Old Fashioned Pancakes Recipe

All-purpose flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Salt: Enhances the flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Melted butter: Adds flavor and helps create a tender texture.

For fluffier pancakes, let the batter rest for about 5 minutes before cooking. This allows the baking powder to activate fully, resulting in a lighter texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease, though texture may vary.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture, but you may need to reduce the liquid slightly.

• sugar - Substitute with maple syrup: Provides a rich, natural sweetness and a unique flavor, but adjust the liquid content accordingly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier, but you may need to adjust the baking powder.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg, suitable for vegans.

• egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist texture and slight apple flavor, ideal for vegans.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a hint of coconut flavor, suitable for dairy-free diets.

• melted butter - Substitute with vegetable oil: Vegetable oil can be used in the same quantity and provides a neutral flavor, making it a versatile substitute.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Once cooled, stack the pancakes with a piece of parchment paper between each one. This keeps them from sticking together.
• Place the stacked pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to eat the pancakes within the next 2-3 days.
• For longer storage, place the container or bag in the freezer. Pancakes can be frozen for up to 2 months without losing their quality.
• To reheat refrigerated pancakes, use a microwave. Place a few pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.
• For frozen pancakes, you can reheat them directly from the freezer. Use a toaster or toaster oven for a crispier texture. Alternatively, microwave them on high for 30-60 seconds, checking and flipping halfway through.
• If you prefer to reheat a larger batch, preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet and cover with aluminum foil. Heat for about 10 minutes or until warmed through.
• Serve the reheated pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method ensures the pancakes remain fluffy and moist.

• Microwave Method: Place a stack of pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 20-30 seconds per pancake. Check for warmth and add more time if necessary. This is the quickest method but may result in slightly softer pancakes.

• Toaster Method: If you prefer a bit of crispiness, pop the pancakes into the toaster. Toast on a low setting to avoid burning. This method works best for thinner pancakes and gives them a delightful, slightly crispy edge.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until warmed through. This method revives the pancakes' original texture and flavor.

• Steaming Method: Place the pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes. This method keeps the pancakes moist and fluffy, similar to how they were when freshly made.

• Mixing bowl: A large bowl used to combine and mix the dry ingredients together.

• Whisk: A utensil used to beat the egg and mix the wet ingredients until well combined.

• Measuring cups: Tools used to measure the flour, sugar, and milk accurately.

• Measuring spoons: Tools used to measure the baking powder, salt, and melted butter precisely.

• Griddle: A flat cooking surface used to cook the pancakes evenly.

• Frying pan: An alternative to a griddle, used to cook the pancakes if a griddle is not available.

• Spatula: A tool used to flip the pancakes once bubbles form and the edges are set.

• Ladle: A tool used to pour the batter onto the griddle or frying pan in consistent portions.

• Small bowl: A bowl used to beat the egg before mixing it with the milk and melted butter.

• Measuring jug: A container used to measure and pour the milk accurately.

• Brush: A tool used to lightly grease the griddle or frying pan before cooking the pancakes.

Prepare ingredients ahead: Measure and mix dry ingredients the night before to save time in the morning.

Use a large griddle: Cook multiple pancakes at once to speed up the process.

Preheat the griddle: Ensure the griddle is hot before adding batter for even cooking.

Batch melt butter: Melt enough butter for the recipe and greasing the griddle in one go.

Mix wet ingredients quickly: Use a whisk to combine milk, egg, and melted butter efficiently.