Old Fashioned Pancakes Recipe

All-purpose flour: The main ingredient that forms the base of the pancake batter.

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: Provides moisture and helps create a smooth batter.

Egg: Adds structure and richness to the pancakes.

Butter: Adds flavor and helps to keep the pancakes moist.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough pancakes. Stir until the batter is just combined, even if there are a few lumps. This ensures your pancakes will be light and fluffy.

• 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 provides a natural sweetness and adds moisture to the batter.

• sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and natural sweetness.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water for a vegan alternative.

• beaten egg - Substitute with applesauce: Use ¼ cup applesauce per egg for a moist and slightly sweet pancake.

• melted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free option.

• melted butter - Substitute with vegetable oil: Vegetable oil is a neutral-flavored alternative that works well in pancakes.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• Once cooled, place a sheet of parchment paper between each pancake to prevent them from sticking together.

• Stack the pancakes and transfer them into an airtight container or a resealable plastic bag. Ensure to remove as much air as possible from the bag before sealing.

• Label the container or bag with the date to keep track of freshness.

• Store the pancakes in the refrigerator for up to 3 days.

• For longer storage, place the pancakes in the freezer. They can be kept frozen for up to 2 months.

• To reheat refrigerated pancakes, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.

• Alternatively, reheat pancakes in a preheated oven at 350°F (175°C) for about 10 minutes or until warm.

• For frozen pancakes, you can reheat them directly from the freezer. Microwave on high for 30-60 seconds or until heated through, or place them in a preheated oven at 350°F (175°C) for about 15 minutes.

• If you prefer a crispier texture, reheat the pancakes in a toaster or toaster oven until they are golden brown and heated through.

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

• Microwave Method: Stack 2-3 pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This is the quickest method but may make the pancakes slightly chewy.

• Toaster Method: If you prefer a bit of crispiness, use a toaster. Place the pancakes in the toaster and heat on a low setting. Keep an eye on them to avoid burning. This method works best for thinner pancakes.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and cover with a lid. Heat for 1-2 minutes on each side, or until they are warmed through. This method helps retain the pancakes' original flavor and texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 2-3 minutes, checking halfway through to ensure they don't overcook. This method gives the pancakes a slightly crispy exterior while keeping the inside soft.

• Large bowl: To whisk together the dry ingredients like flour, sugar, baking powder, and salt.

• Medium bowl: To mix the wet ingredients such as milk, egg, and melted butter.

• Whisk: For combining the dry ingredients and the wet ingredients separately.

• Griddle: To cook the pancakes evenly over medium heat.

• Frying pan: An alternative to a griddle for cooking the pancakes.

• Measuring cups: To measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: To measure smaller quantities like sugar, baking powder, and salt.

• Spatula: To flip the pancakes once bubbles form on the surface.

• Ladle: To pour the batter onto the griddle or frying pan in consistent portions.

• Butter knife: To spread melted butter on the griddle or frying pan for greasing.

Measure ingredients ahead: Pre-measure all ingredients and have them ready before you start cooking to save time.

Use a large griddle: Cooking multiple pancakes at once on a large griddle speeds up the process.

Preheat the griddle: Ensure the griddle is hot before you start cooking to reduce cooking time.

Mix dry ingredients in bulk: Combine and store the dry ingredients in a large batch for future use.

Use a batter dispenser: A batter dispenser helps pour the batter quickly and evenly.