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. 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. 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. Why? 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. 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. 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. Your pancake batter should never be smooth! Resist the urge to eliminate all of the lumps, or your pancakes will wind up flatter, denser, and chewier. 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
- 1 1/2 cups milk
- 1/4 cup white vinegar
- 2 cups all-purpose flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted, plus 1 tablespoon to grease the pan
- 1 tablespoon vegetable oil
- Maple syrup or pancake syrup and butter, to serve
- 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, 1/4 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 1/4 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 1/2-3 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!