Traditional Flapjacks

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you’re craving a classic breakfast treat that’s both simple and satisfying, these traditional flapjacks are just what you need. They’re a perfect blend of fluffy and lightly sweet, making them a go-to for any morning meal. Let's dive into this easy and timeless recipe!

Ingredients for Traditional Flapjacks

The magic starts with all-purpose flour, which provides the structure for our flapjacks. A touch of sugar adds sweetness without overpowering. The baking powder and baking soda work together to give these pancakes their signature lift and fluffiness. A pinch of salt enhances all the flavors. For the wet ingredients, buttermilk brings a subtle tang and helps with the rise, while a large egg binds everything together. Unsalted butter, melted into the mix, adds richness, and a splash of vanilla extract rounds it all out with a warm, inviting aroma.

Tips & Tricks

  • Don’t overmix the batter; lumps are good for fluffy pancakes.
  • If the first pancake is too dark, lower the heat slightly before cooking the next one.
  • Keep cooked pancakes warm in a preheated oven at 200°F while you finish the rest.

Serving Suggestions

These flapjacks are perfect with a pat of butter and a drizzle of maple syrup. For a fruity twist, serve with fresh berries or a spoonful of homemade compote. If you’re in the mood for something savory, try them with crispy bacon and a fried egg on top.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Yes, but the pancakes might not be as fluffy. You can make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
How do I store leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the toaster or a warm skillet.
Can I freeze these pancakes?
Absolutely! Let them cool completely, then layer between sheets of parchment paper and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen.

Traditional Flapjacks Recipe Walkthrough

Start by grabbing two mixing bowls. In the first bowl, whisk together your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly combined to ensure a smooth batter later. In the second bowl, mix up your wet ingredients. Pour in the buttermilk, crack in the egg, drizzle in the melted butter, and add a teaspoon of vanilla extract. Whisk until it’s all seamlessly blended.

Now, it’s time to bring it all together. Pour your wet mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. You’re aiming for a lumpy batter, which means your pancakes will be perfectly tender!

Heat a non-stick skillet over medium heat, and add a small pat of butter to grease it lightly. Once the butter is melted and the skillet is hot, it’s time to cook. Pour about 1/4 cup of batter per pancake onto the skillet. Let them cook until you see bubbles forming on the surface — that’s your cue to flip! Cook the other side until golden brown, then transfer to a plate. Repeat with the remaining batter.

Why You'll Love This Recipe

  • Quick and easy to prepare with minimal ingredients.
  • Perfectly fluffy texture that melts in your mouth.
  • Customizable with your favorite toppings or mix-ins.
  • Great for breakfast, brunch, or even a quick snack.

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Step-by-step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Transfer cooked pancakes to a plate and repeat with remaining batter.

Ratings and Comments

Thank you for your rating!