Old-Fashioned Pancakes

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Nothing beats the comfort of a warm stack of old-fashioned pancakes, golden brown on the outside and perfectly fluffy on the inside. These pancakes bring back nostalgic memories of lazy weekend mornings, filling the kitchen with the irresistible aroma of buttery batter sizzling on a hot griddle. Topped with fresh berries, drizzled with maple syrup, and dusted with powdered sugar, they make for the perfect breakfast treat.

Made with simple pantry staples, this classic pancake recipe is easy to whip up in no time. Whether you’re making them for a cozy family breakfast or a special brunch, these pancakes are guaranteed to impress. Light, airy, and deliciously soft, each bite melts in your mouth, making it hard to stop at just one!

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Ingredients for Old-Fashioned Pancakes

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (optional)
• Butter or oil for cooking

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Step 1: Prepare the Batter

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. In a separate bowl, beat the egg and then mix in the milk, melted butter, and vanilla extract (if using). Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be slightly lumpy for fluffy pancakes.

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Step 2: Heat the Griddle

Place a non-stick pan or griddle over medium heat and lightly grease it with butter or oil. To test if the griddle is ready, sprinkle a few drops of water onto the surface—if they sizzle and evaporate quickly, it’s time to start cooking.

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Step 3: Cook the Pancakes

Using a ladle or measuring cup, pour about ¼ cup of batter onto the heated griddle for each pancake. Cook for about 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes, until golden brown and cooked through.

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Step 4: Serve and Enjoy

Transfer the pancakes to a plate and keep them warm while you cook the rest of the batch. Serve them hot with your favorite toppings—classic maple syrup, fresh berries, powdered sugar, whipped cream, or even a dollop of butter. Enjoy your homemade old-fashioned pancakes!

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Storage Instructions

If you have leftover pancakes, allow them to cool completely before storing. Stack them with parchment paper in between to prevent sticking, then place them in an airtight container or zip-top bag. They can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

To reheat, warm them in the microwave for about 20-30 seconds, in a toaster for a crispier texture, or on a skillet over low heat until heated through.

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Estimated Nutrition (Per Serving)

• Calories: 200
• Carbohydrates: 28g
• Protein: 5g
• Fat: 7g
• Saturated Fat: 4g
• Fiber: 1g
• Sugar: 5g
• Sodium: 450mg

(Note: Nutrition values are approximate and may vary based on ingredients used.)

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Frequently Asked Questions

1. Can I make the pancake batter ahead of time?

Yes! You can prepare the batter the night before and store it in the refrigerator. Give it a quick stir before cooking, as it may thicken slightly.

2. What’s the secret to fluffy pancakes?

Avoid overmixing the batter, and make sure your baking powder is fresh. Letting the batter rest for a few minutes before cooking also helps.

3. Can I make these pancakes dairy-free?

Absolutely! Substitute milk with almond, oat, or soy milk and use a plant-based butter or oil instead.

4. How do I prevent pancakes from sticking to the pan?

Use a non-stick pan or griddle, and lightly grease it with butter or oil before cooking each batch.

5. Can I add mix-ins like chocolate chips or blueberries?

Yes! Sprinkle them onto the batter right after pouring it onto the griddle for even distribution.

6. How do I keep pancakes warm while cooking the rest?

Place them on a baking sheet in a 200°F (95°C) oven until all pancakes are ready to serve.

7. Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture will be denser. You can use half whole wheat and half all-purpose flour for a balance of nutrition and fluffiness.

8. What are the best toppings for old-fashioned pancakes?

Classic toppings include maple syrup, honey, fresh fruit, whipped cream, peanut butter, or even a dusting of powdered sugar.

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