Old-Fashioned Pancakes

Our go-to Old-Fashioned Pancakes are mega-flavorful with a soft interior and a crisp, caramelized, buttery exterior. They’re the ideal base for a generous drizzle of syrup! We’ve got step-by-step photos, straightforward tips, and all the tricks for consistently perfect pancakes!

Top these delicious homemade pancakes with Blueberry Syrup, Buttermilk Syrup, Caramel Syrup, traditional Pancake Syrup, or Whipped Cream paired with berries!

My All-Time Favorite Pancakes

These old-fashioned pancakes have secured the top spot as my all-time favorite! These pancakes strike the perfect balance with a thin, delicate structure and a soft interior while the exterior boasts a beautiful, crisp texture. This is thanks to the caramelization from the butter.

Flavor wise they are slightly sweet, immensely rich, and undeniably buttery. For someone who loves crepes, these are perfect – a bit thicker, but not too fluffy. Plus, their thinness means they cook up in no time – another big win!

And while they are amazing drenched in syrup, they’re so tasty I can eat them on their own. They’re just that good.

What You’ll Get From This Recipe:

• Pancakes on the thinner side, not super fluffy and thick ones
• Soft insides with a crispy, butter-caramelized outside
• A hint of sweetness, just right
• Perfectly balanced flavors
• That rich, buttery taste we all love!

So first up, if you aren’t using the boxed mixes, what exactly is in pancakes?

Old-Fashioned Pancake Batter Ingredients

• Melted Butter: Provides moisture and rich flavor.
• Whole Milk: Adds creaminess to the batter.
• Vinegar: Combined with milk, it mimics buttermilk for tang and tenderness.
• White Flour: The main structure for the pancakes.
• White Sugar: Sweetens these Old-Fashioned Pancakes.
• Cinnamon: Gives a subtle warmth and spice.
• Salt: Enhances the flavors.
• Cornstarch: Ensures the pancakes are nice and light.
• Egg: Binds the ingredients together.
• Baking Powder & Baking Soda: Help the pancakes puff up.
• Vanilla Extract: Intensifies the overall flavor.

How To Make Homemade Pancakes

1. Butter: Melt butter in the microwave and let it cool.
2. Homemade Buttermilk: Add vinegar to milk, let sit for 5 minutes, then mix in egg and vanilla.
3. Batter: Combine dry ingredients in a large bowl, then add milk mixture and melted butter. Whisk briefly; lumps are fine.
4. Cooking: Use a medium-heat skillet or a 300°F griddle. Rub with butter, pour 1/4 cup batter for each pancake, and flip when bubbly.
5. Repeat: Clean skillet between batches and butter again.
6. Serve: Enjoy immediately with your favorite toppings.

What Is the Secret to Good Old-Fashioned Pancakes?

• My number #1 tip: Avoid over mixing the batter; lumps are fine!
• Allow the batter to rest for 5-10 minutes so the liquid can release the flour’s starches and proteins, ensuring tender pancakes.
• Monitor the heat while cooking; if pancakes brown too fast, lower it.
• Invest in an electric griddle if you frequently make pancakes and have the space; it makes cooking the pancakes so much easier!
• Run a cold stick of butter over the pan to grease it. This gives the pancakes an evenly distributed layer of fat to cook in. Just make sure to wipe the pan or griddle in between each batch. See “quick tip” box below for why!
• And here are plenty more tips to perfect your pancakes every time!

Variations

Fun Ways To Enjoy These Old-Fashioned Pancakes

1. Pancake Tacos: Fill folded pancakes with fruits and whipped cream.
2. Pancake Pops: Skewer mini pancakes for dipping in sauces.
3. Stacked Pancake Cake: Layer pancakes with fruits and whipped cream (similar to this waffle cake!)
4. Pancake Pizza: Use a large pancake as a base, topped with sweet toppings.
5. Sushi-Style: Roll pancakes with fillings and slice like sushi rolls.
6. Parfait Glass: Layer crumbled pancakes with yogurt and fruits.
7. Themed Shapes: Use cookie cutters for festive shapes.

More Breakfast Favorites

• Ham and Cheese Quiche with a puff pastry crust
• Bread Pudding Recipe with berries
• Easy Banana Bread with a hint of cinnamon
• Chocolate Muffins bakery-style!
• Homemade Cinnamon Rolls with Cream Cheese Frosting

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5 from 4 votes

Old Fashioned Pancakes

By Chelsea Lords

These Old-Fashioned Pancakes are a dream—fluffy inside, crisp and buttery outside. Perfect with a drizzle of syrup!

Prep Time: 15 minutes minutes

Sitting Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 13 pancakes

Equipment

• Electric griddle or large, nonstick pan

Ingredients 

USMetric

 

1x2x3x

Wet 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

Dry Ingredients

• ▢ 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

Note 1: This recipe calls for 8 tablespoons of butter. 5 tablespoons are melted for the batter. The remaining 3 tablespoons can be used to grease the pan for cooking the pancakes. If your butter comes in stick form, this is easy to divide.

Note 2: Keep Pancakes Warm: Place a cooling rack on a large pan. As soon as you take a pancake off the skillet/griddle, place on the cooling rack in a single layer. Put pan in a 200°F oven as you continue to cook more pancakes.

Storage: Cool pancakes, stack with parchment between, and store in an airtight container: fridge for 3 days or freezer for 2 months. Reheat in the microwave or toaster.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 226mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 294IU | Calcium: 43mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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