There’s nothing quite like the comfort of a warm, fluffy stack of old-fashioned pancakes to start your morning right. Whether you’re enjoying a slow Sunday brunch or preparing a quick weekday breakfast, this recipe brings you that nostalgic taste of home. Made with simple pantry staples and a touch of love, these pancakes are perfect for all ages and occasions.
Below is my go-to recipe that always delivers soft, golden pancakes with just the right amount of sweetness and richness. I’ve also included tips to help you get them just right every time!
Ingredients
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3 ½ cups all-purpose flour
Provides structure and the soft, fluffy texture we all love. -
½ teaspoon baking soda
Helps the pancakes rise, making them light and airy. -
1 tablespoon white sugar
Adds just a touch of sweetness—not too overpowering. -
1 teaspoon salt
Balances the flavor and enhances the other ingredients. -
3 tablespoons melted butter
Adds richness and a subtle buttery taste. Be sure to melt it and let it cool slightly. -
1 large egg
Helps bind the ingredients together and adds moisture. -
1 ¼ cups milk
Gives the batter the right consistency. You can use whole milk, but almond or oat milk also work for dairy-free options. -
Cooking spray or a little butter
To grease the pan or skillet and prevent sticking.
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, sift or whisk together the flour, baking soda, sugar, and salt. Mixing the dry ingredients thoroughly ensures that the leavening agent (baking soda) is evenly distributed, giving your pancakes a uniform rise.
Step 2: Mix the Wet Ingredients
In a separate bowl or directly into the dry ingredients, add the milk, egg, and melted butter. Whisk everything together until the mixture is smooth. You don’t want to over-mix—just enough to remove large lumps. A few small lumps are perfectly fine and will cook out.
Let the batter rest for about 5 minutes. This step allows the flour to hydrate fully and helps the baking soda activate, giving you fluffier pancakes.
Step 3: Heat the Skillet
Place a large skillet or griddle over medium-high heat. After about 2 minutes, lightly grease the surface using cooking spray or a small amount of butter. If you're using butter, wipe off the excess with a paper towel to prevent burning.
Step 4: Cook the Pancakes
Pour about ¼ cup of batter per pancake onto the hot skillet. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook until bubbles begin to form on the surface of the pancake, especially around the edges (usually 2–3 minutes). That’s your signal that it’s time to flip.
Using a spatula, carefully flip the pancake and cook for another 1–2 minutes until the underside is golden brown.
Repeat with the remaining batter, re-greasing the pan as necessary.
Tips for Pancake Perfection
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Don’t press them down! It may be tempting to flatten your pancakes with a spatula, but this squeezes out the air and makes them less fluffy.
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Keep them warm: Place cooked pancakes in a warm oven (about 200°F or 95°C) while you finish the batch.
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Add-ins: Feel free to customize! Add blueberries, chocolate chips, or banana slices to the batter before cooking for fun variations.
Serving Suggestions
Serve these old-fashioned pancakes stacked high and topped with:
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Maple syrup or honey
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Fresh berries or sliced bananas
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A dollop of whipped cream
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A sprinkle of cinnamon or powdered sugar
Pair them with a cup of hot coffee or fresh juice, and you’ve got a breakfast worth waking up for!
Let’s Chat!
If you give this recipe a try, I’d absolutely love to hear how it turned out. Did you make any tweaks or additions? Share your thoughts in the comments below! And if you enjoyed this recipe, please consider sharing it with your friends or on social media—it helps others discover it and supports my work here.
Thanks so much for stopping by, and happy cooking!
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