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Perfect Buttermilk Pancakes

Servings 18 -20 4" pancakes


  • 1 1/2 cup milk any kind. I usually use whole
  • 1/4 cup white vinegar
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 2 eggs
  • 4 tbs unsalted butter melted
  • 3 tsp vanilla


  • In a large measuring cup, measure milk and add vinegar. Stir slightly and set aside to allow the mixture to "sour" for 10 minutes.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add milk mixture, eggs, melted butter and vanilla. (If you are adding mix-ins, this is the time to do so.) Stir all ingredients together JUST until there are no visible flour pockets remaining. PLEASE NOTE: You do not want to over mix this batter (!!!), it should be a little lumpy. If the batter is completely smooth and runny, you will have flat pancakes - which taste equally delicious!
  • Set the batter aside without mixing or touching it (it's important not to disturb it) and get your pan or griddle ready to cook. Turn griddle on medium low heat and add little bit of butter or non-stick cooking spray. Still be careful not to disturb the batter too much. Resist the urge to stir! Pour about 2 tbs-1/4 cup of batter for each pancake. Once you see a few bubbles on top and underneath is golden brown, flip and cook the other side - about 2 minutes on each side. Continue the cooking process for the rest of the batter.
  • Serve pancakes immediately with some butter, maple syrup, whipped cream or whatever your little heart desires!
  • Perfect Buttermilk Pancakes will stay fresh for 7 days stored in the refrigerator in an airtight container. If storing in the freezer, they will stay fresh for up to 3 months.


Freezing tips: Once pancakes are completely cool, immediately package the pancakes into several freezer bags. Doing this step as soon as they cool ensures they will keep their freshness. I usually do about 6 pancakes per bag for ease to get them apart, they usually separate very easily. To thaw, place pancakes in a single layer in the microwave and heat for about 20-25 seconds in their frozen state or until they are warm.