Fluffy Homemade Pancakes
User Reviews
5
Fluffy Homemade Pancakes
Description
This pancake recipe starts with mixing milk and vinegar to simulate buttermilk, which helps activate the leavening agents. Dry ingredients—flour, sugar, baking powder, baking soda, and salt—are whisked separately. Eggs, melted butter, and vanilla are combined with the milk mixture, then blended into the dry ingredients to form a smooth batter.
Cooking over medium heat in a lightly greased skillet, pancakes are poured in portions and cooked until bubbles form on the surface before flipping. This process produces pancakes with a tender crumb and a lightly crisp golden exterior.
These pancakes are suitable for a hearty breakfast or brunch and can be enjoyed with a variety of toppings such as syrup, fresh fruit, or butter.
Substitution tips include using gluten-free flour, replacing vinegar with lemon juice, or choosing alternative sweeteners. Leftover pancakes can be kept warm in a 200°F oven and reheated gently before serving.
Ingredients
- 1 3/4 cups milk whole
- 2 tablespoons white vinegar
- 3 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large egg
- 2 tablespoons butter melted, unsalted
- 1/2 teaspoon vanilla extract pure
Instructions
- Whisk together the milk and vinegar in a medium bowl. Set aside for 10 minutes.
- In a large bowl, whisk together the dry ingredients - sugar, flour, baking powder, baking soda and salt.
- Add the eggs, melted butter and vanilla to the bowl with the milk and vinegar. Whisk to combine.
- Add the flour mixture to the milk mixture and whisk to combine.
- Spray nonstick cooking spray into a large skillet over medium heat. Pour ¼ cup of batter into the pan to create pancakes that are about 5” wide. Once the pancake begins to bubble (about 2 to 3 minutes), flip and cook for 2 to 3 minutes on the other side. The pancakes should be cooked to golden brown on both sides.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free baking flour.
- Lemon juice can replace white vinegar to achieve the same acidity effect.
- Maple syrup, honey, or agave can be used as alternative sweeteners.
- Egg replacers like applesauce can be used but may alter the fluffiness of the pancakes.
- To keep pancakes warm during cooking, place cooked ones on a baking sheet in a 200°F oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 260mg | 11% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 193IU | 4% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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