Old-Fashioned Pancakes149 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.” - by Chef John
Original recipe yields 12 pancakes
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
- Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
Amount Per Serving (4 total)
- 318 cal
- 11.9 g
- 43.7 g
Based on a 2,000 calorie diet
Reviews (149)Rate This Recipe
"Was using boxed mix but ran out. Pulled up AllRecipes and this was on the front page, so we decided to try the recipe. Followed the recipe as is. They were the best pancakes I've ever had!! Light ..." See moreand fluffy with great flavor!!!"
"I used lactose-free milk which I soured with two tablespoons of vinegar and I also used melted margerine instead of butter. The reason I made those substitutions was because I have a son with a dairy ..." See moresensitivity. Even with the substitutions these turned out exactly as they should--light, fluffy and absolutely perfect. The recipe says it serves four? Psh......my kids ate EVERY SINGLE ONE."
"I've tried numerous pancake recipes over the years, but this is the first recipe I've found that truly matches the flavor, fluffy texture, appearance and convenience of a box mix. I'd just about give..." See moren up on making pancakes from scratch, but this recipe looked a little different - yet easy - so I decided to give it a try. I'm so glad I did! Even my husband, who decided a few years ago that box pancakes are the best bet because they're so easy and reliable, said that these are the best from-scratch pancakes he's ever had. Thanks to Chef John for sharing this!"
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