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Good Old-Fashioned Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews
  • Author: Evelyn
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 8 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

These Good Old-Fashioned Pancakes are a beloved family recipe passed down through generations. Fluffy, tender, and easy to make, they combine simple pantry staples to create the perfect breakfast treat. With a balanced blend of flour, baking powder, sugar, and a hint of salt, these pancakes cook up golden brown and delicious every time, ideal for a cozy morning or weekend brunch.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 tablespoon white sugar
  • ¼ teaspoon salt, or more to taste

Wet Ingredients

  • 1 ¼ cups milk
  • 3 tablespoons butter, melted
  • 1 large egg

Instructions

  1. Gather Ingredients: Collect all the necessary ingredients to have them ready for preparation.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, sugar, and salt to ensure even distribution and a light, airy batter.
  3. Add Wet Ingredients: Make a well in the center of the dry mixture and pour in the milk, melted butter, and the egg. Stir everything together until the batter is smooth and free of lumps.
  4. Preheat Griddle: Heat a lightly oiled griddle or pan over medium-high heat until it is hot enough for cooking pancakes.
  5. Cook Pancakes: Pour or scoop approximately 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
  6. Flip and Finish Cooking: Flip each pancake to cook the other side until golden brown. Repeat this process with the remaining batter.
  7. Serve and Enjoy: Plate the pancakes and serve hot with your favorite toppings such as syrup, butter, or fresh fruit.

Notes

  • The salt amount has been reduced from the original 1 teaspoon to ¼ teaspoon based on feedback, but you can adjust according to taste.
  • Use a lightly oiled non-stick pan or griddle to prevent pancakes from sticking and to achieve a nice golden crust.
  • For fluffier pancakes, avoid overmixing the batter; a few lumps are okay.
  • Butter can be substituted with a neutral oil if preferred.
  • Leftover pancakes can be refrigerated and reheated or frozen for future breakfasts.

Find it online: https://evelynscooking.com/good-old-fashioned-pancakes-recipe/