Old Fashioned Pancakes
User Reviews
4.9
237 reviews
Excellent
Old Fashioned Pancakes
Report
This Old Fashioned Pancake recipe makes for a delicious breakfast and completely from scratch. Calling for a few pantry and fridge staples, this homemade pancake batter transforms into the best fluffy pancakes!
Share:
Ingredients
- 2 cups all-purpose flour 240g
- 2 tablespoons granulated sugar 25g
- 2 teaspoons baking powder 12g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 3g
- 1 ½ cups milk 382ml
- 2 eggs ~100g
- 1 teaspoon pure vanilla extract 6g
- 2 tablespoons flavorless oil avocado, vegetable or canola oil all work (30g)
Toppings
- real maple syrup
- sweetened whipped cream
- Fresh fruit
- chocolate chips
- Sprinkles
Add to Shopping List
Instructions
- Measure out the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated.
- Whisk together the milk, eggs, vanilla extract and oil in a smaller bowl. Whisk vigorously with a fork until well-combined — you want to ensure that the egg is completely incorporated.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
- Set aside the batter, and let it rest for 5-10 minutes.
- While the batter rests, heat a griddle or nonstick skillet over medium heat. Grease the pan lightly with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
- Make a stack of pancakes, and serve with warm maple syrup, softened butter and your favorite fruits.
Notes
- **Recipe updated 5/28/22 to include measurements in weight. Also updated the amount of flour from 1 ½ cups to 2 cups (because I'd been measuring my flour inconsistently.) When you measure flour, you should fluff it inside the container before scooping into your measuring cup with a spoon, then level it out.**
- This recipe makes 24 (1.5-tablespoon) pancakes. You can make larger or smaller pancakes, but the number of pancakes will change based on the size.
- You can easily half OR double this recipe!
- If your batter doesn’t immediately spread when you measure it onto the griddle, consider spreading it with an offset spatula or a butter knife immediately. Why? The thinner the batter is, the less of a chance you have of a raw inside and a burned exterior.
- Don't overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it's completely smooth, the pancakes won't become as fluffy.
- When do you know how to flip? When big 'ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing... because when you flip them, you won't flip them again. (Yep. We only need to flip our pancakes once.)
- Once you've flipped your pancakes, don't press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
- Leftover pancakes? Freeze 'em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Nutrition Information
Show Details
Serving
1 pancake
Calories
83kcal
(4%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Cholesterol
17mg
(6%)
Sodium
107mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 24(1.5-Tablespoon) pancakes
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 83kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 17mg | 6% |
| Sodium | 107mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
237 reviews
Excellent
Other Recipes
You'll Also Love
