Thick, fluffy, crazy-airy pancakes. The perfect way to start the day.
The batter is simple and comes together in two bowls. No mixer needed.
The secret is milk with a spoonful of vinegar. Let it sit for 10 minutes and you have homemade buttermilk, which makes the pancakes rise beautifully.
The biggest tip: don’t overmix. Stir just until the flour disappears. A few lumps are fine.
Serve them hot with maple syrup, fruit, or any topping you love. A classic that always makes everyone happy.
Fluffy pancakes are made from flour, sugar, baking powder, baking soda, salt, milk soured with vinegar, an egg, melted butter, and vanilla. Let the milk and vinegar sit 10 minutes, mix wet into dry just until combined, and cook on a medium-low pan until bubbles form, then flip. The recipe makes about 6 pancakes.
Fluffy Pancakes
Ingredients
Method
- In the first bowl, stir the milk with the vinegar and let it sit for 10 minutes to thicken.
- Add the egg, melted butter (or oil), and vanilla, and whisk well until smooth.
- In a second bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and stir gently, just until combined. Don’t overmix, so the pancakes stay airy. If the batter is too thick, add a tablespoon or two of milk.
- Heat a pan over medium-low heat with a little butter or oil. Pour in some batter and cook until you see small bubbles on top, then flip.
- Keep cooking until the second side is golden and cooked through.
- Serve hot with maple syrup, fruit, or any topping you like.
Notes
- Overmixing the batter makes dense pancakes. Stir only until the flour is absorbed.
- If the pan is too hot, the pancakes brown quickly outside but stay raw inside. Medium-low heat is better.
- If the batter is too thick, you can add a little milk, but don’t make it runny.
- Milk + vinegar → ⅔ cup (160 ml) store-bought buttermilk, skipping the 10-minute rest.
- Vinegar → lemon juice (same amount).
- Melted butter → 1½ tablespoons neutral oil (canola).
Frequently asked questions
Soured milk (milk plus vinegar) reacting with baking powder and baking soda, and a batter that is mixed only until combined.
Usually the batter was overmixed or the leaveners were old. Stir gently, just until the flour disappears.
The pan is too hot. Cook on medium-low so the inside cooks before the outside gets too dark.
It’s best cooked right away, since the baking soda starts working as soon as the wet and dry ingredients meet.
Yes. Freeze cooled pancakes in a single layer, then bag them. Reheat in a toaster or a warm oven.
