With the weather finally cooling off here in Montana, it’s the perfect time to make those heartier and warming breakfasts. Though, my children loves these any time of the year!
Pancakes is one of my kid’s favorite breakfasts! They request these often (daily!), but I usually only do pancakes about once a week. My oldest daughter loves to fry up the pancakes, so that lets me focus on other things in the morning, like getting all the kids’ school books out for the day!
The best thing about this recipe is that you make it the night before! The overnight soaking leads to the softest and tenderest pancakes I’ve ever eaten! These are the best pancakes I’ve ever had and I’ve tried many, many pancakes over the years!
We serve them with pure maple syrup most often, but they are really good with fruit syrups and whipped cream as well. My favorite way to eat them is with chocolate chips sprinkled over the pancake just after it has been poured in the pan.
Whichever way you eat this, I’m sure you’ll be delighted in these soft, tender and yummy pancakes!
Soaked Pancakes
Ingredients
- 2 cups flour
- 2 cups milk
- 2 Tbsp. apple cider vinegar
- 2 eggs lightly beaten
- 2 Tbsp. maple syrup or honey
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
Instructions
- Mix together milk and vinegar.
- Whisk in the flour.
- Allow to sit on the counter, covered, overnight.
- In the morning, whisk in the remaining ingredients.
- Pour 1/4 cup of batter on a hot greased skillet.
- Cook until the edges start to bubble.
- Flip and cook for another couple minutes.
- Remove to a plate.
- Repeat until all the batter is used.
