There’s nothing quite like waking up to the smell of freshly made pancakes, and old-fashioned pancakes are a classic breakfast treat that never goes out of style. These pancakes are buttery, perfectly sweet, with crispy edges, making them a favorite among breakfast lovers everywhere.
However, as simple as they may seem, making old fashioned pancakes that are truly perfect takes a bit of practice and finesse. In this post, we’ll go over everything you need to know to master the art of making old-fashioned pancakes. From the ingredients to equipment to cooking techniques, we’ll cover all of the bases so you can enjoy a stack of delicious pancakes every time you make them.
What Are Old-Fashioned Pancakes?
Typically when you make normal American Pancakes or order them at a diner, they have a soft and fluffy texture. The pancakes are fried in a pan or on a griddle with very little oil. This creates this soft, fluffy exterior and tender interior. While I do like fluffy pancakes, they tend to soak up all the syrup and become soggy.
Old-Fashioned pancakes on the other hand are typically fried in a generous amount of butter or oil. They are also made from scratch and do not use a pre-made mix. This creates a golden brown and crispy exterior. This buttery and crispy exterior holds up better to the syrup.
The pancakes are then coated in maple syrup instead of getting soggy and saturated in the syrup. They truly are the best pancakes.
These are the homemade pancakes your grandma would have made back in the day as opposed to making them from a pancake mix. Pancake mixes contain many extra ingredients that you do not need. Also, when making homemade pancakes such as this old-fashioned pancake recipe, you use fresh eggs where as pancake mixes use powdered eggs.
They may also use bread flour instead of All Purpose flour as we do in this Classic Pancake recipe. This can affect the texture. While the pancake mix may make fluffier pancakes due to the different flour, our recipe will result in a slightly denser and crispy pancake that is to die for and will hold up to the syrup.
Importance of Learning to Make Them
Along with the recipe, I will share a few tips and tricks that I have learned along the way during my 20-plus years of making this recipe. Some of the tips and tricks I learned from watching my mom make her perfect pancakes over the years, and some I thought up of my own.
Also by learning to make homemade pancakes you can get away from the box mixes that have all the preservatives in them. Once you perfect the art of making homemade pancakes, you will never want the box mix again.
Overview of the Recipe
Ingredients
- Flour- For this recipe, we will use All Purpose flour. When you use all-purpose flour you will need leavening agents which will be salt and baking powder for this specific recipe. If you have self-rising flour, you can use that but remember to omit the salt and baking powder since it is included in self-rising flour. This recipe calls for 1 1/2 cups of All Purpose flour.
- Sugar- Sugar helps to sweeten the pancakes slightly and it also helps to give them that golden brown color. This recipe calls for 1 tablespoon of white sugar.
- Egg- This recipe calls for 1 large egg.
- Baking Powder– This is one of the ingredients that helps the pancakes rise when they are cooking along with salt THis. This recipe calls for 1 1/2 tablespoons of baking powder.
- Sea Salt- Salt is one of the leavening agents that help the pancakes rise and enhances the flavor. Use 1/2 teaspoon salt.
- Vanilla Extract- Vanilla extract really enhances the flavor of these old-fashioned pancakes. Add 1 teaspoon of Vanilla Extract.
- Butter- This recipe calls for 3 tablespoons of melted butter for the mix and an extra 3 tablespoons of butter for cooking the pancakes. Cooking spray or vegetable oil could be used in place of the extra butter to cook with. I prefer the savory notes the butter gives the pancakes though.
- Whole Milk or Buttermilk- If you have never tried buttermilk pancakes, you are in for a treat. If you have buttermilk, that will give the pancakes a tang and gives the pancakes extra height. If you do not have buttermilk, whole milk will work just fine. This recipe calls for 1 1/4 cups of milk.
Equipment Needed
- Mixing Bowls– In order to mix all the ingredients, you will need a large bowl. If you have a large pitcher, I prefer to use that to mix my ingredients, then you can pour the batter out of the pitcher straight onto the frying pan or griddle.
- Pitcher– I prefer to use a pitcher. I mix my ingredients in the pitcher and then use it to pour the batter out. It works great and eliminates a bunch of mess. If you try to ladle pancake batter, you always have drips on your work surface plus you do not have the extra bowl to wash. Watch my video for how I do this.
- Whisk– To mix the ingredients well you will need a whisk.
- Hand Mixer– You could also use a hand mixer or stand mixer.
- Electric Griddle– I like to cook my pancakes on a large griddle. I have one for my gas stove top but also an electric griddle. I typically use the electric one because of the bigger cooking surface. I can cook 6 average size pancakes at one time on the electric griddle.
- Cast Iron Skillet– If you do not have an electric griddle, a large well-seasoned cast-iron skillet would be the next best thing.
- Spatula– You will need a spatula to flip the pancakes over and remove them from the cooking surface when they are done.
Instructions
Preparing the Batter:
- Start with a large bowl or Pitcher to mix the ingredients in.
- Next, Add in the milk, vanilla extract, and egg.
- Using a whisk, mix all the wet ingredients together. (Except for butter, which goes in last)
- Add in the dry ingredients next (flour, sugar, salt, and baking powder.)
- Using the whisk, mix all ingredients together then add in the melted butter.
- Mix again then let sit for 3 to 4 minutes to let the batter rest. The batter should be slightly thick, but still able to pour. You do not want it thin though.
Cooking the Pancakes:
- Preheat the skillet to medium heat to medium-high heat. This will be 375 to 400 degrees Fahrenheit on the electric griddle.
- Add a pat of butter to the griddle or hot skillet. If you add a little vegetable oil along with the butter, it will keep it from browning as much but it is not necessary.
- Using the pitcher, pour the batter in a circular motion starting in the center and moving outwards. If you do not use the pitcher, use a measuring cup or ladle to scoop out approximately 1 cup of batter onto the hot griddle or skillet.
- Once the pancake batter starts to bubble and the outside edges are crisp, it is time to flip it over. This will take about 3 to 4 minutes.
- Cook on the other side until it is golden brown.
Tips For Sucess
- Make sure to measure the ingredients accurately
- Do not over-mix the batter, some lumps are not bad and will create nice air pockets.
- You can beat the egg up first before adding it to the wet mixture. This will help it mix up better.
- Do not flip the pancakes too early, they will fall apart as you are flipping them.
- Adjust the heat as necessary.
- Keep the cooked pancakes warm until you are done cooking.
Serving The Pancakes
Pancakes are great on their own but you may want to have a side such as a protein to round out the meal. Below we will list some of our favorite toppings as well as sides to serve with these delicious treats.
Toppings
- Fruit Compote
- Maple Syrup
- Whip Cream
- Chocolate Chips
- Peanut Butter
- Fresh Fruit
- Cream Cheese icing
- Dark Karo Syrup
- Cinnamon Butter
- Honey
Sides To Serve With Pancakes
- Crispy Air Fryer Hash browns
- Cheesy Southern Grits
- Corn Beef Hash
- Bacon
- Sausage
- Scrambled Eggs
- Fried Eggs
- Fresh Fruit
- Southern Fried Apples
- Fruit Salad
In conclusion
This recipe is easy to make if you follow the ingredients and the tips for success. This old-fashioned pancake recipe uses simple ingredients and tastes so much better than the box pancake mix that you buy at the grocery store.
FAQ’s
What Can I Do With Leftover Pancakes?
If you have any leftover pancakes, you can place them in an airtight container and put them in the refrigerator. They will last for 3 to 4 days.
Can You Freeze Pancakes?
Yes, you can freeze pancakes by placing them flat on a baking sheet and place in the freezer. Once they are frozen, you can remove them and place them in a freezer bag.
What Makes Pancakes Fluffy and Rise?
Adding baking powder will create fluffy pancakes and salt and baking powder together cause the reaction that allows pancakes to rise. Also, the type of flour you use can create fluffier pancakes.
Thanks for stopping by Southern Food Junkie. It is our hope that you enjoy creating these recipes and meals as it is for us to create them. If you do like what are we doing, leave us a comment below or if you have a question.
-Ronnie | Let’s Get Food Junked
Flipping Perfection: Mastering the Art of Old-Fashioned Pancakes
There's nothing quite like waking up to the smell of freshly made pancakes, and old-fashioned pancakes are a classic breakfast treat that never goes out of style. These pancakes are buttery, perfectly sweet, with crispy edges, making them a favorite among breakfast lovers everywhere.
However, as simple as they may seem, making old-fashioned pancakes that are truly perfect takes a bit of practice and finesse. In this post, we'll go over everything you need to know to master the art of making old-fashioned pancakes. From the ingredients to equipment to cooking techniques, we'll cover all of the bases so you can enjoy a stack of delicious pancakes every time you make them.
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 tablespoon of sugar
- 1 large egg
- 1 1/2 tablespoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 3 tablespoons of melted butter
- 1 1/4 cups of whole milk or buttermilk
Instructions
Preparing the Batter
- Using a large bowl mixing bowl or pitcher if you have one, add in milk, vanilla extract, and the large egg.
- Mix until the egg is beaten.
- Add in the flour, salt, baking powder, and sugar.
- Mix well until all the dry ingredients are incorporated.
- Add in the melted butter and mix.
Cooking the Pancakes
- Preheat the skillet to medium heat to medium-high heat. This will be 375 to 400 degrees Fahrenheit on the electric griddle.
- Add a pat of butter to the griddle or hot skillet. If you add a little vegetable oil along with the butter, it will keep it from browning as much but it is not necessary.
- Using the pitcher, pour the batter in a circular motion starting in the center and moving outwards. If you do not use the pitcher, use a measuring cup or ladle to scoop out approximately 1 cup of batter onto the hot griddle or skillet.
- Once the pancake batter starts to bubble and the outside edges are crisp, it is time to flip it over. This will take about 3 to 4 minutes.
- Cook on the other side until it is golden brown.
Notes
- You can use self-rising flour if you have it. If you use Self-rising flour, omit the salt and baking powder.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 1399mgCarbohydrates: 63gFiber: 2gSugar: 14gProtein: 15g