Good Old Fashioned Pancakes

6,655 Reviews 301 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
dakota kelly
Recipe by  dakota kelly

“This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. 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.

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Reviews (6,655)

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It kills me how people go in and mutilate a perfectly good recipe. Then you have bad reviews and more mutilations. I read these reviews and decided I'd make the recipe just as it calls and I recommend not changing a thing (except maybe adding 1/2 tsp of vanilla to your egg mixture). I DO recommend sifting the flour, twice. That makes for a fluffier pancake. Let your egg and milk set at room tempurature and use unsalted butter. Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to overbeat your egg). Add to your dry mixture. Your result is a fluffy, delicious, good old fashion pancake. This is one is a keeper!

Karl Fish

Karl Fish

Yesterday I ran out of Aunt Jamima pancake mix and I said to my girlfriend "I gotta buy some more Aunt Jamima." And she said "Buy mix? I always laugh when people do that." And I said "What do you mean?" And she said "I make pancakes from scratch." So I figured I'd look up a recipe here. It took a while to find one that I wanted to try (I was tempted with the fluffy Canadian ones 'cause I'm Canadian) but then I saw all the reviews for this one and it sounded good. I was really hungry tonight so I got out my griddle. By the way, if you do like making pancakes, I highly suggest investing in a griddle, preferably iron. Breakfast food tastes SO much better on a griddle, and there's much more space to cook and flip. You can cook 6 pancakes on my griddle at a time. ANYWAYS I tried this recipe, and I made the pancakes, and KUMBAYAH they were the best pancakes! The pancakes were fluffy, and mouth watering, and tasty, and soft. The only change I made was adding an extra quarter of a cup of milk because I like the pancakes to be a little thinner and when I mixed the batter up I saw they'd be too thick. These are the best pancakes I've ever eaten. Thanks Verona, and Grandma Verona!

Butterfly Flutterby

Butterfly Flutterby

Wow, what a nice surprise! This recipe was outstanding! I read close to 200 reviews before I made these up and this is what I came up with: I doubled the recipe to make sure I had enough for four of us as others felt that the serving size is off, I have a ton of batter leftover (good for me, it will keep). I let the eggs come to room temp, heated the milk just a tad so that when it was added to the melted butter it would not re-solidify the butter, I used 1/8 cup of sugar, a whole stick of real butter melted all the way through, only 4 TBS of baking powder and 3/4 tsp salt. I also added a splash of vanilla. I mixed wet and dry ingredients seperately. Then when I put the wet into the flour I used a whisk sparingly and it came together beautifully with no lumps. I let the mixture sit for about 10 minutes before starting to make the pancakes. Other said that they had problems with the batter being too thick, I think that using less baking powder and making sure that the wet ingredients were not cold made a big difference. These came out absolutely beautiful and like something out of a magazine. I served this with bacon and fresh strawberries tossed with sugar. Yummy! I will experiment a bit more in the future but this is a great recipe! Thanks Verona for sharing and thanks to reviewers also for sharing their comments!

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Amount Per Serving (8 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 504 mg
  • 20%

Based on a 2,000 calorie diet



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