Who doesn’t love a pancake on a weekend morning? Box-made pancakes are no match for the homemade kind. This recipe hits all the notes for a pancake.
THE SECRET TO A FLUFFY PANCAKE
There are many secrets to a fluffy pancake. #1 baking soda and baking powder. Firstly, using baking soda and baking powder provides an extra fluffy interior. Both leaveners work different, baking soda spreads and reacts with acidity, and baking powder puffs with liquid, and heat. #2 milk. I use milk instead of buttermilk because it makes the pancakes easier to flip. I’ve tried using buttermilk, but for some reason it does not set like regular milk, and it becomes a mess when you flip it. Also, to replace the acidity in the buttermilk, I add in a little bit of vinegar or lemon juice, so the milk curdles, and becomes thick like buttermilk. #3 resting. Resting the batter relaxes the gluten in the batter. Resting can also correct over-mixing the batter.
In a bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
Next in a separate bowl, mix butter and sugar until lightened.
Whisk in the egg and vanilla extract until fluffy and combined.
Now, mix in the buttermilk until incorporated.
Lastly, fold in the dry ingredients until barely combined and rest for 30 minutes. Heat a 9-inch non-stick pan and add in enough butter to coat the pan.
Add in 1/3 cup of batter into the center and flatten slightly. Cook for 2-3 minutes per side until golden brown.
Serve with maple syrup, butter or fresh fruit. Enjoy!
- 2 cups all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup melted unsalted butter
- 1/2 cup granulated sugar
- 2 large egg
- 2 tsp pure vanilla extract
- 2 1/4 cups full-fat milk + 1 tbsp white vinegar or lemon juice
Mix together the milk with the vinegar or lemon juice, and set aside.
In a bowl, mix together the dry ingredients.
In a separate bowl, whisk the butter with the sugar.
Whisk in the egg and vanilla extract until fluffy.
Mix in the milk until combined.
Fold in the dry ingredients until incorporated.
Rest for 30 minutes.
Heat a 9-inch non-stick pan greased with butter.
Pour 1/3 cup of the batter into the pan and cook at medium heat until golden brown.
Once golden-brown flip and cook for 30 seconds more.
Remove from heat and serve.