Traditional Old-Fashioned Pancakes – Welcome to your new favorite breakfast. Traditional Old-Fashioned Pancakes. Simple and comforting. These pancakes use everyday ingredients. Like flour, milk, and eggs. To create a nostalgia. And fluffy treat. Perfect for family breakfasts. Or cozy weekend brunches.
The first time I made these pancakes. Was on a chilly Sunday morning. Wanting to warm up my family. I cooked up these pancakes. Filling the kitchen. With the sweet aroma of vanilla. And cinnamon. The smell drew. My usually late-sleeping husband. To the kitchen. And our child’s laughter rang out. As they helped. With the syrup. It was a perfect start. To our day. Turning these pancakes. Into a weekend tradition.
What makes this Traditional Old-Fashioned Pancakes truly stand out?
These pancakes stand out. Because of their fluffy texture. And just right sweetness. With a hint of cinnamon. For a subtle spice. The recipe is also flexible. Letting you add favorites. Like blueberries. Or chocolate chips. It’s a wonderful way. To blend classic flavors. With your modern kitchen. Creating a beloved meal for all.
What You Need To Make This Traditional Old-Fashioned Pancakes Recipe?
All-Purpose Flour: This is the backbone of our pancakes. Giving them their essential fluffy structure. It’s like the base of a beautiful painting.
Granulated Sugar: Adds just a hint of sweetness. To brighten your morning.
Baking Powder & Baking Soda: Our secret. To making the pancakes light and fluffy. They’re like a little lift. In each bite.
Kosher Salt: A pinch enhances all the other flavors. Bringing them into a delightful balance.
Ground Cinnamon: A soft whisper of spice. That warms each pancake. Making them irresistibly cozy.
Whole Milk: It enriches the batter. Making each pancake creamy. And luxurious.
Eggs: They hold everything together. Ensuring each pancake. Is satisfying and complete.
Unsalted Butter or Vegetable Oil: Helps cook the pancakes to golden perfection. With just the right amount of crisp on the edges.
Vanilla Extract: Adds a comforting. Familiar scent. And flavor. That makes these pancakes feel like home.
Steps To Make Traditional Old-Fashioned Pancakes:
Step 1: Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, baking soda, and a dash of cinnamon, setting the stage for that perfect pancake texture.
Step 2: Combine Wet Ingredients: In another bowl, whisk together milk, melted butter (or oil), vanilla, and eggs, until it’s a happy, homogenous mix.
Step 3: Make the Pancake Batter: Gently fold the wet ingredients into the dry. Mix until just combined—remember, a few lumps are pancake promises of fluffiness to come. Let the batter sit and thicken for about 15 to 30 minutes; it’s worth the wait.
Step 4: Cook Pancakes: Heat your skillet and brush it with some butter. Pour in a scoop of batter and watch as the edges firm up and bubbles pop on the surface, a signal that it’s time to flip. Cook until golden, then serve warm with butter and a generous drizzle of maple syrup.
Tip:
Don’t Overmix the Batter: To achieve the fluffiest pancakes. Mix the batter. Until the dry and wet ingredients. Are just combined. It’s okay. If there are a few lumps. Overmixing can make the pancakes tough. And chewy. Instead of light. And fluffy. Think of it this way. Treat your batter gently. And it will reward you with soft. Tender pancakes every time.
Frequently Asked Questions:
Can I add other ingredients to the batter?
Absolutely! Feel free to stir in fruits. Like blueberries. Or bananas. Or even chocolate chips. For a sweet twist.
What’s the secret to perfectly fluffy pancakes every time?
The key is not to overmix the batter. Mix just until the ingredients are combined. And let the batter rest as directed.
How can I keep my pancakes warm until ready to serve?
Keep them in a warm oven. At about 200°F. On a baking sheet. They’ll stay warm. And ready to be devoured!
Traditional Old-Fashioned Pancakes
Ingredients
- 1 1/2 c about 6 3/8 ounces all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1 1/4 c whole milk at room temperature
- 3 tablespoons unsalted butter melted or vegetable oil, plus more for skillet
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- Salted butter
- Maple syrup
Instructions
- Mix Dry Ingredients: In a large bowl. Whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
- Mix Wet Ingredients: In another bowl. Combine the milk, melted butter (or oil), vanilla, and eggs.
- Combine Mixtures: Gently fold the wet ingredients. Into the dry ingredients. Until just combined. It’s okay if there are some lumps.
- Let Batter Rest: Allow the batter to sit. For 15 to 30 minutes. To thicken slightly.
- Preheat and Grease: Heat a large nonstick skillet. Or griddle. Over medium-low heat. Lightly grease. With butter or oil.
- Cook Pancakes: Pour 1/4 cup of batter for each pancake into the skillet. Cook until the edges dry out. And bubbles form on top. About 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Until golden brown. And cooked through.
- Serve Warm: Transfer the pancakes to a plate. And keep warm. Repeat with the remaining batter. Adding more butter. Or oil to the skillet. As needed. Serve the pancakes hot with salted butter. And maple syrup.
Notes
