Homemade Pancakes
User Reviews
4.8
Homemade Pancakes
Description
This recipe starts by souring milk with vinegar to mimic buttermilk acidity, which activates baking soda and powder for leavening. The dry ingredients including flour, sugar, baking powder, baking soda, and salt are mixed separately, then combined with beaten eggs, melted butter, and soured milk to form a smooth batter free of lumps.
Pancakes are cooked in a greased skillet over medium heat. Bubbles forming on the surface signal that the underside is ready to flip. Cooking is completed when both sides have a golden color. These pancakes are soft inside with a slight crust on the outside.
Serve with syrup, fresh fruit, or whipped cream for breakfast or brunch.
Notes emphasize using medium heat to avoid undercooked interiors and over-browned exteriors, achieving an even cook.
Ingredients
- 1 1/2 /2 cups milk
- 2 tablespoons white vinegar (can use lemon juice here as well. If you have buttermilk you can replace the milk and vinegar with 1 1/2 cups buttermilk)
- 2 cups all-purpose flour
- 1/4 /4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 egg
- 4 tablespoons butter melted
- cooking spray
Instructions
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". It will look curdled.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Do not overmix!
- Heat a large skillet over medium heat, and coat with cooking spray or you can use butter. 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. Serve with syrup, fruit, or whipped cream.
Notes
- Maintain medium heat to ensure pancakes cook through evenly without burning.
- If the pan is too hot, pancakes brown too fast on outside while remaining runny inside.
- Souring the milk with vinegar or lemon juice is important for proper rise and texture.
- Buttermilk can replace milk and vinegar if available, keeping quantities the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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