Description
This classic Old-Fashioned Pancakes recipe delivers light, fluffy pancakes perfect for a comforting breakfast. Made with simple pantry ingredients like all-purpose flour, baking powder, and milk, these pancakes are easy to prepare and cook quickly on a griddle or skillet, making them a timeless favorite.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ tablespoons sugar
Wet Ingredients
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
Other
- Butter flavored cooking spray
Instructions
- Prepare Dry Ingredients: Sift the all-purpose flour, baking powder, sugar, and salt together into a medium-sized bowl to ensure the leavening agents and dry ingredients are evenly combined and aerated.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, beaten egg, and vanilla extract until fully blended.
- Combine Batter: Gradually whisk the wet ingredients into the sifted dry ingredients until smooth and fully combined. Avoid overmixing to maintain fluffy pancake texture. Let the batter rest for 5 minutes to hydrate the flour and ensure tender pancakes.
- Preheat Skillet or Griddle: Heat a griddle or non-stick skillet over medium heat until hot. Lightly coat the cooking surface with butter flavored cooking spray to prevent sticking.
- Cook Pancakes: Pour approximately ¼ cup of batter per pancake onto the hot surface. Cook on one side until bubbles form on the surface and edges begin to look set, about 2-3 minutes.
- Flip Pancakes: Carefully flip each pancake with a spatula and cook the other side for about 1 minute until golden brown and cooked through.
- Serve: Remove pancakes from the griddle and serve immediately with your favorite toppings such as butter, syrup, or fresh fruit.
Notes
- For fluffier pancakes, do not overmix the batter; some lumps are okay.
- Allowing the batter to rest before cooking helps produce lighter pancakes.
- You can substitute milk with plant-based milk for a dairy-free option.
- Use a non-stick skillet or well-seasoned griddle for best results.
- Keep cooked pancakes warm in a low oven if making a large batch.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
