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Easy Fluffy Pancakes Recipe from Scratch No Buttermilk Needed

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A quick and easy pancake recipe that uses pantry staples and no buttermilk, resulting in light, fluffy, and tender pancakes perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 ¼ cups (300 ml) milk (whole milk preferred; almond or oat milk for dairy-free)
  • 1 tablespoon white vinegar or lemon juice
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make your buttermilk substitute: Pour 1 ¼ cups (300 ml) of milk into a measuring cup, then stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly.
  2. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups (190 g) all-purpose flour, 3 ½ teaspoons baking powder, 1 tablespoon sugar, and ½ teaspoon salt.
  3. Combine wet ingredients: In a separate bowl, beat 1 large egg, then add the milk-vinegar mixture, 3 tablespoons melted butter, and 1 teaspoon vanilla extract if using. Whisk until smooth.
  4. Bring it all together: Pour the wet ingredients into the dry, gently folding with a spatula or spoon. Do not overmix; a few lumps are okay.
  5. Preheat your skillet: Heat your non-stick pan or griddle over medium heat. Test readiness by sprinkling a few drops of water; they should sizzle and evaporate quickly.
  6. Cook the pancakes: Using a ladle or ¼ cup measure, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form and edges look set. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
  7. Keep warm: Transfer cooked pancakes to a warm oven at 200°F (90°C) while finishing the batch.
  8. Serve immediately: Stack pancakes on a plate, add butter, syrup, fresh fruit, or your favorite toppings, and enjoy!

Notes

Use fresh baking powder for best results. Do not overmix the batter to keep pancakes fluffy. Medium heat is ideal to avoid burning or undercooking. Let the milk and vinegar sit to curdle before mixing. Keep melted butter slightly cooled to avoid scrambling eggs. Keep cooked pancakes warm in a 200°F oven.

Nutrition

Keywords: fluffy pancakes, easy pancakes, no buttermilk pancakes, breakfast recipe, quick pancakes, homemade pancakes

Find it online: https://cooksyla.com/easy-fluffy-pancakes-recipe-from-scratch-no-buttermilk-needed-guide/