More times than not, my breakfast consists of coffee.  Just coffee.  Maybe a granola bar, too, if we're getting crazy.  Sure, I'm a food blogger.  Sure, breakfast is "the most important meal of the day".  Sure, I live in a state filled to the brim with diners.  I should probably be ashamed.
But the issue with breakfast, for me, is that I am really picky with breakfast foods. Â If I'm going to rob myself of precious sleep in order to wake up in time to make something to eat, it better be the best dang meal I can imagine. Â We're talking custard-like scrambled eggs, crisp-but-not-burnt bacon, golden crisp Belgian waffles, or, best of all, fluffy buttermilk pancakes.
I went 22 years before attempting to make my own homemade pancakes from scratch, instead reaching for the box of Bisquick I had tucked away in my kitchen cabinets whenever I had a craving. Â Why? Â Because I had NO IDEA how easy it was to make them yourself, and how much better they'd taste (not to mention, they're much better for you-- Bisquick is loaded with trans fats)!
All in all, making them from scratch took me only about 15 more minutes, but for the first time I had truly flavorful pancakes. They were fluffy but had substance.  They didn't turn to mush when doused with a hefty amount of syrup.  They didn't even need syrup, because they actually tasted amazing without it.  I had a few pancakes completely plain while taste-testing, and it was truly a "eureka" moment.
One key to delicious pancakes, as I mentioned before, is buttermilk. Â However, I'm going to be honest with you, I rarely have the stuff on-hand and it bothers me to buy it solely for pancakes. Â These pancakes use vinegar instead to sour the milk, which creates an ingredient similar to buttermilk both in tanginess and texture, but without having to add an additional item to the grocery list!
Another key to good pancakes is not over-mixing the ingredients. Â Your pancake batter should never be smooth! Â Resist the urge to eliminate all of the lumps, or your pancakes will wind up flatter, denser, and chewier. Â Lumps are your friends.
I can't say "lumps" anymore without singing that Fergie song in my head.  My lovely pancake lumps, check it out!
See those holes in the side of the pancakes?  Those holes are from air bubbles, which only form if you don't over-mix.  Air bubbles allow your pancakes to have a light and fluffy inside between a slightly crisp and chewy exterior, which is exactly how I like my 'cakes.
These would make a great Valentine's day breakfast, or a special brunch addition.  Feel free to add in fruit, or if you really like to jazz up your pancakes, check out these Lemon Ricotta Poppy Seed Pancakes or these Red Velvet Pancakes!
Print
Fluffy Old Fashioned Pancakes
- Total Time: 38 minutes
- Yield: 12 pancakes 1x
Ingredients
- 1 ½ cups milk
- ¼ cup white vinegar
- 2 cups all-purpose flour
- â…“ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup butter, melted, plus 1 tablespoon to grease the pan
- 1 tablespoon vegetable oil
- Maple syrup or pancake syrup and butter, to serve
Instructions
- In a small bowl or measuring cup, combine the milk and vinegar. Let sit for 10 minutes, or until the milk has curdled.
- In the mean time, whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a medium-sized bowl, combine the soured milk, the eggs, ¼ cup of melted butter, and the vanilla extract.
- Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Remember, lumps are okay! Let the batter rest, undisturbed, for at least 5 minutes.
- Melt the remaining tablespoon of butter and tablespoon oil in a skillet over medium heat.
- Pour ¼ cup of batter into your pan and use a rubber spatula to help even out.
- Cook until the top fills with air bubbles, about 2 ½-3 minutes, then flip to cook the remaining side until cooked through and golden, about 1 -2 minutes more. Remove the pancake from heat and place on a plate. If you're finding that the outsides of your pancakes are cooking too quickly, reduce the heat accordingly. If you'd like, you can make 2 pancakes at a time in the same pan. Continue until all of the pancakes are cooked.
- Serve immediately with syrup and butter or let cool and freeze. You can reheat pancakes by microwaving them or putting them in a toaster as you need them!
- Prep Time: 20 mins
- Cook Time: 18 mins
Rebecca @ Bring Back Delicious says
Every day I eat the same thing: 1 apple and 32 g of peanut butter. So predicable. So boring. I'm with you though that if I were to spend time on breakfast, it better be amazing or at least be a breakfast burrito...
Maria says
These pancakes are awesome. Nothing more to add.
I live in Austria where we have "Palatschinken", the Austrian form of French crêpes. Slightly thicker than crêpes, filled with jam, (curd cheese?) or savoury stuff. I have never tried real pancakes before, but had to this morning, after I saw your recipe. Sliced bananas, homemade cream cheese-honey sauce, raspberries, blueberries and maple syrup - my husband was delighted. I made half the amount of dough for two people, but we couldn't eat more than two each.
I took raspberry vinegar instead of white vinegar, which added some fruity flavour.
I really apreciate this kind of breakfast. Usually I don't even get a cup of coffee before I leave for work. Today started off special 😉
Morgan says
That sounds awesome, Maria! Raspberry vinegar sounds like it would be fantastic. I am so glad that you and your husband enjoyed them!
Jimmy says
Thank you SO much for this!! My GF is sleeping over for the first time in my apt tonight and she loves pancakes. Now I know what I'm surprising her with tmrw!
Karen @ On the Banks of Salt Creek says
Gosh, 20+ years ago when I made pancakes myself I called my mom and told her I was no longer impressed (in a loving/joking way) because they were so dang easy to make.
Pancakes are either a weekend breakfast or a breakfast for dinner meal.
Kate says
Ah the classic pancake! Cannot be beat, definitely trying this one out this weekend!
diana says
Hi...just found your site... love all the recipes..cant wait to try some. I want to make the pancakes..but have question. Anytime...and I mean anytime I try to make pancakes...from scratch or a box mix....they never never never come out BROWN looking all over..both sides!!! they always look splotchy!!!! I hate it and throw them away!!! How do you get that BROWN color on both sides????? I use a griddle..not an electric one...just a pan that is square...put a bit of butter and pour batter...then i see bubbles and flip them....but they dont look BROWN...they get that weird splotchy, crispy edges sometimes..i hate it!!! What am i doing wrong???? thanks!!
Morgan says
If your griddle is non-stick, do not use any butter or oil on the griddle and turn the heat up higher =)
Angie says
I spray the pan with pam let it get hot then wipe it off. It will allow your pancakes to brown nicely. A recipe i read yesterday suggested rubbing the pan with oil. Same concept. Good luck.
Henry says
Great recipe! It was very easy to make. I used whole wheat flour. The pancake were fluffy, hearty and delicious. This was my first go at making pancakes from scratch. I will never buy a mix again! 
Crystal says
Is there a problem if I make the batter and refrigerate for a dat?
Geneva says
MORGAN! My dear, these are the most amazing FLUFFY pancakes I have made consistently with a recipe. My son who's 25 says they are the best and directed me to never loose this recipe. Thank you so much for this one!
Dora says
Can you freeze them?
Lindsey says
Been making your recipe for years and it’s the best! Everyone’s favorite pancakes!
Jay says
I finally found it!! A homemade pancake recipe that actually tastes like the box!!! This recipe was soo good. I usually don't even leave reviews but I had to let you and others that want to try that THIS IS IT! LOOK no further. THANK YOU THANK YOU!! only thing I change was adding a tad bit more sugar (I used brown) that's it. I could kiss you Morgan! Very delicious. Muah.