Good Old-Fashioned Pancakes


I found this pancake recipe in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.

Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins

Perfect pancakes are easier to make than you think. This pancake recipe produces thick, fluffy, and all-around delicious pancakes with just a few ingredients that are probably already in your kitchen (and it's so much better than the boxed stuff).

stack of good old fashioned pancakes on a plate with butter and syrup
Meredith Food Studios

How to Make Pancakes

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Pancake Ingredients

You likely already have everything you need to make this pancake recipe. If not, here's what to add to your grocery list:

· Flour: This homemade pancake recipe starts with all-purpose flour.
· Baking powder: Baking powder, a leavener, is the secret to fluffy pancakes.
· Sugar: Just a tablespoon of white sugar is all you'll need for subtly sweet pancakes.
· Salt: A pinch of salt will enhance the overall flavor without making your pancakes taste salty.
· Milk and butter: Milk and butter add moisture and richness to the pancakes.
· Egg: A whole egg lends even more moisture. Plus, it helps bind the pancake batter together.

How to Make Pancakes From Scratch

It's not hard to make homemade pancakes — you just need a good recipe. That's where we come in! You'll find the step-by-step recipe below, but here's a brief overview of what you can expect:

1. Sift the dry ingredients together.
2. Make a well, then add the wet ingredients. Stir to combine.
3. Scoop the batter onto a hot griddle or pan.
4. Cook for two to three minutes, then flip.
5. Continue cooking until brown on both sides.

When to Flip Pancakes

Your pancake will tell you when it's ready to flip. Wait until bubbles start to form on the top and the edges look dry and set. This will usually take about two to three minutes on each side.

How to Reheat Pancakes

Store leftover pancakes in an airtight container in the fridge for about a week. Refrain from adding toppings (such as syrup) until right before you serve them so the pancakes don't get soggy.

Good Old Fashioned Pancakes stacked and drizzled with syrup

Can You Save Pancake Batter?

Don't let leftover pancake batter go to waste! Store the batter in an airtight container in the fridge for up to two days. If you plan to keep it longer than that, it's best to freeze the batter.

Can You Freeze Pancakes?

Yes, you can freeze pancakes and pancake batter.

· To freeze cooked pancakes: Allow the pancakes to cool completely, then arrange them in a single layer on a baking sheet (make sure the edges aren't touching). Flash freeze for a few hours or up to overnight. Reheat in an oven set to 350 degrees F until warmed through.
· To freeze pancake batter: Ladle the pancake batter in serving size portions into freezer bags, then wrap the bags in foil. Freeze flat for up to one month. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This recipe is one to hand down to your grandkids," raves ashleyalbertine. "Fluffy and delicious. Haven't bought a box of pancake mix in months! Just add a bit of vanilla and poof! Magic."

"Perfect," according to Laura W. "Delicious! If you're looking for some thick, hearty pancakes these are the ones to make! Made them exactly as the recipe states and then added mini-chocolate chips to each cake as they were on the frying pan (before flipping)."

"I made this recipe exactly as written...the kids were eating them off the plate faster than I could cook them," says aellis1970. "They are so delicious, they were eaten without syrup."

Editorial contributions by Corey Williams


  • 1 ½ cups all-purpose flour

  • 3 ½ teaspoons baking powder

  • 1 tablespoon white sugar

  • ¼ teaspoon salt, or more to taste

  • 1 ¼ cups milk

  • 3 tablespoons butter, melted

  • 1 egg


  1. Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.

  2. Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

    stack of Good Old Fashioned Pancakes
    Dotdash Meredith Food Studios

Editor's Note:

The salt amount has been reduced based on review feedback. The original recipe called for 1 teaspoon.

Nutrition Facts (per serving)

158 Calories
6g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 158
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 38mg 13%
Sodium 504mg 22%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 5g
Vitamin C 0mg 1%
Calcium 140mg 11%
Iron 1mg 8%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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