Good old fashioned pancakes are the Saturday morning classic: light, fluffy, golden-edged stacks that soak up butter and maple syrup. They are made from scratch with pantry staples and come together faster than a box mix.
This fluffy pancakes from scratch recipe is the simple, foolproof method everyone should know. These easy old fashioned pancakes take about 25 minutes and make the best weekend breakfast.
Recipe at a Glance
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings (8 pancakes) |
| Category | Breakfast / Brunch |
Why You’ll Love These Old Fashioned Pancakes
- Light, fluffy, and golden every time
- Made with simple pantry ingredients
- Ready in 25 minutes, one bowl
- Better than a boxed mix
- Easy to customize with berries or chocolate chips
Ingredients You’ll Need
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon granulated sugar and ½ teaspoon salt
- 1¼ cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted, plus extra butter for the pan
- Maple syrup and butter, for serving
How to Make Fluffy Pancakes from Scratch
- Whisk the flour, baking powder, sugar, and salt together in a large bowl.
- In a separate bowl, whisk the milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine; do not overmix.
- Let the batter rest for 5 minutes while you heat a griddle or large nonstick skillet over medium heat and lightly grease it with butter.
- Pour ¼ cup of batter per pancake onto the hot griddle and cook for 2 to 3 minutes until bubbles form and the edges look set.
- Flip and cook for another 1 to 2 minutes until golden brown, then serve warm with butter and maple syrup.
Tips for the Best Fluffy Old Fashioned Pancakes
- Do not overmix the batter; lumps are the secret to fluffy pancakes.
- Let the batter rest for 5 minutes so the baking powder activates.
- Cook on medium heat; too hot burns the outside before the middle cooks.
- Flip only once, when bubbles form and the edges look dry.
- Keep finished pancakes warm in a 200°F oven while you cook the rest.
Variations to Try: Pancake Ideas
- Fold in blueberries or chocolate chips right after pouring the batter on the griddle.
- Swap half the milk for buttermilk for tangy pancakes.
- Add a pinch of cinnamon and a splash of vanilla.
- Top with fresh berries and whipped cream for a special brunch.
How to Store It
Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a toaster or microwave. Freeze cooled pancakes with parchment between them for up to 2 months and reheat from frozen in the toaster.
Frequently Asked Questions
Good Old Fashioned Pancakes
Ingredients
Equipment
Method
- Step 1: Whisk the dry ingredients together.
- Step 2: Whisk the milk, egg, and melted butter in a separate bowl.
- Step 3: Stir the wet ingredients into the dry ingredients until just combined.
- Tip: A few lumps are fine.
- Step 4: Rest the batter for 5 minutes and heat a greased griddle over medium heat.
- Step 5: Pour ¼ cup batter per pancake and cook 2 to 3 minutes until bubbles form.
- Step 6: Flip and cook 1 to 2 minutes until golden and serve warm.
- Tip: Keep finished pancakes warm in a low oven.
Notes
Do not overmix the batter for the fluffiest pancakes.
Why are my pancakes flat?
Old baking powder or too much mixing can flatten pancakes. Use fresh baking powder and stir just until combined.
Can I make pancake batter ahead of time?
It is best fresh, but you can refrigerate the batter for up to 1 day. It may be slightly less fluffy.
What temperature should the griddle be for pancakes?
Medium heat, about 350 to 375°F, so they cook through and brown evenly.
Can I use water instead of milk for pancakes?
You can, but milk gives richer flavor and a more tender texture.