There’s something incredibly comforting about starting your day with a stack of fluffy, golden pancakes, and this Good Old Fashioned Pancakes Recipe is exactly that kind of breakfast magic. It’s the perfect blend of simplicity and flavor, using everyday ingredients that come together effortlessly to create soft, tender pancakes with just the right hint of sweetness. Whether you’re feeding a family or craving a weekend treat, this recipe promises satisfying, nostalgic goodness in every bite.
Ingredients You’ll Need
The beauty of this Good Old Fashioned Pancakes Recipe lies in its simple, down-to-earth ingredients. Each component plays a vital role, from the rich melted butter that adds moisture and flavor, to the leavening agents that make the pancakes rise just right. Here’s what you’ll need to bring these pancakes to life:
- 8 tablespoons butter, melted: Adds richness and helps give pancakes a tender crumb.
- 2 and 1/2 cups milk: Keeps the batter smooth and adds moisture for fluffy pancakes.
- 2 eggs: Provide structure and help bind the ingredients together.
- 2 and 1/2 cups all-purpose flour: The base of the batter, giving it body and texture.
- 1/4 cup white sugar: Just enough to add subtle sweetness without overpowering.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 7 teaspoons baking powder: The magic behind those light and fluffy pancakes.
- More butter for frying or bacon grease: For frying, adding a crisp, golden exterior and irresistible aroma.
How to Make Good Old Fashioned Pancakes Recipe
Step 1: Prepare the Butter and Milk Mixture
Start by melting 8 tablespoons of butter in a large bowl and then letting it cool slightly. This step ensures that the butter won’t cook the eggs when combined. Next, stir in the milk thoroughly to create a smooth base for your batter. This combination will give your pancakes a rich, moist texture.
Step 2: Separate the Egg Whites
Crack the eggs and separate the whites from the yolks. Place the egg whites in a small bowl and set them aside for later. Separating the eggs will help you achieve that airy fluffiness, creating pancakes that feel light as air but satisfyingly filling.
Step 3: Mix the Yolks into the Wet Ingredients
Add the egg yolks to the large bowl containing your milk and butter. Whisk them thoroughly to combine everything into a creamy mixture. This creates a rich foundation that helps with the overall flavor and color of your pancakes.
Step 4: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, salt, and baking powder. This helps evenly distribute the leavening agents and ensures there are no clumps of flour that could create dense patches. Gently fold this mixture into your wet ingredients, stirring just until barely combined. Over-mixing can lead to tough pancakes, so take it slow!
Step 5: Beat and Fold in the Egg Whites
Beat the separated egg whites until frothy and soft peaks start to form; this is your secret weapon for fluffy pancakes. Carefully fold these egg whites into the batter, making sure to keep as much air as possible. This gentle folding step lifts your batter, creating a lightness that’s unmistakable when cooked.
Step 6: Cook to Golden Perfection
Heat a griddle or frying pan over medium heat, adding a small amount of butter or bacon grease for a flavorful crust. Pour about 1/4 cup of the batter onto the hot surface for each pancake. Watch closely as bubbles form and begin to pop on the top—this signals it’s time to flip. Cook until both sides are golden brown, then serve immediately while hot and inviting.
How to Serve Good Old Fashioned Pancakes Recipe
Garnishes
Classic maple syrup is always a winner with this Good Old Fashioned Pancakes Recipe, but you can also elevate your stack with fresh berries, a sprinkle of powdered sugar, or a dollop of whipped cream. For a cozy touch, add a pat of butter that melts slowly over each warm pancake, enhancing flavor and moisture.
Side Dishes
Round out your breakfast with crispy bacon or savory sausage links for a delicious contrast to the sweet pancakes. Fresh fruit or a simple fruit salad adds brightness and balance, making your morning plate as colorful as it is tasty.
Creative Ways to Present
Try layering your Good Old Fashioned Pancakes Recipe with cream cheese and fruit preserves for a delightful twist. Serving them with a splash of flavored syrups such as blueberry or caramel can bring a new dimension to familiar flavors. Even rolling pancakes with nut butter and sliced bananas can turn this classic into a fun, hand-held treat.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, let them cool completely before stacking them between sheets of parchment paper in an airtight container. Stored in the refrigerator, they stay fresh for up to three days, making a perfect quick breakfast or snack.
Freezing
The good news is these pancakes freeze beautifully. Flash freeze them on a baking sheet first, then transfer the frozen pancakes to a resealable freezer bag. This method prevents sticking and keeps them fresh for up to two months—ideal for busy mornings when you want that homemade touch without the work.
Reheating
Reheat pancakes in a toaster, microwave, or on a warm skillet. The toaster crisps up the edges nicely, bringing them back to life, while the skillet method preserves that fresh-cooked texture. Just a minute or two is usually enough to enjoy your pancakes warm again.
FAQs
Can I use a different type of flour for this Good Old Fashioned Pancakes Recipe?
All-purpose flour works best for texture and rise, but you can experiment with whole wheat or gluten-free blends. Just note that alternative flours may change the flavor and density slightly.
Is it necessary to separate the eggs?
Separating the eggs and beating the whites creates fluffier pancakes by incorporating more air. If you’re in a rush, you can skip this, but the pancakes might be a little denser.
Can I make this recipe vegan?
This recipe relies on dairy and eggs for texture and flavor, so to make it vegan, you’d need substitutes like plant milk, vegan butter, and egg replacers. However, the texture and flavor will differ from the classic version.
Why is folding the egg whites important in the batter?
Folding maintains the air bubbles created when beating the egg whites, which helps make the pancakes light and fluffy. Stirring too vigorously will deflate the batter and produce heavier pancakes.
How do I know when the pancakes are ready to flip?
Look for tiny bubbles forming on the surface and starting to pop, and the edges looking just set but not dry. This is your cue to flip and cook the other side until golden.
Final Thoughts
The Good Old Fashioned Pancakes Recipe is a treasured classic for good reason: it’s straightforward yet delivers warm, fluffy pancakes that feel like a comforting hug in every bite. Once you try this recipe, I’m confident it will become a staple in your kitchen as it has in mine. Enjoy making and sharing this little bit of morning happiness!
Print
Good Old Fashioned Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
Classic, fluffy, old-fashioned pancakes made from scratch with a simple batter of flour, milk, eggs, and butter. These pancakes are perfect for a hearty breakfast or brunch and can be served with butter, syrup, or your favorite toppings.
Ingredients
Wet Ingredients
- 8 tablespoons butter, melted
- 2 and 1/2 cups milk
- 2 eggs
- more butter for frying, or bacon grease
Dry Ingredients
- 2 and 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1 teaspoon salt
- 7 teaspoons baking powder
Instructions
- Melt Butter and Mix Milk: In a large bowl, melt 8 tablespoons of butter and let it cool slightly. Stir in the milk to combine well.
- Separate Eggs: Crack the eggs, separating the whites into a small bowl and setting it aside.
- Combine Yolks and Milk Mixture: Add the egg yolks to the bowl containing the milk and melted butter. Whisk thoroughly until smooth.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, white sugar, salt, and baking powder. Gradually add this dry mixture to the wet mixture, stirring gently until just combined to avoid over-mixing.
- Beat Egg Whites and Fold In: Beat the egg whites until frothy, then gently fold them into the batter. Be careful not to over-mix to keep the batter light and airy.
- Cook Pancakes: Heat a lightly buttered griddle or frying pan over medium heat. Pour or scoop about 1/4 cup of batter for each pancake onto the griddle. Flip the pancakes when bubbles start to form and pop on the surface. Cook until both sides are golden brown. Serve hot with your favorite toppings.
Notes
- For fluffier pancakes, avoid over-mixing the batter once the dry ingredients are added.
- Use a non-stick pan or well-seasoned griddle to prevent sticking.
- Bacon grease adds extra flavor if used for frying.
- Serve immediately for the best texture and warmth.
- Store any leftover pancakes wrapped in foil in the refrigerator for up to 2 days and reheat in a toaster or skillet.
