Old-Fashioned Pancakes

We call these pancakes old fashioned because, unlike other favorite pancake recipes, they don't use buttermilk or multiple leaveners. Instead, this easy recipe goes back to basics, using regular milk and baking powder to make fluffy, slightly thick pancakes to serve in a stack with plenty of maple syrup and butter. It's a simple recipe that was carefully developed and tested. It works so well, there's no need to open a box of mix ever again.

Once you've made these pancakes once or twice, try adding chocolate chips or mashed banana, blueberries or applesauce, and customize them just how you like. Double the recipe and freeze some to reheat straight from the freezer in your toaster oven or microwave—this will be your go-to pancake recipe from now on.

How to Cook Perfect Pancakes Every Time

• Use the right pan: Use the correct skillet, one that is similar to the size of the burner and has a flat bottom for even heat distribution. Select a pan that is nonstick or opt for a well-seasoned cast iron skillet. Alternatively use a cast-iron griddle or an electric griddle.
• Grease the pan lightly: Fold a paper towel in half and place oil or melted butter in a bowl. Moisten the towel in the fat, then carefully rub the skillet with the oiled paper towel to create a very thin even layer of oil.
• Don't overcrowd the pan: Each pancake should have room to spread out without running into its neighbors, and there should be enough space between every pancake, as well as the side of the pan, for you to slide a spatula underneath, flip it cleanly, and stick the landing—without flopping into any obstacles that will mar its perfect edges.
  
• Have the right flipping tool: Use a spatula that's just slightly narrower than the pancake itself for flipping—and only flip when a bunch of bubbles form all over the surface of the pancake and don't pop or disappear. 
• Know that the first pancake is likely to be a dud: The good news is that you can eat your mistakes!