We love starting our mornings with these oh so fluffy Homemade Pancakes!
My boys are obsessed with having pancakes and cereal. Not together, but every morning they ask for one or the other. Pancakes are usually a weekend thing because you know…school on weekdays. They want to get in as much running around time before Otto leaves, and dry cereal with a cup of milk is their favorite.
I used to keep a box of premade pancake mix in the pantry. Then, one morning the monsters were on a pancake mission and there was no way I was going to the store for a box of mix. I scoured the internet, mashed up a couple recipe I found and magic happened! Otto will eat like 3-4 full sized pancakes in one sitting. He’s 6. Yeah. I’ll never go back to boxed mix again. These pancakes take just a couple minute longer than the premade stuff, so why not switch?
For anyone weirded out by the whole vinegar thing, it’s cool. The vinegar makes sour milk (sort of like buttermilk or the substitute with lemon juice, but not) and the vinegar reacts with the baking soda in the dry ingredients creating all kind of little bubbles which means FLUFFY PANCAKES! See? Science is fun.
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter melted
Pour your milk into a glass measuring cup (or medium bowl, but I'm all about fewer dishes) and add the vinegar to make sour milk. Set aside for 5 minutes while you prepare the rest of the ingredients.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add the egg & butter to the sour milk and whisk to combine. Pour the milk mixture into the flour mixture, whisking constantly until evenly combined. Let the batter rest for 3 mins. This is when the magic happens.
While the batter rests, heat a large skillet over medium to medium-high heat. Pour 1/4 cup of the batter into the pan, repeat until skillet has 3 to 4 pancakes in it.
Cook until a few bubbles form and the edges look cooked - 3 to 4 minutes. (I usually don't see as many bubbles on the surface of the pancakes as you would with a store-bought mix.) Flip the pancake and cook until golden brown, 3 to 4 minutes.
Top with butter and syrup if desired, and serve warm.
You will not taste the vinegar in these pancakes. Don't skip it! The sour milk is along the lines of a buttermilk (or milk + lemon juice buttermilk substitute), but different. You want the vinegar to react with the baking soda to help make the pancakes fluffy.