My husband is the weekend breakfast champion! Every Saturday he makes some kind of high carb treat for us and we love him for it. He usually makes these awesome Whole Wheat Waffles or this Yummy Corn Bread, but occasionally he changes things up and makes pancakes.
A few weeks ago he found a recipe for pancakes that blows my mind……let’s back this story up a little and fill you in on something about me. I have never been a huge fan of pancakes, unless they are from IHOP or a Diner.
There is something so yummy about those pancakes and for years I’ve been trying to figure out what they do to them to make them so delicious and I’ve tried multiple recipes hoping to find just the perfect one.
Some mixes you can buy at the store are pretty good, but I try to stay away from those if I can. A few recipes have come close, but for the extra effort of whipping and folding in egg whites or needing to use buttermilk (which I don’t always have on hand) it was just too annoying. That is why this recipe he found is so freaking amazing!
One of the ingredients kind of freaks me out, but don’t worry, you would never guess it is in there and even though I have never seen a recipe call for so much of this ingredient to sour milk, it somehow works and must be the secret ingredient.
The pancakes come out fluffy and the flavor is the closest thing to diner pancakes I’ve come across that doesn’t have insane directions to follow or call for buttermilk. I am so excited for you to try these pancakes.
Serve them with this awesome Brown Sugar Buttermilk Syrup, you won’t regret it!
- 1½ cups milk
- 4 tbsp white vinegar
- 2 cups all purpose flour
- 4 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 4 tbsp melted butter
- Preheat skillet, or large frying pan to approx 325 degrees, or medium low. On our oven he sets the large burner between the 3 and 4, you may have to experiment to find the sweet spot temperature for whatever pan you are using.
- Combine the milk and vinegar and allow to sit for 1-2 minutes
- Combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) in medium mixing bowl and mix well.
- Add milk/vinegar combo, eggs and melted butter.
- Using a whisk, stir everything together until there are no lumps. Allow mixture to sit for a minute or two, it will start to almost bubble a little, then ladle, or pour batter onto skillet in 4 or 5 inch circles.
- Do not flip until bubbles appear and surface starts to dull.
- Serve with your favorite pancake toppings.