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After trying this pancake recipe, I am never buying pancake mix again. It is just as easy to make homemade pancakes as it is to use the mix. I know how tempting it is to just add water, but this old-fashioned pancake recipe makes the most fluffy and light pancakes I have tried. They come out really thick but soft and airy.
I am sure it will satisfy even the most picky pancake fan. But don’t take my word for it, give this recipe a try and see for yourself.
INGREDIENTS IN OLD-FASHIONED PANCAKE RECIPE
I am sure you have all you need in your pantry to make the most amazing pancakes. The list includes very basic pantry staples like:
- Flour – I like to use all-purpose flour, but you can use half whole wheat if you want to add a little fiber to them.
- Baking powder – 3 ½ teaspoons feels like a lot, but if you want fluffy pancakes it’s the right amount.
- Granulated sugar – 1 ½ tablespoons is not a whole lot, but it is all you will need.
- Salt – just a pinch to enhance the sweetness of the sugar.
- Milk – you can use whole milk, reduced fat or skim milk. I have not tried making them with non-dairy milk, but if you do please let me know how they come out.
- Egg – one egg helps make them fluffy by helping the batter rise.
- Butter – makes the batter silky and provides creamy flavor. It needs to be melted.
HOW TO MAKE OLD-FASHIONED PANCAKE RECIPE
To achieve the fluffiest, lighter pancakes, the dry ingredients are sifted together. This prevents lumps from forming and produces a silky smooth batter.
I use a sieve to sift the flour, sugar, salt and baking powder together. The wet ingredients are then mixed in until the batter is smooth. I let my batter rest for a few minutes (about 5) while the skillet is placed on the stove to heat over medium heat.
Using a ⅓ cup measure, spoon batter into the greased, hot skillet and place the lid on.
Cook the pancakes over medium-low heat until bubbles form at the top. When you see bubbles, it’s time to flip them. Cook them for a couple of minutes uncovered and you’re done.
WHAT TO SERVE WITH PANCAKE RECIPE?
Fresh fruit is my side of choice when serving pancakes but freshly cooked bacon and eggs also make for a great sunday brunch along with old fashioned pancakes, especially when you make them smaller.
If you want to treat your family to the best ever old-fashioned pancakes, try making a homemade fruit syrup or compote to drizzle on top. Pure maple syrup or honey are also a must.
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- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- Pinch of salt
- 1 ½ tablespoon granulated sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- Sift the flour, baking powder, salt and sugar together.
- Mix in the milk, egg, melted butter and vanilla extract until the batter is smooth and silky.
- Using a ⅓ cup measure, spoon batter into a greased hot skillet. Place the lid on and cook until bubbles form at the top. Flip the pancake and cook for 2 minutes on the other side.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 291mgCarbohydrates: 23gFiber: 1gSugar: 4gProtein: 5g