The Best Fluffiest Pancakes
Forget about boxed pancake mixes! This recipe uses ingredients you probably have in your pantry and fridge. Adding vinegar to milk is the key to these puffy pancakes. You can't taste the vinegar, but it reacts to the baking soda creating a lot of "lift". Of all the pancake recipes I've made, this one is my favorite!
Servings 6 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
If your pancakes didn't turn out quite as fluffy or tall as mine, you might be stirring the batter just before cooking the pancakes. Thos deflates the bubbles in the batter. Stirring or pouring the batter essentially deflates the air bubbles in the batter. I prefer to use a half cup measuring cup and GENTLY dip out batter and put it on the griddle and I always get super fluffy pancakes.