Fluffy Pancakes

By Addie

"Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist."

Ingredients

• 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
• Cooking spray

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. 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.

3. 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.
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REVIEWS: (4009)

This recipe has served me well for years. Whenever we have overnight company, everyone insists these are the best pancakes they've ever eaten. For those afraid of sour milk, it is simply a substitute for buttermilk. I use soured milk in every recipe that I have that calls for buttermilk and it works like a charm. It does NOT make things taste sour! Another note: the pancakes will start to "foam up" after you stir them. Resist the urge to stir them again. All those bubbles is what makes them so fluffy. The batter will be very thick and difficult to pour at this point. Also, as others have said, this does not serve 8. In my house, it serves 4 of us. Enjoy.

I used real buttermilk instead of soured milk and doubled the recipe. I let the batter sit for 10 minutes while my griddle heated up. There were no survivors. We ate every last bit. I served this with Absolute Best Pancake Syrup. EDITED: I use this pancake recipe frequently because it's incredibly easy. Now I make this lactose-free by using lactose-free milk and either melted margerine or vegetable oil in place of the butter. I like to use whole wheat flour off and on but when I do, I always increase the milk by a quarter cup because whole wheat flour tends to soak up the liquids a little more than AP flour. This doubles and triples well as well as freezes/rewarms well. Sometimes, I'll triple the recipe and freeze the leftovers and on busy days, I pop them into the toaster to reheat. Easy peasy lemon squeezy.

I have made this recipes about 40 times since finding it about 3 mos ago. My daughter won't eat anyone's pancakes but mine! one tip: This morning I forgot to add the butter, and they were better than ever. Lighter, taller, fluffier! Soaked up the syrup and kept its texture! AWESOME! THANKS SO MUCH!

I followed this recipe exactly and they were great!! They turned out very well the kids gobbled them up no more box mix for me!! Thanks for sharing this recipe:-)UPDATE: made these again and they turned out even better this time! The only thing I did differently was let the milk "sour" a bit longer added I a teaspoon of vanilla and sugar. just a tip - double the recipe as the original does not make too many!!

Amazing. I knew these were going to be fluffy, when the batter was very spongy and bubbled. As I was cooking one pancake at a time I noticed the batter got better and better as it rested, so I'd recommend letting it sit for a few minutes after getting it ready. I didn't have white vinegar so I used white wine vinegar, and I used olive oil instead of butter. Results were amazing.

Classic recipe for really "Fluffy" pancakes! I always have buttermilk handy so I used that instead of doing sour milk as I find the real stuff does make a difference. But, if you don't have it on hand the milk/vinegar method is good in a pinch. I added a tsp. of vanilla for good measure, added the wet ingredients to the dry ones and didn't overmix these. Having a few lumps in the batter is a good thing! I let it rest for a few minutes while the frying pan heated up and WOW - they really puffed up nicely! These were perfect topped with butter and REAL maple syrup.

I have been using Alton Brown's pancake mix recipe for the past few years and I didn't think pancakes could get any better. I was wrong!! These are outstanding!!! Thanks for the recipe!!!

New family recipe. They were nice and tender and the ingredients were all in the cupboard. I doubled the recipe also. If this is 8 servings, it is one little pancake for 8 people. Double or triple the recipe for your family. They puffed up while cooking but were not heavy at all but nice and light. Do not overmix these and let them sit for a 1/2 hour after mixing before frying. The batter thickens and is nice.

My 12 yr. old was craving pancakes and I had none of the boxed mixes, so I found this and told him to go for it. We loved how fluffy they get! He added a little vanilla and they were divine.

Really liked these pancakes...they are like the super tall fluffy ones at a famous diner. These measurements are more like 2-3 servings, though. Thank you for the recipe!

This is a very simple recipe for making quick and easy pancakes. I've tried other recipes before and this one is by far the best.

These are the best pancakes ever. I doubled the recipe, I think you need to, and if you have leftovers, they freeze very well. My son-in-law took them one step further, and I thought it was too much work, but when I saw the difference I will always incorporate the final step in this recipe. He seperated the two eggs (double recipe) and whipped the egg whites untill they were stiff. He followed the recipe, incorporating the egg yolks into the mixture, adding the egg whites last, gently folding them in. If you liked the recipe before, you will LOVE it with this additional step.

Best pancake recipe I have ever used. Pancakes have become a real favourite around here since I started using this recipe.

Love this pancake. I did not have white vinegar so I just squeezed 1 small lemon and added milk to make it 1 cup. Also added 1 teaspoon of vanilla. I think next time I will reduced the salt to 1/4 teaspoon - just my preference. Very fluffy and yummy.

Simply Awesome! This is probably my all time favorite recipe on this site. They are really melt in your mouth good and very simple to prepare with ingredients most people already have. YUM!!!

Absolutely delicious - a keeper. I kept my temperature at med-low, they cook fast and burn easily.

I will use just one word "Perfect"