Fluffy Pancake Recipe with Homemade Buttermilk

I cook this pancake recipe, which serves four, for breakfast and another day of breakfast. I eat the pancakes with maple syrup and berries. This recipe calls for letting the batter sit before cooking the pancakes; the pancakes are thick, fluffy, and browned on the edges (I like the browned edges).

Start by spooning and leveling flour into the measuring cup. This will help avoid packing the flour and give you a more accurate measurement. I mix vinegar into regular milk and let it sit for 5 minutes while I do other prep work. This homemade buttermilk adds acidity to help the baking soda.

Once wet and dry ingredients are mixed, mix until no traces of flour remain. Avoid excessive mixing unless you like slightly lumpy batter, as I do. Excessive mixing can result in gummy pancakes due to excess gluten. Small bubbles will form on the batter surface if it is left to sit. I use a non-stick skillet and a small amount of butter or oil over medium heat to cook my pancakes.

Use 1/4 cup of batter for each pancake. Cook until bubbles form and the edges appear dry. Pancakes cooked in a very hot pan will be scorched on the outside before they are fully cooked on the inside. Pancakes cooked in a very cool pan won't rise much. Serve hot.