A Light & Fluffy Pancake That Tastes Amazing With A Secret Ingredient!

So today is Sunday and on Sunday’s my daughter, Kelsi, started a tradition to make pancakes. We almost do pancakes every Sunday (or we do some kind of sweet breakfast from French Toast to waffles). So my search was still on…then I remembered at work, we were experimenting with scones and we had a recipe that used vinegar, I know adding vinegar is not a traditional thing to add to your sweet pancake right,

The theory behind the vinegar is that the vinegar would help to activate the baking powder and baking soda and ultimately allows for the fluffiest pancakes ever, I promise! After trying many times to find the right balance, I did it, I created a recipe that I feel is one of the best recipes for pancakes I have ever made. The best part is that all of the ingredients are in your pantry so you don’t have to make a special trip to the market.

The vinegar amount used for my pancakes is white vinegar, you will not taste the vinegar in the pancake but make sure it’s white distilled vinegar, not white wine vinegar. Also, if you think just adding buttermilk will make the same fluffy pancake…think again…I promise you that if you did a side by side comparison, the pancakes with the vinegar and milk are much more fluffy and extremely tastier. This batter is very thick, so do not add any additional liquids, do a light mixing prior to placing on your hot skillet.

Add vinegar to milk and let it sit for about 10-15 minutes. Meanwhile, melt the butter, I do mine on the stove but a microwave works fine, put everything aside and grab a large bowl to put all your dry ingredients in. Add the milk mixture to the eggs, then add the cooled butter. Add wet ingredients to the dry and stir…do not over stir this mixture.

Here is a photo of it right after I added the wet to the dry. 3 minutes; here is how it looked after 3 minute…see how thick it gets, For the final photo, I didn’t put any syrup on top as I didn’t want to take away from the pancakes. Look how fluffy they are! Out of all the recipes I tried…this by far is the best recipe for fluffy and light pancakes. I know you will love em! If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe.

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1. Combine the milk and vinegar in a small bowl for 10-12 minutes and set it aside. During this time I also melted my butter on the stove top to allow the butter to cool off a bit. 2. In a large bowl, add your flour, sugar, baking powder, baking soda and salt.

3. In a smaller bowl, whisk your egg, add the milk and melted butter together, mix well. Add your vanilla extract to your wet ingredients. 4. Pour your wet ingredients into the large bowl of your dry ingredients and whisk. The dough is very thick, do not add any liquids to it and do not over mix it. Let it sit for 2-3 minutes before cooking off on a hot skillet.

We wanted a light pancake but we still wanted it to melt in our mouths which means we had to ditch the egg white and change up our baking soda and baking powder method. Why do My Pancakes Come Out Flat, Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.

For light, fluffy pancakes, you want to mix just until the batter comes together—it’s okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist. We also added a little melted butter at the end because it really created a nice texture and barely buttery taste. And now I want pancakes again.

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