Good Old Fashioned Pancakes

A close-up of a stack of golden-brown pancakes with a pat of melting butter on top, as syrup is being poured over them. The background shows a blurred bowl and dark beverage.

5 from 2 votes

Who doesn’t love a stack of fluffy, golden pancakes dripping with syrup? These pancakes taste like Saturday morning cartoons and pillow forts. Ok, they actually taste like buttery, subtly sweet goodness that melts in your mouth. Either way, you're going to want to try the best old-fashioned pancake recipe you've ever had!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 148kcal

Author: The Food Charlatan

Ingredients

1/2 cup butter melted
2 and 1/2 cups whole milk
2 large egg yolks
2 and 1/2 cups all-purpose flour spooned and leveled
1/4 cup granulated sugar
1 teaspoon kosher salt
7 teaspoons baking powder yes, 7!
2 large egg whites stirred until frothy
more butter for frying, or bacon grease

Instructions

In a large bowl, melt 1/2 tablespoons butter in the microwave. Let cool slightly.
Stir in 2 and 1/2 cups whole milk.
In a separate small bowl, add 2 egg whites and set aside.
Add 2 egg yolks to the large bowl with the milk and butter. Whisk thoroughly.
In another medium bowl, whisk together 2 and 1/2 cups flour, 1/4 cup sugar, 1 teaspoon kosher salt, and 7 teaspoons baking powder. (Yes, 7 teaspoons!)
Whisk together the dry ingredients, then add it to the wet ingredients. Stir with a rubber spatula until barely combined.
In the separate small bowl, beat 2 egg whites with a fork for about 30 seconds, until they are nice and frothy. Fold into the batter. Don't over mix! But do make sure it's combined.
Cook the pancakes. Heat a griddle or frying pan over medium heat. Spread 1 or 2 teaspoons bacon grease all over the surface. The best flavor! (using butter totally works too)
Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Flip when the bubbles on the top start to pop, about 2 minutes. Cook on the second side for another 2 minutes until golden.
Serve hot, with Easy Homemade Maple Syrup! Or try this Buttermilk Syrup! So good.
Storage: Layer parchment paper between the cooled pancakes and store in an airtight container in the refrigerator for 3-4 days.
Freezing: Layer the pancakes with parchment and add to a freezer ziplock bag. They will last 2-3 months in the freezer!

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