Oh, sweet friends, there’s truly nothing quite like waking up to the aroma of freshly made Good Old-Fashioned Pancakes sizzling on the griddle. That perfect stack, golden-brown and impossibly fluffy, with edges kissed just so by the heat—it’s a simple pleasure that feels like a warm hug on a plate. Each bite is a tender whisper of comfort, taking you back to simpler times and sweeter moments.
I remember countless Saturday mornings in my grandmother’s kitchen, the clatter of bowls and the scent of buttermilk filling the air. She’d hum a tune as she stirred, teaching me the magic of turning everyday ingredients into something truly special. Those moments, filled with flour on my nose and sticky fingers, shaped my love for baking and sharing joy through food.
This recipe for Good Old-Fashioned Pancakes is a testament to that timeless magic. It’s incredibly easy to whip up, perfect for a cozy family breakfast, and guaranteed to bring smiles all around. My top tip? Don’t overmix the batter – a few lumps are your secret to that dreamy, fluffy texture!
What You Need to Make This Recipe
To create these delightful Good Old-Fashioned Pancakes, you’ll gather simple pantry staples like all-purpose flour, granulated sugar, and the leavening power of baking powder and baking soda. Buttermilk and a fresh egg lend their richness, while a touch of melted unsalted butter adds that irresistible flavor. The full list of ingredients and precise measurements are waiting for you in the recipe card below!
How to Make Good Old-Fashioned Pancakes
Making these pancakes is a joyful journey in three simple steps. First, you’ll gently prepare the batter, ensuring everything is just combined. Then, you’ll cook those beautiful rounds on a hot griddle until they’re golden and bubbly. Finally, the best part – serving them up hot with all your favorite toppings, ready for a delicious start to your day.
Good Old-Fashioned Fluffy Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. Ensure there are no lumps.
- In a separate medium mixing bowl, whisk together the buttermilk and egg until smooth.
- Gently pour the melted butter into the buttermilk mixture, whisking until just combined. Be careful not to overmix.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes. Let the batter rest for 5-10 minutes while you heat your griddle. This allows the baking powder to activate and create fluffier pancakes.
- Heat an electric griddle or large frying pan over medium heat (around 350°F / 175°C). Lightly grease the surface with a small amount of butter or cooking spray.
- Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. You can place them in a low oven (200°F / 95°C) to stay warm.
- Serve the Good Old-Fashioned Pancakes immediately with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Notes
Don’t overmix the batter; lumps are good! Overmixing develops gluten, making pancakes tough.
If you don’t have buttermilk, you can make your own by adding 2 tablespoons of lemon juice or white vinegar to a 2-cup measuring cup, then filling the rest with milk. Let it sit for 5 minutes until it curdles slightly.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a toaster, microwave, or on a griddle.
Pro Tips for Making This Good Old-Fashioned Pancakes
Creating the perfect stack of Good Old-Fashioned Pancakes is an art, but it’s an art anyone can master with a few little secrets from my kitchen!
My Secret Trick: I always let my pancake batter rest for 5-10 minutes before cooking. This allows the gluten to relax and the leavening agents to start working their magic, resulting in an even fluffier, more tender pancake.
Make sure your griddle is at the right temperature. A drop of water should sizzle and evaporate quickly, but not immediately disappear. Too cold, and they’ll be tough; too hot, and they’ll burn before cooking through.
Don’t press down on the pancakes with your spatula while they’re cooking! This deflates them and prevents that lovely airy texture we’re aiming for. Let them rise and puff up naturally.
I always recommend flipping your pancakes only once. Wait until you see plenty of bubbles on the surface and the edges look set, then confidently give them a flip for that perfect golden finish. This is key for the best Good Old-Fashioned Pancakes.
Fun Variations for Good Old-Fashioned Pancakes
One of the beautiful things about Good Old-Fashioned Pancakes is how wonderfully they welcome a little creativity! Here are a few ways to add your own special touch and make them truly your own:
Berry Bliss Pancakes
For a burst of fruity goodness, gently fold in a cup of fresh blueberries, raspberries, or sliced strawberries into the batter just before cooking. My sister always asks me to swirl in raspberry jam too, for an extra sweet surprise!
Cinnamon Swirl Delight
Add 1-2 teaspoons of ground cinnamon to your dry ingredients for a warm, comforting spice note. You can even create a quick cinnamon swirl by drizzling a mixture of melted butter, brown sugar, and cinnamon onto the pancake after pouring it on the griddle, then swirling with a toothpick.
Chocolate Chip Dreams
Who can resist chocolate for breakfast? Stir in about half a cup of your favorite chocolate chips (mini or regular!) to the batter. A friend loves when I top these with extra whipped cream and a sprinkle of cocoa powder – pure indulgence!
What to Serve With Good Old-Fashioned Pancakes
A stack of warm Good Old-Fashioned Pancakes is a meal in itself, but the right accompaniments can truly elevate the experience! Think of it as creating a little breakfast feast.
For me, a generous drizzle of warm maple syrup and a handful of fresh, vibrant berries are non-negotiable. The sweetness of the syrup and the tartness of the berries create a delightful balance. My mom always pairs them with a steaming mug of hot cocoa in winter, a tradition I’ve happily carried on.
A dollop of fluffy whipped cream or a scoop of vanilla bean ice cream (yes, even for breakfast!) makes these pancakes feel extra special. For a savory contrast, crispy bacon or sausage links are always a hit. And for a quick time-saver, a simple fruit compote made with frozen berries and a touch of sugar can be simmered while your pancakes cook.
How to Store Good Old-Fashioned Pancakes
After enjoying your delightful batch of Good Old-Fashioned Pancakes, you might find yourself with a few leftovers – a happy problem, if you ask me! Proper storage ensures you can enjoy that homemade goodness again.
Fridge Storage
Allow your pancakes to cool completely to room temperature. Then, stack them with a piece of parchment paper between each one to prevent sticking. Place them in an airtight container or a resealable bag in the refrigerator for up to 2-3 days.
Freezer Friendly
For longer storage, arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, again using parchment paper between layers. They’ll keep beautifully in the freezer for up to 1-2 months.
Reheating for Freshness
To reheat, you can pop them in the toaster, microwave (for a softer texture), or even warm them in a dry skillet over medium heat until heated through. My personal tip? A light dusting of powdered sugar after reheating brings these Good Old-Fashioned Pancakes back to life and makes them feel freshly made!
Nutritional Benefits
While we cherish desserts for their joy and comfort, these Good Old-Fashioned Pancakes offer a wholesome start to your day. Made with simple ingredients, they provide a good source of carbohydrates for energy. When topped with fresh berries, you’re also adding valuable vitamins and fiber, making this a treat that’s both satisfying and nourishing.
FAQs
Faq 1
Why are my pancakes not fluffy?
Overmixing the batter is a common culprit! Gently combine ingredients until just incorporated; a few lumps are perfectly fine. Also, ensure your leavening agents (baking powder/soda) are fresh for optimal lift in your Good Old-Fashioned Pancakes.
Faq 2
Can I make the batter ahead of time?
You can prepare the dry ingredients and wet ingredients separately and combine them just before cooking. If you mix the full batter too far in advance, the baking soda and powder will lose their effectiveness, leading to less fluffy Good Old-Fashioned Pancakes.
Faq 3
What’s the best way to get even-sized pancakes?
I recommend using a 1/4-cup measuring cup or a ladle to scoop the batter onto the griddle. This helps ensure each pancake is roughly the same size and cooks evenly, giving you a beautiful, uniform stack of Good Old-Fashioned Pancakes.
Faq 4
Can I use milk instead of buttermilk?
You can make a buttermilk substitute! For every cup of milk, stir in 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes until it slightly curdles. This acidity is crucial for activating the baking soda in your Good Old-Fashioned Pancakes.
Conclusion
And there you have it, dear bakers – the secret to a perfect plate of Good Old-Fashioned Pancakes! This recipe, steeped in nostalgia and brimming with simple goodness, proves that the most comforting treats are often the easiest to make. It’s about more than just flour and eggs; it’s about creating moments, sharing warmth, and making memories around the breakfast table. So go on, whisk up a batch, and let your kitchen fill with the sweet aroma of happiness. Happy baking!