Old Fashioned Pancakes Recipe

Flour: The base of the pancakes, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

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

Salt: Enhances the flavor of the pancakes.

Egg: Binds the ingredients together and adds richness.

Milk: Provides moisture and helps create a smooth batter.

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

When preparing pancakes, it's crucial to avoid overmixing the batter. Overmixing can lead to tough, rubbery pancakes instead of light and fluffy ones. Stir the wet ingredients into the dry ingredients just until they are combined, even if there are a few lumps remaining. This ensures that the gluten in the flour doesn't develop too much, which is key to achieving the perfect texture.

• 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, though the texture might slightly differ.

• sugar - Substitute with honey: Honey adds natural sweetness and a hint of floral flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• 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 provide a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a purer flavor.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoons water for a vegan alternative.

• beaten egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist texture.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in pancakes.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier.

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

• melted butter - Substitute with vegetable oil: Vegetable oil is a neutral-tasting alternative that works well in pancakes.

• Allow the pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the cooled pancakes in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you need to store them for a longer period, stack the pancakes with a piece of parchment paper between each one. This prevents them from sticking together.

• Place the stacked pancakes in a freezer-safe bag or container. Make sure to squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the bag or container with the date so you can keep track of their freshness. Pancakes can be frozen for up to 2 months.

• When you're ready to enjoy your pancakes, reheat them directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, heat on high for about 20-30 seconds per pancake. If using a toaster, toast until warm and slightly crispy. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes.

• To maintain the best texture and flavor, avoid reheating pancakes more than once.

• 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 prevent drying out. Heat for about 10 minutes or until they are warmed through. This method retains the pancakes' fluffy texture.

• Microwave Method: Stack a few pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 20-30 seconds per pancake, checking to ensure they are heated evenly. This is the quickest method but may result in slightly softer pancakes.

• Toaster Method: If you prefer a bit of crispiness, use a toaster. Place each pancake in the toaster and heat on a low setting. Keep an eye on them to avoid burning. This method gives a nice, slightly crispy edge.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the skillet. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until warmed through. This method adds a bit of extra flavor from the butter or oil.

• Steaming Method: Place a steamer basket over a pot of simmering water. Arrange the pancakes in the basket in a single layer. Cover and steam for about 2-3 minutes. This method keeps the pancakes moist and fluffy.

• 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 gives a slightly crispy exterior while keeping the inside soft.

• Mixing bowl: A large bowl used to combine and mix the dry ingredients together.

• Whisk: A utensil used to blend the egg, milk, and melted butter smoothly.

• Measuring cups: Tools used to measure out the flour and milk accurately.

• Measuring spoons: Tools used to measure out the sugar, baking powder, and salt precisely.

• Griddle: A flat cooking surface used to cook the pancakes evenly.

• Frying pan: An alternative to the griddle, used to cook the pancakes.

• Spatula: A tool used to flip the pancakes once bubbles form and the edges are set.

• Ladle: A tool used to pour the batter onto the griddle or frying pan.

• Small bowl: A bowl used to beat the egg before combining it with the milk and melted butter.

• Measuring jug: A container used to measure and pour the milk accurately.

• Brush: A utensil used to lightly grease the griddle or frying pan.

Pre-measure ingredients: Measure and prepare all ingredients the night before to save time in the morning.

Use a large griddle: Cooking multiple pancakes at once on a large griddle speeds up the process.

Mix dry ingredients ahead: Combine all dry ingredients in a bowl and store them in an airtight container.

Preheat the griddle: Start preheating your griddle while mixing the batter to ensure it's ready to go.

Use a squeeze bottle: Pour the batter into a squeeze bottle for quick and easy dispensing onto the griddle.