I can’t remember the last time I bought boxed pancake mix. Homemade pancakes are super easy to make, and use common pantry staples. So why not make them at home? This recipe uses “soured milk” (milk and vinegar) that mimics buttermilk. I can make the mix in 5 minutes, let the batter “bubble” in 10 minutes and before you know it– you have tender and fluffy pancakes. There’s a whisper of vanilla in the batter that gives a subtle layer of extra flavor. Without a doubt, these are the best pancakes that my family loves.
I feel it is my duty to share this recipe with all of you. You will thank me. Personally, I don’t eat traditional pancakes very often, but my husband loves them. I’m more of a “Swedish Pancake” lover. But this recipe is officially my favorite homemade pancake of all time!
The first time I ever made this recipe, I added olallieberries to the batter. These pancakes are also delicious just plain.
This recipe doesn’t make a lot of pancakes. In fact, this recipe yields 5-6 pancakes. That’s fine with us, as I don’t necessarily want leftover pancakes– but recently I doubled the recipe and it yielded about 12 pancakes. The dry ingredients are unbleached white flour, baking soda, baking powder and salt. The wet ingredients are beaten eggs, “soured” milk, melted butter and pure vanilla.
The soured milk helps to activate the baking soda. This creates fluffy pancakes. Trust me. Just read the recipe directions carefully– the key to this recipe is to make “soured milk” by combining vinegar with milk. You don’t taste the vinegar– I promise!
Add the soured milk to the eggs and vanilla, then add all of the wet ingredients to the dry and gently mix. A few lumps are okay, but don’t over mix! Be sure to allow the mixed batter to sit for about 10 minutes, until you see bubbles.
When you are ready to make pancakes, do not stir the batter! I use a 1/2 cup measuring cup and gently level the batter once it’s on the griddle.
Unlike boxed pancake mix, the batter won’t be pourable. It will be super, super thick!
NOTE: I‘ve made these on my cast-iron griddle several times. Lately, I’ve switched over to my electric non-stick griddle– hence new and upgraded photos.
You see how fluffy the pancakes become?!
TASTING NOTES: My husband loves pancakes, so he was anxiously waiting in the wings for me to finish photographing his breakfast There’s a pat of butter between each pancake, and plenty of pure maple syrup. He ate three and I ate two. Know what? Pancakes are a rare indulgence for my waistline. They are worth it and everything a pancake should be. They are tender, fluffy and there is not evidence of vinegar. The vanilla, in the background, is very subtle. With or without added berries or chocolate chips, these are perfect. Yes, you can easily double the recipe.
The Best Fluffiest Pancakes
Ingredients
- 3/4 cup milk
- 2 tablespoons white vinegar see note
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla
Instructions
- Combine the milk and vinegar in a small bowl for 10 minutes to “sour”. This is an important step and it is called “soured milk” which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.
- Combine flour, sugar, baking powder, baking soda and salt in a bowl.
- In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!
- The batter will be thick, don’t add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.
- Gently dip out (don't pour out) 1/2 cup of batter and place it on a buttered griddle or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
- NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.
- Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.
- You can substitute BUTTERMILK for the milk+vinegar in this recipe, but I have had the best luck (fluffiest pancakes) using the milk and vinegar method.
Notes
These are olallieberries? They look a lot like what we know as blackberries. Either way, I'd love to bite into those pancakes.
It has been much too long since I have eaten pancakes. I think you found the perfect recipe.
I can't even remember the last time I had pancakes for breakfast. Maybe on a camping trip years ago. I would love these for a nice Sunday brunch.
Debby – I'm with you. I enjoy the crepe style or french pancake. They're lighter and you can use the leftovers for savory dishes. I've never heard of or seen Olallieberries where I live, but I agree with Linda that they look like blackberries and blackberries would probably work here. Definitely will be giving these a try.
think you found the perfect recipe.
Oh dear, this blog is fantastic and I see you again… I love your cakes…. Very good!! Ciao. Deborah
These look like straight-from-the-diner pancakes…AKA amazing!
These pancakes do look ultra fluffy and light–just perfect with the berries. 😉
Sounds incredible, I got a chuckle imagining a novice cook pouring the 1/4 of batter onto a grill (did you mean griddle)Love your blog.Shelly
They look amazing.
We are breakfast fiends, so this is on my list. I wonder where I can get some Olallieberries? do you think Blackberry or Blueberry will work?
I go along with the others…olallieberries must be another name or similar to blackberries. Thank you for the recipe. If you say the best, they must be.
I'm so excited to try this recipe! What a great idea to sour the milk. Normally I splurge only on my birthday for pancakes, but I think I need to make an exception!
We love, love, love pancakes and have then every weekend….yours look perfect and are a must-make recipe! Those berries are gorgeous and certainly can't be found in my area!
Nice! My pancakes are (embarrassingly) flat. These ones seem to puff up a treat. I'll definitely bookmark this recipe. Thanks!
You have the most unique fruit out there in CA! I loved hearing about the different hybrid fruits. I believe that you were telling me about them. Pancakes are in my breakfast rotation but I use the mix because it is easy and still pretty good. By the way, Happy Birthday!!! I know it is extremely late. Your cake looked amazing and perfect. Enjoy your weekend!
Another great find! Delicious. Thank you for sharing. I was in dire need of a better pancake recipe and I think I found it.
Oh my, these look fabulous!!!! can't wait to try this recipe.
Hi
At what point did you add the olallieberries to this recipe.
There are two ways you can do this. One way is to add the berries into the batter, but you need to be very gentle about this. I've added some of the flour to the berries to coat them, so they don't complete sink to the bottom of the batter in the bowl (old baker's trick). However, simply add berries once the batter is on the griddle. That seems to be the easiest for me.
I cannot wait to make these! I am obsessed with pancakes. Looks fantastic! 🙂
Made these pancakes this morning…sooo good and fluffy…definitely the best I've had and we're never buying store bought pancake mix again! The only problem was that I didn't make enough…doubling it tomorrow…thanks for sharing the recipe!
My 11yo son has become interested in making pancakes for the family. The recipe he uses now is tasty but thin. I think we'll give this one a try. Just curious…how do you measure your flour? Do you scoop or spoon it into the measuring cup. I hate that we don't go by weight for flour like in the UK. Thanks for sharing.
Dear Ms. Booturtle,
My own son can make this recipe, and loves it! I have the reverse problem, when I find recipes from outside the US, too. I have to resort to a measuring converter. I measure my dry ingredients with a cup, scoop it in and level it off.
For some reason I cant find a recipe card and the end of the post, please help. Thanks
Dear Anonymous:
Email me at foodiewife@gmail.com and I will send you the link. The recipe card is there. Try using Google Chrome, Safari or Mozilla. It should be there.
Sometimes I just have to have pancakes for breakfast. I have blueberries………
Sweet Marie these are delicious! I have made your eggnog pancakes several times and we love them but we only make them a few times when eggnog is available. I wanted a new regular pancake recipe and always wanted to make a buttermilk style pancake but I never have buttermilk and after making pancakes wouldn’t know what to do with the remaining buttermilk. This recipe using the “soured milk” is amazing and mimics the buttermilk. My hubby and I loved them! People need to try these!!! Thank you for this great recipe 🙂
Awww, thank you! There are so many pancake recipes, but this one is always my go to.