These are fluffy, tender, buttery, golden brown, and lightly sweet - everything a pancake should be. Way better than the packaged mix and made with everyday staple ingredients.
Ready in: 25minutes
1 1/3cups (189g)unbleached all-purpose flour,scoop and level to measure*
2Tbsp (25g)granulated sugaror brown sugar (crumbled with fingertips)
1 1/3cupswhole milk
3Tbspbutter,melted (unsalted or salted is fine)
2tspvinegaror lemon juice
1 1/2tspvanilla extract
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of flour mixture, set aside.
In a seperate medium mixing bowl or large liquid measuring cup whisk together milk, egg, butter, vinegar, and lemon juice.
Pour milk mixture into well in flour mixture. Whisk just to blend, batter should be slightly lumpy.
Let batter rest a few minutes to fluff up and preheat an electric griddle to 350 - 375 degrees (depending on how hot your griddle gets). Or you can heat a non-stick skillet over medium to medium-high heat on the stovetop.
Grease griddle (with non-stick cooking spray or a little butter - but be quick if using butter). Pour about 1/3 cup batter at a time onto griddle. Spread batter out slightly if thick (rounds should be about 4 1/2-inches).
Let cook until golden brown on bottom and a few bubbles appear on top surface, about 1 minute. Flip and cook opposite side until browned on bottom.