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Here at our house, we have pancakes at least a couple weekends out of the month. We love our pancakes! We’ll mix in chocolate chips, blueberries, or even sprinkles! But one thing that always stays the same is the base of the recipe.
I love buttermilk pancakes. My grandmother used to make the best ones from scratch for me and I would eat my weight in them! But now that I’m making my own pancakes, I quickly realized that her favorite recipe to use actually requires me to keep buttermilk stocked in the fridge – which doesn’t happen.
So I’ve figured out how to get that buttermilk flavor and fluffy consistency with a secret ingredient – vinegar. Yep. Sounds weird, I know, but adding the vinegar to the milk actually “sours” it and makes it transform into something close to buttermilk.
So if you’re looking for a fluffy pancake recipe, then this is the one for you!
The BEST Fluffy Pancakes
Tall and fluffy, these pancakes are absolute perfection – and no need to keep buttermilk on hand in the fridge!
- 3/4 cup milk
- 2 tablespoons white vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter (melted and cooled)
- cooking spray
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. (This is what replaces the need for buttermilk)
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet 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.
Be sure to not over mix the batter. Combine the ingredients until they are just combined. The batter will be lumpy.
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