Origin Good Old-Fashioned Pancakes

Pancakes have been a breakfast favorite for centuries, enjoyed in many cultures worldwide. This timeless recipe reflects the classic American style—light, fluffy, and easy to whip up with pantry staples.

Why You’ll Love This Recipe

There’s something truly comforting about a stack of warm, homemade pancakes. They’re soft, tender, and easy to customize with your favorite toppings—from maple syrup to fresh fruit or a sprinkle of powdered sugar. Plus, they’re quick to make and always a crowd-pleaser.

Also Read : Roasted Butternut Squash Salad

Good Old-Fashioned Pancakes

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 1½ cups all-purpose flour

• 3½ tsp baking powder

• 1 tsp salt

• 1 tbsp sugar

• 1¼ cups milk

• 1 large egg

• 3 tbsp melted butter or oil

• 1 tsp vanilla extract (optional)

Directions

• Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
• Combine wet ingredients: In another bowl, beat the egg with milk, melted butter, and vanilla extract.
• Make the batter: Pour the wet mixture into the dry ingredients and stir just until combined. Don’t overmix—the batter should be a little lumpy.
• Cook pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
• Serve: Stack pancakes on plates and top with your favorite syrup, fruit, or butter.

Notes

• For fluffier pancakes, let the batter rest 5–10 minutes before cooking.
• Add-ins like blueberries, chocolate chips, or nuts can be folded into the batter before cooking.
• To keep pancakes warm while finishing the batch, place them on a baking sheet in a low oven (around 200°F or 90°C).
• Leftovers reheat well in the toaster or microwave.

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Origin Bacon Pancakes

While pancakes and bacon are classic breakfast staples on their own, combining them into one dish has become a fun diner-style favorite, especially in American breakfasts where sweet and salty flavors are often enjoyed together.

What I Love About This Recipe

The salty crunch of bacon tucked inside soft, buttery pancakes is the perfect flavor contrast. It’s quick to make, crowd-pleasing, and feels like a treat — especially when topped with a drizzle of maple syrup

Also Read : Spinach Balls

Bacon Pancakes

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 strips of bacon

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 1 cup milk

• 1 egg

• 2 tablespoons melted butter (plus more for the pan)

• Maple syrup, for serving

Directions

• In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• In another bowl, whisk together milk, egg, and melted butter.
• Add the wet mixture to the dry ingredients and mix until just combined (a few lumps are fine).
• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
• Pour about ¼ cup of batter onto the skillet for each pancake.
• Immediately press a strip of cooked bacon into the center of the pancake.
• Cook for 2–3 minutes until bubbles form on top and edges are set. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
• Serve hot with a generous drizzle of maple syrup. Add optional toppings like a pat of butter, fresh fruit, or whipped cream.

Notes

• Crumble bacon into the batter if you prefer bacon bits throughout.
• A dash of vanilla or cinnamon adds extra depth to the batter.
• Want it spicy? Sprinkle chili flakes on the bacon before cooking.

The post Bacon Pancakes appeared first on RecipeWikki.

Origin Lemon Poppy Seed Pancakes

Inspired by the beloved lemon poppy seed muffin, this pancake version brings together the tangy charm of lemon with the satisfying texture of poppy seeds, perfect for a brunch-worthy breakfast or weekend treat.

What I Love About This Recipe

They’re soft, citrusy, and subtly sweet with a bit of texture from the poppy seeds — and they smell absolutely amazing while cooking. It’s like sunshine on a plate and pairs perfectly with fresh berries or a drizzle of maple syrup!

Also Read : Pickle Marinated Cheese

Lemon Poppy Seed Pancakes

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

130

kcal

Ingredients

• 1 cup all-purpose flour

• 1 tbsp poppy seeds

• 1 tbsp sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup buttermilk

• 1 large egg

• 2 tbsp melted butter (plus more for cooking)

• 1 tbsp lemon zest (about 1 lemon)

• 2 tbsp fresh lemon juice

Directions

• In a large bowl, whisk together flour, poppy seeds, sugar, baking powder, baking soda, and salt.
• In another bowl, whisk together buttermilk, egg, melted butter, lemon zest, and lemon juice.
• Pour the wet ingredients into the dry and stir gently until just combined — do not overmix.
• Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
• Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.

Notes

• For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
• You can substitute plain yogurt or milk with a splash of vinegar for buttermilk.
• Great with a dollop of lemon curd or a dusting of powdered sugar.

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