Serve these pancakes with butter and syrup, or up the ante with toppings such as sprinkles, chopped bittersweet chocolate, and sliced or chopped fruit for a perfect breakfast.
Ingredients
- whole milk: 2 cups
- white vinegar: 0.25 cup
- 1/2 cups flour: 2 piece
- sugar: 0.75 cup
- baking powder: 2 tsp
- baking soda: 1 tsp
- salt: 1 tsp
- eggs: 3 piece
- vanilla extract: 1 tsp
- butter, softened, or as needed, for greasing, plus more: 1 Tbsp (for serving)
- toppings of choice, e.g. maple syrup or fruit: (for serving)
Metric Conversion
Stages of cooking
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Preheat a griddle to 300 degrees F (175 degrees C).
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Stir together milk and vinegar in a small bowl or a 4-cup liquid measuring cup.
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Whisk together flour, sugar, baking powder, baking soda, and salt in a second bowl.
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Beat eggs in a large bowl until smooth. Add vanilla and milk mixture; whisk together. Add flour mixture to bowl with egg mixture and whisk until just combined. (Batter will be lumpy.) Let rest 3 minutes and gently stir again.
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Melt some butter on the griddle, then carefully wipe with a paper towel. (You want just a bit of a sheen; don’t overgrease the griddle.) Spoon batter in 1/3-cup portions onto griddle. Cook until bubbles form on surface of batter, about 2 1/2 minutes.
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Flip pancakes and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter. Serve immediately with butter and toppings.
