Favorite Sweet Milk Pancakes
Fluffy, golden, and irresistibly indulgent, Favorite Sweet Milk Pancakes are the perfect way to start your day. This recipe stands out with its use of a quick homemade buttermilk made by combining whole milk and white vinegar, ensuring each pancake has a tender, melt-in-your-mouth texture. A hint of vanilla extract and just the right amount of sugar give these pancakes a subtle sweetness that pairs beautifully with any topping, from warm maple syrup to fresh berries. Ready in just 30 minutes, these pancakes are ideal for a cozy weekend breakfast or brunch. Whether you’re feeding a family of four or treating yourself, these easy-to-make pancakes are bound to become a breakfast staple.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups whole milk
- 1 tablespoons white vinegar
- 1 unit large egg
- 3 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
Instructions
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate small mixing bowl or liquid measuring cup, mix the milk and vinegar. Let it sit for about 5 minutes to create a quick buttermilk.
Add the egg, melted butter, and vanilla extract to the milk mixture, and whisk until fully combined and smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
Drop 1/4 cup of pancake batter onto the hot skillet for each pancake, spacing them evenly apart.
Cook for 2-3 minutes or until bubbles start to form on the surface of the pancakes and the edges look set. Flip the pancakes carefully using a spatula and cook for another 1-2 minutes on the other side, until golden brown.
Transfer the cooked pancakes to a warm plate or keep them in a 200°F (95°C) oven while you cook the remaining batter.
Serve the pancakes warm with butter, maple syrup, fresh fruit, or other toppings of your choice.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
