This recipe is loosely adapted from this NYT recipe. They come out super fluffy. It also works great for waffles. I make my own buttermilk with whole milk and white vinegar, which I'll describe below.
~8 pancakes
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons salt
- 2 cups whole milk
- 4 tbsp distilled white vinegar
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- add vinegar to the milk and let sit (occassionally stir)
- mix dry ingredients in a large bowl (flour, baking powder, baking soda, and salt)
- mix wet ingredients (butter, sugar, and eggs) in small bowl
- pour wet ingredients and milk into the large bowl with dry ingredients
- stir until batter is consistent and let rest
- heat a skillet or griddle
- you can oil the pan with butter or coconut oil, but you might not need to
- pour the batter onto the skillet
- wait for the pancake to rise and bubble
- flip when golden brown
These pancakes come out pretty thick, so they do well with fruit added. I personally enjoy adding blueberries or peaches and ground ginger.