Fluffy Pancakes from Scratch
Whip up a batch of these fluffy pancakes from scratch and never make another pancake recipe again! They are light and fluffy and taste great with maple syrup or whipped cream.
Servings: 4 servings
Calories: 485kcal
Equipment
Ingredients
- 1 1/2 cups whole milk
- 1/4 cup distilled white vinegar
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter melted
Instructions
- In a medium bowl, whisk together milk and vinegar. Let sit 5 minutes.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Mix eggs into soured milk, whisking after each addition.
- Slowly whisk melted butter into milk. Mix until fully combined.
- Make a well in the center of the dry mixture and pour in the wet mixture.
- Fold batter together until just combined. It should still be lumpy.
- Preheat a griddle to 350 degrees or a pan on the stove over medium-high heat.
- Spray griddle or pan with cooking spray.
- Take 1/4 cup scoops of batter and pour onto pan or griddle. If using a griddle, continue adding scoops of batter (1-inch apart) until surface is filled.
- Carefully flip pancakes once they are bubbling on the edges and the bottom is a golden brown.
- Cook until the other side turns golden brown.
- Place cooked pancakes on a plate covered with foil to keep warm.
- Continue cooking pancakes until batter is used up.
- Serve warm with maple syrup or whipped cream.
Notes
Optional add-ins: blueberries, chocolate chips, or sliced banana made be sprinkled on top of pancake batter once it is spread on the griddle. Follow the rest of the directions as listed in the recipe.
Nutrition
Serving: 2pancakes | Calories: 485kcal | Carbohydrates: 69g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 133mg | Sodium: 901mg | Fiber: 2g | Sugar: 21g