Fluffy Pancakes are thick homemade pancakes from scratch that are melt in your mouth delicious. If you’re looking for a breakfast recipe for pancakes, this is the best one! I’ve tried so many pancake recipes and have never found a homemade pancake recipe that was worth keeping until I found this fluffy pancake recipe with melted butter in the batter. Serve with this homemade buttermilk syrup for a real treat.
FLUFFY PANCAKES RECIPE
We have been on vacation for three weeks making the tour of friends and family on the west coast. Towards the beginning of our vacation we were still jet lagged in our favor, waking up at 7am for the day.
Now, we have over-adjusted and not one of my kids woke up before 10am this morning. To say we are in for a rude awakening when we travel back east this weekend is an understatement.
This morning we were supposed to go to brunch with my family but didn’t end up getting there until noon. The pancakes were okay but all I could think about is how much better these homemade Pancakes are. If you’re looking for a pancake recipe, this is it!
I’ve been searching for the perfect pancake recipe and haven’t ever been satisfied. First, you have to decide what makes homemade pancakes perfect to you.
For me, the perfect pancake is:
- Thick, not flat.
- Flavorful. It has to taste good all on its own. Anything tastes good when it’s drowned in syrup.
- The texture must be tender. These pancakes melt in your mouth but still have enough sturdiness to be claimed as hearty.
HOW TO MAKE FLUFFY PANCAKES
The trick to making fluffy pancakes is to use buttermilk or in this recipe we are making our own buttermilk from scratch essentially. Do not overmix the batter. This will make the pancakes rubbery because you are developing the gluten in the batter.
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. It will look curdled.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk eggs and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Do not overmix!
Heat a large skillet over medium heat, and coat with cooking spray or you can use butter. Pour 1/4 measuring cup full of the pancake batter onto the skillet, and cook until bubbles appear on the surface and pancakes are golden brown. Flip with a spatula, and cook until browned on the other side. Serve with maple syrup, fruit, or whipped cream.
CAN I DOUBLE THIS RECIPE?
Yes, in fact this recipe makes eight large pancakes which would only feed about 4 of my kids. You can double this pancake recipe and freeze extra if you need to.
HOW ARE THESE DIFFERENT FROM BUTTERMILK PANCAKES?
In the first step we add vinegar to milk which is a substitute for buttermilk. So essentially these are buttermilk pancakes. If you have buttermilk you can replace it for the homemade buttermilk (milk with vinegar) in this recipe.
WHAT MAKES PANCAKES FLUFFY?
In these fluffy pancakes, the essential ingredient to make them fluffy is the homemade buttermilk (vinegar plus milk) and baking powder to raise them up.
OTHER BREAKFAST RECIPES:
- Healthy Oatmeal Pancakes
- French Toast Roll-Ups
- Jelly Roll Pancakes
- Cheesy Baked Eggs
- Confetti Bacon Hash Brown Casserole
- Martha’s Breakfast Casserole
- Blueberry Croissant Puff
- Banana Muffins
- Cinnamon Roll Breakfast Bake
Thick and fluffy pancakes made from scratch. These homemade pancakes are melt in your mouth delicious.
- 1 1/2 cups milk
- 2 tablespoons white vinegar (can use lemon juice here as well. If you have buttermilk you can replace the milk and vinegar with 1 1/2 cups buttermilk)
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 4 tablespoons butter melted
- cooking spray
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". It will look curdled.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Do not overmix!
Heat a large skillet over medium heat, and coat with cooking spray or you can use butter. 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. Serve with syrup, fruit, or whipped cream.
Make sure you use medium heat. If your pan is too hot the outside will still brown but the inside will be runny. A lower heat is better to cook the inside.
Source: adapted from Allrecipes