good old fashioned pancake recipe
The Best good old fashioned pancake recipe
I’ve been making pancakes for my family for years, and this good old fashioned pancake recipe is still a favorite. It’s a classic recipe that never goes out of style, and for good reason – it’s easy to make, delicious, and can be tailored to suit any taste.
My kids love helping me mix the batter and watching the pancakes cook on the griddle. We always have a big stack of them on Sunday mornings, and it’s a tradition that I’m happy to continue with my own children.
The best part about this recipe is that it’s so versatile – you can add blueberries, chocolate chips, or even a sprinkle of cinnamon to make it extra special. And the best part?
It’s actually pretty good for you too – with whole wheat flour, eggs, and milk, you’re getting a decent dose of protein and fiber in each serving. Plus, it’s just so much fun to make pancakes together as a family – there’s something special about sharing a meal that’s been made with love and care.
Good Old Fashioned Pancakes
A classic pancake recipe that’s perfect for breakfast or brunch. Fluffy and delicious, these pancakes are easy to make and sure to please.
🥘Ingredients
For the Batter
For Cooking
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
This good old fashioned pancake recipe has been a staple in my household for years – and for good reason! Not only are they delicious and easy to make, but they’re also packed with nutrients like whole wheat flour and eggs.
Whether you’re making them for breakfast on-the-go or serving them up at a family gathering, these pancakes are sure to be a hit. And the best part?
They’re incredibly versatile – add some fresh fruit or whipped cream for an extra-special treat. Store any leftover pancakes in an airtight container in the fridge for up to 3 days – or freeze them for up to 2 months.
❓ Frequently Asked Questions About Good Old Fashioned Pancakes
Q: Can I use buttermilk instead of regular milk?
A: Yes, you can use buttermilk instead of regular milk in this recipe. In fact, buttermilk will give your pancakes a tangy flavor that’s hard to resist. Just be sure to adjust the amount of liquid in the recipe accordingly – buttermilk is thicker than regular milk, so you may need to add a bit more water to get the right consistency.
Q: Can I make these pancakes gluten-free?
A: Unfortunately, this recipe doesn’t lend itself easily to gluten-free baking. The whole wheat flour gives these pancakes their unique texture and flavor, so substituting it with gluten-free flour may not produce the same results. However, if you’re looking for a gluten-free pancake recipe, I’d be happy to provide one!
Q: Can I add nuts or seeds to these pancakes?
A: Absolutely! In fact, adding nuts or seeds can give your pancakes an extra boost of nutrition and flavor. Try adding chopped walnuts or pecans for added texture and flavor – or even some chia seeds for an extra dose of omega-3s.
Q: Can I make these pancakes ahead of time?
A: While you can mix the batter ahead of time, it’s best to cook the pancakes fresh when you’re ready to serve them. If you do need to make them ahead of time, try cooking them until they’re almost done, then refrigerating or freezing them until you’re ready to finish cooking them.
Q: Can I use this recipe for waffles?
A: While this recipe can be adapted into waffles with some tweaking (try adding more liquid and adjusting the cooking time), it won’t produce the same crispy exterior that traditional waffle recipes do.
