These good old-fashioned pancakes are fluffy, golden, and everything I want in a classic breakfast. Simple ingredients come together to create a timeless dish that’s perfect for weekend mornings or anytime I crave some comfort food.
Why You’ll Love This Recipe
I love this recipe because it brings back the nostalgic flavor of homemade pancakes just like my family used to make. It’s quick to whip up, uses pantry staples, and the texture is light yet satisfying. Whether I’m serving them plain or with toppings, these pancakes always deliver.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1¼ cups milk
1 egg
3 tablespoons butter, melted
Directions
I start by sifting together the flour, baking powder, salt, and sugar in a large bowl.
In another bowl, I whisk together the milk and egg, then stir in the melted butter.
I pour the wet ingredients into the dry ingredients and stir just until combined. I avoid overmixing to keep the pancakes fluffy.
I heat a lightly oiled griddle or frying pan over medium-high heat.
For each pancake, I scoop about 1/4 cup of batter onto the griddle. I cook them until bubbles form and the edges look set, then flip and cook until browned on the other side.
Servings and timing
This recipe makes about 8 pancakes and serves 4 people. It takes roughly 20 minutes from start to finish—5 minutes to prep and 15 minutes to cook.
Variations
Sometimes I like to mix it up by adding extras into the batter, like chocolate chips, blueberries, or even a pinch of cinnamon or nutmeg for warmth. Swapping half the milk for buttermilk gives them a slightly tangy flavor and makes them even more tender.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I either pop them in the toaster for a crisp edge or microwave them for about 20–30 seconds until warm. They also freeze well—just layer them with parchment paper and store in a freezer bag for up to 2 months.
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 means the underside is golden and ready.
Can I make the batter ahead of time?
I don’t recommend letting the batter sit too long because the baking powder starts to lose its strength. But if needed, I mix the dry ingredients ahead and add the wet just before cooking.
What’s the best pan to use?
I like using a non-stick griddle or a well-oiled cast iron skillet. Both give a nice golden surface and even cooking.
How do I make them fluffier?
To get fluffier pancakes, I avoid overmixing the batter and make sure my baking powder is fresh. Letting the batter rest for 5 minutes before cooking can also help.
Can I use whole wheat flour instead?
Yes, I sometimes swap in whole wheat flour for a heartier pancake. I might need a bit more milk since whole wheat absorbs more liquid.
Conclusion
Good old-fashioned pancakes are the kind of breakfast I can rely on when I want something simple, warm, and delicious. Whether I keep them plain or add my favorite mix-ins, they always hit the spot. I love that they’re easy to make, and I know they’ll be a regular part of my breakfast rotation.
Fluffy, golden pancakes made from scratch using simple pantry staples. These old-fashioned pancakes are perfect for a classic breakfast or weekend brunch.
Ingredients
1½ cups all-purpose flour
3½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1¼ cups milk
1 egg
3 tablespoons butter, melted
Instructions
Sift together the flour, baking powder, salt, and sugar in a large bowl.
In another bowl, whisk together the milk and egg, then stir in the melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form and edges look set.
Flip and cook until the other side is browned. Serve warm.
Notes
Do not overmix the batter for fluffier pancakes.
Let the batter rest for 5 minutes before cooking for better texture.
Add chocolate chips, blueberries, or spices for variation.
Swap half the milk for buttermilk for a tangier flavor.
