Ingredients
Method
- If using vinegar substitute, combine whole milk and vinegar, set aside.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, mix melted butter, vanilla extract, and the large egg.
- Combine the wet and dry ingredients, being careful not to overmix; leave the batter slightly lumpy for fluffier pancakes.
- Heat a nonstick frying pan over medium heat, spray with non-stick cooking spray.
- Pour half a cup of batter into the pan and cook until golden on the bottom with bubbles appearing on top.
- Flip and cook for an additional minute or until golden brown.
- Cook pancakes in batches, adding more cooking spray as needed.
- Thin Pancake Variation:
- For picky eaters who prefer thin pancakes, overmix the batter to develop gluten, resulting in thinner and flatter pancakes. Cook them similarly to the fluffy ones until golden brown.
- Conclusion:
- Enjoy your homemade pancakes and delve into their fascinating history.
- Overnight Oats
- Baked Pumpkin Donuts
- Banana Bread Muffin
- French Toast
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.