Old Fashioned Pancakes

Weekends are all about that breakfast spread, am I right? And what breakfast spread is complete without a stack of the best, soft and fluffy, old-fashioned pancakes? None. None at all.

Okay, let’s be real. You don’t have to wait for the weekends to have pancakes, because they just take minutes to prepare and make from scratch. So basically, any day is pancake day, and I am all about it.

Why You’ll Love This Recipe

These old-fashioned pancakes are the epitome of comfort food. They’re fluffy, light, and have a delightful golden crust. Plus, they’re made with simple ingredients you probably already have in your pantry. The best part? You can whip them up in no time, making breakfast a breeze any day of the week!

Kitchen Equipment You’ll Need

• Large bowl
• Medium bowl
• Whisk
• Sifter
• Large frying pan or griddle
• ¼ cup measuring cup
• Paper towel

Ingredients

• 1 cup all-purpose flour
• 2 + ¼ teaspoons baking powder
• 1 + ½ tablespoons granulated sugar
• ¼ teaspoon salt
• 1 + ¼ cup milk
• ¼ cup unsalted butter, melted
• ½ teaspoon vanilla extract
• 1 large egg
• Vegetable oil
• Butter and maple syrup (for topping)

Instructions

1. In a large bowl, sift together the flour, baking powder, sugar, and salt.
2. In a medium bowl, whisk together the milk, butter, vanilla, and egg.
3. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be lumpy). Do not over mix.
4. Let the mixture sit for about 10 minutes.
5. Dampen a paper towel with vegetable oil and rub on a large frying pan or griddle.
6. Heat the pan over medium heat and add pancake batter using a ¼ measuring cup. Pour as many as fit in your pan or griddle.
7. Cook for 1-2 minutes until small bubbles have begun to form on the surface and edges, and the pancake is golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
8. Repeat until the batter is used up.
9. Serve with extra butter, maple syrup, and fruit.

Tips for Success

• Do not over mix the batter; a few lumps are okay.
• Let the batter rest to allow the baking powder to activate, resulting in fluffier pancakes.
• Ensure your pan is not too hot to avoid burning the pancakes before they cook through.

Additional Tips or Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the batter. You can also fold in a handful of chocolate chips or blueberries for a delicious twist.

Nutritional Highlights (Per Serving)

Each serving of these pancakes provides a balance of carbohydrates and fats, perfect for a quick energy boost in the morning. They are a source of calcium and protein when enjoyed with a glass of milk.

Frequently Asked Questions (FAQ)

Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Give it a quick stir before using.

Can I use whole wheat flour instead?
Absolutely! Whole wheat flour can be used, but the pancakes may be denser.

How do I store leftovers?
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Conclusion

Ready to start flipping some pancakes? This old-fashioned pancake recipe is a timeless classic that you’ll return to again and again. They’re perfect for a leisurely weekend brunch or a quick weekday breakfast. Give them a try and let me know how they turn out in the comments below. Happy cooking!