Perfect Pancakes
Serve these pancakes with butter and syrup, or chocolate
Recipe by Darnell Ferguson
★★★★★ 4.9 Stars
Prep Time: 5 mins - Cook Time: 20 mins
Stand Time: 3 mins - Servings: 6
Ingredients
- 2 cups whole milk
- 1/4 cup white vinegar
- 2 1/2 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon butter, softened, or as needed, for greasing, plus more for serving
- toppings of choice, e.g. maple syrup or fruit, for serving
Directions
- Preheat a griddle to 300 degrees F (175 degrees C).
- Stir together milk and vinegar in a small bowl or a 4-cup liquid measuring cup.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a second bowl.
- Beat eggs in a large bowl until smooth. Add vanilla and milk mixture; whisk together. Add flour mixture to bowl with egg mixture and whisk until just combined. (Batter will be lumpy.) Let rest 3 minutes and gently stir again.
- Melt some butter on the griddle, then carefully wipe with a paper towel. (You want just a bit of a sheen; don’t overgrease the griddle.) Spoon batter in 1/3-cup portions onto griddle. Cook until bubbles form on surface of batter, about 2 1/2 minutes.
- Flip pancakes and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter. Serve immediately with butter and toppings.