Old-Fashioned Pancakes Recipe

Made it and everyone complimented it.

Recipe as posted is 2 stars. Every recipe is a starting point for you to tweak to your taste. Having said that, the second time I made these pancakes I added a 1/2 teaspoon pure vanilla extract and reduced salt to 1/2 teaspoon fine sea salt. Also reduced the baking powder to 2.5 teaspoons. To compensate for the lower amount of baking powder, I whipped the egg white separately to the soft peak stage and folded it into the batter just before cooking the pancakes. Pancakes were light, fluffy and delicious.

Great pancake recipe. My batter came out a touch thicker than in the video but that just made them better in my opinion. The recipe is a great base to work off. I add one peeled and diced Granny Smith apple that is lightly sautéed in a tablespoon of butter, a tablespoon of brown sugar and a pinch each cinnamon, nutmeg (freshly grated of course) and allspice. I add a teaspoon of cinnamon to the dry ingredients. Makes some great apple cinnamon pancakes!

This was just the recipe I was looking for. I do not like super fluffy pancakes that suck up all the syrup and are hard to choke down. These rose up about 1/4” the perfect amount. I usually use a similar recipe but I couldn’t find the old paper recipe. If you use a little oil in the pan you can get crispy edges that are to die for. I adjusted the recipe a little to suit my needs… From experience this type of pancake has a problem tasting like baking soda. And that is the complaint some people are mumbling about when they say it has to much salt. I reduced the baking soda from 3.5 to 3 tsp. I also added a teaspoon of vanilla extract to make the pancakes taste a little better. I hope this helps other people make the perfect pancake they are looking for. Cheers

Worried about bitterness mentioned in the other reviews, so I decreased the baking powder to 3 tsp, the salt to 1/4 tsp and increased the sugar to 2 T. I also added a tsp of vanilla. The batter is VERY thick! I think I'll use 1 1/2 cups milk next time. Also, not medium high heat! It overbrowns before cooking through. I'll use this recipe again, but with this changes.

Sifting dry ingredients twice and having milk, egg, and melted butter at room temperature makes for fluffier pancakes. Let batter rest 5-10 min before cooking. Wonderful! I make these often!

The recipe as written is solid I have used it for years. My family wont even order pancakes when we are out, they only want mine. That being said I tweaked the recipe a bit. We like a little thinner pancake so I add a little more milk, 2 tbsp butter along with a dash of cinnamon and clove. Perfection in the families eyes anyway. My daughter loves these so much I make a bunch when I do and freeze them for later. Pop em in the toaster and a quick smear of peanut butter is an awesome quick breakfast or snack.

Light fluffy buttery deliciousness. Cannot even compare to the stuff from a box. Easy to mix up. Leave the batter a little lumpy. Don’t over mix and make sure to let it sit for 5-10 mins to allow the baking powder to work. I was out of baking powder, so I substituted with baking soda and cream of tartar. Perfection on a Sunday morning.

I made these and they were perfectly thin,as my kids would say. I did add 1 tsp of vanilla and 1 tsp cinnamon 😋

Only use 1/2 t salt. I used 1 t salt and unsalted butter and they were still too salty. Also slowly add the powder mixture to the liquids

Ingredient proportions made a perfect pancake batter. The only issue is the instruction to whisk all of the liquid ingredients, including the eggs and melted butter, into the dry mixture at once. I couldn't imagine how that would result in a homogenous batter (no clumps of egg white or pockets with more and less butter), so I whisked the egg (I made half the amount, so only one egg), whisked in the milk, whisked that mixture into the dry mixture, then slowly added the butter while continuing to whisk. The batter was exactly the right consistency, the leavening was perfect, and the pancakes cooked up a nice golden brown in a lightly oiled cast-iron skillet.

Perfect.

My family loved them! Easy to make!

Great light & fluffy pancakes. These are the best!

Quick, simple, and ridiculously flavorful.

Don't overmix it, but even then, it made very tasty pancakes

I tried this recipe and was completely in love with the flavor and consistency of the pancakes. This is now my go to recipe.

Obviously, any recipe, and especially pancake recipes, will be varied to the cook's taste. This is a great recipe to use as base. IMHO it is too heavy on baking powder - think about cutting it in half. Read an article from top chefs who said amateurs tend to over mix the ingredients. Adding dry to wet by folding in the dry ingredients is better than stirring in wet to dry - again to avoid over mixing.

I’m officially in love with this recipe.

Seriously good, even better than expected.