Old fashioned pancakes are the plain, tender, golden stack many of us grew up with: a simple batter of flour, milk, egg and a little butter, cooked on a hot griddle. There are no special ingredients and no fuss, just a reliable breakfast that comes together in about 25 minutes.
The key to a good old fashioned pancake is balance. This batter uses 2 teaspoons of baking powder for 1 1/2 cups of flour, which is enough to lift the pancakes without leaving a bitter, metallic taste. If you want taller, fluffier stacks, try our fluffy pancakes or diner style fluffy pancakes next.
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Why These Old Fashioned Pancakes Work
Plain pancakes depend on a few details. The dry ingredients are whisked first so the baking powder is evenly spread. The wet ingredients are mixed separately, and the two are combined only until the flour disappears. A few small lumps are fine and are a sign you have not overmixed.
Melted butter in the batter adds flavor and keeps the pancakes tender. A touch of vanilla and a small amount of sugar give them a mild sweetness that works with syrup or fruit. Cooking on medium heat lets the centers set before the outside browns too far.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 large egg
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- Butter or neutral oil, for the pan
How to Make Old Fashioned Pancakes
1. Mix the dry ingredients. Whisk the flour, sugar, baking powder and salt together in a large bowl.
2. Mix the wet ingredients. In a second bowl, whisk the milk, egg, melted butter and vanilla until combined.
3. Combine. Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains. The batter should be thick but pourable, with a few lumps. Let it rest for 5 minutes.
4. Heat the pan. Warm a griddle or large skillet over medium heat and brush it lightly with butter or oil.
5. Pour. Scoop 1/4 cup of batter per pancake, leaving space between them.
6. Cook the first side. Cook for about 2 to 3 minutes, until bubbles form on the surface and the edges look set.
7. Flip and finish. Turn the pancakes and cook another 1 to 2 minutes, until golden brown. Keep finished pancakes warm in a 200°F oven while you cook the rest.
How to Serve
Stack the pancakes and top with butter and warm maple syrup, or serve with fresh berries, sliced banana, or a dusting of powdered sugar. For a heartier breakfast, add scrambled eggs or our bacon gruyere egg bites. If you like a tangy variation with homemade syrup, try our buttermilk pancakes with buttermilk syrup.
How to Store and Reheat
Let leftover pancakes cool, then refrigerate them in an airtight container for up to 3 days. To freeze, lay them flat on a baking sheet until firm, then transfer them to a freezer bag with parchment between layers.
Reheat in a toaster, in a skillet over low heat, or in the microwave in short bursts. Frozen pancakes can go straight into the toaster. Using fresh leavening also matters for the next batch: Iowa State University Extension notes that baking powder is best for about 6 months after opening and can be tested by stirring 1 teaspoon into 1/3 cup of hot water. If it bubbles, it is still active.
Tips and Variations
- Do not overmix. Overmixing builds gluten and makes tough pancakes.
- Check your baking powder. Old baking powder gives flat pancakes.
- Watch the heat. If they brown too fast, lower the heat so the centers can cook.
- Flip once. Flip when the bubbles pop and leave small holes, and do not press down on the pancake.
- Make it thinner or thicker. Add a tablespoon or two of milk for a thinner batter, or a little extra flour for thicker pancakes.
- Add mix-ins. Scatter blueberries or chocolate chips over each pancake right after pouring.
FAQ
How much baking powder do I need for pancakes?
Most recipes use about 1 to 2 teaspoons per cup of flour. This recipe uses 2 teaspoons for 1 1/2 cups, which gives a good rise without a bitter taste.
Why are my pancakes flat?
Old baking powder, overmixing, or a batter that is too thin are the usual causes. Test your baking powder and stir only until combined.
Can I use buttermilk instead of milk?
Yes, but because buttermilk is acidic, many cooks add a little baking soda. For a recipe built for buttermilk, try our buttermilk pancakes instead.
Can I make the batter ahead?
It is best used within a few minutes to an hour, since baking powder starts working when it meets the liquid. Mixing the dry and wet ingredients separately ahead of time is a good shortcut.
How many pancakes does this recipe make?
About 8 pancakes at 1/4 cup of batter each, which serves 4 people at 2 pancakes per serving.
Old Fashioned Pancakes
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- butter or neutral oil for the pan
Instructions
Cooking
- Whisk the flour, sugar, baking powder and salt together in a large bowl.
- In a second bowl, whisk the milk, egg, melted butter and vanilla until combined.
- Pour the wet mixture into the dry and stir just until no dry flour remains. The batter should be thick but pourable, with a few lumps. Let it rest for 5 minutes.
- Warm a griddle or large skillet over medium heat and brush lightly with butter or oil.
- Scoop 1/4 cup of batter per pancake, leaving space between them.
- Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
- Flip and cook 1 to 2 minutes more until golden brown. Keep finished pancakes warm in a 200°F oven while you cook the rest.
