This recipe for pancakes with vinegar is the best pancake recipe that I have ever tasted- and it is perfect for any type of sweet pancake topping.
These thick and fluffy pancakes from scratch are melt-in-your-mouth delicious. If you are looking for the best pancake recipe ever, this is it!
My family is obsessed with pancakes. We would eat them every day if we could! They are our go-to breakfast for lazy Sundays and sometimes *cough* they even make an appearance on our table at dinnertime. Because it’s all about moderation. Right?!
This is my favourite, easy pancake recipe- and was actually the first ever recipe to appear on my blog! A year has passed since then and I decided it was time to give them a little freshen up. Here is the updated recipe and some tasty new photos for you look (*drool*) over.
My easy, never fail, perfect every time, fluffy pancakes from scratch recipe.
For most pancake breakfasts, we add our usual pancake toppings. Strawberries and cream, lemon and sugar, maple syrup, berries or jam. But when I have the time for something a little extra special, I make them with salted caramel sauce, ginger crumble, cinnamon cream and caramelised bananas. They are seriously the best pancakes you will ever eat.
The recipes for all of the delicious elements are included in the card below. Or you can simply make the fluffy pancakes and add your own toppings. The choice is yours! But if you get the chance, I highly recommend that you give them a try with “the works”. The ginger crumble gives a lovely spiced crunch to the soft and fluffy pancakes and the gooey caramel and banana just work so perfectly together. The cinnamon cream tops them off wonderfully.
(TIP: You can make the ginger crumb, salted caramel and cinnamon 1-2 days ahead and store, ready to add!).
The secret to fluffy pancakes; vinegar!
Yep. You read that correctly. Vinegar.
I know, a pancake recipe with vinegar sounds a little odd. Adding vinegar to something sweet sounds weird, right? But trust me, it works.
Adding 2-3 tablespoons of vinegar to the milk before mixing creates an easy homemade buttermilk that reacts with the baking powder, resulting in the fluffiest pancakes ever.
The best part is that you can make these pancakes with vinegar any time. You won’t have to keep buttermilk in your fridge. And you will have all of the ingredients in the pantry- so no extra trips to the shops! Fluffy pancakes, on hand for whenever you feel like it. What a time to be alive!
What type of vinegar do you use in a pancake recipe?
This recipe uses distilled white vinegar. You could also use apple cider vinegar. You won’t taste the vinegar in the final result.
How do you make pancakes with vinegar?
These soft and fluffy pancakes are made using the following ingredients;
- Plain flour
- baking powder
- white vinegar
- vanilla bean extract
- Butter or oil (for frying)
To make the homemade buttermilk, simply add 3 tablespoons of white vinegar to the milk and stir. Set aside for five minutes to allow the milk to “sour”.
While the buttermilk is resting, stir the dry ingredients together and make a well in the centre for the milk, eggs and vanilla. Gently whisk until combined and smooth. Be careful not to over-beat, as this will make the pancakes tough and frisbee-like. Nobody likes a frisbee pancake.
The mixture needs to rest for 20-30 minutes while the baking powder and vinegar work their magic- causing lots of little air bubbles to form. Don’t stir again from this point! If you have decided to make the ginger crumble, salted caramel, banana and cinnamon cream (yay- go you!), you can make these elements while the pancake mixture rests (or for convenience, make them the day before).
This pancake mixture will be quite thick, so 1-2 tablespoons of mixture per pancake is plenty. To make smaller, baby pancakes, just use one tablespoon.
Over medium-low heat, cook in batches over bubbling butter or oil spray. The trick is to wait until the pancakes have little bubbles appear and start to pop on the surface. Then flip and cook for a further 1-2 minutes and remove from the heat.
Can you freeze homemade pancakes?
Absolutely! Simply store them with a piece of baking paper between each pancake. Then wrap them firmly and store them in a good quality, airtight container, ready for whenever that pancake urge arises.
To re-heat them, place them in batches in the microwave for around 20 seconds per pancake.
While most people think of pancakes as a breakfast food, they also make an amazing dessert or any time food.
I hope they bring a little bit of happiness to your Sunday (or any other day) too.
If you try these pancakes, I’d love to hear about it! Feel free to leave a comment below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Perfect Pancakes with Vinegar
- 3 cups plain flour
- 3 tsp baking powder
- ½ cup sugar
- 4 eggs lightly beaten
- 1 ⅓ cups milk
- 3 tbsp white vinegar
- 1 tsp vanilla bean paste
- 2-3 tbsp butter for frying
- ¾ cup plain flour
- ¼ cup brown sugar
- 50 grams butter cubed
- 2-3 tsp ground ginger
- 1 pinch salt
Salted Caramel Sauce
- 1 cup salted caramel sauce See the recipe here
- 400 ml thickened cream
- 1-2 tsp ground cinnamon to taste
- 4 tbsp icing sugar
- 3 bananas
- 3 tbsp brown sugar
- 1 tbsp butter
For the pancakes
- Place the milk into a small bowl and stir in the vinegar. Set aside for 5 minutes to allow the milk to "sour" and turn into buttermilk.
- Place flour, baking powder and sugar into a mixing bowl and stir. Place a well in the centre.
- Add the eggs and milk mixture to the dry ingredients and whisk until batter is free from lumps and thick, but falling gently from the whisk. Set mixture aside for 20-30 minutes to rest.
- (While the mixture is resting, you can start on the other elements).
- Heat a frying pan over medium-low heat. Drop a little butter and move around the pan until sizzling. Cooking 1-2 pancakes at a time, adding 1-2 of tablespoons of batter into the pan and leave until bubbles appear on the surface.
- Flip the pancake and cook for a further 1-2 minutes, until golden brown and cooked through.
- Remove pancakes from pan and rest on a paper towel. Cover with a clean towel while you cook the remaining mixture in batches. Continue cooking until mixture is all gone.
For the ginger crumble
- Pre-heat oven to 180C°. Line a baking tray with baking paper.
- Mix the flour, salt, sugar and ginger and butter in a food processor and mix on high speed until the mixture the resembles fine breadcrumbs. (If you don’t have a food processor, mix the flour, salt, sugar and ginger together in a small bowl. Take a few cubes of butter at a time and rub into the ginger mix, between your fingertips. Continue adding butter until all gone and mixture resembles fine breadcrumbs.)
- Add the ginger mix to the lined baking tray, and bake for around 15-20 minutes, or until lightly browned, stirring with a fork halfway through. Remove from oven and set aside.
For the cinnamon cream
- Beat the cream, cinnamon and sugar with an electric mixer on medium-high speed until thick and fluffy, being careful not to over-whip. Cover and refrigerate until required.
For the caramelised bananas
- Slice bananas lengthways into thick slices.
- Add the bananas, brown sugar and butter to a medium frying pan over medium-high heat and gently shake the pan over the heat. Allow to cook for 2 minutes.
- Turn the bananas carefully and cook for a further two minutes on the other side, or until golden and caramelised.
For the salted caramel sauce
- See my recipe for salted caramel sauce here, or use a pre-made caramel sauce.
- To serve, top the pancakes with bananas, caramel sauce, cream and crumble. ENJOY!
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