Old-Fashioned Pancakes
These old-fashioned pancakes are soft and fluffy with just the right amount of sweetness, and made extra special with a dollop of softened butter and warm, cascading maple syrup.
I found this easy recipe for old-fashioned pancakes from Lost Kitchen (Erin French). I had everything on hand, and my kids were hungry, so I whipped up a batch of these fluffy pancakes! The batter was very thick, fluffy, and airy, which created really delicious, flavorful, and fluffy pancakes. My daughter and son both devoured the batch, which they deemed. blog-worthy! This easy buttermilk pancake recipe paired nicely with twisted bacon and crispy hash browns.
Old-Fashioned Pancakes
Pancake Batter:
- 1½ cups all-purpose flour
- 2 tbsp powdered sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1¼ cups buttermilk, well shaken
- 1 large egg,
- 3 tbsp unsalted butter, melted and slightly cooled, plus more for cooking
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Serving:
- Butter
- Maple syrup
- Fresh berries
How to Make Old-Fashioned Pancakes
Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.
In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.
Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.
Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.
Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.
Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.
Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.
Equipment
Ingredients
Pancake Batter:
- 1½ cups all-purpose flour
- 2 tbsp powdered sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1¼ cups buttermilk well shaken
- 1 large egg
- 3 tbsp unsalted butter melted and slightly cooled, plus more for cooking
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Serving:
- Butter
- Maple syrup
- Fresh berries
Instructions
- Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.
- In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
- Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.
- Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.
- Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.
- Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.
- Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.
- Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.
