Recipe By kris
Rating
Published Mar 8th
Prep 10m Cook 10m Additional 5m Ready In 25m
Servings 8 pancakes Calories 230.4

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

Recipe Ingredients

  • ¾ cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Cooking Directions

  1. 1 Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. 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. 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.

Nutrition Facts

  • Calories 230.4
  • Carbohydrate 32.7 g
  • Cholesterol 65.4 mg
  • Fat 8.2 g
  • Fiber 0.8 g
  • Protein 6.4 g
  • Saturated Fat 4.7 g
  • Sodium 649.6 mg
  • Sugar 8.6 g

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Reviews

  1. New family recipe. They were nice and tender and the ingredients were all in the cupboard. I doubled the recipe also. If this is 8 servings, it is one little pancake for 8 people. Double or triple the recipe for your family. They puffed up while cooking but were not heavy at all but nice - Read more ...
  2. 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 - Read more ...
  3. Classic recipe for really "Fluffy" pancakes! I always have buttermilk handy so I used that instead of doing sour milk as I find the real stuff does make a difference. But, if you don't have it on hand the milk/vinegar method is good in a pinch. I added a tsp. of vanilla for good measure, - Read more ...
  4. These are the best pancakes ever. I doubled the recipe, I think you need to, and if you have leftovers, they freeze very well. My son-in-law took them one step further, and I thought it was too much work, but when I saw the difference I will always incorporate the final step in this recipe. - Read more ...
  5. I always use lemon juice instead of vinegar for my soured milk. That being said, I feel like the proportions were a little odd in this recipe. Not sure what it was, but the flavor seemed a little unbalanced and "after-tastey". I usually do 1 TBS vinegar/lemon juice to 1 C milk for sour milk, - Read more ...
  6. I have been using Alton Brown's pancake mix recipe for the past few years and I didn't think pancakes could get any better. I was wrong!! These are outstanding!!! Thanks for the recipe!!!
  7. 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!
  8. 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 - Read more ...
  9. i followed this recipe exactly and they were great!! they turned out very well the kids gobbled them up no more box mix for me!! thanks for sharing this recipe:-)UPDATE: made these again and they turned out even better this time the only thing i did different was let the milk "sour" a bit longer - Read more ...
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