Perfectly Fluffy Pancakes

Skip the store bought pancake mix & whip up a batch of Perfectly Fluffy Pancakes! They come out perfect every time & use ingredients already in your pantry!

Perfect Pancakes | White Lights on Wednesday

I love the weekends.  Everyone is home.  There’s a chance I’ll get to take a nap – which is basically the only reason I let Mike sleep in.  And I get to make breakfast for the family.  Nine times out of ten the littles respond “PANCAKES!!” when I ask them what they want for breakfast.  One weekend I was out of Bisquick.  I think I had used the last of it to make Cheddar Bay Biscuits.  I had been wanting to make AB’s pancake mix forever, but I had hungry eyes staring at me who were demanding food ASAP!

I found this totally easy to make recipe, and I already had everything on hand!  No need for buttermilk.  You’re going to be making “sour milk” for this recipe.  Now don’t freak out over the milk & vinegar combo.  It’s just like adding lemon juice to milk for that faux buttermilk vibe.  But the cool thing with this recipe, is that the baking soda and vinegar do a little chemical happy dance that makes these pancakes fluff up and taste amazing!  This is my go to pancake recipe now.  I’ll never go back to a store-bought mix again!

Perfect Pancakes | White Lights on Wednesday

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Perfectly Fluffy Pancakes
Prep time
Cook time
Total time
Skip the store bought pancake mix & whip up a batch of Perfectly Fluffy Pancakes! They come out perfect every time & use ingredients already in your pantry!
Recipe type: Breakfast
Serves: 8 to 10 pancakes
  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  1. Pour milk into a medium bowl, and add vinegar to make sour milk. {This is along the lines of adding lemon juice to milk for that "buttermilk" taste. Trust me on this. It works.} Set aside for 5 minutes while you prepare the rest of the ingredients.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add egg, and butter to milk, and whisk to combine. Pour milk mixture into flour mixture, whisking constantly until combined. Let rest for 3 mins to let the vinegar and baking soda do their work. You'll see bubbles. This is good and will make your pancakes fluffy!
  4. Heat a large skillet over medium to medium-high heat. Pour 1/4 cup of the batter into the pan, repeat until skillet has 3 to 4 pancakes in to. Cook until a few bubbles form and the edges look cooked, 3 to 4 minutes. {I don't see as many bubbles on the surface as with a store-bought mix.} Flip the pancake and cook until golden brown, 3 to 4 minutes. Serve warm.


Perfect Pancakes | White Lights on Wednesday


  1. Amanda says

    Am I missing something? The recipe list includes sugar but I don’t see it in the instructions. Am I supposed to just add sugar to the dry ingredients?

  2. Ru says

    This recipe looks great! I was wondering how long the batter lasts if refrigerated? I want something I can make and store in the fridge. Thanks!

  3. non chef bev says

    Tried. 1st time …FANSTASTIC! Did add some cinnamon, nutmeg n vanilla (1tsp ech) to batter. We’re as light n fluffy and delicious as advertised. Thanks

  4. Jackie says

    These were THE BEST pancakes I have ever had! So light! My kids had seconds which never happens! Thanks for sharing 😊❤️

  5. Heath McIntyre says

    These are AMAZING!
    Here in South Africa, our pancakes are more like what you guys call crepes, so I’ve always wanted to try your style of pancakes.. so glad I did!
    They’re light and fluffy and so delicious I didn’t even add anything to them:D thanks Julie!

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