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THE BEST HOMEMADE PANCAKES

Discover how to make the best homemade pancakes with our easy and delicious recipe. Perfect for breakfast or brunch, these fluffy pancakes are made with simple ingredients and a secret touch of vinegar for extra fluffiness. Ideal for families looking to enjoy a homemade classic that tastes better than any mix. Get ready to impress with pancakes that are golden on the outside and soft on the inside.

Ingredients

Scale
  • 3/4 cupmilk2 tablespoonswhite vinegar1 cupall-purpose flour2–3tablespoons white sugar1 teaspoonbaking powder1/2 teaspoonbaking soda1/2 teaspoonsalt1egg2 tablespoonsmelted butter1 teaspoonvanilla extract
  • 2 tablespoonswhite vinegar
  • 1 cupall-purpose flour2–3tablespoons white sugar1 teaspoonbaking powder1/2 teaspoonbaking soda1/2 teaspoonsalt1egg2 tablespoonsmelted butter1 teaspoonvanilla extract
  • 2–3tablespoons white sugar1 teaspoonbaking powder1/2 teaspoonbaking soda1/2 teaspoonsalt1egg2 tablespoonsmelted butter1 teaspoonvanilla extract
  • 1 teaspoonbaking powder
  • 1/2 teaspoonbaking soda1/2 teaspoonsalt1egg2 tablespoonsmelted butter1 teaspoonvanilla extract
  • 1/2 teaspoonsalt1egg2 tablespoonsmelted butter1 teaspoonvanilla extract
  • 1egg
  • 2 tablespoonsmelted butter1 teaspoonvanilla extract
  • 1 teaspoonvanilla extract

Instructions

  1. Combine milk and vinegar in a small bowl and set aside for 10 minutes to sour.In a separate bowl, mix together flour, sugar, baking powder, baking soda, and salt.Whisk soured milk, egg, vanilla, and melted butter together and pour into dry ingredients. Stir until just combined.Let the batter sit for 10 minutes without stirring.Cook 1/2 cup portions on a buttered grill or pan over medium heat until bubbles form, then flip to brown the other side.
  2. In a separate bowl, mix together flour, sugar, baking powder, baking soda, and salt.Whisk soured milk, egg, vanilla, and melted butter together and pour into dry ingredients. Stir until just combined.Let the batter sit for 10 minutes without stirring.Cook 1/2 cup portions on a buttered grill or pan over medium heat until bubbles form, then flip to brown the other side.
  3. Whisk soured milk, egg, vanilla, and melted butter together and pour into dry ingredients. Stir until just combined.Let the batter sit for 10 minutes without stirring.Cook 1/2 cup portions on a buttered grill or pan over medium heat until bubbles form, then flip to brown the other side.
  4. Let the batter sit for 10 minutes without stirring.Cook 1/2 cup portions on a buttered grill or pan over medium heat until bubbles form, then flip to brown the other side.
  5. Cook 1/2 cup portions on a buttered grill or pan over medium heat until bubbles form, then flip to brown the other side.

Notes

Do not overmix the batter to avoid tough pancakes.The vinegar in the milk won’t be tasted but is crucial for fluffiness.Adjust sugar according to taste.
The vinegar in the milk won’t be tasted but is crucial for fluffiness.
Adjust sugar according to taste.

  • Author: Chef Stella