Of course! Here’s a classic, foolproof recipe for old-fashioned pancakes that are light, fluffy, and everything you want in a traditional breakfast. This is a from-scratch recipe that’s just as easy as a mix.
Old-Fashioned Fluffy Pancakes
This recipe uses basic pantry staples and relies on a key technique—not overmixing the batter—to ensure maximum fluffiness.
Prep time: 10 minutes Cook time: 15 minutes Serves: 3-4 people (makes about 8-10 medium pancakes)
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Ingredients:
· 1 ½ cups all-purpose flour
· 3 ½ teaspoons baking powder
· 1 teaspoon salt
· 1 tablespoon granulated sugar (or 2 tbsp if you like them sweeter)
· 1 ¼ cups milk (whole milk is best)
· 1 large egg
· 3 tablespoons butter, melted (plus more for the griddle)
· 1 teaspoon vanilla extract (optional, but highly recommended)
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Instructions:
1. Combine Dry Ingredients: In a large bowl, sift or whisk together the flour, baking powder, salt, and sugar. This ensures the leavening is evenly distributed for a consistent rise.
2. Combine Wet Ingredients: In a separate bowl or large measuring cup, beat the egg. Then, whisk in the milk, melted butter, and vanilla extract. (Pro Tip: Make sure your melted butter has cooled slightly so it doesn’t cook the egg when you mix them.)
3. Make the Batter: Create a well in the center of the dry ingredients. Pour the wet ingredients into the well. Use a whisk or spoon to gently combine just until the flour is moistened. IT IS CRUCIAL TO STOP MIXING WHEN THERE ARE STILL SOME LUMPS. Overmixing develops gluten and will make your pancakes tough and flat. A few lumps are perfectly fine and will cook out.
4. Rest the Batter: Let the batter rest for 5-10 minutes on the counter. This allows the baking powder to start activating and the gluten to relax, resulting in a more tender pancake.
5. Preheat and Grease: Heat a griddle or large non-stick skillet over medium heat. To test if it’s hot enough, flick a few drops of water onto the surface – if they dance and sizzle, it’s ready. Grease lightly with butter or a neutral oil.
6. Cook: Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip: Carefully slide a spatula underneath and flip. Cook for another 1-2 minutes on the second side, until golden brown and cooked through.
8. Serve: Serve immediately with your favorite toppings like warm maple syrup, butter, fresh berries, or whipped cream.
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Pro Tips for Perfect Pancakes:
· Don’t Overmix: This is the #1 rule for fluffy pancakes. Lumpy batter is good!
· Consistent Size: Use a measuring cup or ladle to pour the batter for evenly sized pancakes that cook at the same rate.
· Keep Them Warm: If making a large batch, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven.
· Add-Ins: Wait to add blueberries, chocolate chips, or sliced bananas until after you’ve poured the batter onto the griddle. Sprinkle them on top immediately. This prevents the batter from turning colors and ensures even distribution.
Troubleshooting & Variations:
· Too Flat? Your baking powder may be old. Test it by mixing 1 tsp with 1/3 cup hot water. It should bubble vigorously.
· Too Dense/Tough? You likely overmixed the batter.
· Buttermilk Version: For a tangier, even fluffier pancake, substitute the milk for 1 ¼ cups buttermilk and replace the baking powder with 1 teaspoon of baking soda.
· Dairy-Free: Use your favorite plant-based milk and replace the butter with a neutral oil like vegetable or avocado oil.
Enjoy your classic, homemade breakfast