Description

Classic Old-Fashioned Pancakes are fluffy, tender, and perfect for a hearty breakfast. Made with simple pantry ingredients like all-purpose flour, baking powder, and milk, these pancakes have a nostalgic homemade flavor complemented by a touch of vanilla. Quick to prepare and cook on a griddle or skillet, they make for a delightful meal served warm with butter, syrup, or your favorite toppings.

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
1 teaspoon vanilla extract

For Cooking

Butter-flavored cooking spray

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Instructions

Prepare Dry Ingredients: Sift the all-purpose flour, baking powder, sugar, and salt together into a medium-sized mixing bowl. This ensures even mixing and a light pancake texture.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, beaten egg, and vanilla extract until well combined and smooth.
Make the Batter: Gradually whisk the wet ingredients into the sifted dry ingredients until just combined and the batter is smooth. Avoid overmixing. Let the batter rest for 5 minutes to improve texture.
Heat the Griddle: Preheat a griddle or skillet over medium heat. When hot, spray the surface lightly with butter-flavored cooking spray to prevent sticking.
Cook Pancakes: Pour approximately ¼ cup of batter per pancake onto the griddle. Cook until bubbles form on the surface, indicating the underside is golden and set, about 2-3 minutes.
Flip and Finish Cooking: Flip each pancake carefully and cook for about 1 more minute or until the other side is golden and the pancake is cooked through.
Serve Immediately: Remove pancakes from the griddle and serve warm with your favorite toppings such as butter, maple syrup, or fresh fruits.

Notes

You can substitute milk with buttermilk for a tangier flavor and fluffier pancakes.
Do not overmix the batter; some small lumps are okay and help keep the pancakes tender.
Letting the batter rest for 5 minutes helps the ingredients fully hydrate and improves pancake texture.
Adjust cooking heat if pancakes brown too quickly or cook unevenly.
Use a non-stick griddle or a well-seasoned skillet to prevent sticking and ensure easy flipping.

Nutrition

Serving Size: 2 pancakes
Calories: 220
Sugar: 5g
Sodium: 280mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg