Good Old-Fashioned Pancakes

Good Old-Fashioned Pancakes

Thick, fluffy, and made from pantry staples — the way Grandma did it, no boxed mix required.

Prep5 min

Cook15 min

Total20 min

Yield8 servings

CourseBreakfast

Ingredients

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 tablespoon granulated sugar
• ¼ teaspoon salt (or more to taste)
• 1¼ cups milk
• 3 tablespoons butter, melted
• 1 large egg

Instructions

1. Sift the flour, baking powder, sugar, and salt together in a large bowl.
2. Make a well in the center and add the milk, melted butter, and egg. Whisk until smooth.
3. Heat a lightly oiled griddle or pan over medium-high heat.
4. Pour or scoop about ¼ cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look dry, about 2–3 minutes.
5. Flip and cook until browned on the other side. Repeat with the remaining batter.

Storage: Cooked pancakes keep in an airtight container in the fridge for about a week. Hold the syrup until serving so they don't get soggy.

Reheating: Cover and warm in a 350°F oven for 8–10 minutes, microwave individual pancakes for 20–30 seconds with a damp paper towel, or reheat in a skillet over medium-low for 30–60 seconds per side.

Freezing: Cool pancakes completely, lay flat in a single layer on a baking sheet, and flash-freeze before bagging — reheat in a 350°F oven. Leftover batter can be frozen flat in serving-size freezer bags for up to a month; thaw overnight in the fridge.

Editor's note: The salt has been reduced from the original 1 teaspoon based on reader feedback. Add more to taste if you like.

Per serving: 158 cal · 22g carbs · 5g protein · 6g fat

Adapted from Allrecipes, originally submitted by dakota kelly.