Basic Pancake Recipe - Fluffy and Delicious

Basic fluffy pancake recipe

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Basic Pancakes the way my Grandmother used to make them. Never mind the pre-mix in the box, take a few extra minutes to give your family the kind of breakfast that makes memories.


Units Scale
  • 1 cup milk
  • 2 tbsp. white vinegar
  • 1 1/2 cups all-purpose flour
  • 2 tbsp. sugar
  • 1 1/2 tsp. Baking Powder (I use Aluminum-free)
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 large egg
  • 2 tbsp. melted butter
  • 1 tsp. vanilla
  • non-stick cooking spray


  1. Preheat your oven to 200 degrees.
  2. Put an oven-safe platter or cooking sheet in the oven to keep pancakes warm until the entire batch is ready to serve.
  3. Combine milk and white vinegar, and set aside for at least 5 minutes. Or you can substitute an equal amount of buttermilk.
  4. Mix the dry ingredients together - flour, sugar, baking powder, baking soda and salt.
  5. Separate the egg yolk and the egg white.
  6. With a wire whisk, beat the gg yolk.
  7. In a separate bowl with a wire whisk or electric stand mixer with wire whisk attachment, beat the egg white until soft peaks form.
  8. Gently add beaten egg yolk to egg white and gently fold without losing the airiness of egg-white.
  9. Add butter and vanilla to into buttermilk and mix thoroughly.
  10. Now add the buttermilk mixture to the egg folding gently.
  11. Make a well in the middle of the dry ingredients.
  12. Pour wet ingredients into dry ingredients and gently combine. Don't over-mix.
  13. Like the batter for any quick bread, small lumps are okay. Over-mixing will cause you to lose the egg white structure and make for a tough final product.
  14. Set batter aside for 15 minutes.
  15. Pour 1/4 cup of batter onto medium hot skillet or griddle that has been sprayed with non stick cooking spray.
  16. When bubbles appear on the surface of the pancake and a few of the bubbles have actually burst, flip the pancake over.
  17. It will be done when you can gently press the corner of the spatula on the center of the pancake and the depression rises back up.
  18. As you cook the batch, keep finished pancakes in the oven on the warm platter.
  19. Serve with butter and your syrup.