✔ Updated · fixed card amounts + griddle temperature
These old fashioned pancakes are the tall, fluffy, golden kind I grew up on, made from scratch with pantry basics in about 20 minutes. Weekend pancakes are a ritual in our house, and this is the batter I always come back to.
At a glance
The one tip that matters: Stop stirring while the batter is still lumpy, then let it rest 5 minutes. Those two things are the whole secret to fluffy, tender pancakes.
Why You'll Love These Pancakes
- Pantry basics: flour, baking powder, milk, an egg and butter. No buttermilk needed.
- Tall and fluffy thanks to plenty of baking powder and a short rest.
- Easy to dress up with blueberries, chocolate chips or sprinkles.
What Makes Old Fashioned Pancakes Different?
Old fashioned pancakes are the from-scratch kind, made with regular milk and baking powder instead of buttermilk and baking soda. They're a touch lighter and sweeter than buttermilk pancakes and use ingredients you almost certainly have right now.
Prefer a tangy stack? Try our buttermilk pancakes with maple syrup. Short on time? These Bisquick pancakes start from a mix.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Leave the lumps. Stir only until the flour disappears. Smooth batter means overmixed batter, and that's how you get flat, rubbery pancakes.
- Rest the batter. Five to ten minutes lets the baking powder get going and the flour hydrate. That's my cue to heat the griddle and set the table.
- Medium heat, not high. High heat browns the outside before the middle cooks. Your first pancake is the test; adjust from there. Mine is never the prettiest one.
- Flip once. Wait for bubbles to pop and stay open and the edges to look dry, then flip. Pressing them with the spatula squashes out all the air.
- Check your baking powder. If it's past its date, it won't lift the batter. Drop a teaspoon into hot water: if it doesn't fizz, it's time for a new tin.
- Make it a family job. Lucy is in charge of blueberry smiley faces on top. Drop the berries onto the wet side just before flipping.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this pancakes. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Leave the lumps in. Stop mixing as soon as the flour disappears; smooth batter makes flat, rubbery pancakes.
- Rest the batter. Five to thirty minutes lets the baking powder get going, so they rise tall.
- Test the griddle first. Medium heat: a drop of water should dance, not vanish instantly.
Old Fashioned Pancakes
8
pancakes (4-inch)10
minutes15
minutes160
kcal25
minutesClassic from-scratch pancakes: all-purpose flour, baking powder, a little sugar and salt whisked with milk, an egg and melted butter into a lumpy batter, rested for 5 minutes and cooked on a buttered griddle until golden and fluffy.
Ingredients
- Dry Ingredients
1 1/2 cups all-purpose flour, spooned and leveled (190 g)
3 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon fine salt
- Wet Ingredients
1 1/4 cups milk
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
Directions
- Make the Batter
- In a large bowl, whisk the flour, baking powder, sugar and salt until evenly mixed.
- In a measuring jug, whisk the milk and egg, then whisk in the melted butter.
- Make a well in the dry ingredients, pour in the wet ingredients and stir gently with a whisk or fork just until no dry flour shows. The batter should be thick and lumpy. Don’t beat out the lumps.
- Let the batter rest for 5 to 10 minutes while the griddle heats. It will puff and thicken slightly.
- Cook the Pancakes
- Heat a griddle or large nonstick skillet over medium heat (350°F on an electric griddle). Brush lightly with butter. A drop of water should sizzle and skitter across the surface.
- Pour 1/4 cup of batter per pancake onto the griddle, leaving space between them.
- Cook for 2 to 3 minutes, until bubbles pop on the surface and the edges look set and dry, then flip and cook 1 to 2 minutes more, until golden and cooked through.
- Serve hot with butter and maple syrup, or keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest.
Recipe Video
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Variations
- Blueberry: drop a few berries onto each pancake right after pouring.
- Chocolate chip: sprinkle mini chips over the wet batter before flipping.
- Fairy pancakes: fold 2 tablespoons of rainbow sprinkles into the batter and top with whipped cream. Pure party breakfast.
- Cinnamon: add 1 teaspoon cinnamon and 1 teaspoon vanilla to the batter.
- Buttermilk swap: use 1 1/4 cups buttermilk, cut the baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.
Serving, Storing and Reheating
- What to serve: see my favorite pancake sides and toppings.
- Fridge: cooled pancakes keep, covered, for 3 to 4 days.
- Reheating: toaster, oven or microwave all work; here's my guide to reheating pancakes.
- Flat pancakes? Troubleshoot with why pancakes turn out dense.
Frequently Asked Questions
What makes old fashioned pancakes fluffy?
Plenty of fresh baking powder, a lumpy batter that isn't overmixed, and a short rest before cooking. Cooking over medium heat so they rise before the outside browns helps too.
Can I use water instead of milk?
Yes, but the pancakes will be paler, less tender and less rich. Add an extra tablespoon of melted butter to make up for some of the richness.
Can I make the batter the night before?
Baking powder starts working as soon as it gets wet, so batter made the night before won't rise as well. Instead, mix the dry ingredients in one bowl and the wet in another the night before, then combine them in the morning.
How do I keep pancakes warm?
Put finished pancakes on a baking sheet in a 200°F oven in a single layer. Stacking them traps steam and makes them soggy.
Can I freeze pancakes?
Yes. Cool them completely, freeze in a single layer on a tray, then bag them for up to 2 months. Max likes his reheated straight from the freezer in the toaster, crisp at the edges and soft in the middle.
