Pancakes are a dinnertime staple around here these days. I’m enjoying it while it lasts because once the husband comes home, pancakes will no longer fly. Unless they’re accompanied by bacon, biscuits, eggs, and possibly a cinnamon roll or 2. Yeah, you know how everyone says breakfast for dinner is an inexpensive meal? Not with my husband.
These are my go-to pancakes and have been for quite some time. It’s easy, quick, and the ingredient list is short enough that I don’t even have to look it up anymore. And they puff up unlike any other pancakes I’ve made.
If you prefer, you can use buttermilk instead of the milk and vinegar but don’t try to round the amount up to a cup or you’ll get really runny batter. This batter is great for mix-ins so go ahead and throw a handful of chocolate chips, pecans, diced banana, whatever you want in!
Last thing: I am working on changing the blog around. I really didn’t think anyone would notice but I’m so excited that you guys have noticed and are liking it. I change at least one thing everyday so don’t be surprised if it looks completely different next week. I just can’t seem to figure out what I want. But thank you for all the feedback so far and if there’s anything you want to see, please let me know!
I hope your Monday is off to a fantastic start!
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Fluffy Pancakes
adapted from AllRecipes
Ingredients
- ¾ cup milk
- 2 tablespoons white vinegar or fresh lemon juice
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, whisked lightly
- 2 tablespoons vegetable oil
- cooking spray
Instructions
- In a small measuring cup, whisk together milk and lemon juice. Set aside for 5 minutes to allow milk to sour.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add sour milk, egg, and vegetable oil; mix until no lumps remain.
- Heat a skillet over medium heat; spray with cooking spray. Use a ¼ cup measure to pour batter onto the hot skillet. Cook until bubble form on top of the pancake; flip and cook until golden brown. Serve hot.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 293mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 3g
beti says
they look like the perfect pancakes! I really need to try them
Katrina @ In Katrina's Kitchen says
I am the world’s worst pancake maker :( But I still eat them anyway. I kind of like hoarding all of the ugly ones for myself.
Renee says
I’ve been searching for the perfect pancake recipe. Can’t wait to try these.
Julie @ Table for Two says
wow, you can just TELL from the picture that these are super fluffy. they look so good!!
Tracey says
Your pancakes always look so good! I could go for a few of these this morning :) I think our husbands would get along well – breakfast for dinner holds zero appeal to mine either, probably even if I threw in bacon and sausage!
Katrina @ Warm Vanilla Sugar says
Gotta love a good fluffy pancake!