Good Old Fashioned Pancakes

A Classic Breakfast Staple That Brings Comfort to Every Bite

There’s nothing quite like the taste of good old-fashioned pancakes. Fluffy, warm, and golden brown, they’re a breakfast staple that can be enjoyed any day of the week. With a perfect balance of sweetness and a soft texture, these pancakes are simple to make from scratch and can be customized with your favorite toppings. Whether you’re making them for a cozy family breakfast or a weekend brunch, these pancakes are sure to become a go-to recipe in your kitchen.

Good Old-Fashioned Pancakes are perfect for Sunday brunch, birthday breakfasts, or a nostalgic treat on any morning. They also make a wonderful addition to celebratory breakfasts like Mother’s Day or holiday mornings.

How to Make From Scratch Pancakes

1. Whisk together dry ingredients like flour, sugar, and baking powder.
2. In another bowl, mix wet ingredients including milk, eggs, and melted butter.
3. Combine the wet and dry ingredients until just blended—don’t overmix!
4. Cook on a hot griddle or frying pan until golden brown on both sides.

When to Flip Pancakes

Flip the pancakes when you see bubbles forming on the surface and the edges are starting to look set. This usually takes 2-3 minutes on medium heat. Cook the other side for 1-2 minutes until golden.

How to Reheat Pancakes

Reheat pancakes in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-7 minutes. You can also use a toaster for a crispier texture.

Can You Save the Batter Pancakes?

Yes, you can store leftover pancake batter in the fridge for up to 24 hours. Just give it a good stir before using it, as some separation may occur.

Can You Freeze Pancakes?

Absolutely! Cooked pancakes freeze well. Stack them with parchment paper between each one and place in a freezer-safe bag. To reheat, pop them in the toaster or microwave for a quick breakfast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• Optional toppings: maple syrup, fresh berries, whipped cream, or butter

Directions:

1. Prepare the Dry Ingredients: Sift together the flour, baking powder, sugar, and salt in a large bowl.
2. Mix Wet Ingredients: Whisk the milk and egg together in another bowl. Add the melted butter to the mixture.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be slightly lumpy.
4. Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop about 1/4 cup of batter onto the griddle for each pancake.
5. Flip: When bubbles form on the surface, and the edges look set, flip the pancake. Cook the other side until golden brown. Repeat with the remaining batter.
6. Serve: Serve hot with your favorite toppings like syrup, butter, or fresh fruit.

Editor’s Note:

For fluffier pancakes, try folding in a beaten egg white instead of a whole egg. You can also add extras like chocolate chips, blueberries, or banana slices directly to the batter for fun variations.

Nutrition Facts (per serving, based on 1 serving without toppings):

Sugar: 3g

Calories: 150

Protein: 5g

Carbohydrates: 22g

Fat: 5g

Fiber: 1g

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