best old fashioned pancake recipe

Written BySheba G Updated On
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The Best best old fashioned pancake recipe

I’ve been making pancakes for my family for years, and this old-fashioned recipe is still a favorite. It’s a simple yet delicious breakfast or brunch option that’s perfect for any occasion. The first time I made these pancakes, I was surprised by how light and fluffy they were, despite using only all-purpose flour.

My kids love helping me mix the batter and watching them cook on the griddle. This recipe has been passed down through generations, and I’m excited to share it with you. The key to making great pancakes is using buttermilk and letting the batter rest for at least 30 minutes.

This allows the flour to absorb the liquid and creates a tender, cake-like texture. I also like to add a little bit of sugar to balance out the flavor. When you take a bite, you’ll notice that these pancakes are moist and slightly sweet, with just a hint of tanginess from the buttermilk.

One of the things I love about this recipe is how versatile it is. You can top them with syrup, honey, fresh fruit, or even whipped cream. They’re also great as a base for savory toppings like scrambled eggs or bacon bits.

Whether you’re making them for a special occasion or just a quick weeknight breakfast, these pancakes are sure to become a family favorite. As an added bonus, this recipe is relatively healthy compared to other pancake recipes out there. By using buttermilk and minimizing added sugars, you can feel good about serving these up to your loved ones.

Best Old Fashioned Pancake Recipe

4.7 from 1412 votes

A classic, fluffy pancake recipe that’s perfect for breakfast. This recipe uses simple ingredients and is easy to make.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

2 cups all-purpose flour
2 tbsp white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups buttermilk
2 large eggs
3 tbsp butter melted

👨‍🍳Directions

1In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2Whisk to ensure all dry ingredients are well mixed.
3You should see no lumps and the mixture should be homogeneous.
4Make a well in the center of the dry ingredients and pour in the buttermilk, eggs, and melted butter.
5Stir until the mixture is smooth and no dry spots remain.
6The batter should be slightly lumpy but well-combined.
7Heat a lightly oiled non-stick skillet or griddle over medium-high heat.
8To test if the skillet is ready, flick a few drops of water onto the surface.
9If the water sizzles and evaporates quickly, the skillet is hot enough.
10For each pancake, pour 1/4 cup of batter onto the skillet.
11Cook until bubbles form on the surface of the pancake, about 2-3 minutes.
12The edges should look set and the surface should have a few bubbles that do not burst.
13Flip the pancake and cook for another 2-3 minutes, until the other side is golden brown and cooked through.
14The pancake should be firm to the touch and easily release from the skillet.
15Transfer the cooked pancake to a plate and keep warm while you cook the remaining batter.
16You can serve the pancakes immediately or keep them warm in a low oven (around 200°F) until all pancakes are cooked.

🔧Equipment

Mixing bowl
Whisk
Non-stick skillet
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

This old-fashioned pancake recipe is perfect for any occasion – whether it’s a quick weeknight breakfast or a special Sunday brunch. One of my favorite things about this recipe is how easy it is to store leftovers in an airtight container in the fridge or freezer.

Simply reheat them in the microwave or oven when you’re ready for another delicious meal. My kids love helping me mix up a fresh batch of batter on lazy mornings.

❓ Frequently Asked Questions About Old Fashioned Pancake

Q: What type of flour should I use for this recipe?

A: All-purpose flour is the best choice for this old-fashioned pancake recipe. You can also try using bread flour for a slightly denser pancake.

Q: How long does the batter need to rest before cooking?

A: Let the batter rest for at least 30 minutes before cooking. This will allow the flour to absorb the liquid and create a tender texture.

Q: Can I use regular milk instead of buttermilk?

A: While you can use regular milk as a substitute, keep in mind that it won’t produce the same tangy flavor as buttermilk.

Q: How do I know when the pancakes are done?

A: Cook the pancakes over medium heat until bubbles appear on the surface and they’re golden brown on the bottom.

Q: Can I make these pancakes ahead of time?

A: Yes, you can make these pancakes ahead of time by preparing the batter up to 24 hours in advance and refrigerating it overnight.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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