This recipe for old-fashioned pancakes calls for basic, every day ingredients for the fluffiest, yummiest pancakes ever!

Instead of buttermilk or sour cream, this recipe uses regular milk making it a perfect go-to recipe for any occasion. The pancakes are so delicious!

Stack of four pancakes on white plates with syrup drizzled down the side.

Ingredients for Old-Fashioned Pancakes

These pancakes are a breakfast staple around our house on weekday and weekend mornings alike.

  • flour
  • baking powder + baking soda + salt
  • granulated sugar
  • milk
  • eggs
  • butter
  • vanilla

⬆️ Basic ingredients turn into spectacular pancakes!

Glass bowl with whisk mixing egg, milk, and dry ingredients for pancakes.
Whisk in glass bowl with light-colored pancake batter.

How to Make Perfect Pancakes

Here are three not-so-secret tips to turn regular, every day ingredients into the best pancakes.

  1. Don’t over mix the batter. Whisk the ingredients together until no dry streaks remain. A few lumps are ok.
  2. Cook on a griddle or pan that has been preheated for a few minutes. This is about 350 degrees on my nonstick griddle. When a drop of water sizzles across the pan, it’s ready!
  3. Wait until small bubbles pop on the edges/surface of the pancakes before flipping. This ensures perfectly cooked pancakes that aren’t doughy in the center!

Bonus Tip: pancakes are best served right away. However, if you need to keep them warm for a little bit, place them in a single layer in a 170-degree oven until ready to serve.

Flipping pancake with black spatula.
Pancaked flipped and golden cooking on gray nonstick griddle.

Whole Grain and Gluten-Free Adaptable

This recipe converts really well to whole grain or gluten-free pancakes.

Whole grain: replace half (or more) of the all-purpose flour with whole wheat flour. Use a white wheat variety (hard or white spring wheat flour, einkhorn or kamut) for a lighter pancake. Red whole wheat flour will produce a heavier, denser pancake.

Gluten-Free: use your favorite 1:1 gluten-free flour in place of the all-purpose flour in the recipe.

Pouring syrup from glass jar onto stack of four pancakes on white plates.

Perfect Pancakes

I just love a really great straightforward, no-fuss recipe, and these old-fashioned pancakes are just that.

If the recipe makes too many pancakes for you (and/or your crew):

  • Make the entire batch, let the pancakes cool in a single layer, and then freeze the pancakes. To reheat, pop the pancakes in a toaster for a few minutes or reheat on 50% power in the microwave.
  • Halve the batch for fewer pancakes (the ingredients can all easily be cut in half – hello, THANK YOU, two eggs).

We serve these pancakes with syrup or jam, but when I’m not looking the kids also pull out the nutella. 🫣 And my high school wrestlers often slather theirs with peanut butter, too, for a little boost of protein. They (the pancakes, not the children 😉) are perfect with just about anything you serve them with!

I hope this recipe makes your mornings happier and yummier. Enjoy!

Two stacked white plates with four old-fashioned pancakes with triangular stacked bite to the side.

One Year Ago: Carrot Cake Coffee Cake
Two Years Ago: Easy Soft and Chewy Lemon Sugar Cookies {No Rolling or Cutting Out} 
Three Years Ago: Perfect Chocolate Buttercream Frosting
Four Years Ago: Easy Brookie Pie {Brownie + Chocolate Chip Cookie}
Five Years Ago: The Best Cheesy Garlic Drop Biscuits {Red Lobster Knockoff}
Six Years Ago: Chopped Greek Chicken Salad with Pita Croutons and Tzatziki Dressing 
Seven Years Ago: Cheesy Funeral Potatoes {Au Gratin Potatoes}
Eight Years Ago: Amazing Instant Pot Mashed Potatoes
Nine Years Ago: Overnight Strawberry Cream Cheese Sweet Rolls
Ten Years Ago: Soft Double Chocolate Chip Cookies {Egg-Free} 

Stack of four pancakes on white plates with butter and syrup.

Best Basic Old-Fashioned Pancakes

Yield: 16 to 18 (3-inch) pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 16 minutes
5 stars (9 ratings)
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Ingredients

  • 2 ¼ cups (320 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ⅔ cup (400 g) milk
  • 4 tablespoons (57 g) butter, melted
  • 2 large (100 g) eggs
  • 1 teaspoon vanilla extract

Instructions 

  • In a large bowl, whisk together the flour, sugar, baking powder, salt and soda.
  • Make a well in the center and add the milk, butter, eggs and vanilla.
  • Whisk together until no dry streaks remain. A few lumps are ok. Don't over mix.
  • Heat a griddle to medium heat (350 degrees F on my nonstick griddle) until a drop of water sizzles across the surface.
  • Pour batter into circles on the preheated griddle (I use my #20 cookie scoop, which holds about 3-4 tablespoons, to portion out the batter ).
  • Cook until small bubbles appear on the surface and the edges are set.
  • Flip the pancakes and cook until golden and no longer doughy in the center. Repeat with remaining batter.
  • Serve immediately or keep warm in a single layer in 170-degree oven until ready to serve.
Author: Mel
Course: Breakfast
Cuisine: American
Method: Griddle, Stovetop
Serving: 1 pancake, Calories: 115kcal, Carbohydrates: 16g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 211mg, Fiber: 0.5g, Sugar: 3g

Recommended Products

Nonstick Griddle
Spatula/Turner
Wire Whisk
#20 Large Cookie Scoop

Recipe Source: from Mel’s Kitchen Cafe

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