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Fluffy Old Fashioned Pancakes

  • Author: Morgan
  • Total Time: 38 minutes
  • Yield: 12 pancakes 1x


Units Scale
  • 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


  1. In a small bowl or measuring cup, combine the milk and vinegar. Let sit for 10 minutes, or until the milk has curdled.
  2. In the mean time, whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a medium-sized bowl, combine the soured milk, the eggs, 1/4 cup of melted butter, and the vanilla extract.
  4. 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.
  5. Melt the remaining tablespoon of butter and tablespoon oil in a skillet over medium heat.
  6. Pour 1/4 cup of batter into your pan and use a rubber spatula to help even out.
  7. 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.
  8. 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