Pancakes are usually a weekend treat around my house because everytime I make a batch of these fluffy pancakes, we typically overindulge. My family could never be trusted with these pancakes on a daily basis or else we might need a bigger house.
I am a firm believer that pancakes should always be fluffy… and piled as high as possible. I’m a picky pancake eater, so I rarely order pancakes when I’m dining out only because I’ve never found a recipe that beats this one.
Here’s the recipe:
- 3/4 cup whole milk
- 2 Tbsp white vinegar
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 Tbsp butter, melted
- Combine the whole milk and vinegar in a medium-sized bowl and set aside for about 5 minutes to curdle and "sour" (like buttermilk).
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk the egg, melted butter and vanilla extract into the milk/vinegar mixture.
- Making a well in the center of the flour mixture, slowly add the wet ingredients and stir gently until just combined and large lumps are gone. Do not overmix.
- Let the batter sit for a couple of minutes until light and airy.
- Preheat a nonstick pancake griddle to 375F (adjust heat accordingly while cooking if your pancakes appear too dark or light).
- Pour 1/4 cupfuls of pancake batter onto the griddle and cook until the wet side of the pancake starts to appear dry around the edges and bubbles on top are just beginning to pop. Flip and cook until the other side is nice and golden brown.
- I use a nonstick pancake griddle for this recipe, well pre-heated to around 375F and I never grease the griddle… I think that helps for even color; plus, I don’t like crispy edges.
- I always let my pancake batter sit for a few minutes so the vinegar has a chance to react with the other ingredients, resulting in a light, airy batter.
Bonus: you can freeze them, too! They won’t be quite as fluffy reheated, but still delicious.