These things are monsters. They are giant but airy. These are some of the best pancakes I’ve made. You also can’t eat more than about 2 of them, they are really filling. Kind of like Kerby Lane pancakes, but even fluffier. One recipe seems to be enough for about 4 people, so double it. Even if it’s just you.
Time to prep: 15 minutes
Time to done: 45 minutes
- 1 1/2 cup milk
- 4 tablespoons white vinegar
- 2 cups all-purpose flour
- 4 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 4 tablespoons butter, melted
- 3 teaspoons ground cinnamon, or as desired (optional)
- 2 teaspoons vanilla extract (optional)
Stir milk and vinegar together in a bowl; set aside to ‘sour’ for about 5 minutes.
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.