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Grandma's Fluffy Pancakes
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Grandma's Fluffy Pancakes

Nana
Recipe from
Nana

These thick, tall, impossibly fluffy pancakes are Grandma's pride and joy. The secret is a quick buttermilk substitute (milk + apple cider vinegar), a gentle fold — never overmix! — and plenty of salted butter on the griddle. Makes a big batch that's perfect for freezing extras.

Prep: 10 min
Cook: 15 min
Makes about 16–20 pancakes
Easy

Ingredients

  • 3 cups all-purpose flour
  • ¼ cup sugar (or honey — add honey with the wet ingredients instead)
  • 1½ tsp salt
  • 1 Tbsp baking powder
  • 1½ tsp baking soda
  • 2¼ cups milk
  • ¼ cup melted butter (or coconut oil, or any neutral oil)
  • 1 Tbsp vanilla extract
  • ¼ cup apple cider vinegar
  • 3 eggs
  • Salted butter for the griddle
  • Real maple syrup, to serve

Instructions

  1. 1

    In a large bowl, whisk the dry ingredients (flour, sugar, salt, baking powder, baking soda) together until well combined — no clumps of baking powder or soda.

  2. 2

    In a separate bowl or large measuring cup, whisk the wet ingredients (milk, melted butter, vanilla, apple cider vinegar, eggs) until the eggs are fully broken up and everything is smooth.

  3. 3

    Pour the wet ingredients into the dry. Fold gently until just combined. Lumps are fine — do not overmix. The baking powder and soda start reacting as soon as the liquid hits, so stop mixing and leave the batter alone.

  4. 4

    Heat a griddle or nonstick pan over medium heat (around 300–350°F / 150–175°C if using an electric griddle). Add a generous amount of salted butter and let it melt.

  5. 5

    Scoop the thick batter onto the griddle WITHOUT STIRRING AGAIN. Cook until bubbles form on the surface and the edges look set, then flip carefully. Do not press down on the pancakes.

  6. 6

    They're done when the surface springs back gently when touched. Serve immediately with more salted butter and real maple syrup.

Tips & Notes

• The vinegar + milk makes a quick buttermilk substitute — no need to buy buttermilk. • Batter should be on the thicker side for tall, fluffy pancakes. • Don't overmix — lumps = tender pancakes. • Makes a big batch — freeze extras between sheets of baking paper for easy weekday breakfasts.

Added by Michael Duregon on 15 August 2026

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