We love starting our mornings with these oh so fluffy Homemade Pancakes! Kids and adults will enjoy this delicious beginning to their day!
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.
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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.
Homemade Pancakes
Ingredients
- ¾ cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 2 tablespoons butter melted
Instructions
- 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.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Julie says
Looks floppy and yummy, I am sure that my daughter will love this.
Can’t wait to cook this for this morning.
Kate says
I made these for breakfast for the family. They came out great!
Blue says
Hi. Can you use cake flour in this recipe or it would not make much difference? Thanks! Going to try this recipe ?
Julie says
Hi Blue! I have not substituted cake flour for this recipe before, but you could give it a shot. Cake flour has a slightly lower protein content than all-purpose flour, and would potentially make the pancakes more tender. I’d love to know how it works out if you give it a try!
Lisa says
Thanks for sharing this easy to follow recipe. The pancakes were so tasty and fluffy. My family is loving it! Definitely a keeper!
Alicia McGaw says
Would this recipe work for waffles??
Julie Espy says
These waffles are bomb Alicia! If you want to make ’em from scratch. 🙂
https://breadboozebacon.com/belgian-waffles/
Paul says
If you want a bigger batch I suggest 2 separate batches because by the time I got to the end of 1 double batch my batter was flat.
Anisha says
I was looking for a recipe that had baking soda instead of baking powder since I didn’t have the latter at hand and this worked perfectly! I used to put a little bit of lemon juice to activate the baking soda in the recipe but other recipes I tried gave me a pretty dense pancake still. This one with the vinegar in it turned out light and fluffy. Love it!
Ian says
I made this recipe, and the batter initially was very thick, almost more like a dough, so I added another 1/4 cup of milk, and it came up to the right consistency for pouring. I also added 1/2 teaspoon of cinnamon for a personal touch. Delicious!