Homemade Pancakes

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Our absolute favorite Homemade Pancakes are flavorful, light, fluffy, and the perfect avenue for plenty of syrup and fresh berries.

Course Breakfast

Cuisine American

Keyword homemade pancakes

Prep Time 15 minutes

Sitting Time 10 minutes

Total Time 15 minutes

Servings pancakes

Calories 144kcal

Author Chelsea

Ingredients

8 tablespoons unsalted butter divided
1 tablespoon white vinegar (not white wine vinegar)
1 cup + 3 tablespoons whole milk divided
1 and 1/4 cups white all-purpose flour
2 tablespoons white granulated sugar
1/4 teaspoon ground cinnamon optional
3/4 teaspoon fine sea salt
1 teaspoon cornstarch optional
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract

US - Metric

Instructions

Heat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Start by melting 5 tablespoons of butter. Once completely melted, chill for a few minutes to get the butter to room temperature.
Pour 1 tablespoon white vinegar into a 1-cup measuring cup. Fill the rest of the measuring cup with whole milk and gently whisk with a fork. Set aside.
In a very large bowl, whisk together the flour, sugar, cinnamon, salt, cornstarch, baking powder, and baking soda. Make a well in the center of the dry ingredients and set aside.
Pour the remaining 1/4 cup whole milk and the cup of whole milk with vinegar into a medium bowl. Add an egg and whisk constantly, slowly drizzling in the cooled melted butter until smooth. Once smooth, stir in vanilla extract.
Pour wet ingredients into the well of the dry ingredients and mix until JUST combined. Do not overmix; just mix until you don't see streaks of flour. The batter should be a bit lumpy. Let the mix stand for 5-10 minutes.
Heat a large skillet or griddle over medium-high heat (~300 degrees F). When hot, run a cold stick of butter across the pan. (See Note 1) (I like to hold butter with tongs to keep the heat away from my fingers.) Lower the heat to medium-low and use a 1/4 cup measuring cup to scoop and drop pancake batter onto the skillet or griddle.
The batter should spread into a pancake about 3 inches wide. Cook until bubbles are forming on the edges of the pancakes and then use a thin spatula to gently lift one side and look underneath. If the pancake is golden brown, flip and cook on the other side for 1 and 1/2 to 2 and 1/2 minutes, or until the bottom of the pancake is golden brown and the pancake is cooked through. If the pancake or butter is burning, lower the heat)
As soon as you take a pancake off the skillet/griddle, place it on the prepared pan with the cooling rack. (This keeps pancakes from getting soggy underneath.) Place the pan in the oven as you continue to cook more pancakes. Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up.
Serve pancakes as soon as possible, topped with an extra pat of butter (optional) and your favorite syrup -- maple syrup or some of the options listed in the post. Our favorite topping is homemade blueberry syrup which whips together nicely while you're waiting for the batter to stand. The blueberry syrup recipe is linked in the post.

Notes

Note 1: This recipe calls for eight tablespoons of butter. Five tablespoons are melted for the batter. The remaining three tablespoons can be used to grease the pan for cooking the pancakes. If your butter comes in stick form, this is easy to divide out.

Nutrition