Sink your fork into these Fluffy Old-Fashioned Pancakes, a comforting breakfast classic that instantly brightens any morning. Crafted with everyday ingredients and a hint of cinnamon, they’re as cozy as a Sunday at home. Get ready for a stack of pancakes so light and delicious, your family will want them again and again!

Plate of golden pancakes with syrup — Ready for the breakfast table

I remember a chilly morning when I first whipped up these Fluffy Old-Fashioned Pancakes for my family. The kitchen filled with the warm scent of vanilla and cinnamon, tempting everyone to drift out of bed in search of breakfast. My husband, normally not an early riser, was drawn in by the sweet aroma, and our little one giggled with excitement while helping drizzle the syrup. From that day on, these pancakes became our weekend ritual—welcoming slow starts and happy tummies.

Why These Classic Homemade Pancakes

Simple Ingredients: No fancy items needed—just flour, eggs, milk, and a few pantry staples.
Family-Friendly: Even picky eaters love the mild sweetness and fluffy texture.
Customizable: Stir in chocolate chips, fruit, or nuts if you want a fun twist.
Stress-Free Breakfast: The batter comes together in minutes, making it ideal for busy mornings or laid-back brunches.

Light & Airy Texture: A combination of baking powder, baking soda, and gentle mixing yields cloud-like pancakes.
Perfectly Sweet: Just enough sugar and a dash of cinnamon make them comforting without being overly sweet.
Easy to Scale: Need more or fewer servings? Double or halve the recipe without hassle.
Suits Any Occasion: From an everyday breakfast to a weekend feast, these pancakes bring a smile to everyone’s face.

Pancakes on a hot skillet — Bubbles signal it’s time to flip

Ingredients “Fluffy Old-Fashioned Pancakes”(Makes about 8 pancakes; measurements in grams and US cups)

All-Purpose Flour (about 190g / 1½ cups)
- Forms the structure, yielding that classic fluffy bite.
Granulated Sugar (2 tbsp)
- Subtle sweetness for a comforting taste.
Baking Powder (2 tsp)
- Key to light, airy pancakes.
Kosher Salt (¾ tsp)
- Enhances all the other flavors.
Baking Soda (½ tsp)
- Works with the baking powder to create extra fluff.
Ground Cinnamon (⅛ tsp)
- Adds a cozy, warm note to every bite.
Whole Milk (300ml / 1¼ cups, room temperature)
- Helps create a silky batter for moist pancakes.
Melted Unsalted Butter (3 tbsp) or Vegetable Oil
- Adds richness and helps the pancakes cook to a golden brown.
Vanilla Extract (1 tsp)
- Contributes a gentle, comforting aroma.
Large Eggs (2, room temperature)
- Binds the batter and contributes to fluffiness.

Optional Toppings

Salted Butter
Maple Syrup

Pouring wet mixture into dry — Creating the fluffy batter

How to Make Fluffy Old-Fashioned Pancakes

Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
Mix Wet Ingredients
- In a separate bowl, whisk milk, melted butter (or oil), vanilla, and eggs until the mixture is homogenous.
Create the Batter
- Gently fold the wet mixture into the dry ingredients. Stir until just combined—some lumps are fine. Overmixing can yield dense pancakes.
Rest the Batter
- Let the batter rest for 15–30 minutes. This allows the gluten to relax and the baking agents to activate, resulting in fluffier pancakes.
Cook & Flip
- Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake. When the edges look dry and tiny bubbles pop on the surface (about 2–3 minutes), flip and cook until golden on the other side.
Serve Warm
- Transfer pancakes to a warm plate. Repeat with remaining batter. Serve with salted butter and a generous drizzle of maple syrup.

Tip

Don’t Overmix
The secret to tender, fluffy pancakes is minimal stirring. Once your dry and wet ingredients meet, gently combine them until just incorporated. A few lumps are okay—they promise light, airy pancakes instead of tough, chewy ones.

Plate of Fluffy Old-Fashioned Pancakes with syrup — Ready for the breakfast table

Conclusion

In summary, Fluffy Old-Fashioned Pancakes transform simple staples into something magical. Whether you’re sharing them with friends over a weekend brunch or serving as a heartwarming weekday breakfast, these pancakes elevate any morning from routine to remarkable. Once you try them, they’ll become a cherished part of your family’s breakfast repertoire.

Frequently Asked Questions

1. Can I add mix-ins?

Absolutely! Fold in blueberries, chocolate chips, or chopped nuts right before cooking.

2. How do I keep pancakes warm?

Place them on a baking sheet in a 200°F (93°C) oven until serving time.

3. Can I use a different type of milk?

Yes. Almond, soy, or other milk alternatives can work, though flavor and texture may slightly vary.

4. How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a toaster or microwave.

5. Gluten-free options?

Use a 1:1 gluten-free flour blend and check other ingredients to ensure they’re GF.

Fluffy Old-Fashioned Pancakes

Sink your fork into these Fluffy Old-Fashioned Pancakes, a comforting breakfast classic that instantly brightens any morning. Crafted with everyday ingredients and a hint of cinnamon, they’re as cozy as a Sunday at home.

Prep Time 15

Cook Time 20

Total Time 35

Serving Size 4

Ingredients

All-Purpose Flour (about 190g / 1½ cups)

Forms the structure yielding that classic fluffy bite.

Granulated Sugar (2 tbsp)

Subtle sweetness for a comforting taste.

Baking Powder (2 tsp)

Key to light airy pancakes.

Kosher Salt (¾ tsp)

Enhances all the other flavors.

Baking Soda (½ tsp)

Works with the baking powder to create extra fluff.

Ground Cinnamon (⅛ tsp)

Adds a cozy warm note to every bite.

Whole Milk (300ml / 1¼ cups, room temperature)

Helps create a silky batter for moist pancakes.

Melted Unsalted Butter (3 tbsp) or Vegetable Oil

Adds richness and helps the pancakes cook to a golden brown.

Vanilla Extract (1 tsp)

Contributes a gentle comforting aroma.

Large Eggs (2, room temperature)

Binds the batter and contributes to fluffiness.

Optional Toppings

Salted Butter
Maple Syrup

Instructions

Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.

Mix Wet Ingredients

In a separate bowl, whisk milk, melted butter (or oil), vanilla, and eggs until the mixture is homogenous.

Create the Batter

Gently fold the wet mixture into the dry ingredients. Stir until just combined—some lumps are fine. Overmixing can yield dense pancakes.

Rest the Batter

Let the batter rest for 15–30 minutes. This allows the gluten to relax and the baking agents to activate, resulting in fluffier pancakes.

Cook & Flip

Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter for each pancake. When the edges look dry and tiny bubbles pop on the surface (about 2–3 minutes), flip and cook until golden on the other side.

Serve Warm

Transfer pancakes to a warm plate. Repeat with remaining batter. Serve with salted butter and a generous drizzle of maple syrup.

Notes

Don’t Overmix
The secret to tender, fluffy pancakes is minimal stirring. Once your dry and wet ingredients meet, gently combine them until just incorporated. A few lumps are okay—they promise light, airy pancakes instead of tough, chewy ones.