Q1: Why are my pancakes tough and rubbery instead of light and fluffy?

This is the most common pancake problem, and it is almost always caused by over-mixing the batter . When you mix flour and a liquid, you develop gluten. A little gluten is good for structure, but too much makes pancakes tough. The secret is to mix the batter only until the dry ingredients are just moistened. A lumpy batter is a good batter!

Q2: What is the secret to getting perfectly round, evenly browned pancakes?

An even, medium heat is the key. Make sure your pan is fully preheated before you add any batter. Using a 1/4-cup measuring cup or a cookie scoop to portion the batter will help you get pancakes that are all the same size. Don't press down on the pancake with your spatula after you flip it, as this will deflate all the air bubbles and make it dense.

Q3: Can I make the pancake batter the night before?

It is not recommended to make this specific pancake batter too far in advance. The baking powder is "single-acting," meaning it starts to create its bubbles as soon as it gets wet. If you let the batter sit overnight, the baking powder will lose most of its leavening power, and you will end up with flat, dense pancakes. The 5-15 minute rest just before cooking is ideal.

Q4: How do I know for sure when it's the right time to flip my pancake?

Look for the bubbles! You'll know it's time to flip when the edges of the pancake start to look dry and set, and you see bubbles forming all over the surface of the batter. The perfect moment to flip is when those bubbles start to pop and stay open , leaving a small hole in the surface.

Q5: Can I make this recipe dairy-free?

Yes, easily! You can substitute the regular milk with your favorite unsweetened, plain dairy-free milk, such as almond milk, soy milk, or oat milk . For the melted butter, you can use an equal amount of a neutral-flavored oil (like canola oil) or your favorite melted dairy-free butter substitute.

The Best Easy & Fluffy Old-Fashioned Pancakes

Name: The Best Easy & Fluffy Old-Fashioned Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tablespoons white sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1 ¼ cups milk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract (optional)

The Best Easy & Fluffy Old-Fashioned Pancakes

A recipe for classic, old-fashioned pancakes made from scratch. These pancakes are described as being perfectly tender, light, and buttery—not too thick and not too thin. The method involves combining a simple wet and dry batter and cooking the pancakes on a griddle until golden brown, creating a delicious breakfast staple.

Author: Grace
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 12 pancakes 1x
Category: Breakfast
Method: Pan-Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract (optional)

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Instructions

In a large bowl, sift or whisk together the flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk and egg. Stir in the melted butter and vanilla extract, if using.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are okay.
Let the batter rest for 5 minutes.
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.
Cook until bubbles form and pop on the surface of the pancake, about 2-3 minutes. Flip and cook until the other side is golden brown.
Repeat with the remaining batter.

Notes

Note: The ingredients and instructions for this recipe were not fully provided in the source article and have been inferred based on a standard, classic pancake recipe that matches the description and yield.
For the fluffiest pancakes, be careful not to overmix the batter. A few lumps are perfectly fine.
You know it’s time to flip the pancake when bubbles appear on the surface and begin to pop.
Ensure your griddle or pan is properly preheated before adding the batter for the best results.

Nutrition

Serving Size: 3 pancakes
Calories: 350-420
Sugar: 12-18 g
Sodium: 500-650 mg
Fat: 12-16 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 1-2 g
Protein: 10-12 g
Cholesterol: 80-100 mg

Find it online: https://www.eatswithsoul.com/old-fashioned-pancakes/