No Buttermilk Perfect Pancake Recipe
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 pancakes
Here's a great recipe for you--one that I've been working on for years. You only need to stock evaporated milk in the pantry, which last a good, long time, and have the basics to make this amazing batter. Crisy and delicious!
  • 2 C All-Purpose Flour (we use King Arthur's Flour)
  • 4 T Butter (salted, or increase salt by 1 tsp if you're using unsalted)
  • 4 T Sugar
  • 2 T Baking Powder
  • 1.25 T Baking Soda
  • 1 tsp Salt
  • 2 Eggs
  • 1 C (8-ounces) Evaporated Milk (Carnation)
  • Up to 1 C of bottled water / drinking water
  • 4 T Apple Cider Vinegar (or brown rice vinegar); use 0.5 T less if using regular white vinegar)
  1. Mix all the dry ingredients in a bowl.
  2. Put in all of the liquid ingredients EXCEPT vinegar.
  3. Mix up the ingredients thoroughly but slowly.
  4. Heat pan, drizzle about 1.5 T of canola oil in the pan when ready.
  5. When ready to cook, pour in 4T of vinegar and stir in thoroughly.
  6. Scoop out ⅓C-1/2 C, depending on pancake size preference, and make a circular pancake in the pan.
  7. When browned around the edges, flip over and cook for an additional 20 seconds until browned also, adding additional oil as needed to crisp the edges.
  8. Remove from pan and repeat until the batter is gone.
Nutrition Information
Serving size: 3 pancakes per person
Recipe by San Francisco Food at