Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Old-Fashioned Pancakes 3.8 (126) 14 Reviews This recipe is so easy and foolproof, you'll never open a box mix again. By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on January 9, 2024 Rate PRINT Share Yield: Makes 2 cups batter; 16 4-inch pancakes We call these pancakes old fashioned because, unlike other favorite pancake recipes, they don't use buttermilk or multiple leaveners. Instead, this easy recipe goes back to basics, using regular milk and baking powder to make fluffy, slightly thick pancakes to serve in a stack with plenty of maple syrup and butter. It's a simple recipe that was carefully developed and tested. It works so well, there's no need to open a box of mix ever again. Once you've made these pancakes once or twice, try adding chocolate chips or mashed banana, blueberries or applesauce, and customize them just how you like. Double the recipe and freeze some to reheat straight from the freezer in your toaster oven or microwave—this will be your go-to pancake recipe from now on. 30 Pancake Recipes You'll Flip For Ingredients 1 ½ cups all-purpose flour 1 tablespoon sugar 1 teaspoon coarse salt 2 ¾ teaspoons baking powder 1 large egg, lightly beaten 1 ¼ cups milk 3 tablespoons unsalted butter, melted, plus more for serving Vegetable oil, for the griddle Pure maple syrup, warmed, for serving Directions Place a heatproof platter in the oven: Preheat oven to 200°F, and place a heat-proof platter into oven once it is warm. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Combine wet ingredients and add to dry: Whisk egg, milk, and 2 tablespoons of the butter in the measuring jug and add to dry ingredients. Whisk from the center, slowly incorporating flour. Rest the batter for 10 minutes. Heat skillet and cook pancakes: 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. Keep pancakes warm, then serve: 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. This recipe comes from the book Mad Hungry by Lucinda Scala Quinn. Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.