Perfect Pancakes

A secret ingredient in these pancakes makes them super thick and fluffy. They are melt-in-your-mouth delicious cakes the entire family will enjoy!

Servings

Calories 197kcal

Author Sara

In a small bowl, combine the milk and vinegar and let sit for 10 minutes.
In a separate, larger bowl, combine all of the dry ingredients.
Add the egg, vanilla and butter to the milk and vinegar mixture and mix together.
Pour this mixture into the larger bowl with the dry ingredients and whisk until lumps are gone - but don't over mix.
Let the pancake batter sit for 10 minutes.
Heat an electric skillet to 375 degrees.
Spray with nonstick cooking spray.
Scoop ½ cup of the batter out of the bowl and pour onto the skillet.
Allow to cook until bubbles are visible on the top of the pancake.
Flip and brown the other side until cooked through.
Serve with syrup and fresh fruit if desired.

Acidulated Milk: The combination of milk and vinegar creates a homemade buttermilk substitute, which helps tenderize the pancakes and contributes to their fluffy texture. Allow the mixture to sit for the full 10 minutes to ensure the milk properly curdles and activates the leavening agents in the batter.
Avoid Overmixing: Overmixing pancake batter can lead to tough and dense pancakes. Once you've combined the wet and dry ingredients, whisk them together until just incorporated and no large lumps remain. It's okay if the batter is slightly lumpy; these small lumps will dissipate as the pancakes cook.
Consistent Cooking Temperature: Maintaining a steady cooking temperature is crucial for evenly cooked pancakes. Use an electric skillet or griddle set to 375 degrees Fahrenheit for optimal results. Preheat the skillet thoroughly before cooking the pancakes to ensure they cook evenly and develop a golden-brown exterior without burning.

Nutrition