This Old Fashioned Pancake recipe makes for a delicious breakfast and completely from scratch. Calling for a few pantry and fridge staples, this homemade pancake batter transforms into the best fluffy pancakes! Makes 24 pancakes, but this recipe can easily be doubled.
If you came and stayed at my house on a weekend, I guarantee we’d make pancakes one morning.
Not only do our kids expect these old fashioned pancakes every weekend, but pancakes are a long-standing tradition that goes back to the early days of our marriage.
There’s nothing quite as delicious as homemade fluffy pancakes, and this recipe is, well, the BEST.
Why I love this recipe:
These easy homemade pancakes are wonderfully fluffy and light. They’re slightly sweet and pair beautifully with maple syrup and fresh fruit, too.
The homemade pancake recipe is incredibly simple to put together, too. If you keep baking supplies at home, you might have the ingredients to make these already!
Not only are they delicious, but they’re fun to make as a family.
Both our daughters get involved in the measuring, whisking and stirring. And we can’t forget the taste testing, either. 😉
Other pancake recipes you might enjoy: Sweet Potato Pancakes | Blueberry Breakfast Sausage Pancakes | Peanut Butter Pancakes with Raspberry Preserves Syrup | Double Chocolate Pancakes | Strawberry Dark Chocolate Pancakes | Orange Pancakes with Chocolate Chips
Need breakfast inspiration, but don’t know where to start? Head on over to my Breakfast and Brunch Recipe Index.
What you need to make this recipe:
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- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Rubber spatula
- Cookie scoop
- Cast iron griddle — you can also use an electric one if you have one
- Pastry brush — to brush oil or melted butter onto your griddle
- Metal spatula — if you’re using a nonstick skillet, make sure your spatula is plastic so it doesn’t scratch the surface!
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- All-purpose flour — we always have unbleached at our house, but the regular kind works perfectly, too!
- Granulated sugar — also known as white sugar, this gives a little sweetness to our batter.
- Leaveners — we use a combination of baking powder and baking soda to give our pancakes some lift. Make sure yours are fresh.
- Kosher salt — I use medium-grain kosher salt. If you only have finer salt, consider using a little less so your batter does not become overly salty.
- Milk — over the years, we’ve made this recipe with every type of milk available. Normally, we make them with whole milk. However, this recipe works with any cow’s milk (from whole to skim), as well as almond, cashew and coconut milk.
- Eggs — these help bring the batter together. I use large eggs.
- Vanilla extract — the real deal stuff brings all the flavors together.
- Flavorless oil — avocado vegetable or canola oil are perfect here! You can also use unsalted butter if that’s your jam.
- Toppings — maple syrup (or possibly Strawberry Syrup or Homemade Peach Compote), whipped cream, fresh fruit, chocolate chips and/or your favorite toppings
How do you make pancakes from scratch?
Measure out the dry ingredients into a large bowl. This includes the flour, baking powder, baking soda and salt. Whisk them together.
In a small bowl, combine the milk, eggs, vanilla extract and oil. (These are your wet ingredients.) Whisk them together or stir them with a fork until everything is combined.
DID YOU KNOW?
If you don’t mix the wet ingredients well, there will be ribbons of egg white in your pancakes. It’s not awesome, even if it is edible.
Once the wet ingredients are combined, pour them directly into the flour mixture. Use a rubber spatula to gently stir them together until just combined.
If you overmix the batter, the pancakes will become tougher, so just stir until the flour is incorporated. It’s OK if this batter has small lumps.
Let the batter rest for 5-10 minutes. While it rests, heat your griddle or nonstick skillet over medium heat.
When the griddle is hot, grease lightly with melted butter, flavorless oil or nonstick cooking spray.
Use a cookie scoop or a measuring spoon to dollop the batter onto the preheated griddle. I like to use a 1.5-tablespoon scoop to turn ours into silver dollar-sized, but you can obviously make larger ones, too.
When several bubbles have formed on the surface, flip and cook until golden brown and cooked through. (Do NOT press down on them after you flip them! This will deflate them!)
Repeat until all batter has been used.
Make a stack, and serve with your favorite toppings!
Erin’s Easy Entertaining Tips
I previously thought pancakes would be fussy to prepare for brunch at home, but they really aren’t! This just requires a little patience, planning and working ahead to get ‘em made before guests arrive.
Here are a few tips and tricks to transforming this classic recipe into a brunch centerpiece:
- Depending on the amount of people you’re serving, you can double this recipe. You can also half it if you’re not feeding a crowd.
- Make the flapjacks before guests arrive, and keep them warm in the oven. We put ours on baking sheets* (affiliate link) and keep them warm in a 200°F oven.
- Transform your table into a pancake bar! Offer various toppings, like real maple syrup, sweetened whipped cream, berries or peach compote. (You can even make them into a Pancake Board if you’re feeling creative!)
Frequently Asked Questions
The secret is mixing the wet and dry ingredients separately so you don’t overmix the batter once they’re combined. Also, making sure your baking powder and baking soda are both fresh.
Your griddle needs to be warm and greased. We like to brush our griddle with melted butter between rounds of batter. You can also use an unflavored oil in place of the butter. This prevents sticking and also gives the pancakes a crisp exterior.
If they’re flat and rubbery, you probably overmixed the batter. The more you mix the ingredients together, the more gluten forms, which will change the texture.
This batter is kind of in between super thick and runny. The key is just stirring until all the flour is incorporated so the pancakes will be nice, light and fluffy. It’s OK for there to be some small lumps in the batter.
Quick Tips and Tricks for the Best Old Fashioned Pancakes
- Don’t overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it’s completely smooth, the pancakes will become tough and won’t become as fluffy.
- When do you know how to flip? When big ‘ol bubbles start to form. Lift up the edge with a spatula to confirm the pancake is golden brown before flipping. Once you flip the pancake, you won’t flip it again.
- Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
- Leftover pancakes? Freeze ’em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
This Old Fashioned Pancake recipe makes for a delicious breakfast and completely from scratch. Calling for a few pantry and fridge staples, this homemade pancake batter transforms into the best fluffy pancakes!
- 2 cups all-purpose flour (240g)
- 2 tablespoons granulated sugar (31g)
- 2 teaspoons baking powder (12g)
- ½ teaspoon baking soda (4g)
- ½ teaspoon kosher salt (3g)
- 1 ½ cups milk (382ml)
- 2 eggs
- 1 teaspoon vanilla extract (6g)
- 2 tablespoons flavorless oil (avocado, vegetable or canola oil all work) (26g)
- Real maple syrup
- Sweetened whipped cream
- Fresh fruit
- Chocolate chips
- In a large bowl, measure out the flour, sugar, baking powder, baking soda and salt. Whisk together until incorporated.
- In a small bowl, whisk together the milk, eggs, vanilla extract and oil. Whisk together with a fork until combined—you want to ensure that the egg is incorporated. Why? We do not want random egg whites in our pancakes.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
- Set aside the batter, and let it rest for 5-10 minutes.
- While the batter rests, heat a griddle or nonstick skillet over medium heat. Grease the pan lightly with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
- When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
- Make a stack of pancakes, and serve with warm maple syrup, softened butter and your favorite fruits.
**Recipe updated 5/28/22 to include measurements in weight. Also updated the amount of flour from 1 ½ cups to 2 cups (because I'd been measuring my flour inconsistently.) When you measure flour, you should fluff it inside the container before scooping into your measuring cup with a spoon, then level it out.**
This recipe makes 24 (1.5-tablespoon) pancakes. You can make larger or smaller pancakes, but the number of pancakes will change based on the size.
You can easily half OR double this recipe!
If your batter doesn’t immediately spread when you measure it onto the griddle, consider spreading it with an offset spatula or a butter knife immediately. Why? The thinner the batter is, the less of a chance you have of a raw inside and a burned exterior.
Quick Tips and Tricks for the Best Old Fashioned Pancakes
- Don't overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it's completely smooth, the pancakes won't become as fluffy.
- When do you know how to flip? When big 'ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing... because when you flip them, you won't flip them again. (Yep. We only need to flip our pancakes once.)
- Once you've flipped your pancakes, don't press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
- Leftover pancakes? Freeze 'em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 107mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.