This old-fashioned pancake recipe calls for basic ingredients every day for the fluffy and delicious pancakes ever!
Instead of buttermilk or sour cream, this recipe uses regular milk to make it an ideal recipe for any occasion. The pancakes are so delicious!
Ingredients for vintage pancakes
These pancakes are a breakfast staple around our house and Weekend morning.
- flour
- Baking powder + baking soda + salt
- granulated sugar
- milk
- egg
- butter
- vanilla
⬆️The basic ingredients turn into spectacular pancakes!
How to make the perfect pancake
These are three less secret tips that will turn into the best pancake every day.
- Don’t over-mix the batter. Stir the ingredients together until no dry stripes remain. Some lumps are OK.
- Cook on the grill or pan for a few minutes. This is about 350 degrees on my non-stick grill. When a drop of water sizzled on the pot, it was ready!
- Wait until small bubbles pop up at the edge/surface Pancakes before flip. This ensures the perfect cooking pancakes without dough in the center!
Reward Tips: It is best to serve pancakes immediately. However, if you need to keep them a little warm, place them in a single layer in a 170-degree oven until ready to serve.
Whole-cereal and gluten-free adaptability
This recipe is perfect for whole grains or gluten-free pancakes.
Whole grain: Replace half (or more) of all-purpose flour with whole wheat flour. Use white wheat varieties (hard or white spring wheat flour, einkhorn or kamut) for lighter pancakes. Red whole wheat flour will produce heavier pancakes.
gluten free: Use your favorite 1:1 gluten-free flour instead of all-purpose flour in the recipe.
Perfect pancakes
I just love a really great simple, boring recipe and these old-fashioned pancakes are.
If the recipe makes too many pancakes for you (and/or your staff):
- Make the whole batch, Let the pancake cool in one layer, then Then freeze the pancakes. To reheat, place the pancakes in the toaster for a few minutes, or reheat 50% power in the microwave.
- Cut the batch in half For fewer pancakes (the ingredients can be easily cut in half – Hello, thank you, two eggs).
We offer these pancakes for these pancakes with syrup or jam, but when I don’t look, the kids also pull out peanut butter. 🫣My high school wrestlers also often use peanut butter to spread their protein. They (pancakes, not kids 😉) are perfect for anything you have to offer!
I hope this recipe makes your mornings happier and delicious. enjoy!
One year ago: Carrot Cake Coffee Cake
Two years ago: Easy to soft and chewy lemon sugar cookies {not rolling or cutting}
Three years ago: Perfect Chocolate Buttercream Frosting
Four years ago: Easy Brookie Pie {Brownie+Chocolate Chip Cookies}
Five years ago: The best tacky garlic drip cookies {Red lobster imitation}
Six years ago: Chopped Greek Chicken Salad with Pita and Tzatziki Seasoning
Seven years ago: Tabby funeral potatoes {au gratin potatoes}
Eight years ago: Amazing instant pot mashed potatoes
Nine years ago: Overnight Strawberry Cream Cheese Sweet Roll
Ten years ago: Soft Chocolate Chip Cookies {Egg-free}
The best basic vintage pancakes
- 2¼ cup ((320 g) All-purpose flour
- 2 Spoon granulated sugar
- 1 Spoon baking powder
- ½ teaspoon Salt
- ¼ teaspoon baking soda
- 1⅔ cup ((400 g) milk
- 4 Spoon ((57 g) Butter, melted
- 2 Big ((100 g) egg
- 1 teaspoon Vanilla extract
Prevent the screen from becoming dark
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In a large bowl, whisk together flour, sugar, baking powder, salt and soda.
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Make a well in the middle and add milk, butter, eggs and vanilla.
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Stir together until there are no dry stripes. Some lumps are OK. Don’t over-mix.
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Heat the grill to medium heat (350 degrees Celsius on my non-stick baking sheet) until a drop of water is over the entire surface.
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Pour batter onto the preheated grill (I use #20 cookie scoop, which holds about 3-4 tablespoons to put the batter out of the batter).
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Cook until small bubbles appear on the surface and set the edges.
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Flip the pancakes and cook until golden brown and no longer in the center dough. Repeat the remaining batter.
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Serve immediately or keep warm in a single layer in a 170-degree oven until ready to serve.
Serve: 1 pancake,,,,, Calories: 115KCAL,,,,, carbohydrate: 16g,,,,, protein: 3g,,,,, Fatty: 4g,,,,, Saturated fat: 2g,,,,, cholesterol: 32mg,,,,, sodium: 211mg,,,,, fiber: 0.5g,,,,, sugar: 3g
Recipe source: Kitchen Café from Mel
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