Fluffy Pancake Recipe

3/4 cup milk, warmed

For light and fluffy buttermilk pancakes just use warm buttermilk. Or add 3/4 tablespoon lemon juice to your milk and let stand 5 minutes.

2 tablespoons white vinegar

1 egg, at room temperature

Is your egg cold? Just put the egg in hot tap water for 2 minutes.

2 tablespoons butter, melted

1 teaspoon vanilla

1 cup all-purpose flour (see suggestions)

2 tablespoons white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

To pull this fluffy pancake recipe off perfectly, it is important that your wet ingredients be warm.

In a small bowl, mix together the warmed milk and vinegar. Let sit for 10 minutes. Then whisk in warmed egg, melted butter, and vanilla.

In a medium mixing bowl, sift or mix together the flour, sugar, baking powder, and salt. Make a well in the center and pour in the milk mixture. Whisk until the batter froths (a few lumps are okay). Let sit 15 minutes (the longer the fluffier).

Heat a large, lightly oiled skillet or griddle on medium heat. Pour 1/4 cup of batter onto the skillet. Brown each side of these fluffy pancakes and serve hot with your favorite toppings.


Make this light and fluffy pancake recipe even better
(for you) by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!