It took a lot of trial and error and bad pancakes, but we’ve finally arrived: The perfect, from scratch, made only with ingredients I always have on hand, pancake recipe.

I’m SO excited we found this. It’s been tough finding a from-scratch pancake we liked….and since I tend to ‘ultimate fail’ on cooking pancakes, I didn’t try all that often. DH has always been our pancake-cooker.

Today, though, I arbitrarily picked this recipe and cooked the pancakes with minimal disaster!

It was meant to be. This will be our go-to pancake recipe from now on!


Fluffy Pancakes (aka, my Perfect Pancakes)


*The original recipe claims to make 8 pancakes, or, 4 servings. The recipe I’ve posted below is doubled that – which in theory should make 16 pancakes, or, 8 servings. All that being said, with the doubled recipe I actually got more like 12-13 pancakes…so take that for what you will in determining how much to make.

1-1/2 cups milk

1/4 cup white vinegar

2 cups all-purpose flour

1/4 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs

1/4 cup butter, melted



– Combine milk with vinegar in a large bowl and set aside for 5 minutes to "sour". Whisk eggs and melted butter into the soured milk

– Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl, whisk to incorporate. Add dry ingredients to the wet, above, and mix until just combined (batter will be VERY thick and ‘airy’ – the key to a fluffy pancake!)

– Heat a large skillet or griddle over medium heat, and coat with 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.

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