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I believe breakfast is both a small ritual and a minor rebellion, and also that pancakes are the one thing I will defend at 2 a.m. to anyone who dares call them "just flour and milk." We live in a very complicated era (avocado toast, oat milk drama) and yet sometimes you need the plain, unapologetic comfort of Old Fashioned Pancakes — the kind that make you temporarily tolerant of mornings. Also: I have thoughts about syrup. Always.

Confession: I burned them, then I cried a little

There was a time I made these and the smoke detector staged a protest (loud, moralizing beep), the batter hissed in a way that sounded offended, and the pancakes came out oddly leathery — like breakfast with commitment issues. I remember the smell: eggy and just shy of acrid, like someone microwaved nostalgia and forgot to set a timer. The texture was wrong in two opposing ways: rubbery on the outside, gluey on the inside. My kids — bless them — refused to eat them and I, a grown adult, pretended it was deliberate. It wasn’t. I tried to fix it by adding more milk (bad idea), then by overmixing (worse idea). I put on music to cope. That didn’t help, but I did learn which spatula makes the least mess. Embarrassing. Also educational? Maybe. Also I still overthink pancakes sometimes.

Why this plain, stubborn version finally behaves

Okay, so what changed? Patience, mostly. Also measuring like an actual adult instead of eyeballing "a little" flour (which always ends in trouble). I stopped fighting the batter — you fold, you don’t knead. I let the griddle come to the right temperature (medium, not inferno). Emotionally, I stopped trying to make a brunch statement and just made pancakes. Practically, I let melted butter cool a tiny bit before adding it to the egg, which sounds ridiculous but stops the eggs from scrambling (yes, I did that once; yes, it smelled like an omelet funeral). This version of Old Fashioned Pancakes works because it’s simple and because I stopped panicking at the first bubble. Also, if you want a richer thing sometimes, check my take on sweet cream pancakes — but that’s a different emotional commitment.

What you need (and a tiny opinion about pantry life)

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter, plus more for cooking
1 teaspoon vanilla extract (optional)

Sometimes I stash vanilla because I think it makes things feel fancy. Sometimes I skip it because budget. Sometimes I add a touch more butter because I’m dramatic. Also: if you love a crunchy edge or weirdly want savory notes, check out my riff on crispy cabbage pancakes (yes, cabbage — don’t roll your eyes until you try it).

Cooking Unit Converter

If you need to swap cups for grams because your scale is your soulmate, this little tool will help you not guess.

How to cook them (short, then chatty because you’ll overthink otherwise)

Whisk together flour, sugar, baking powder, and salt in a bowl.
In another bowl, whisk milk, egg, melted butter, and vanilla.
Combine wet and dry ingredients, folding gently.
Preheat griddle over medium heat.
Pour 1/4 cup batter onto the griddle, cooking until bubbles form, then flip and cook until golden.
Serve warm with desired toppings.

Also: don’t overmix. I said it before because I learned the hard way — lumps are friends, not enemies. If the batter sits for a few minutes it tightens slightly, which is okay (and sometimes better). Use more butter in the pan if you’re into that golden crust thing. TIP: If your pan is hot and the pancakes brown too quick, lower the heat; if nothing is browning and you’re starting to get sad, nudge it up. This is very much a "feel" job. Not the most comforting sentence ever, sorry.

Okay, real talk — are you a syrup purist or chaotic toppings person?

Do you put butter on then drown it in syrup? Do you prefer fruit like you’re trying to be healthy or whipped cream because you are not? Also — do kids always eat the middle part and leave the edges (is this a law)? Tell me everything. I assume you have at least one pan with a suspicious stain and a spatula you favor like a weapon. Do you own a cast iron? If yes, we are in a cult. If no, that’s fine. Conversation: why does pancake batter always look perfect in pictures but in reality it’s a tiny messy miracle? Share your failures; I will share mine and then we will both privately agree to pretend it was intentional.

Common things people ask (and things I mutter to myself)

Can I use whole wheat or another flour? +

Yes-ish. Whole wheat will make them denser and heartier; consider mixing half AP flour with whole wheat so breakfast doesn’t feel like homework. You can experiment but expect different texture.

How do I store leftovers? +

Cool completely, stack with parchment between, wrap tight and refrigerate for a couple days. Reheat in a toaster oven or on a skillet to restore edges. Microwaving works but temper your expectations.

Can I make the batter ahead? +

Up to an hour is fine; beyond that the baking powder loses oomph and pancakes get sad. If you must, keep dry and wet separate and combine later. Also, morning chaos is inevitable; plan for it.

Why does mine come out tough? +

Probably overmixing or too-high heat. Calm down, fold gently, and lower the pan temp. You can also add a splash more milk to loosen the batter — but not too much.

Any hacks for dramatic-but-not-pretentious toppings? +

Quickly sauteed apples with a smear of butter and a sprinkle of cinnamon. Or just good maple syrup and a big dollop of butter. Both valid. Don’t let brunch influencers shame you.

I always think the real victory is making a stack that doesn’t collapse under its own emotions. Also, food is memory and panic and triumph and a bit of sugar. I started writing this because I burned pancakes and then got very sad and then fixed them, which is basically life lesson 101. If you make these, text me? No, don’t. But maybe tell your neighbor because you can’t be the only one who eats three in a row while pretending you stopped at two and—

Daily Calorie Needs Calculator

If you want to estimate calories for your stack or justify second helpings, this little calculator will do the math.