Good Old Fashioned Pancakes Recipes

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OLD-FASHIONED PANCAKES

This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 2 cups batter; 16 4-inch pancakes

Number Of Ingredients 9



Old-Fashioned Pancakes image

Steps:

  • Place a heat-proof platter into a warm oven (at 200 degrees).
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
  • Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
  • As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon coarse salt
2 3/4 teaspoons baking powder
1 large egg, lightly beaten
1 1/4 cups milk
3 tablespoons unsalted butter, melted, plus more for serving
Vegetable oil, for the griddle
Pure maple syrup, warmed, for serving

GOOD OLD FASHIONED PANCAKES

I used to use Krustease Buttermilk pancake mix for many years, always wih success.I don't know why I even tried this recipe, but I'm so glad I did! I hope you will try it and enjoy it too. If you have a small or medium ice cream scoop, it's great to scoop up the batter and pour it onto the griddle! Feel free to add your favorite fruits, chocolate chips, even trail mix into the batter.Whenever I make pancakes, I always prepare the batter the night before, it just seems to make them better. I always throw away the first one, maybe two pancakes, until the grill gets just right.Source: KVVU

Provided by FLUFFSTER

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7



Good Old Fashioned Pancakes image

Steps:

  • In a large bowl, sift together the flour, baking powder, salt and sugar.
  • Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  • Brown on both sides and serve hot.

Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 515.6, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

OLD FASHIONED PANCAKES

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7



Old Fashioned Pancakes image

Steps:

  • Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle
  • With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese.

1 1/2 cups flour, measured after sifting
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons melted butter
1 egg, lightly beaten plus 1 egg yolk
1 cup, plus 2 tablespoons milk

OLD-FASHIONED POTATO PANCAKES

If you're looking for a change of pace for breakfast, try these old-fashioned potato pancakes. They were my grandmother's favorite breakfast dish, and the recipe has been passed down through the generations.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 7-9 pancakes.

Number Of Ingredients 7



Old-Fashioned Potato Pancakes image

Steps:

  • Rinse potatoes in cold water; drain thoroughly. In a large bowl, combine the potatoes, eggs, onion, flour, parsley, salt and pepper. , Pour batter by 1/3 cupfuls onto a well-greased hot griddle. Fry in batches 5-6 minutes on each side or until golden brown. Drain on paper towels. ,

Nutrition Facts : Calories 268 calories, Fat 5g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 878mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

3 cups shredded peeled potatoes
2 large eggs, lightly beaten
1/4 cup grated onion
1/4 cup all-purpose flour
3 tablespoons minced fresh parsley
1 teaspoon salt
1 teaspoon pepper

OLD-FASHIONED BUTTERMILK PANCAKES

This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.

Provided by Tim Wong

Time 30m

Yield 16

Number Of Ingredients 9



Old-Fashioned Buttermilk Pancakes image

Steps:

  • Preheat a griddle to medium heat, according to manufacturer's instructions.
  • Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
  • Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
  • Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g

2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil, or as needed

HEALTHIER GOOD OLD FASHIONED PANCAKES

I loved this pancake recipe. Way better than a mix at the store but I wanted to cut a little of the fat. I make them with less butter, egg whites instead of a whole egg, and nonfat milk. They are so fluffy and tasty plus I feel great about giving them to my family.

Provided by MakeItHealthy

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 7



Healthier Good Old Fashioned Pancakes image

Steps:

  • Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 22 g, Cholesterol 8.4 mg, Fat 3.1 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 554.9 mg, Sugar 3.6 g

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups nonfat milk
2 egg whites
2 tablespoons butter, melted

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Top Asked Questions

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These simple tips for making pancakes better ensure golden-brown goodness every time.Make it in Advance. Want to make pancakes from scratch but think you don’t have the time? ...Know These Batter Tips. A few simple tricks will ensure light and fluffy pancakes. ...Substitute This for That. Missing an ingredient? ...Add These Extras. ...Know How to Cook Them. ...Keep ’em Warm. ...Freezer Option. ...
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How do you cook pancakes properly? Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes.
How do you make basic pancakes?
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick. 3.
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Baked pancakes, including Dutch babies (pictured above) — are the biggest, fluffiest, most mind-blowing pancake that ever dominated brunch-dom.Latkes and potato pancakes are made with grated, mashed, or instant potatoes.Thin, delicate French crepes and Swedish pancakes are a whole lot easier to make than you'd think. More items...

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