Old Fashioned Pancakes

Delicious Stack of Pancakes Drizzled with Syrup on Plate

Print Recipe

5 from 3 votes

These Old-Fashioned Pancakes are a dream—fluffy inside, crisp and buttery outside. Perfect with a drizzle of syrup!

Prep Time15

Sitting Time10

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: homemade pancakes, Old Fashioned Pancakes, pancakes

Servings: pancakes

Author: Chelsea Lords

Cost: $4.35

Equipment

Electric griddle or large, nonstick pan

Ingredients

Wet Ingredients

8 tablespoons unsalted butter divided, see note 1
1 tablespoon white vinegar not white wine vinegar
1 cup + 3 tablespoons whole milk at room temp
1 teaspoon vanilla extract
1 large egg at room temp

Dry Ingredients

1-1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon optional
1 teaspoon cornstarch optional

US - Metric

Instructions

Melt 5 tablespoons of butter in the microwave. Once melted, set aside to cool to room temp. Make sure milk and egg are at room temp, otherwise butter will clump.
Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top up to the 1-1/4 cup line. Stir. Set aside for 5 minutes to slightly curdle (DIY buttermilk!) then add egg and vanilla. Whisk until smooth.
In a very large bowl, whisk together the dry ingredients. Pour the milk mixture and scrape every bit of melted butter on top of dry ingredients. Whisk no longer than 30 seconds; some lumps are ok!
Heat a nonstick pan over medium heat. Or heat an electric griddle to 300°F. Once hot, rub remaining 3 tbsp butter with tongs across the griddle. Use a paper towel to gently wipe off some of the butter.
Use a 1/4 cup measuring cup to scoop batter and pour onto griddle. It should spread to a 4–4.5 inch circle (coax with a spoon if it doesn’t). Cook until you see bubbles spread across the pancake. Then use a thin metal spatula to flip and cook on the other side. Pancake should be nicely golden brown on each side. If pancake/butter is burning, lower heat.
Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 2.
Serve pancakes as soon as possible with toppings of choice! This vanilla sauce is my absolute fave!

Notes

Note 1: This recipe calls for 8 tablespoons of butter. 5 tablespoons are melted for the batter. The remaining 3 tablespoons can be used to grease the pan for cooking the pancakes. If your butter comes in stick form, this is easy to divide.

Note 2: Keep Pancakes Warm: Place a cooling rack on a large pan. As soon as you take a pancake off the skillet/griddle, place on the cooling rack in a single layer. Put pan in a 200°F oven as you continue to cook more pancakes.

Storage: Cool pancakes, stack with parchment between, and store in an airtight container: fridge for 3 days or freezer for 2 months. Reheat in the microwave or toaster.

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