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 made for really delicious, flavorful, & 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.

Old-Fashioned Pancakes

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 8 pancakes

Author: Pam - For the Love of Cooking

Equipment

• Cast-Iron Skillet, Griddle, or Large Skillet

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.

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