These light and fluffy homemade pancakes are made with ingredients you probably keep in your pantry. Now usually, when making pancakes I like to use buttermilk. I don’t like to use a buttermilk subsitute of vinegar and milk. You just don’t get the same results.
This pancake recipe is an exception to the rule. This recipe usues no milk. Instead, it uses milk and buttermilk. The theory behind the vinegar in this recipe is that it helps activate the baking powder and baking soda. The result is a nice light and fluffiest pancakes.
- 1 1/2 cups milk
- 1/4 cup white vinegar
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 eggs
- 4 Tbsp butter, melted
- 2 tsp vanilla
- In a small bowl, combine the milk and vinegar and set it aside for 10-12 minutes.
- In a large bowl, add your flour, sugar, baking powder, baking soda and salt and whisk together.
- Once milk and vinegar have sat for the 10-12 minutes, whisk the egg and vanilla in. Then drizzle in the melted butter while whisking together.
- Pour your wet ingredients in with the dry ingredients and stir together. The dough will be very thick and do not over mix it. Let it sit for 2-3 minutes before cooking off on a hot skillet.
Recipe adapted from Mmm Good.