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The Perfect Pancakes | Mackin' Cheese

The Perfect Pancakes

The Perfect Pancakes

The perfect Sunday morning isn’t complete until I have a hot cup of coffee and a tall stack of pancakes in front of me. So in order to make every weekend feel like a mini-vacation, I whip up a fresh batch of pancakes and top it with whatever’s around the kitchen: berries and cream, butter and syrup, even honey and jam. Next, I grab my kindle and settle in for a long breakfast– but I’m careful not to get sticky fingers on the page turner.

This recipe involves combining milk and vinegar to “sour” the milk. Don’t worry, it’s not spoiled. The acid causes the milk to form a thicker consistency, which makes these pancakes super fluffy and delicious. You can substitute this for ¾ cup buttermilk if you have it on hand, but this combo is a quick fix for an expensive ingredient that never comes in a small enough container!

Once you make these pancakes, you’ll never go back to a pre-made mix. I promise.

The Perfect Pancakes

Servings: 2 (6-8 pancakes total)

The Perfect Pancakes

Serves: 2 (6-8 pancakes total)

The Perfect Pancakes


3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray


In a large bowl, mix together the milk and white vinegar to “sour” it. Let it sit for at least 5 minutes, or it won’t work. The combination of milk and vinegar is like makeshift buttermilk that ensures the pancakes will be light and fluffy.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.

After the milk sits for 5 minutes, whisk in the egg and melted butter.

Pour the dry ingredients into the wet mixture and whisk until there are only a few lumps. A few are okay because you don’t want to over-beat. Optional: stir in chocolate chips or blueberries. The batter is ready to cook now, but if you let it sit for another couple minutes, the pancakes will be even airier. You might notice the difference between your first and second batches.

Heat a large skillet (or any pan you'll be able to flip in) over medium heat and coat with cooking spray. Pour ¼ cupfuls of batter into the skillet. You can even get creative and make hearts or your initials. Wait until you see bubbles on the surface of the center of the pancakes. Then, flip!

Top the pancakes with your favorite ingredients. You can use butter and maple syrup, jam, fresh fruit or even whipped cream and chocolate chips.



3 Thoughts on “The Perfect Pancakes

  1. This looks like a good candidate for my hybrid waffle recipe that I use at my B and B, Highland Garden House, Mount Vernon, WA. I Use Krusteaz and doctor it with whole oats and buckwheat flour. I can do the milk/vinegar thing prior to mixing up. I also like stale beer in my mix! I found you via One Road at a Time.

    • Dennis,
      I’ve never tried it in a waffle, but I imagine it would do the trick and make them super fluffy. I’ve never heard of stale beer in batter, so I’ll have to try that when I have some around.

  2. Meredith on July 22, 2018 at 3:50 am said:

    I still come back to this recipe, especially on a cozy Sunday at home

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