Cooking breakfast together is a great way to bring the family together and create a long-lasting tradition. Warm, fluffy, homemade pancakes can turn any morning into a fond memory. Anyone can whip up a box mix, but it only takes a few extra minutes to make pancakes from scratch and the outcome is oh-so-much better.
For those of you that don’t have a household pancake recipe yet, we’re going to share our simple yet delicious one with you! These seriously mouth-watering pancakes have everything you could ask for.
What You’ll Need to Make Old Fashioned Pancakes
Here’s what you’ll need to make the perfect short stack. We’ve even added a few optional substitutions if you want to cater to your own family’s taste buds.
- Flour – This is the foundation of your pancakes. For old-fashioned pancakes, all-purpose flour is the go-to. You can also use almond flour, high-protein flour, or wheat flour as healthier substitutes. There are some yummy options on the market these days!
- Baking Powder – This will help your pancakes rise and prevent them from being flat and floppy.
- Granulated Sugar – Without sugar, your pancakes will taste like, well…really good bread. You can swap out sugar for monk fruit or agave, just bear in mind the measurements are not the same.
- Salt – Salt adds a touch of flavor and depth. It’s undetectable, but it helps bring out the other flavors, especially sweetness. It also gives pancakes that beautiful brown color that we all shoot for!
- Milk – Of course, you need something to thin out that batter and make it stirrable! Non-dairy kinds of milk will also work. Oat milk is my favorite trade.
- Egg – Eggs allow air bubbles to form and give the extra “fluff” that makes pancakes so delectable. Who wants flat pancakes?
- Butter – Like in most foods, the purpose of butter is to add flavor and richness. You can also use cooking oil if you don’t have butter on hand.
You don’t need any fancy kitchen tools to prepare these classic pancakes. You probably already have the essentials in your kitchen.
- You’ll need a large and medium mixing bowl to stir the wet and dry ingredients together separately.
- A whisk is for whipping together the wet ingredients.
- Pancakes are cooked on a stovetop or griddle. A countertop burner will also work if you don’t have a stove.
- Measuring spoons and cups are necessary to make sure your proportions are correct.
- A spatula is what you’ll use to flip the pancakes over.
Tips and Tricks
- Personalize your pancakes by adding chocolate chips, blueberries, or bananas! Simply sprinkle some onto the wet side before flipping over.
- Overmixing your batter makes for tough pancakes. Stop stirring just when flour is no longer visible and most clumps are gone.
- If you want to add some flavor, here are a few perfect pairings. You can include a touch of lemon zest and blueberry topping, cinnamon with roasted apples, vanilla extract with some chopped peaches on top, or even nutmeg and walnuts. A little touch will impress your guests and make your breakfast extra memorable!
- Keep the heat on a medium-low setting. If the heat is too high, they’ll look done but still be undercooked and wet inside.
- Don’t be afraid to peek! Lift the pancake slightly on one side to check the color if you aren’t sure when to flip.
- Check the date on your baking soda. If it’s old, it will not work to add airiness, and your pancakes will end up flat.
- Keep them in the oven on the lowest setting (no more than 200 degrees Fahrenheit) while cooking the rest of the batch. This keeps them warm until serving time.
Can you use water in pancakes instead of milk?
You can substitute milk for water, however, the richness that milk adds will be missing. The pancakes may turn out a bit bland. Add a bit of extra butter to compensate for the lost fatty flavor.
Why are my pancakes pale?
You may be forgetting the butter. Also, using the wrong heat setting will yield white pancakes. Don’t let them cook too slowly, or the butter won’t have the opportunity to turn crispy, golden brown.
What can be substituted for eggs?
Whether you have dietary restrictions or just forgot to buy eggs at the grocery store, don’t fret. Applesauce is the most common egg substitute. Add ¼ cup applesauce for 1 egg. ¼ cup yogurt can also be used in place of 1 egg.
Why isn’t my pancake fluffy?
Have you checked the date on your baking powder? Like me, most people buy baking powder, use a little, and leave it in their pantry for months. Old baking powder actually doesn’t do its job anymore, so it’s essentially useless. Make sure your baking powder hasn’t expired.
Other Breakfast Recipes
Making pancakes in the morning is a quick and easy way to start the day off right. This old-fashioned pancake recipe is so yummy, you’ll never want to use a box mix again. This guide will make the job painless and one hundred perfect worth the effort!
Hopefully, after trying it out, you’ll be a pancake fanatic like the rest of us.