the best pancakes. ever
For years I convinced myself that I didn't have the pancake-making gene that my grandmother had. Sleepovers at her house always included silver dollar pancakes that were slightly crispy around the edges and fluffy, buttery goodness on the inside.
Heavenly.
Whenever I made pancakes, they came out burnt, flat or inedible. I couldn't figure out the secret.
As a mom, I envisioned mornings with fluffy pancakes that my kids would love to eat and ask for on repeat. Alas, that was not happening for me and the frozen, prepacked pancake life was a reality for years.
After years of searching, and trial and error, I finally found the winning recipe. And you’ll never believe the secret ingredient.
White Vinegar!
I know. I was skeptical too. But I whipped a batch up and they were exactly what I had been dreaming of. The vinegar and baking powder create a chemical reaction that fluffs the pancake and the butter helps with the crisping of the edges.
They are perfection!
And don’t worry you can’t taste the vinegar!
Here is what you need for the perfect pancakes:
1.5-2 cups flour
2tbs sugar
Pinch of salt
3tsp baking powder
1 egg
2tbsp melted butter
Additional butter for cooking
1tbsp white vinegar (this is the magic ingredient, don’t be scared and don’t skip it)
1.5-2 cups of milk (depending on your desired thickness)
Instructions
Mix dry ingredients in a medium bowl
Add melted butter, egg, vinegar
Add milk last
Whisk until just combined
Lumps are normal and they will cook out - if you over-mix, your pancakes will be flat and stiff
Once mixed let sit for about 5 minutes
Heat a pan on medium to medium-low heat with 1 tbsp butter
When butter is foamy it is time for the batter
Spoon ¼ cup at a time for perfect size pancakes that are easy to flip
Don't overcrowd the pan or it will be difficult to flip
DO NOT TOUCH until the batter starts to bubble around the edges
Once you see tiny bubbles it’s time to flip - try to do this in one swift motion
You’ll know the other side is cooked when you nudge the pancake and it moves out of place, if it sticks it needs another few seconds to cook.
Remove from pan
Serve with butter and syrup or dress them fancy with whipped cream and berries.
This recipe is also easy to add other ingredients to. Some that we like are:
Blueberries
Chocolate chips
Strawberries
Bananas
Cinnamon sugar swirl - melt butter and add cinnamon and sugar (make about a half cup of this mixture) use a pipping bag or one of those pointy nozzle ketchup bottles to add a swirl of cinnamon sugar to the batter after you have dropped it in the pan, before flipping.
Freezer instructions:
Lay out parchment paper and place your pancakes in a single layer to cool, flip them so the bottom side doesn't get damp from condensation.
When they are fully cooled you can layer them with pieces of parchment paper and freeze them in a container or a silicon baggie.
Place in the freezer for about a half hour, remove the bag or container, and rotate all the layers, bottom to top, top to bottom - this helps the pancakes not all stick together in a big block. Do this until pancakes are firm then leave them in the freezer. This way when you remove them to reheat, you can remove what you need from the package.
To reheat remove from the container and toss in the microwave for about 30 seconds or heat in a pan with a little butter.
These buttery little pillows have become a staple in our home and I love that they are becoming a happy memory for my little family too. I’d love to hear if you try this recipe and add it to your family cookbook.
Happy Flipping!
