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Why use a pancake mix when you can whip up a batch of the fluffiest, tastiest pancakes around in just minutes? Give these Old Fashioned Pancakes a try and you’ll never go back to a mix. This post was originally published July 23, 2012.
My husband enjoys a big breakfast on the weekends while I can eat a piece of toast and be just fine with it. So for a special treat, this Saturday I decided to make him homemade pancakes. I couldn’t find my original recipe so I just pulled one off the Internet.
The recipe was fairly easy and it came together in a matter of minutes. While the first pancake came out of the pan and didn’t look so great the rest of them were light and fluffy. We put butter and syrup on top and enjoyed them for breakfast.
I’ve now been using this recipe for 4 years and often make these when we have breakfast for dinner. These pancakes are also great because you can add fruit to them and they hold it without becoming soggy.
1 ½ c. flour
3 t. baking powder
1 t. salt
2 T. sugar
1 ¼ c. buttermilk
1 egg, beaten
3 T. melted butter
- In a large bowl combine the buttermilk, egg, and butter. In a smaller bowl combine the flour, baking powder, salt, and sugar.
- Add the flour mixture to the milk mixture and whisk until smooth.
- Heat a frying pan over medium heat. Spray with cooking spray. Pour two pancakes into the pan, using ¼ c. batter for each. When the top begins to bubble flip the pancake and allow to cook for two more minutes on the other side.
- Remove from pan and serve.
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