2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla
Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.
Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!
The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.
GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.
NOTE: Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.
NOTE: You can subsitute BUTTERMILK for the milk+vinegar in this recipe, but I have had the best luck (fluffiest pancakes) using the milk and vinegar.
NOTE: A few people have written to me and said that their pancakes weren't quite as fluffy or tall as mine. I suspect they are stirring the batter just before cooking the pancakes which deflates the bubbles in the batter. Stirring or pouring the batter essentially deflates the air bubbles in the batter. Personally, I use a half cup measuring cup and GENTLY dip out batter and put it on the griddle and I always get super fluffy pancakes.
yummy
ReplyDeleteI sour the milk for banana bread and lots of other recipes. This sounds great Coleen and I will have to try them on the weekend!
ReplyDeleteThose are huge!!!Loved this recipe and will sure try it...
ReplyDeleteKisses,
Rita
Wow, those look amazing. They're so huge and fluffy, I think my kids would only need one pancake each!
ReplyDeleteThese are the best looking pancakes I've ever seen. I made pancakes with soured milk before and they were amazing. You are right, you won't taste the vinegar at all. Wow, they are so tall and fluffy looking.
ReplyDeletelove those yummy flapjacks!
ReplyDeleteAwesome !!! That's Good Look and yummy food. easy make tips share in the post. interesting details posting
ReplyDeleteThanks for sharing this recipe! I normally always stock buttermilk in my fridge....but once in awhile I forget to grab some while at the grocery store, and my pancakes don't turn out the same when I use milk. I don't know why it never occured to me to substitute it with homemade sour milk! I will definately try these out this weekend!
ReplyDeletelook at the size of these thin! wowsers.....Mmmm Mmmm
ReplyDeletethings, not thin..lol, they certainly are not thin! :)
ReplyDeleteThese look yummy!
ReplyDeleteI'm always looking for new and improved pancake recipes. I'm intrigued by the vinegar addition. We are pancake lovers, so thanks for another recipe I can try.
ReplyDeleteMy boys are pancake fiends so, I'm always on the look out for new recipes to try. Thanks for sharing!
ReplyDelete~ingrid
I made these last week & the taste was so yummy. I think either my baking soda or baking powder was old becauset they didn't fluff up as much as I had hoped. :-( I will buy new containers of each & make a new batch.
ReplyDeleteWish me luck.....I'm making these this morning :)
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteLOVE soft fluffy pancakes! I make a similar pancake but with lemon juice in place of the vinegar to 'curdle' the milk. (FLUFFY LEMON PANCAKES) will definitely give your recipe a go next time round - my two little girls adore our almost weekly ritual of a big pancake cook-up and we're always keen to try new recipes!
ReplyDeleteYou are absolutely right in your claim: These are indeed the BEST pancakes ever. A big thanks from my entire family for sharing your treasure Coleen, I have made these several times during the last two weeks and they came out just superb:)
ReplyDeleteHave just blogged about them as well (after a very successful post on the Chocolate Banana Bread few days back), I hope youre okay with that, have also provided the referrences etc.
Once again, thanks a bunch!!!!
Uh Ummmm holy moly...these really are great pancakes...my wife wants them everyday now!I think they taste like pancakes...real pancake taste...very rich..oh I dropped the amount of vanilla by a hair...wow..still love the flavor and texture..
ReplyDeleteWe tried these today...DELICIOUS!!! :)
ReplyDeleteMade these this morning. I had to double the recipe. Huge success. The only problem? I couldn't cook them fast enough for my 3 boys. As soon as I filled their plates they were lined up for more. ;-) I do have a question though. Do you think I could use this same recipe & put it in my waffle iron?
ReplyDeleteTo Jennifer: While I've never used this recipe in the waffle maker, I don't see why it wouldn't work. I think I would just add a little more melted butter to the recipe.
ReplyDeleteCan you substitue buttermilk for soured milk?
ReplyDeleteMilk+vinegar=buttermilk
DeleteThey just aren't referring to it as buttermilk... The pancakes do look pretty awesome though!!! :)
You are better than Betty Crocker! Your website is beautiful. I love your decorations amd well caring tips! Wow...write a book. So pleased finding your site. Thanks!
DeleteTo Anonymous: I don't see why not, although I haven't tried it myself.
ReplyDeleteDo you think this would work with whole wheat flour?
ReplyDeleteMine didn't come out as tall at all, but they were fluffy and tasted good!
ReplyDeletevery fluffy, tasty, I used part wheat flour for better health!
ReplyDeleteMade these today to rave reviews from the kids. They turned out wonderfully fluffy, and my six year old says, from now on, use this recipe every time!
ReplyDeleteThanks for sharing!
~Jenny~
Mine did not look quite like this, but boy were they good. The best tasting pancakes I've ever made! Goodbye Bisquick!
ReplyDeleteOh My Gosh, I am so full! Just made these and ate about half of them. So Good! They did not turn out as tall as the picture. And next time I make them I will will only use half the sugar and vanilla. But they have a much better flavor than any pancake mix that I have ever used. Thank You for sharing this recipe.
ReplyDeleteMade this morning. They were great!
ReplyDeleteMade these yesterday morning. Took forever for them to cook but WELL worth the wait!! I'll be making them again this weekend!
ReplyDeleteDo you put the milk and vinegar mixture in the fridge or do you leave on the counter for 10 minutes? I have never soured milk before. This might just have to be next weekends breakfast!
ReplyDeleteTo Anonymous: Just let it sit on the counter.
ReplyDeleteCan you use rice milk?
ReplyDeleteThanks gonna give it try we have pancakes for supper During winter,can't wait to cook these.
ReplyDeleteThanks again
Is there anything you can substitute in for white wine vinegar, like red wine vinegar or regular distilled white vinegar?
ReplyDeleteThe recipe calls for white vinegar, not white wine vinegar
DeleteYou can use lemon juice to sour your milk as well. Same proportions.
DeleteTo anonymous: Yes, you can just use buttermilk instead of milk+vinegar.
ReplyDeleteDelicious! Thanks for great recipe. ..I think the melted butter makes it extra good as well as the vinegar...mine were just as fluffy
ReplyDeleteI wasn't completely sold on the idea of souring the milk. I assumed it was going to give them a taste similar to buttermilk, but thought the vinegar would be overpowering. I tried it anyway and they came out brilliantly! Kids devoured them and the husband was requesting them the next morning. Thanks for sharing this great receipe.
ReplyDeleteThank you so much for sharing the recipe. I have tried this morning and they are so awesome! I have to x4 of the portion to have enough for the whole family. Thanks again!
ReplyDeleteGreat Recipe! This may have to be our new weekend breakfast meal!
ReplyDeleteEllen
brianeatssandwiches.blogspot.com
polentaandplum.wordpress.com
Does it matter what kind of milk you use?
ReplyDeleteUhhhhhh .... you're photo is AMAZING!! That's what actually got me to give these a try. I had to add a little more flour to mine for some reason, but they turned out fabulous. Thank you for sharing!!
ReplyDeleteThank you for this amazing recipe! My family loved it. I used the milk and vinegar mix and it did the trick...not a trace of vinegar taste in the end result. I believe this is my favorite pancake recipe thus far :-D lol So long Aunt Jamima pancake mix....and hello yummy fluffy goodness!!!
ReplyDeleteI made these with wheat yesterday and I didn't tell my family it was a new recipe. I wanted to get their reaction. They said, "These pancakes are really good today." Then I told them it was a new recipe. This will be my new pancake recipe from now on.
ReplyDeleteJust tried the recipe and my pancakes did not look anything like the fluffy pancakes in the picture. They did taste good and I will certainly add to my other pancake recipes. Thanks!
ReplyDeleteJust made these for "breakfast for dinner" and added some fresh blueberries to them and Yum, finally a good recipe worth making from scratch! Thanks
ReplyDeleteI used these as a base recipe for dinner for the kids - left out the sugar and vanilla, and added grated carrot, zucchini, potato, and grated cheese - the kids loved them!! Looking forward to making the version as is for breakfast soon! Thanks for the recipe!
ReplyDeleteI know this is an old post, but I just pinned and made them today for my kids tomorrow AM (bc who has time on a weekday!) I used heart shaped molds for Valentine's day and they're just perfect. Thank you so much. They taste delish & b/c the batter is thick, I was able to easily use the molds!
ReplyDeleteThese are good.Me and my son enjoyed them.
ReplyDeleteJUST made these pancakes..all I can say it YUMMMY!!! Thank you for putting this recipe out there for everyone!!
ReplyDeleteI've been using this recipe for several years after finding it on a cooking webite. Always dreaded making pancakes at home before finding this recipe because they always came out...well, flat as a pancake. This recipe changed all that! Just made them the other night for Valentine's Day breakfast-for-dinner for my family of 5. I have to double the recipe for there to be enough for us.
ReplyDeleteMade these this morning for breakfast. I will never be buying pancake mix again-they were to the moon good!
ReplyDeleteWOW! Just finished making these, Everyone loved them and I will for sure be making them again. Thank you!
ReplyDeleteJust made these. Boy, they are delicious! Mine didn't get very tall, any idea what I am doing wrong?
ReplyDeleteMine were a tad flat the 1st time, I just let my milk/vinegar sit longer (like 20 minutes) as well as my batter sit longer and had great results then. :)
DeleteTo Anonymous: I've always had great luck with this recipe. Hold old is your baking soda/baking powder?
ReplyDeleteColeen, I am intrigued to try these with oat flour. Will let you know how they come out! I don't handle wheat well at all, but eat it anyway and suffer the consequences. If the oat flour does not work, I will definitely use the recipe with regular flour!
ReplyDeleteThis recipe looks great but I am curious on your thoughts... I own a dairy and we drink raw milk. Do you think I should do anything different in Souring the milk? I wouldn't think so but I was wondering what you thought????
ReplyDeleteMartha from VA
Coleen, one of my neighbors just 'took in' a relatives 2 children, 8 and 11. She already had 3 little girls under 6. I would like to make up a batch of these for them, but would have to do it ahead of time. Have you ever had to store leftovers? Just wondering if they would be okay if I made the batter late one night and took it to them to use the next morning?
ReplyDeleteEven if you cook them all and microwave thrm as needed they are just ad good still light and fluffy we love them
DeleteTo Anonymous: I've never tried it, but I doubt it would work. If I were you, I would mix the dry ingredients and put them in one container and then mix the wet ingredients and put them in a different container, then mix the two containers when its time to eat. I haven't tried it, but that should work.
ReplyDeleteTo Anonymous with raw milk: sorry I have zero experience with raw milk.
ReplyDeleteI tried your recipe yesterday nigh, and it was delicious :)
ReplyDeleteThe only thing is they were not as tall as yours, just as flat as my usual ones, but tasting better ;p
I don't know what I did wrong, my baking soda and powder are brand new, do you think it could be because of the size of the pancakes, or how hot is my pan ?
Anyway, thanks a lot for sharing with us!
To Lina: I suspect you either over beat the batter, or you stirred the batter after you let it sit for 10 minutes. I let my batter sit for 10 minutes and it gets very bubbly. DO NOT STIR IT, just GENTLY scoop out a half cup or so of batter and gently put it on the griddle. I've never had these pancakes fail if I follow this method. Good luck. Coleen
ReplyDeleteDo they freeze well?
ReplyDeleteI would imagine they would do fine frozen, just freeze the individually on a cookie sheet for a while, then toss them into a freezer bag. I make a large batch on the weekend and store them in the fridge for about a week and a half. They are usually find by the middle of week 2.
DeleteThey freeze awesome, I've frozen and re-heated several batches. If time allows, leave the frozen pancake out for about 20 minutes before microwaving, they thaw very quickly! :)
DeleteAwesome pancakes! Made them this morning. I found this on Pinterest. I rarely buy pancake mix anymore as I usually have all the ingredients on hand. To Anonymous, I have frozen many pancakes and waffles and it didn't matter what recipe. The only thing that might change after thawing is the height might not be there, but they will be fine. I want to note this made about 7 medium sized pancakes. Enough for mom to just get a bite and two little ones and dad get the rest. Oh the sadness in being the cook. You eat last....LOL.
ReplyDeleteCan you add anything like chocolate chips or fruit? Will that change the recipe? These look Yummy and I would love to make these this week.
ReplyDeleteI just made these and I think this IS my favorite pancake recipe now! Thanks for sharing!
ReplyDeleteThis is a fantastic recipe! I've been trying to perfect pancakes for a bit now, and this morning I had finally done it becuase of this. Two thumbs up
ReplyDeleteMade several times just as wrote and loved!
ReplyDeleteLove this recipe!! Gonna add some green food coloring and make green pancakes for St. Patty's Day!!!
ReplyDeleteMade these for the first time tonight...LOVED Them! My hubby and daughter thought they were the best pancakes they ever had!!!! THANKS SO MUCH FOR THE RECIPE!!
ReplyDeleteJust made. Coleen, delicioso!
ReplyDeleteSoured milk is essentially the same thing as sour milk. It's just not the same thing as SPOILED milk. Raw milk goes sour. Pasteurized milk just spoils.
ReplyDeleteSo, Martha in VA should be able to either sour her milk the same way as your recommendations, or just use actual sour milk. (Ours is usually sour after it's been open for a week or so.)
My mother made her pancakes like these. A little almond extract and I was home again. Very nicely done.
ReplyDeleteI have been making these pancakes for a couple of months now. The first time they were not so tall but I had stirred them just before cooking. Now once they are mixed I add in any fruit, stir again then let sit for 10 - 15 minutes. They fluff right up.
ReplyDeleteI made these pancakes for my family today and they turned out great! I tripled the recipe, which made 14 large pancakes and nearly everyone was eaten. I'd have to agree, they are the best pancakes ever. Thank you for sharing. My old pancake recipe has officially been replaced!
ReplyDeleteWonderful! I never heard of sour-milk pancakes, and I never cared for butter milk. Vary tasty and fluffy. The sour milk works great with my moms make pancake mix.
ReplyDeleteI just made this recipe this morning and it was wonderful. I'll never go back to boxed mix. When my husband took his first bite, he said ,"Wow, that beats the box mix. This is pretty good." So I'll be making this from now on. Thanks for sharing.
ReplyDeletewhen I added vinegar in the milk it curdled I used fresh cows milk should i use tetra pack one?
ReplyDeleteI made these this morning and they were amazing. Thank you for this recipe and I am going to go to your site next time I need a recipe. My kids and my husband loved them. No more boxed pancake mixes for me.
ReplyDeletejust wanted to let you know that these pancakes were amazing!!!! my 2 year old even helped me; she loves to help in the kitchen. they turned out just like your picture thick and you were right on about the syrup not mushing them up at all.... thanks so much i will be using this recipe from now on ----- e.a.
ReplyDeleteI've tried your recipe exactly the way you wrote it... these pancakes are fluffy, smell wonderful and taste great! Thank you :)
ReplyDeleteMy roommate too loved them!
can these be made with coconut or rice milk instead of cow milk? also can they be made without the egg? I have little ones who cant eat dairy and cant eat eggs...
ReplyDeleteI just made these pancakes. Excellent recipe! Tall and fluffy, they are my new favorite pancake. Thank you for sharing your recipe.
ReplyDeleteThese are delicious! My husband and I devoured the pancakes :)
ReplyDeleteI made these this morning and they were so easy to make. A hit in this house :)
ReplyDeleteJust tried these and they were delicious!!!!! Perfect pancakes! <3 *thumbs up*
ReplyDeleteI have made these pancakes a few times since finding this recipe, they are truly the best pancakes I've ever made. They freeze well and I have added all sorts of extra goodies (not that it is needed)! Thanks for sharing, these are now the family pancakes!
ReplyDeleteGreat Recipe! No problems! I will double it next time
ReplyDeleteI use whole wheat flour in these and very little sugar - the amount varies each time I make them. Never a problem! They are amazing! Don't walk away from these while they're on the stove. They burn easily - or I always have my heat too high...
ReplyDeleteThis is indeed the best pancake recipe ever! Mine were just as tall and fluffy as your picture! The only thing I don't like about this recipe is that since the pancakes are so thick, tall and fluffy it takes a long time to cook them the whole way through and I have to cook them on low for much longer than normal pancakes... but they taste SO GOOD that it is well worth it!
ReplyDeleteI'm SO lucky to have found this recipe! I had never made homemade pancakes before, relying heavily on mixes in the past {hangs head in shame} and I followed your recipe and was the hero of the house with the results! Thanks so much for sharing, they were delicious!!
ReplyDeleteThis is an excellent recipe! I have tried many pancake recipes over the years (in search of the perfect homemade pancake) and I'd have to say this is the best so far! I used whole wheat flour as that's all I had in the pantry, doubled the recipe, and used a soup ladle to to transfer batter to frying pan. I was able to make exactly one dozen good size pancakes using this method. The pancakes turned out beautifully; even my husband, to my complete surprise, commented on how 'light and fluffy' they were! This recipe is definitely a keeper - now a favorite - and will be my standard 'go to' recipe! Thank you for sharing! !
ReplyDelete