I have been eating and making pancakes from scratch for as long as I can remember eating and cooking. Over the years I have tried different recipes with different ingredients but this recipe is by far my favorite. People who have tried them are often surprised by how fluffy and delicious they are. I honestly have been making them so long that I just eye ball the ingredients. I’ve shared my recipe with friends by saying add a little of this and a little of that, but today I measured just for you! I call these my “Almost Famous Pancakes” because among my small group of friends they are famous! I hope you enjoy!

The trick to making these simple yet delicious pancakes is the order of the ingredients. The first step is to gather all of your ingredients and prep the milk.

This recipe does not use buttermilk but rather a buttermilk substitute of whole milk and vinegar. I found the hint of vinegar gives a slightly sour taste that I love, and the acid reacts with the baking powder to make the batter super airy!

So the first step is to add the 1 1/2 teaspoons of distilled white vinegar to 1 1/3 cup of whole milk, and let that sit and curdle while prepping the dry ingredients.

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Next mix the dry ingredients. After mixing the dry ingredients start warming up the pan. I like to use a stainless steel pan with a little vegetable oil, for some reason when I cook these in my other pans they just don’t turn out right. I warm up the pan to about medium heat.

Next I add the egg directly to the batter and mix until clumpy, then I add the prepared milk and the oil last. The batter ends up looking something like this.

After the batter is complete I try a small test pancake to see if I need to adjust the temperature of my pan. I like my pancakes to be a golden brown color. If your tester is too light, increase the heat slightly, if it’s too dark or almost burning lower the heat and wait a few minutes for the pan to adjust. You can use a griddle pan if you have one and substitute the oil for cooking spray.

Next use a 1/3 measuring cup to make small even pancakes. I can put about 3 pancakes in my pan at once. If you are making this recipe for a large group, turn your oven on low and place your pancakes in the oven to keep warm.

I honestly love these fresh out the pan, without butter or syrup! I usually snack on one before I feed my family! (Ssshhhhh don’t tell them)

This is the final product!

Ingredients

1 1/3 cup whole milk

1 1/2 tsp of distilled white vinegar

1 2/3 cup all purpose flour

1/2 tsp of salt

1 tbsp + 1 tsp of baking powder

1/3 cup of sugar

1 egg

3 tbsp of vegetable oil + extra for pan

Directions:

Pour milk in a measuring glass and add vinegar. Let stand while mixing dry ingredients.

Add flour, salt, baking powder and sugar in a large mixing bowl. Mix dry ingredients. Heat pan and then drizzle with a little oil. Next add the egg. Mix egg until the batter is clumpy. Next add milk/vinegar mixture, and finally add oil. Mix until just homogeneous. Use 1/3 cup measuring spoon to pour batter into hot pan, cook pancakes for about two minutes on each side.

This recipe makes about 9 pancakes thick pancakes.