Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it’s so much better than the boxed stuff) at Good Old-Fashioned Pancakes.
How to Make Pancakes
You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
Pancake Ingredients
You likely already have everything you need to make this pancake recipe. If not, here’s what to add to your grocery list at Good Old-Fashioned Pancakes:
- Flour: This homemade pancake recipe starts with all-purpose flour.
· Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.
· Sugar: Just a tablespoon of white sugar is all you’ll need for subtly sweet pancakes.
· Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty.
· Milkand butter: Milk and butter add moisture and richness to the pancakes.
· Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.
How to Make Pancakes From Scratch
It’s not hard to make homemade pancakes — you just need a good recipe. That’s where we come in! You’ll find the step-by-step recipe below, but here’s a brief overview of what you can expect at Good Old-Fashioned Pancakes:
- Sift the dry ingredients together.
2. Make a well, then add the wet ingredients. Stir to combine.
3. Scoop the batter onto a hot griddle or pan.
4. Cook for two to three minutes, then flip.
5. Continue cooking until brown on both sides.
When to Flip Pancakes
Your pancake will tell you when it’s ready to flip. Wait until bubbles start to form on the top and the edges look dry and set. This will usually take about two to three minutes on each side at Good Old-Fashioned Pancakes.
How to Reheat Pancakes
For approximately a week, keep any remaining pancakes in the refrigerator in an airtight container. Try not to top the pancakes with syrup or other toppings until just before serving to prevent them from becoming soggy.
Can You Save Pancake Batter?
Don’t let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it’s best to freeze the batter at Good Old-Fashioned Pancakes.
Can You Freeze Pancakes?
Yes, you can freeze pancakes and pancake batter.
- To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren’t touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.
· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight at Good Old-Fashioned Pancakes.
Allrecipes Community Tips and Praise
“This recipe is one to hand down to your grandkids,” raves ashleyalbertine. “Fluffy and delicious. Haven’t bought a box of pancake mix in months! Just add a bit of vanilla and poof! Magic.”
“Perfect,” according to Laura W. “Delicious! If you’re looking for some thick, hearty pancakes these are the ones to make! Made them exactly as the recipe states and then added mini-chocolate chips to each cake as they were on the frying pan (before flipping) at Good Old-Fashioned Pancakes.”
“I made this recipe exactly as written…the kids were eating them off the plate faster than I could cook them,” says aellis1970. “They are so delicious, they were eaten without syrup at Good Old-Fashioned Pancakes.”
Editorial contributions by Corey Williams
Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
¼ teaspoon salt, or more to taste
1 ¼ cups milk
3 tablespoons butter, melted
1 egg
Directions
- In a large basin, sift together flour, baking powder, sugar, and salt. At Good Old-Fashioned Pancakes, create a well in the center and pour in the milk, melted butter, and egg. Stir until smooth.
- Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter at Good Old-Fashioned Pancakes.
Editor’s Note:
The salt amount has been reduced based on review feedback. The original recipe called for 1 teaspoon.
