Old Fashioned Pancakes
User Reviews
4.9
Old Fashioned Pancakes
Description
The recipe combines dry ingredients—flour, sugar, baking powder, baking soda, and salt—whisked together for even mixing. Wet ingredients including milk, eggs, vanilla, and vegetable oil are whisked separately before combining with the dry mix. The batter is stirred just until combined, allowing some lumps to ensure a light texture. After a brief resting period, the batter is cooked on a greased griddle or skillet in small portions, which creates silver dollar-sized pancakes with light, airy interiors and golden-brown edges.
Bubbles form on the surface, signaling when to flip the pancakes, which are cooked only once more to maintain fluffiness. The pancakes pair well with toppings like maple syrup, fruit, whipped cream, chocolate chips, or sprinkles, making them versatile for varied breakfast preferences.
Measurements are provided by weight for accuracy. Leftovers freeze well when cooled, stored individually on a tray before transferring to a sealed bag, and reheat quickly in a toaster or oven. Careful measuring and gentle mixing are key to achieving consistent results.
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 egg ~100g
- 1 teaspoon vanilla extract 6g, pure
- 2 tablespoons vegetable oil avocado, vegetable or canola oil all work (30g, flavorless
Toppings
- maple syrup real
- Whipped Cream sweetened
- Fresh fruit
- chocolate chips
- Sprinkles
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
- The recipe yields about 24 silver dollar-sized pancakes; adjusting scoop size changes the yield and size accordingly.
- Use the spoon-and-level method for measuring flour by weight to ensure consistent results.
- Do not overmix the batter; leaving lumps helps keep pancakes fluffy.
- Flip pancakes when large bubbles appear and the edges look set; flips should be done only once to keep their height.
- Pressing pancakes after flipping deflates them; avoid pressing to preserve fluffiness.
- To freeze, cool pancakes completely, freeze individually on a baking sheet, then transfer to a freezer bag. Reheat in a toaster oven or oven for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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