This Old-Fashioned Pancake Recipe is fluffy inside with crisp buttery edges made for soaking up syrup. My recipe has photos, tips, and tricks for perfect pancakes every time.
author’s note
Buttery, Crispy, and Soft Old-Fashioned Pancakes!
Growing up, pancakes weren’t just a weekend breakfast. They were an event in my house. My mom always made them from a box mix, and while those are so nostalgic and I still think they taste good, I really wanted to perfect my own pancake recipe I can make at home with fewer ingredients added in.
After plenty of testing, this Old-Fashioned Pancake Recipe has become my go-to. They’re soft inside with crisp, buttery edges, rich with flavor, and just thin enough to soak up a good drizzle of syrup. Honestly, they’re so good I can eat them plain, right off the skillet.
Old-Fashioned Pancake Batter Ingredients
| Ingredient | Swap / Tip |
|---|---|
| Melted Butter | Swap with neutral oil, but butter gives the best flavor |
| Whole Milk + Vinegar | Use buttermilk if you have it |
| Egg | For egg-free: use flax egg (1 tbsp flax + 3 tbsp water) |
| White Flour | Half whole-wheat flour works, but texture will be denser |
| Cornstarch | Optional, but makes a noticeable difference |
| Sugar | Swap with honey or maple syrup for natural sweetness |
| Baking Powder + Baking Soda | Don’t skip—they’re the lift-makers! |
| Vanilla Extract | Almond extract for a fun twist |
How To Make Homemade Pancakes
- Make buttermilk by mixing vinegar and milk. Stir in egg, vanilla, and melted butter.
- Mix dry ingredients in a bowl: flour, sugar, leaveners, cornstarch, cinnamon, and salt.
- Combine wet and dry with a light whisk. Keep it lumpy and rest 5–10 minutes.
- Cook pancakes on a buttered skillet. Flip when bubbly and edges are set.
- Repeat and serve with more butter and your favorite toppings.
Quick Tip
Top these delicious homemade pancakes with Blueberry Syrup, Buttermilk Syrup, Caramel Syrup, or Whipped Cream paired with berries!
What Is the Secret to Good Old-Fashioned Pancakes?
- My number #1 tip: Avoid over mixing the batter; lumps are fine!
- Let the batter rest 5 to 10 minutes for tender pancakes.
- Watch the heat and lower it if pancakes brown too quickly.
- Use a griddle if you make pancakes often. It makes cooking easier.
- Grease with butter by running a cold stick over the pan, then wipe between batches for even cooking.
Quick Tip
Flip this Old-Fashioned Pancake recipe when bubbles pop into craters, edges look firm, and the underside is golden. Cook the other side until golden too.
More Breakfast Favorites:
Breakfast
Ham and Cheese Quiche
Desserts
Croissant Breakfast Bake
Desserts
Easy Banana Bread Recipe
Eggs And Potatoes
Scrambled Eggs
Old Fashioned Pancakes
Video
Equipment
- Electric griddle or large, nonstick pan
Ingredients
- 8 tablespoons unsalted butter divided, see note 1
- 1 tablespoon white vinegar not white wine vinegar
- 1 cup + 3 tablespoons whole milk at room temp
- 1 teaspoon vanilla extract
- 1 large egg at room temp
- 1-1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon optional
- 1 teaspoon cornstarch optional
Instructions
- Melt 5 tablespoons of butter in the microwave. Once melted, set aside to cool to room temp. Make sure milk and egg are at room temp, otherwise butter will clump.
- Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top up to the 1-1/4 cup line. Stir. Set aside for 5 minutes to slightly curdle (DIY buttermilk!) then add egg and vanilla. Whisk until smooth.
- In a very large bowl, whisk together the dry ingredients. Pour the milk mixture and scrape every bit of melted butter on top of dry ingredients. Whisk no longer than 30 seconds; some lumps are ok!
- Heat a nonstick pan over medium heat. Or heat an electric griddle to 300°F. Once hot, rub remaining 3 tbsp butter with tongs across the griddle. Use a paper towel to gently wipe off some of the butter.Use a 1/4 cup measuring cup to scoop batter and pour onto griddle. It should spread to a 4–4.5 inch circle (coax with a spoon if it doesn’t). Cook until you see bubbles spread across the pancake. Then use a thin metal spatula to flip and cook on the other side. Pancake should be nicely golden brown on each side. If pancake/butter is burning, lower heat.
- Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 2.
- Serve pancakes as soon as possible with toppings of choice! This vanilla sauce is my absolute fave!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Old-Fashioned Pancake Recipe FAQs
To make old-fashioned pancakes fluffy like restaurant-style, let the batter rest for 30 minutes after mixing to enhance flavor and promote rising. Also, stir just enough to combine ingredients, as over-mixing leads to tough pancakes.
To freeze pancakes, cool them on a rack, freeze on a tray, then stack with parchment paper between each and label with the date. They can be frozen for up to 3 months and reheated in a toaster, microwave, oven, or skillet as needed.
To reheat pancakes, use one of these methods: microwave with a damp paper towel for 20-30 seconds each, bake at 350°F covered for 10 minutes, toast on low-medium until warm, or heat on a skillet over low-medium for 1-2 minutes per side. Adjust time for thickness.
Variations
Fun Ways To Enjoy These Old-Fashioned Pancakes
- Pancake Tacos: Fill folded pancakes with fruits and whipped cream.
- Pancake Pops: Skewer mini pancakes for dipping in sauces.
- Stacked Pancake Cake: Layer pancakes with fruits and whipped cream (similar to this waffle cake!)
- Pancake Pizza: Use a large pancake as a base, topped with sweet toppings.
- Sushi-Style: Roll pancakes with fillings and slice like sushi rolls.
- Parfait Glass: Layer crumbled pancakes with yogurt and fruits.
- Themed Shapes: Use cookie cutters for festive shapes.
Love this pancake recipe. This is the only way I make pancakes now. They come up fluffy and they are just the best.
I am so thrilled to hear this! Thanks Giana!
Best pancakes ever! Perfect crispy edges with a light pancake.
So thrilled you love these old-fashioned pancakes! Thanks Cindy!
Tasty; but much too thin; more like a crepe.
They are thinner than a buttermilk pancake but they shouldn’t be as thin as a crepe! I’d love to troubleshoot! But so happy you liked the flavor! Thanks Donnalynn!
Hello Chelsea, Looks good but how many pancakes will this batter make ? Thank you
Thanks Peggy! 12-15 🙂
That sounds like Plenty 🙂 Thank you
You bet!
Great baking recipe, I will try these pancakes for my family!
The best hotcake formula! I’ve never had the capacity to make hotcakes the manner in which my grandmother makes them. They are in every case too level when I use box blends. Each time I attempt a formula sans preparation it’s in every case excessively runny or just nothing more than a bad memory. They are cushioned and simply the perfect measure of sweetness. I included only a sprinkle more milk in light of the fact that my hitter so thick I couldn’t get it out of the scoop lol. I additionally included some vanilla
I am soo happy to hear this! Thank you so much for your comment! 🙂
I like to consider myself a pancake expert and these are quite literally the best pancakes I’ve ever had. The optional cinnamon is a must!
Thank you so much Peter! I’m so glad you enjoyed! 🙂