Best Basic Old-Fashioned Pancakes – Mel’s Kitchen Cafe

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!

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!

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.

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.

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!

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Recipe Source: from Mel’s Kitchen Cafe