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Light ‘n Fluffy Pancakes

This recipe has quickly become my go-to pancake recipe.  These pancakes are super light and fluffy and although they’re great on their own, you could easily add your favorite fruit or chocolate chips right into the batter.   The batter is very easy to pull together and consists of ingredients you’ve probably got right in your kitchen.  Best of all, you can freeze any leftover pancakes for future instant pancake gratification.


  • 2 cups milk + 1 tbsp white vinegar (or lemon juice)
    • If you have buttermilk on hand, use 2 cups of that instead of the vinegar/lemon juice – milk combination
  • 2 cups flour
  • 2 tbsp sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1-2 tsp vegetable oil


  • If you don’t have buttermilk on hand, whisk together the vinegar or lemon juice with the milk and set aside
  • In a medium bowl, whisk together the flour, sugar, baking soda and salt
  • In a separate bowl, whisk together the egg, melted butter and milk
  • Make a well in the middle of the dry ingredients and pour in the wet ingredients – whisk together very gently (a few lumps should remain) – DO NOT OVERMIX
  • Heat a 12″ non-stick skillet over medium heat for 3-5 minutes
  • Add 1 tsp vegetable oil to the pan and brush to coat the pan
  • Pour 1/4 cup of the batter onto 3 spots on the skillet
  • Cook the pancakes until large bubbles appear (1 1/2 – 2 minutes)
  • Using a thin, wide spatula, flip the pancakes and cook until golden brown (another 1 1/2 – 2 minutes)
  • Serve immediately!
    • If you have leftovers that you’d like to freeze, just let them cool completely and then lay flat with wax paper in between layers in a freezer bag

*Recipe Source: The New Best Recipe