Good Old-Fashioned Pancakes – Simple, Delicious & Always a Hit

🎉 Introduction

Sometimes, the best recipes are the simplest. These Good Old-Fashioned Pancakes are soft, fluffy, and made with pantry staples you always have on hand. Perfect for weekend breakfasts, family brunches, or even a cozy breakfast-for-dinner treat, this recipe is quick, foolproof, and endlessly delicious.

Made without pork or alcohol, these pancakes are ideal for all ages. Whether you’re a beginner in the kitchen or a seasoned pro, this recipe guarantees a golden, fluffy stack every time — just like Grandma used to make.

🧰 Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups & spoons
• Non-stick skillet or griddle
• Spatula
• Small saucepan (for melting butter)

🛒 Ingredients

🥚 Fresh Produce

• 1 large egg

🥣 Dry Ingredients

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 tablespoon granulated sugar
• ½ teaspoon salt

🍦 Flavoring

• 1 teaspoon vanilla extract (alcohol-free)

🧈 Dairy

• 3 tablespoons unsalted butter (melted)
• 1¼ cups whole milk (or preferred type)

👩‍🍳 Directions

Step 1: Mix Dry Ingredients

• In a large mixing bowl, whisk together flour, baking powder, sugar, and salt until well combined.

Step 2: Prepare Wet Ingredients

• In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until smooth.

Step 3: Combine Wet & Dry Mixtures

• Pour the wet mixture into the bowl with the dry ingredients.
• Gently whisk together until just combined. The batter should be slightly lumpy — do not overmix, or the pancakes will become dense.

Step 4: Rest the Batter

• Let the batter sit for 5–10 minutes. This allows the baking powder to activate, creating a light and fluffy texture.

Step 5: Cook the Pancakes

• Heat a non-stick skillet or griddle over medium heat.
• Lightly grease with butter or oil.
• Pour ¼ cup of batter per pancake onto the hot skillet.
• Cook until bubbles appear on the surface and the edges start to set (about 2–3 minutes).
• Flip and cook for another 1–2 minutes until golden brown.
• Repeat with the remaining batter, greasing the skillet as needed.

Step 6: Serve

• Stack pancakes on a plate.
• Top with butter, maple syrup, fresh fruit, or your favorite toppings.

🍽️ Servings & Timing

• Yield: 8–10 pancakes
• Prep Time: 10 minutes
• Rest Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

🧊 Storage & Reheating

• Refrigerator:
  Store in an airtight container for up to 3 days.
• Freezer:
  Freeze in a single layer with parchment paper between pancakes. Store in a freezer-safe bag for up to 2 months.
• Reheating:
  Reheat in the toaster for crispy edges, or microwave for 20–30 seconds for soft pancakes.

🥄 Variations

• Blueberry Pancakes: Fold fresh or frozen blueberries into the batter.
• Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto the batter before flipping.
• Banana Pancakes: Mash a ripe banana into the wet ingredients for extra sweetness.
• Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour.
• Dairy-Free Option: Use plant-based butter and a non-dairy milk alternative.
• Cinnamon Spice Pancakes: Add ½ teaspoon of ground cinnamon to the dry ingredients.
• Lemon Poppy Seed Pancakes: Mix in 1 tablespoon lemon zest and 1 teaspoon poppy seeds.
• Savory Herb Pancakes: Skip the sugar and vanilla; add shredded cheddar and chives for a savory twist.
• Protein Pancakes: Add a scoop of vanilla protein powder to the dry ingredients.
• Funfetti Pancakes: Fold colorful sprinkles into the batter for a festive breakfast.

❓ 10 FAQs

1. Can I double this recipe for a bigger batch?
   Absolutely! Double all ingredients for a crowd-friendly batch.
2. Why should I rest the batter?
   Resting helps the baking powder activate, resulting in fluffier pancakes.
3. Can I use buttermilk instead of regular milk?
   Yes, buttermilk will add a delicious tang and make the pancakes even softer.
4. How do I get perfectly golden pancakes?
   Cook over medium heat and ensure the pan is properly preheated before adding batter.
5. Why are my pancakes dense?
   Overmixing the batter can make pancakes heavy. Mix until ingredients are just combined.
6. Can I make the batter the night before?
   It’s best made fresh, but you can prep dry and wet ingredients separately and combine in the morning.
7. Are these pancakes freezer-friendly?
   Yes! Freeze in layers with parchment paper and reheat in the toaster.
8. Can I substitute oil for butter in the batter?
   Yes, though butter adds a richer flavor.
9. What’s the best skillet to use?
   A non-stick skillet or griddle works best for even cooking and easy flipping.
10. What are the best toppings?
    Classic maple syrup, fresh berries, whipped cream, nut butters, or a drizzle of honey.

🏁 Conclusion

These Good Old-Fashioned Pancakes are simple, fluffy, and always a hit. Whether it’s a slow Sunday brunch or a quick weekday breakfast, this no-fail recipe will give you golden, delicious pancakes every time.

No pork. No alcohol. Just pure pancake comfort made from scratch, ready to brighten your morning.

Adam

Good Old-Fashioned Pancakes – Simple, Delicious & Always a Hit

Sometimes, the best recipes are the simplest. These Good Old-Fashioned Pancakes are soft, fluffy, and made with pantry staples you always have on hand. Perfect for weekend breakfasts, family brunches, or even a cozy breakfast-for-dinner treat, this recipe is quick, foolproof, and endlessly delicious. Made without pork or alcohol, these pancakes are ideal for all ages. Whether you’re a beginner in the kitchen or a seasoned pro, this recipe guarantees a golden, fluffy stack every time — just like Grandma used to make.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Rest Time 5 minutes mins

Total Time 30 minutes mins

Servings: 10 pancakes

Ingredients Equipment Method Notes

Ingredients

  

🥚 Fresh Produce

• 1 large egg

🥣 Dry Ingredients

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 tablespoon granulated sugar
• ½ teaspoon salt

🍦 Flavoring

• 1 teaspoon vanilla extract alcohol-free

🧈 Dairy

• 3 tablespoons unsalted butter melted
• 1¼ cups whole milk or preferred type

Equipment

• Large mixing bowl
• Whisk
• Measuring cups & spoons
• Non-stick skillet or griddle
• Spatula
• Small saucepan (for melting butter)

Method

 

Step 1: Mix Dry Ingredients

1. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt until well combined.

Step 2: Prepare Wet Ingredients

1. In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until smooth.

Step 3: Combine Wet & Dry Mixtures

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Gently whisk together until just combined. The batter should be slightly lumpy — do not overmix, or the pancakes will become dense.

Step 4: Rest the Batter

1. Let the batter sit for 5–10 minutes. This allows the baking powder to activate, creating a light and fluffy texture.

Step 5: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat.
2. Lightly grease with butter or oil.
3. Pour ¼ cup of batter per pancake onto the hot skillet.
4. Cook until bubbles appear on the surface and the edges start to set (about 2–3 minutes).
5. Flip and cook for another 1–2 minutes until golden brown.
6. Repeat with the remaining batter, greasing the skillet as needed.

Step 6: Serve

1. Stack pancakes on a plate.
2. Top with butter, maple syrup, fresh fruit, or your favorite toppings.

Notes

🧊 Storage & Reheating

Refrigerator:
Store in an airtight container for up to 3 days.

Freezer:
Freeze in a single layer with parchment paper between pancakes. Store in a freezer-safe bag for up to 2 months.

Reheating:
Reheat in the toaster for crispy edges, or microwave for 20–30 seconds for soft pancakes.

🥄 Variations

Blueberry Pancakes: Fold fresh or frozen blueberries into the batter.

Chocolate Chip Pancakes: Sprinkle mini chocolate chips onto the batter before flipping.

Banana Pancakes: Mash a ripe banana into the wet ingredients for extra sweetness.

Whole Wheat Version: Replace half of the all-purpose flour with whole wheat flour.

Dairy-Free Option: Use plant-based butter and a non-dairy milk alternative.

Cinnamon Spice Pancakes: Add ½ teaspoon of ground cinnamon to the dry ingredients.

Lemon Poppy Seed Pancakes: Mix in 1 tablespoon lemon zest and 1 teaspoon poppy seeds.

Savory Herb Pancakes: Skip the sugar and vanilla; add shredded cheddar and chives for a savory twist.

Protein Pancakes: Add a scoop of vanilla protein powder to the dry ingredients.

Funfetti Pancakes: Fold colorful sprinkles into the batter for a festive breakfast.

❓ 10 FAQs

Can I double this recipe for a bigger batch?
Absolutely! Double all ingredients for a crowd-friendly batch.

Why should I rest the batter?
Resting helps the baking powder activate, resulting in fluffier pancakes.

Can I use buttermilk instead of regular milk?
Yes, buttermilk will add a delicious tang and make the pancakes even softer.

How do I get perfectly golden pancakes?
Cook over medium heat and ensure the pan is properly preheated before adding batter.

Why are my pancakes dense?
Overmixing the batter can make pancakes heavy. Mix until ingredients are just combined.

Can I make the batter the night before?
It’s best made fresh, but you can prep dry and wet ingredients separately and combine in the morning.

Are these pancakes freezer-friendly?
Yes! Freeze in layers with parchment paper and reheat in the toaster.

Can I substitute oil for butter in the batter?
Yes, though butter adds a richer flavor.

What’s the best skillet to use?
A non-stick skillet or griddle works best for even cooking and easy flipping.

What are the best toppings?
Classic maple syrup, fresh berries, whipped cream, nut butters, or a drizzle of honey.

🏁 Conclusion

These Good Old-Fashioned Pancakes are simple, fluffy, and always a hit. Whether it’s a slow Sunday brunch or a quick weekday breakfast, this no-fail recipe will give you golden, delicious pancakes every time.

No pork. No alcohol. Just pure pancake comfort made from scratch, ready to brighten your morning.