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Fluffy Pancakes

Fluffy Pancakes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    25 m
kris

kris

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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

kris
2873

kris

10/8/2009

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.

Sarah Jo
2490

Sarah Jo

6/9/2012

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.

ADRIENNE27
1904

ADRIENNE27

11/2/2009

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!

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