Our kids scream for pancakes every Saturday! Even though they’re young (under 3), they somehow know that we don’t have work, they don’t have school, and there’s plenty of time for pancakes for breakfast. We used to make the pancakes using the mix you buy from the grocery store, until my wife realized how easy it was to make fresh pancakes from scratch. The flavor difference is amazing!! Try making both types of pancakes at your house and see if you can tell the difference. Once you realize the flavor difference, and how easy it is to make these from scratch, you’ll never buy pancake mix from the store again!! Not only will your kids thank you, but your wallet will also thank you!

A few tips: Feel free to add blueberries or chocolate chips when you pour the batter into the pan! Also, mix the dry ingredients ahead of time in larger batches and store them in your pantry. That way, you’ll only need to add eggs, vanilla, and milk/vinegar before you cook.

Try this recipe and be sure to let us know what you think!

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes


3/4 cup milk

2 tbsp white vinegar

1 cup all purpose flour

2 tbsp white sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbsp melted butter

1 tsp vanilla

1 egg (optional)


In a bowl, mix the milk and vinegar and set aside. Place the flour, sugar, baking powder, baking soda, and salt in a large bowl and mix thoroughly. Add the egg, butter, vanilla, and milk/vinegar mixture and whisk until the batter is smooth.

Heat a pan on medium heat. Coat with oil spray. Using a 1/3 measuring cup, scoop batter and pour into the center of the pan. Flip to the other side when bubbles start forming on top of the pancake (approximately 40 seconds). Cook the other side for approximately 45-60 seconds until the center is completely done.

Remove from pan and repeat until batter is done. Mixture should make 4-6 pancakes.

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