Mmmm…pancakes. Who doesn’t love pancakes??

For years, I searched high and low for the perfect pancake recipe that would adequately mimic pancakes from our favorite pancake restaurants. And for years, recipe after recipe fell short. I even began turning to pancake mixes because I figured finding a truly scrumptious recipe to make pancakes from scratch was a lost cause. Then, a few months ago, while searching again, I found this recipe and it was an immediate hit with my family. Incredibly fluffy, melt-in-your mouth yummy goodness. I’m never making pancakes with any other recipe again. For reals, yo.

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Here’s the basic recipe from allrecipes.com with my notes in italics:

*3/4 cup milk (I use whole milk)

*2 tablespoons white vinegar

*1 cup all-purpose flour

*2 tablespoons white sugar

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1 egg (I’ve been using extra large eggs, because that’s what we usually have on hand)

*2 tablespoons butter

*cooking spray (I don’t use any because I cook them on my nonstick griddle. I find that they brown better and more evenly without any spray or oil.)

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. (This part really weirded me out at first, but apparently, it causes the milk to become like buttermilk?)

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. (Again, I omit the cooking spray) Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. (When the batter starts to bubble on the edges that’s my indicator to flip! Works like a charm!)

This is a quick and easy recipe (maybe 25-30 minutes from start to finish including cooking time) and the ingredients are ones I always have on hand! I also add blueberries to the second half of my batter so we have half plain and half blueberry pancakes. The recipe above makes about 8 pancakes, but I almost always double the recipe because these pancakes also freeze very well. They last in the freezer for several weeks, but ours are usually gone after just one!

With all the snow and cold we’ve had this winter, these pancakes have had a serious presence in our house lately and we will never tire of them — yum!

Also, because I cannot say or think of the word fluffy and not make this connection:

You’re welcome.