Easy Everyday Pancakes
Ingredients
- 2 cups Milk *just shy, like halfway between the 1¾ line and the 2 cup line
- 2 Tablespoons vinegar/lemon juice *enough to get the milk cup up to the 2 cup line
- 1¾ cups flour May need up to ¼ cup more
- 1½ teaspoon baking soda
- 2 Tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
Instructions
Make your Buttermilk
- In a liquid measuring cup that holds at least 2 cups, pour a little over 1¾ cups of milk. Then, add lemon juice or vinegar up to the 2 cup line. Stir and let rest for 5 minutes.
Make the Batter
- First, start heating your griddle, skillet, or whatever you are cooking pancakes in today on medium heat (I usually do about 325 if you're using a griddle).
- In a large bowl, add your dry ingredients (1¾ cups of flour, 2 tablespoons sugar, 1½ teaspoons baking soda, ½ teaspoon salt) and whisk to combine.
- Add your vanilla and eggs to the dry mixture. At this point, you may need to wait for your milk to finish up, so feel free to start getting plates ready and toppings out to move things along.
- Once 5 minutes are up, add the milk and whisk until there are no large clumps.
Cooking the Pancakes
- Grease your pan if it is not nonstick using butter or spray. Pour your pancakes into the pan using a measuring cup that holds ½-¼ cup (depending on the size of pancake you like. ¼ cup will give you dollar-sized pancakes).
- Once your pancakes are bubbly on one side and don't seem to be forming new bubbles, flip them. Then cook the other side until golden and serve with your favorite toppings!
Notes
Making Pancake Mix
Makes 4 batches- 7 Cups flour
- 2 Tablespoons baking soda
- ½ Cup sugar
- 2 teaspoons salt
Storage
Batter
If you don’t want to cook your pancakes all at once (either for lack of time or desire for freshness), you can store this batter in an airtight container in the fridge for up to 4 days. Just know that your pancakes will lose some fluffiness with time since the baking soda already starts reacting the moment you mix it with the buttermilk.Pancakes
You can store cooked pancakes in an airtight container in the fridge for up to one week. If you have a large amount of leftover pancakes, you can freeze them by putting wax paper between the pancakes and then placing them in a freezer-safe bag. They can be stored that way for up to 2 months.