We start our week days (at least during the school year) at 5:15 am, so when I have time on weekends, I like to make something special for breakfast, and these pancakes have quickly become one our favorites.
They’re slightly sweet, perfectly soft, and most important, super fluffy! My kids love them, and even my husband, who isn’t a big pancake fan, goes back for seconds.
The secret is the “soured” milk. The vinegar really gets the baking powder working. You can actually see all the air it creates in the batter.
I’ve found the pancakes come out best when you let the batter rest for 5-10 minutes before cooking. Whether you serve them with maple syrup or fruit and whipped cream, or throw some chocolate chips or blueberries into the batter, these pancakes are a real treat!
When I take the time to make a hot breakfast, I want it to be something special, and when it comes to big, fluffy pancakes, this recipe is a winner. I can honestly say they’re the best homemade pancakes we’ve ever had!
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:Banana Bread Pancakes
Follow my Breakfast & Brunch Board on Pinterest for more recipe ideas.
Who Dished It Up First: Adapted from All Recipes