There’s something incredibly comforting about a stack of good old-fashioned pancakes. They’re soft, fluffy, golden on the outside, and tender on the inside—just the way I like to start my morning. This classic recipe brings back childhood memories and is my go-to when I want a no-fuss, satisfying breakfast that never disappoints.
Why I Love This Recipe
I love this recipe because it’s simple, quick, and requires pantry staples I always have on hand. The batter comes together in minutes, and I can customize it easily with add-ins like berries or chocolate chips. Whether I’m making them for a lazy Sunday breakfast or a weekday treat, these pancakes always hit the spot. Plus, the golden brown finish and soft texture make them feel extra special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
Directions
I start by sifting the flour, baking powder, salt, and sugar into a large mixing bowl.
In a separate bowl, I whisk together the milk and egg until well combined.
I pour the wet ingredients into the dry ingredients and stir gently just until mixed—lumps are okay.
Then I add the melted butter and mix it in until the batter is smooth.
I heat a lightly oiled griddle or frying pan over medium-high heat.
I scoop about 1/4 cup of batter for each pancake onto the griddle.
I cook until bubbles form on the surface and the edges look dry, then flip and cook the other side until golden brown.
I serve warm with butter, syrup, or my favorite toppings.
Servings and timing
This recipe makes about 8 pancakes and serves 4 people. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Sometimes I like to mix things up by adding extras to the batter. A handful of blueberries or chocolate chips can add a sweet surprise. For a more savory option, I mix in some shredded cheddar and chopped green onions. I’ve also swapped the milk for buttermilk when I want an extra tangy and tender pancake.
Storage/Reheating
If I have leftovers, I let them cool completely and then store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster or warm them in a skillet over low heat. For longer storage, I freeze the pancakes in a single layer, then transfer to a zip-top bag. They keep well in the freezer for up to 2 months. Reheating from frozen is easy—I just toast them straight from the freezer.
FAQs
How do I know when to flip the pancakes?
I flip the pancakes when I see bubbles forming on the surface and the edges start to look dry. That usually takes about 2–3 minutes on medium heat.
Can I use whole wheat flour instead?
Yes, I sometimes substitute half or all of the all-purpose flour with whole wheat flour. The texture is a bit denser, but still delicious.
What can I use instead of milk?
When I’m out of milk, I use almond milk, oat milk, or even water. The texture changes slightly, but it still works fine.
Why are my pancakes not fluffy?
If my pancakes come out flat, I double-check that my baking powder is fresh and that I haven’t overmixed the batter. Overmixing can make them tough.
Can I make the batter ahead of time?
I prefer making the batter fresh, but if I need to prep ahead, I mix the dry ingredients and wet ingredients separately and combine them just before cooking. This keeps the pancakes fluffy.
Conclusion
These good old-fashioned pancakes are a breakfast staple in my home. They’re easy to whip up, endlessly customizable, and always satisfying. Whether I’m making a quiet breakfast for myself or feeding a crowd, this recipe never fails to deliver fluffy, golden perfection.
These good old-fashioned pancakes are a timeless breakfast favorite—soft, fluffy, and golden brown with a tender center. Made with pantry staples, this easy pancake recipe comes together in just 25 minutes and is perfect for weekend brunch or weekday mornings.
Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
Instructions
Sift together flour, baking powder, salt, and sugar in a large bowl.
In a separate bowl, whisk the milk and egg until well combined.
Pour the wet mixture into the dry ingredients and stir until just mixed; lumps are okay.
Stir in the melted butter until the batter is smooth.
Heat a lightly oiled griddle or skillet over medium-high heat.
Pour ¼ cup of batter per pancake onto the hot surface.
Cook until bubbles form and edges look dry; flip and cook the other side until golden brown.
Serve warm with your favorite toppings.
Notes
Do not overmix the batter—lumps help keep the pancakes fluffy.
You can substitute buttermilk for a tangier flavor and more tender texture.
Add-ins like blueberries, chocolate chips, or chopped nuts can be folded in before cooking.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
