Old Fashioned Pancakes
This is such an easy, fantastic old-fashioned pancakes recipe. Follow the tips above and the directions here and you'll have a great, simple batch of pancakes in under half an hour. Keep them simple with a little butter and pure maple syrup, or go nuts with the toppings. Their classic flavor works either way. Makes about 8 pancakes. Can be doubled.
Calories: 369kcal
Equipment
Ingredients
- 1 ½ cups (180 grams) all-purpose flour
- 2 tablespoons (25 grams) sugar
- 3 ½ teaspoons (14 grams) baking powder
- ½ teaspoon fine sea salt
- 1 ¼ cup (296 ml) whole milk
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 3 tablespoons (42 grams) unsalted butter, melted and cooled slightly
- Safflower oil for the skillet
Instructions
- Have egg and milk at room temperature for optimum pancake fluffiness.
- Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
- In a small mixing bowl, whisk together the milk, egg, and vanilla. Then whisk in the butter.
- Pour the wet ingredients over the dry ingredients and stir together just until combined. Some lumps are fine. Don't overmix.
- Let batter rest for five minutes before proceeding.
- Set a griddle or heavy, nonstick pan over medium heat. Coat lightly with safflower oil.
- When griddle is hot, scoop batter by the approximate ¼-cupful onto the skillet, leaving plenty of room between pancakes. Cook until the edges of the underside are browned and the top is covered with bubbles that have begun to burst and stay hollow. Flip and cook until the underside is browned. Repeat with remaining batter.
- Pancakes are best served right as they come off the griddle, though you can keep them warm in a 200°F oven while you cook the rest if you insist.
Video
Notes
- Whole milk creates just the right level of richness and the perfect texture. We also love using soy milk in these pancakes. The strong protein structure helps create extra-thick, fluffy pancakes.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
- These pancakes have an accommodating flavor and texture that works well with sweet additions. Blueberries, banana slices, and chocolate chips make frequent appearances in our own kitchen — and the sky's the limit in yours.
- Pancakes are at their best as they come off the griddle, so I don't recommend going out of your way to make this recipe in advance. If you'd like to keep the first pancakes warm while you cook the rest of the batch, you can place them on a baking sheet in a 200°F oven.
- That said, leftovers are oddly delightful in their own right. They'll keep well in an airtight container in the fridge for a week of in the freezer for three months. Freeze in a single layer on a parchment-lined baking sheet before transferring to a zip-top freezer bag or other container with parchment between stacked pancakes.
Nutrition
Calories: 369kcal | Carbohydrates: 51.8g | Protein: 11.5g | Fat: 12.8g | Fiber: 1.4g