Adding Apple Cider Vinegar to your mixture will give you the ultimate fluffiest pancakes ever! Dust of your frying pan, dig out the ACV and maple syrup and get flipping.

Prep time: 30 mins
Cook time: 10 mins


¾ cup milk

2tbsp Apple Cider Vinegar

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp of cinnamon 

1 egg

Butter for cooking

Pancake Topping

2 figs

Handful of blueberries

Handful of crushed walnuts

2 tbsp maple syrup

1 tbsp of Crème fraiche


  1. In a small bowl, combine milk and ACV. Allow it to sit for 5-10 minutes.
  2. In a large bowl, combine the rest of the ingredients. Add the milk and ACV mix and stir well. Then let it stand at room temperature for another 15 minutes. It’s important not to stir the mixture again.
  3. Heat a griddle or a flat pan over a medium heat and melt a tbsp of butter.
  4. Pour approx 1/4 cup of pancake mixture into the pan at a time. Cook until the top of your pancake begins to bubble. Flip and cook until brown on the underside.
  5. Remove from the heat, and serve with maple syrup, crème fraiche, blueberries, figs and crushed walnuts.
  6. Enjoy!