Fluffy Pancakes
A delightful and easy recipe for soft and fluffy pancakes, perfect for breakfast or brunch.
Ingredients
Wet Ingredients
- ¾ cup milk Regular milk
- 2 tablespoons white vinegar For buttermilk substitute
- 1 egg egg
- 2 tablespoons butter (melted) Plus extra for cooking
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
Preparation
- Combine the milk and vinegar together in a bowl. Let it rest for 5 minutes to create a buttermilk substitute.
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the egg and melted butter with the buttermilk mixture.
- Pour the flour mixture into the buttermilk mixture and whisk until smooth.
Cooking
- Heat a large skillet over medium heat and melt a bit of butter for cooking.
- Pour about 1/4 cup of batter onto the skillet and cook until bubbles appear on the surface.
- Flip the pancake with a spatula and cook until browned on the other side.
Notes
Best enjoyed fresh with toppings like maple syrup, fresh fruit, whipped cream, or powdered sugar. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.