Old-Fashioned Pancakes are fluffy, golden, and perfectly tender. This recipe is a staple for a reason—it uses simple ingredients you likely already have in your kitchen and produces perfect pancakes every time.
This recipe is sometimes called “Diner-Style” or “Grandma’s Pancakes.”
Old-Fashioned Homemade Pancakes
This recipe makes about 8-10 medium-sized pancakes (serving 4 people).
Ingredients
Dry Ingredients:
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1½ cups (190g) all-purpose flour
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3½ teaspoons baking powder
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1 tablespoon granulated sugar (optional, for lightly sweet pancakes)
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1 teaspoon salt
Wet Ingredients:
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1¼ cups (300ml) whole milk (or 2%)
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1 large egg
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3 tablespoons unsalted butter, melted (plus more for the pan)
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1 teaspoon vanilla extract (optional, but adds a lovely warmth)
For Serving:
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Butter
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Warm maple syrup
Instructions
Step 1: Mix the Dry Ingredients
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In a large bowl, whisk together the flour, baking powder, sugar, and salt. Make a well (a hollow) in the center of the bowl.
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Pro Tip: Lumping the dry ingredients together ensures the baking powder (your leavening agent) is evenly distributed, which prevents flat pancakes.
Step 2: Mix the Wet Ingredients
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In a separate bowl or large measuring cup, beat the egg. Then whisk in the melted butter, milk, and vanilla extract until combined.
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Note: Make sure your melted butter isn’t scalding hot, or it will start to cook the egg when you mix them.
Step 3: Combine (Don’t Overmix!)
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Pour the wet ingredients into the well of the dry ingredients.
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Use a spatula or whisk to gently combine. Mix only until the flour disappears. It’s okay if there are a few small lumps.
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Critical Tip: Overmixing develops the gluten in the flour, which will make your pancakes tough and rubbery instead of light and fluffy. A lumpy batter is a sign of good pancakes to come.
Step 4: Let the Batter Rest (Optional but Recommended)
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Let the batter sit for 5-10 minutes while your pan heats up. This allows the gluten to relax and the baking powder to start activating, resulting in even fluffier pancakes.
Step 5: Cook the Pancakes
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Heat a large non-stick skillet or griddle over medium heat. (Electric griddle: 375°F).
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To test if it’s ready, flick a drop of water onto the pan. If it dances and sizzles, it’s ready.
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Add a small pat of butter or a light spray of oil. Let it melt and coat the pan.
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For each pancake, pour about ¼ cup of batter onto the hot griddle.
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Cook until bubbles form on the surface and the edges look set and dry (about 2-3 minutes).
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Flip carefully with a spatula and cook for another 1-2 minutes, until the other side is golden brown and the pancake is cooked through.
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Repeat with the remaining batter, adding more butter to the pan as needed.
Step 6: Serve Immediately
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Serve hot with a pat of butter and a generous drizzle of warm maple syrup.
Tips for Perfect Old-Fashioned Pancakes
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Fresh Baking Powder: Baking powder loses its potency over time. If yours has been open for more than 6 months, it might be time for a fresh can. Fresh baking powder = fluffy pancakes.
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Don’t Press the Pancakes: After you flip them, don’t press down on the pancake with your spatula. You’ll squeeze out all the air that makes them fluffy.
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Keep Warm: If you’re cooking for a crowd, preheat your oven to 200°F (95°C). Place cooked pancakes on a baking sheet in a single layer (not stacked) and keep them warm in the oven while you finish the rest.
Variations
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Buttermilk Pancakes: Replace the milk with 1½ cups of buttermilk and reduce the baking powder to 1 teaspoon. Add ½ teaspoon of baking soda. (The acid in the buttermilk reacts with the baking soda for extra lift).
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Blueberry Pancakes: Gently fold 1 cup of fresh or frozen blueberries into the batter just before cooking.
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Chocolate Chip: Sprinkle a few chocolate chips onto each pancake immediately after pouring the batter onto the griddle.
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Banana Nut: Mash one ripe banana and add it to the wet ingredients. Fold in ½ cup of chopped walnuts.