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Fluffy Pancakes from Scratch Without Buttermilk

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A simple and forgiving homemade pancake recipe that uses regular milk and vinegar to mimic buttermilk, resulting in tender, fluffy pancakes perfect for any morning.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 ¼ cups (300 ml) milk (whole or 2%)
  • 1 tablespoon white vinegar or lemon juice
  • 1 large egg (room temperature)
  • 3 tablespoons unsalted butter (melted and cooled)
  • 1 teaspoon vanilla extract

Instructions

  1. In a small bowl or measuring cup, combine 1 ¼ cups (300 ml) of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes to thicken slightly—this is your homemade buttermilk substitute.
  2. In a large bowl, whisk together 1 ½ cups (190 g) all-purpose flour, 3 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 tablespoon sugar until evenly combined.
  3. In a separate bowl, beat 1 large egg (room temperature) and stir in the milk mixture, 3 tablespoons melted unsalted butter (cooled), and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a whisk or spatula until just combined. The batter should be lumpy but without large pockets of flour. Overmixing can make pancakes tough.
  5. Heat a non-stick skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water—if they dance and evaporate immediately, the pan is hot enough.
  6. Lightly grease the skillet with butter or oil. Using a ¼-cup measuring cup or ladle, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  7. Use a thin spatula to flip the pancake. Cook for another 1-2 minutes until golden brown and cooked through. The second side usually browns faster.
  8. Transfer cooked pancakes to a warm plate or oven set at low heat (about 200°F / 90°C) while you finish cooking the rest. Serve immediately with your favorite toppings.

Notes

Let the milk and vinegar sit for 5 minutes to create a buttermilk substitute. Do not overmix the batter; lumps are okay. Preheat the pan properly and cook pancakes on medium heat to avoid burning. Flip pancakes only once when bubbles form and edges look set. Keep cooked pancakes warm in a low oven.

Nutrition

Keywords: fluffy pancakes, pancakes without buttermilk, easy homemade pancakes, breakfast recipe, quick pancakes, no buttermilk pancakes

Find it online: https://leilameals.com/fluffy-pancakes-from-scratch-without-buttermilk-easy-homemade-recipe/