The Best Homemade Pancakes
The easiest, most delicious pancakes made from scratch.
Servings 12 Pancakes
Ingredients
- 2 cups milk
- 2 Tbsp. vinegar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 cups flour or gluten-free flour
- ¼ cup granulated sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- Melted butter, or oil for greasing the pan
Instructions
- Using a large mixing bowl, combine milk, and vinegar. Allow the mixture to sit for 5 minutes. Whisk in the eggs, vanilla, and butter until thoroughly combined.
- In a separate large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Stir in the dry ingredients until thoroughly combined.
- Preheat a nonstick griddle or pan over medium heat. Brush the surface with butter, or oil. Pour about ¼ cup of batter on the skillet. Cook until bubbles form on the top and the underside is golden brown. Flip, and cook until cooked throughout. Serve immediately or cool on a wire rack.
Notes
TIFFY’S TIPS
- No buttermilk? No problem! Simply combine milk and vinegar and let it sit for 5 minutes before adding to the batter. Dairy and plant-based milks both work well.
- For a gluten-free option, I like King Arthur Measure-for-Measure Flour. It contains less cornstarch than many blends and creates a tender pancake. For most other gluten-free baking, I prefer Cup4Cup.
- Making pancakes for a crowd? This pancake pan helps every pancake cook evenly and come out the same size.