Old-Fashioned Pancakes
These soft and fluffy pancakes are a comforting tradition, perfect for any breakfast occasion and easily customizable with your favorite toppings.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Base of your pancakes, creating a light, fluffy texture.
- 2 tablespoons sugar Adds sweetness to balance the flavors.
- 2 teaspoons baking powder Helps pancakes rise perfectly.
- 1/2 teaspoon baking soda Adds extra fluffiness and a hint of taste.
- 1/4 teaspoon salt Enhances all other flavors.
Wet Ingredients
- 1 cup buttermilk For a rich and tangy flavor; can be substituted with regular milk or plant-based milk mixed with a tablespoon of vinegar.
- 1 large egg Acts as a binder and adds moisture.
- 2 tablespoons melted butter For a golden-brown crust; can use coconut oil for a dairy-free option.
- 1 teaspoon vanilla extract Adds inviting aroma and flavor.
Instructions
Preparation
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well until evenly distributed.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until bubbles form.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined; it's okay if there are a few lumps.
Cooking
- Preheat your griddle or skillet over medium heat. It's ready when a few drops of water sizzle on the surface.
- Using a ladle, pour about 1/4 cup of batter for each pancake onto the griddle.
- Once bubbles begin to form on the surface (about 2-3 minutes), flip the pancakes and cook for an additional 2 minutes or until golden brown.
- Stack them high on a plate and add butter and syrup as desired. Enjoy immediately.
Notes
For variations, add blueberries or chocolate chips directly to the batter or use Greek yogurt instead of buttermilk. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.