Best Fluffy Pancakes
These fluffy pancakes are a new holiday breakfast favorite in my house. They're delicious with pecans.
Ingredients
- 3 cups all-purpose flour
- ¼ cup sugar
- 1½ tsp salt
- 1 Tablespoon baking powder
- 1½ teaspoon baking soda
- 3 eggs
- 2¼ cups milk
- ¼ cup vegetable oil
- 1 Tablespoon vanilla extract
- ¼ cup apple cider vinegar
- 2 Tablespoons plus more unsalted butter
Instructions
- In a medium or large bowl, mix together the dry ingredients: flour, sugar, salt, baking powder, and baking soda.
- In another bowl, whisk the eggs until light and fluffy. Add the milk, oil, vanilla, and vinegar together.
- Slowly add the wet ingredients into the dry and fold until most of the flour is covered with the liquid. Do not overmix the batter.
- In a skillet over low-medium heat, melt 2 tablespoons butter. Pour melted butter into the batter and gently mix.
- Add more butter to the skillet or griddle. Pour or spoon about ¼ cup of pancake batter onto the skillet and then gently spread into a round shape with the back of your ladle.
- Continue cooking over low-medium heat until bubbles appear on the top of the surface and the sides of the pancake begin to crisp and are golden. Flip the pancake with a spatula and continue cooking for another 2 minutes or until golden brown and cooked through. Remove batches to plates and serve with pecans and hickory or maple syrup and whipped butter.
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