On a lazy weekend morning what else is better than some homemade pancakes with your coffee (or mimosa)? I’m going to share with you the the absolute BEST, fluffiest, tasty pancake recipe you have ever made and I’m not exaggerating.
It was about 4 years ago during a major snow storm where I decided to embark on this “pancakes from scratch” adventure. I will admit-the “just add water” method was my go-to until this lazy snow day (which is a-OK!) but now I just can never go back and you won’t either. I know, it seems super daunting and wayy too much work to add and measure BUT please try this once, you won’t be disappointed.
So, as I was saying, one snow day 4 years ago, I did a quick internet search for fluffy pancakes and I came across this recipe and gave it a go. It was a HUGE hit and a lot simpler than I expected it to be honestly. The secret here is that you create your own “buttermilk” by adding vinegar to milk and allowing it to curdle before mixing in the butter and eggs. I’m convinced this right here is the secret to these fluffy, pillowy pancakes.
I make these multiple times a year and have added in different flavorings, toppings to spruce it up from time and again but my hubby is fine with them just plain as is because they are THAT good. So, this Valentine’s Day why don’t you take a few extra moments in your morning and make these for someone special?
TOOLS & GADGETS
- Mixing bowls
- Measuring cups
- Measuring spoons
- Stand mixer or hand mixer
- Non-stick griddle or pan
Adapted from this Fluffy Pancakes recipe.
- 1 large egg
- 3/4 cups milk, better results with at least 2%
- 2 Tbs. white vinegar
- 2 Tbs. butter, melted
- 1 tsp. pure vanilla extract *can use other preferred flavor
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbs. sugar
- 2 Tbs. butter, for pan
PREHEAT PAN ON LOW.
In a bowl, whisk together milk and vinegar to sour. Let sit approximately 5 minutes while you prepare everything else. This essentially creates a “buttermilk” which is the secret to the fluffiness.
Prepare your remaining ingredients. Measure all the dry ingredients and place in your mixing bowl and whisk or stir to incorporate. Also, melt you butter so it has enough time to cool before adding to the milk.
After the 5 minutes has passed, your milk should now look like there are some curdles and have successfully soured. Whisk in the melted butter, egg and vanilla extract until fully mixed.
Using an electric mixer (or hand mixer) fit with the whisk attachment set on medium-low speed, slowly add in your wet ingredients to your dry ingredients. Mix on medium-high speed for 2-3 minutes until batter is smooth and no visible lumps remain. *You can add in any food coloring or fold in any additions here as well.
Now, butter your preheated griddle (or pan) and using a 1/4 measuring cup, scoop and pour your pancakes. When they start to slightly bubble on top (approx. 1-2 min) they are ready to be flipped. Flip and cook until golden. Slightly butter pan between batches and repeat until finished.
Serve while still warm with your favorite syrup or topping!