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Fluffy Easy Buttermilk Pancakes Recipe No Buttermilk Needed for Perfect Breakfast

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A simple and forgiving pancake recipe that uses a buttermilk substitute made from regular milk and vinegar, resulting in tender, fluffy pancakes perfect for any morning.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups (300ml) milk (whole milk preferred, or 2% or dairy-free alternative)
  • 1 tablespoon white vinegar or lemon juice
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the buttermilk substitute: In a small bowl or measuring cup, combine the milk with 1 tablespoon white vinegar or lemon juice. Stir and let it sit for about 5 minutes until it thickens slightly and curdles.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. Combine wet ingredients: In a separate bowl, beat the egg with the buttermilk substitute, melted butter, and vanilla extract if using.
  4. Mix wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined. The batter should be lumpy.
  5. Preheat your skillet: Heat a nonstick pan or griddle over medium heat. Test by sprinkling a few drops of water; if they dance and evaporate quickly, it’s ready.
  6. Cook the pancakes: Lightly grease the skillet with butter or oil. Pour about 1/4 cup (60ml) batter per pancake onto the hot surface, leaving space between each. Cook until bubbles form on top and edges look set, about 2–3 minutes.
  7. Flip carefully: Use a spatula to flip pancakes gently. Cook the other side until golden brown, another 1–2 minutes. Adjust heat if pancakes brown too fast.
  8. Keep warm: Transfer cooked pancakes to a warm plate or oven set at 200°F (90°C). Serve immediately or keep covered to stay fluffy.

Notes

Let the milk and vinegar mixture sit for 5 minutes to create the buttermilk substitute. Avoid overmixing the batter to keep pancakes tender and fluffy. Use medium heat to prevent burning or undercooking. Keep pancakes warm in a low oven if cooking multiple batches.

Nutrition

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

Find it online: https://cooksyla.com/fluffy-easy-buttermilk-pancakes-recipe-no-buttermilk-needed-for-perfect-breakfast/