Why You'll Love It
- - Simple ingredients you already have
- - Quick to mix and cook, under 30 minutes total
- - Soft, airy texture that stays tender
- - Classic flavor that pairs with any topping
*"These pancakes are the perfect start to my weekend; light, fluffy, and just right. "*
Essential Ingredient Guide
- All-purpose flour: Choose a fine, unbleached flour for a tender crumb; sift it to remove lumps.
- Buttermilk: Provides a subtle tang and reacts with baking soda for lift; if unavailable, add a splash of lemon juice to regular milk.
- Eggs: Fresh large eggs give structure and richness; beat them lightly before folding in.
- Baking soda: A pinch activates the acidity in buttermilk, creating those fluffy bubbles.
- Lemon juice: A teaspoon brightens the batter and enhances the rise.
- Maple syrup or honey: A drizzle in the batter adds a whisper of sweetness without overpowering.
Complete Cooking Process
-
Ingredient Readiness:
Measure and sift flour, whisk the buttermilk with lemon, and set eggs aside so they’re at room temperature.
-
Flavor Development:
Combine wet and dry ingredients briefly; a few lumps are fine—they’ll disappear as the batter rests.
-
Texture Control:
Let the batter rest five minutes; this allows the soda to work and the flour to hydrate, giving a light crumb.
-
Finishing Touches:
Add melted butter to the pan, pour batter, and watch bubbles form before flipping.
-
Serving Timing:
Serve immediately after flipping, while the surface is still glossy and the interior steam‑soft.
- Use a 1/4‑cup measuring cup for uniform pancakes
- Keep the pan medium‑low; too hot will brown before cooking through
- Cover the pan for the last minute to finish steaming the tops
- Keep finished pancakes warm in a low oven (200°F) while you finish the batch
Pro Tips
These little adjustments make a big difference. I’ve found that a gentle heat lets the batter rise evenly, and covering the pan just before the flip traps a bit of steam, giving a pillowy interior. If you’re serving a crowd, pre‑heat the oven and stack the pancakes on a warming rack; they’ll stay soft and ready for that final drizzle of butter.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Don’t over‑mix; a few streaks are okay
- Let batter rest for a better rise
- Flip when bubbles cover the surface
Frequently Asked Questions
→ Can I use whole‑wheat flour?
Yes, substitute half the all‑purpose flour with whole‑wheat for a nuttier flavor; you may need a little extra liquid.
→ How do I keep pancakes fluffy when reheating?
Reheat gently in a low oven (250°F) for 5‑7 minutes or quickly in a skillet with a splash of butter; avoid microwaving.
→ What toppings work best?
Classic maple syrup, fresh berries, a dollop of whipped cream, or a spoonful of fruit compote all complement the gentle sweetness.
→ Can I make the batter ahead of time?
You can prepare the dry mix ahead; combine wet ingredients right before cooking for best lift.
→ Is it okay to add chocolate chips?
Absolutely—fold them in after the batter rests for a sweet surprise.
→ What’s the best pan for these pancakes?
A cast‑iron griddle or a non‑stick skillet yields even heat and a golden crust.
Chef's Tips
If the batter seems too thick, add a splash of milk.,For extra fluff, separate the egg and beat the white to soft peaks, then fold it in at the end.,Do not over‑mix; it can develop gluten and make pancakes tough.
Nutrition Facts
per serving
320
Calories
9g
Protein
45g
Carbs
10g
Fat
Taste Profile
Comforting sweet with a buttery richness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use 1 cup whole‑wheat + ½ cup all‑purpose for lighter texture.
Let sit 5 minutes; mimics the tang of real buttermilk.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ¼ tsp cinnamon and a pinch of cayenne for a warm, subtle heat.
Mediterranean Style
Stir in crumbled feta and chopped olives; top with a drizzle of honey.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing batter, leading to tough pancakes.
- Using heat that’s too high, causing burnt edges.
- Flipping too early before bubbles form.
Meal Prep & Storage
Make Ahead Tips
You can whisk the dry ingredients together and store in an airtight container for up to 3 days; combine wet ingredients when ready to cook.
Leftover Ideas
Reheat gently in a skillet with a dab of butter over low heat; they’ll stay soft and flavorful.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; whisk dry mix.
Combine wet ingredients; stir into dry mix; let rest.
Heat skillet, melt butter, and cook pancakes in batches.
Keep cooked pancakes warm in oven; finish last batch.
Old-Fashioned Pancakes Recipe
Fluffy, golden old-fashioned pancakes perfect for a cozy breakfast or brunch. Ready in minutes, these pancakes bring a warm, nostalgic comfort to the table.
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
Batter
- 01 1 ½ cups all‑purpose flour
- 02 2 tbsp granulated sugar
- 03 1 tsp baking soda
- 04 ½ tsp salt
- 05 1 ¼ cups buttermilk
- 06 1 large egg
- 07 2 tbsp melted butter
- 08 1 tsp lemon juice
- 09 1 tbsp maple syrup (optional)
Instructions
In a bowl whisk together flour, sugar, baking soda, and salt; set aside.
In another bowl combine buttermilk, lemon juice, egg, melted butter, and maple syrup; whisk lightly.
Pour the wet mixture into the dry ingredients; stir just until combined—some lumps are fine.
Let the batter rest for 5 minutes while you heat a lightly buttered skillet over medium‑low heat.
Scoop ¼‑cup of batter onto the skillet; watch for bubbles forming on top, then flip gently and cook another 1‑2 minutes.
Repeat with remaining batter, adjusting heat as needed; keep finished pancakes warm in a low oven.
Notes & Tips
- 1 If the batter seems too thick, add a splash of milk.
- 2 For extra fluff, separate the egg and beat the white to soft peaks, then fold it in at the end.
- 3 Do not over‑mix; it can develop gluten and make pancakes tough.
Tools You'll Need
-
Mixing bowls
-
Whisk
-
Measuring cups and spoons
-
Non‑stick skillet or cast‑iron griddle
-
Spatula
-
Plate for serving
Must-Know Tips
- Don’t overcrowd the pan, Cook in batches to keep heat even.
- Let the batter rest, Allows bubbles to form for lift.
- Taste as you go, Adjust seasoning if needed.
Professional Secrets
- Room temperature ingredients, Ensures even cooking.
- Medium‑low heat, Creates a golden exterior without burning.
- Cover the pan briefly, Captures steam for a tender interior.
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime