breakfasts are as satisfying as a stack of warm pancakes with a pat of butter melting on top. These Old Fashioned Pancakes are made from a short list of pantry staples: flour, baking powder, salt, sugar, milk, an egg, and melted butter. The batter comes together in two bowls, cooks on a hot griddle until bubbles appear, and turns golden brown after a quick flip.
The recipe serves 4, takes about 30 minutes in total, and gives you the soft, fluffy pancakes with golden edges that suit a weekend breakfast, a family brunch, or a quick weekday treat. It is also friendly to beginners, since there is no special equipment and only a few steps to follow.
This guide covers why you will love the recipe, what each ingredient does, the full method with the reasoning behind each step, a recipe card, the nutrition information provided by the source, tips for fluffy results, variations, serving ideas, make-ahead and freezer advice, troubleshooting, and answers to common questions.
Why You Will Love These Old Fashioned Pancakes
- Simple ingredients. You likely have everything in your kitchen already.
- Easy for beginners. The batter is mixed gently, with no whisking of egg whites or other special steps.
- Soft and fluffy. Baking powder gives the pancakes lift, and a light hand with the batter keeps them tender.
- Golden edges. A medium-heat griddle gives a golden surface and slightly crisp edges.
- Customizable. Add vanilla, cinnamon, blueberries, bananas, or chocolate chips.
- Good for any toppings. Maple syrup and butter, fresh berries and whipped cream, or bacon and sausage on the side.
- Make-ahead and freezer friendly. The source says the batter can be refrigerated and leftover pancakes can be frozen.
- Quick. The source lists 15 minutes of prep and 15 minutes of cooking.
At a Glance
| Detail | Amount |
|---|---|
| Course | Breakfast |
| Cuisine | American |
| Difficulty | Easy |
| Servings | 4 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Pan | Non-stick pan or griddle |
| Heat | Medium |
| Calories | 265 |
The source does not say how many pancakes the recipe makes or the size of a serving. [Editor note: please add the number of pancakes you get from this batter and the size of each, so the calorie figure can be matched to a portion.]
Ingredients for Old Fashioned Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- Butter or cooking spray, for greasing the pan
A Closer Look at the Ingredients
All-Purpose Flour
Flour gives the pancakes structure. One and a half cups makes a batter that is pourable but not thin.
Baking Powder
Baking powder is the leavening that makes the pancakes rise and turn fluffy. This recipe uses 3 1/2 teaspoons, which is a generous amount, and it is the main reason the pancakes puff up. The source says that letting the batter rest for a few minutes allows the baking powder to activate fully.
Salt
One teaspoon of salt balances the sweetness and brings out flavor.
Sugar
One tablespoon of sugar adds a touch of sweetness and helps the pancakes brown.
Milk
Milk, at 1 1/4 cups, thins the batter and adds richness. The source suggests buttermilk as a substitute for a tangier flavor.
Egg
One egg binds the batter and adds richness and structure.
Melted Butter
Three tablespoons of melted butter add flavor and tenderness to the batter.
Butter or Cooking Spray for the Pan
A light coating on the pan or griddle keeps the pancakes from sticking.
How to Make Old Fashioned Pancakes
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well to distribute the dry ingredients evenly.
Mixing the dry ingredients first spreads the baking powder throughout the flour. Without this step, some pancakes could rise more than others.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, egg, and melted butter until smooth and well combined.
Whisking until smooth means the egg is blended into the milk, so you do not have to overmix after combining.
Step 3: Combine
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in tough pancakes.
A few small lumps are fine. Stirring only until the flour disappears keeps the pancakes tender.
Step 4: Heat the Pan
Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or cooking spray.
The source says to make sure the pan is evenly heated before you pour the batter, so that the pancakes cook uniformly.
Step 5: Pour and Cook
Pour a ladleful of batter onto the hot pan and cook until bubbles form on the surface.
[Editor note: the source does not give the size of a ladleful or how long the first side takes. Please add an amount, such as the volume of batter per pancake, and a time if you have tested one.]
Step 6: Flip
Carefully flip the pancake and cook for another minute, or until golden brown.
The bubbles show that the underside is cooked and ready to turn. The source says not to press down on the pancakes with the spatula, because that can deflate them.
Step 7: Repeat
Repeat with the remaining batter, adjusting the heat as needed to ensure even cooking.
Step 8: Serve
Serve the pancakes warm with your favorite toppings.
Old Fashioned Pancakes Recipe Card
Course: Breakfast Cuisine: American Difficulty: Easy Servings: 4 Prep time: 15 minutes Cook time: 15 minutes Calories: 265
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- Butter or cooking spray, for greasing the pan
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
- In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Heat a non-stick pan or griddle over medium heat and lightly grease it.
- Pour a ladleful of batter onto the hot pan and cook until bubbles form on the surface.
- Flip and cook for about another minute, until golden brown.
- Repeat with the remaining batter, adjusting the heat as needed.
- Serve warm with your favorite toppings.
Nutrition Information
The source lists these values. It gives no units for most of them, so the units below were added by me, using the usual units for each nutrient.
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Fat | 9.5 g |
| Carbohydrates | 37 g |
| Protein | 7 g |
| Sodium | 688 mg |
| Fiber | 1.5 g |
| Sugar | 5.5 g |
[Editor note: the units for fat, carbohydrates, protein, sodium, fiber, and sugar were added by me and should be confirmed. The source also does not say what a serving is. The recipe serves 4, so the values are presumably per quarter of the batch, but the number of pancakes per serving is not stated.]
Why This Recipe Works
Dry ingredients are mixed first. The leavening and salt are spread evenly through the flour.
The batter is mixed gently. Stirring only until combined keeps the pancakes tender.
Baking powder gives lift. A generous amount makes the pancakes rise as they cook.
Melted butter adds flavor. It goes into the batter, so every bite is rich.
Medium heat browns without burning. An evenly heated pan gives a uniform golden surface.
Bubbles show when to flip. They tell you the underside is cooked.
Understanding the Method
Why Use Two Bowls?
Keeping the wet and dry ingredients separate until the last moment prevents overmixing. The dry ingredients are mixed thoroughly first, and the wet ingredients are blended smooth, so the final stir takes only a few strokes.
Why Not Overmix?
Stirring develops the gluten in flour. More gluten means a chewier, tougher pancake. The source warns that overmixing can result in tough pancakes.
Why Let the Batter Rest?
The source says that a few minutes of rest allows the baking powder to activate fully. This is one of its tips for extra fluffy pancakes.
Why Wait for Bubbles?
Bubbles form as the leavening releases gas and the batter sets from the bottom up. When bubbles appear on the surface, the underside is cooked and the pancake is ready to turn.
Why Not Press the Pancake?
The source says that pressing with a spatula deflates the pancake and affects its texture. The air that gives the pancake its fluffiness is pushed out.
Why Adjust the Heat?
Griddles and pans retain heat differently. The first pancake often cooks faster or slower than later ones, so the source says to adjust the heat as needed.
Why Use Melted Butter?
Melted butter blends into the batter smoothly. This explanation is my own.
Planning Your Breakfast
Timing
The source lists 15 minutes of prep and 15 minutes of cooking. Most of the prep is measuring and mixing, and the cooking time depends on how many pancakes your pan holds at once.
A Simple Order of Work
- Melt the butter and let it cool slightly. This is my own suggestion, to avoid cooking the egg.
- Mix the dry ingredients.
- Whisk the wet ingredients.
- Combine gently and let the batter rest for a few minutes.
- Heat and grease the pan.
- Cook the pancakes in batches.
- Serve warm.
Keeping Pancakes Warm
The source does not say how to keep pancakes warm while you cook the rest. A low oven is a common method, but it has not been tested for this recipe. This is general guidance, not from the source.
Equipment
You will need two mixing bowls, a whisk, a spoon or spatula, a ladle, a non-stick pan or griddle, a spatula for flipping, and measuring cups and spoons.
Expert Tips for Success
- Heat the pan evenly. The source says this ensures uniform cooking.
- Do not press the pancakes. Pressing deflates them.
- Let the batter rest. A few minutes allows the baking powder to activate fully, according to the source.
- Mix gently. Stop when the ingredients are just combined.
- Flip at the bubbles. Look for bubbles on the surface.
- Adjust the heat. Turn it down if the pancakes brown too fast.
- Try different toppings. The source encourages experimenting with toppings and mix-ins.
Variations and Substitutions
Buttermilk
Substitute buttermilk for the regular milk for a tangier flavor, as the source suggests. The source does not give an amount or say whether the baking powder should change. [Editor note: please test and add this guidance if you want to publish it as a tested variation.]
Vanilla, Cinnamon, or Blueberries
The source suggests adding vanilla extract, cinnamon, or blueberries for an extra burst of flavor. No amounts are given.
Mashed Bananas or Grated Apples
Add mashed bananas or grated apples to the batter for a fruity twist. No amounts are given.
Chocolate Chips or Chopped Nuts
Sprinkle chocolate chips or chopped nuts onto the pancakes as they cook, according to the source.
Because added fruit can make the batter wetter, add mix-ins gradually. This is my own suggestion.
What to Serve with Old Fashioned Pancakes
- Fresh berries and whipped cream. A fruity, creamy topping.
- Warm maple syrup and a pat of butter. The classic choice.
- Crispy bacon or sausage links. A savory side.
- Coffee or orange juice. The source pairs the pancakes with a steaming cup of coffee or a glass of orange juice.
Make-Ahead and Freezing
Making the Batter Ahead
The source says you can prepare the batter and store it in the refrigerator for up to 24 hours, then give it a quick stir before cooking. [Editor note: the source also says that resting the batter for a few minutes activates the baking powder. Batter held for many hours may lose some lift, so please test the 24-hour claim before you publish it.]
Freezing Leftover Pancakes
Let the pancakes cool completely. Stack them with parchment paper between each one and place them in a freezer-safe bag. Reheat them in the toaster or microwave.
The source does not give a freezer time limit or reheating times. [Editor note: please add these if you have tested them.]
Troubleshooting Guide
The pancakes are tough
The batter was probably overmixed. Stir only until combined, and leave a few small lumps.
The pancakes are flat
The baking powder may be old, or the pancakes were pressed down while cooking. Check the date on your baking powder, and do not press the pancakes with the spatula.
The first pancake is pale or uneven
The pan may not have been evenly heated. Allow the pan to heat fully before pouring. The first pancake is often a test.
The pancakes are burnt outside and raw inside
The heat is too high. Lower it to medium or a little less, as the source says to adjust the heat as needed.
The pancakes stick
The pan may need more grease, or it may not be hot enough. Lightly grease the pan with butter or cooking spray before each batch. The “before each batch” part is my own suggestion.
The batter is too thick or too thin
The source does not describe the ideal thickness. The batter should be pourable with a ladle. If it is too thick, add a little more milk, a tablespoon at a time. This is my own suggestion.
The pancakes taste flat
Check that the salt and sugar were added. The salt amount is 1 teaspoon and the sugar is 1 tablespoon.
The pancakes have a metallic taste
This can happen with too much baking powder. This recipe already uses a generous amount, so measure carefully and level the spoon. This is my own suggestion.
Frequently Asked Questions
How many does it serve?
The source says 4.
How long does it take?
15 minutes of prep and 15 minutes of cooking.
How many pancakes does it make?
The source does not say.
How do I know when to flip them?
Look for bubbles to form on the surface of the pancake.
Can I make the batter ahead?
Yes. The source says to store it in the refrigerator for up to 24 hours and give it a quick stir before cooking.
Can I freeze the pancakes?
Yes. Cool them completely, stack with parchment paper, and place in a freezer-safe bag. Reheat in the toaster or microwave.
Can I use buttermilk?
Yes. The source suggests it for a tangier flavor.
Can I add fruit?
Yes. The source suggests blueberries, mashed bananas, or grated apples.
Why shouldn’t I press the pancakes?
It deflates them and affects the texture.
What heat should I use?
Medium, adjusting as needed.
What pan should I use?
A non-stick pan or griddle.
Final Thoughts
Old Fashioned Pancakes prove that a great breakfast can be made with simple ingredients and a gentle hand. Mix the dry and wet ingredients separately, combine them just until blended, and cook on an evenly heated pan until bubbles form and the edges turn golden.
Serve them warm with butter and syrup, fresh berries, or bacon on the side, and freeze any extras for another morning.
