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 allrecipes.com 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
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.