Old Fashioned Pancake Recipe

All-purpose flour: The base ingredient that provides structure to the pancakes.

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

Salt: Enhances the flavor of the pancakes.

White sugar: Adds a touch of sweetness to the pancakes.

Milk: Provides moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Butter: Adds flavor and helps to create a tender texture.

When mixing the batter, avoid overmixing to ensure your pancakes are light and fluffy. Overmixing can develop the gluten in the flour, resulting in a tougher texture. Stir just until the ingredients are combined and the batter is smooth, with a few small lumps remaining.

• 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.

• baking powder - Substitute with baking soda and cream of tartar: Use 1 part baking soda to 2 parts 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 the recipe accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use slightly more to achieve the same saltiness.

• white sugar - Substitute with brown sugar: Brown sugar adds a hint of molasses flavor and moisture.

• white sugar - Substitute with honey: Honey adds natural sweetness and moisture but may slightly alter the 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.

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

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

• butter - Substitute with coconut oil: Coconut oil provides a dairy-free option with a subtle coconut flavor.

• butter - Substitute with margarine: Margarine is a non-dairy alternative that can be used in the same quantity as butter.

• 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 wrap them tightly in plastic wrap or aluminum foil. Alternatively, you can place them in an airtight container.
• For freezing, place the wrapped or containerized pancakes in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the freezer bag with the date so you can keep track of their freshness.
• Store the pancakes in the freezer for up to 2 months. For best results, consume within this time frame.
• To reheat, remove the desired number of pancakes from the freezer and let them thaw at room temperature for a few minutes.
• Reheat the pancakes in a toaster, toaster oven, or microwave. For the toaster, use a low setting to avoid burning. In the microwave, heat on high for 20-30 seconds or until warm.
• For a crispier texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes or until 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 keep them from drying out. Heat for about 10 minutes or until they are warmed through. This method ensures the pancakes stay 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 for a single pancake, or up to 1 minute for a stack of three. Check to ensure they are heated through. This is the quickest method but can sometimes make the pancakes a bit chewy.

• Stovetop Method: Heat a non-stick skillet or frying pan 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 they are warmed through. This method helps maintain the pancakes' crispy edges.

• Toaster Method: If your pancakes are not too thick, you can reheat them in a toaster. Set the toaster to a medium setting and toast the pancakes for 1-2 minutes. This method is convenient and gives the pancakes a slightly crispy exterior.

• 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 about 3-4 minutes, flipping halfway through. This method keeps the pancakes fluffy and gives them a nice texture.

• Large bowl: Used for sifting together the dry ingredients and mixing the batter.

• Sifter: Helps to aerate the flour and evenly distribute the baking powder, salt, and sugar.

• Whisk: Useful for mixing the wet ingredients into the dry ingredients until smooth.

• Measuring cups: Essential for accurately measuring the flour, milk, and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like baking powder, salt, and sugar.

• Griddle: Ideal for cooking multiple pancakes at once over medium-high heat.

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

• Spatula: Used for flipping the pancakes to ensure they brown evenly on both sides.

• Ladle: Useful for scooping the batter onto the griddle or frying pan.

• Cooking oil or non-stick spray: Needed to lightly oil the griddle or frying pan to prevent sticking.

• Small bowl: Handy for melting the butter before adding it to the batter.

Pre-mix dry ingredients: Sift together flour, baking powder, salt, and sugar the night before and store in an airtight container.

Use a blender: Combine milk, egg, and melted butter in a blender for a quick and smooth batter.

Preheat the griddle: Start heating your griddle or frying pan while you mix the batter to save time.

Measure batter with a scoop: Use a ¼ cup measuring cup to pour the batter onto the griddle for uniform pancakes.

Batch cooking: Cook multiple pancakes at once if your griddle is large enough.