Home > Breakfast > Old-Fashioned Pancakes Old-Fashioned Pancakes September 27, 2023 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Butter: Melt butter in the microwave and let it cool. Homemade Buttermilk: Add vinegar to milk, let sit for 5 minutes, then mix in egg and vanilla. Batter: Combine dry ingredients in a large bowl, then add milk mixture and melted butter. Whisk briefly; lumps are fine. 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. Repeat: Clean skillet between batches and butter again. 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! QUICK TIP Why wipe down the pan or griddle after adding butter? On prolonged heating, even at low temperatures, the milk solids in butter can caramelize and burn, leaving a burnt ring on the pancakes. Wiping the pan eliminates these browned solids, ensuring tastier pancakes every time. Old-Fashioned Pancakes FAQs Why Are Restaurant Pancakes So Fluffy? 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. Can You Freeze 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. How To Reheat Pancakes? 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. QUICK TIP To determine when to flip an Old-Fashioned Pancake, watch for small bubbles forming on the surface. Wait until most bubbles burst, creating small craters. Check the edges; they should be firm and well-defined. Gently lift the edge with a spatula; if it’s golden brown, flip it carefully. Cook the other side until equally golden brown. Adjust heat and timing as needed for your stovetop and pan. 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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Old Fashioned Pancakes 5 from 5 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Old Fashioned Pancakes 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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! Course Breakfast, Dessert, Snack Cuisine American, Vegetarian Keyword homemade pancakes, Old Fashioned Pancakes, pancakes Prep Time 15 minutes minutes Sitting Time 10 minutes minutes Total Time 15 minutes minutes Servings 12 -15 pancakes Chelsea Lords Calories 144kcal Author Chelsea Lords EquipmentElectric griddle or large nonstick pan IngredientsWet Ingredients▢ 8 tablespoons unsalted butter, divided (Note 1)▢ 1 tablespoon white vinegar (not white wine vinegar)▢ 1 cup + 3 tablespoons whole milk, at room temp▢ 1 teaspoon pure vanilla extract▢ 1 large egg, at room tempDry Ingredients▢ 1 and 1/4 cups white all-purpose flour▢ 2 tablespoons white granulated sugar▢ 1/2 teaspoon fine sea salt▢ 1/2 teaspoon baking powder▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon ground cinnamon, optional▢ 1 teaspoon cornstarch, optionalUS - Metric USMetric InstructionsBUTTER: Start by melting 5 tablespoons of butter in the microwave. Once melted, set aside to cool to room temp. Make sure milk & egg are at room temp otherwise butter will clump.MILK: 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 in egg and vanilla. Whisk until smooth. BATTER: In a very large bowl, whisk together the dry ingredients. Pour the milk mixture and scrape every bit of melted butter right on top of dry ingredients. Whisk no longer than 30 seconds; some lumps are ok! COOK: Heat a non-stick skillet over medium heat. Or heat an electric griddle to 300 degrees F. Once hot, grab stick of remaining 3 tbsp butter with tongs and rub 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. FINISH COOKING: 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. ENJOY: Serve pancakes as soon as possible with toppings of choice! This vanilla sauce is our absolute fave! Video Recipe NotesNote 1: Butter: 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 out. 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 degree F oven as you continue to cook more pancakes. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! Reply
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 Reply
