What if I don't have buttermilk for pancakes?

If you don’t have buttermilk, don’t worry! You can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle, and you’ll have a quick buttermilk alternative. Other options include thinning plain yogurt with water or using plant-based milk with an acidic ingredient.

Does buttermilk make a difference in pancakes?

Yes, buttermilk adds a tangy flavor and helps create tender, fluffy pancakes because of its acidity. However, you can achieve similar results with substitutes like milk mixed with lemon juice or vinegar, as they replicate the same chemical reaction with baking soda or baking powder.

What makes pancakes stick together?

Eggs play a key role in binding pancake batter together. They act as a glue, holding all the ingredients in place during cooking. Additionally, the gluten in flour helps provide structure, ensuring your pancakes don’t fall apart.

What makes pancakes fluffy, baking powder or baking soda?

Baking powder is typically responsible for fluffy pancakes as it contains both an acid and a base, creating bubbles when mixed with liquid. Baking soda can also help, but it requires an acidic ingredient like buttermilk or lemon juice to activate. For the fluffiest results, use baking powder or a combination of both with the appropriate ingredients.

Pancake Recipe Without Buttermilk: Fluffy and Easy

Description

No buttermilk? No problem! This Pancake Recipe Without Buttermilk makes light, fluffy, and golden pancakes using simple ingredients you already have at home. These pancakes have a perfect texture, a slightly crispy edge, and a soft, airy inside. Enjoy them with butter, maple syrup, or your favorite toppings for an easy and delicious breakfast!

Ingredients

Scale

1 ½ cups all-purpose flour
3 ½ tsp baking powder
½ tsp salt
1 tbsp granulated sugar
1 ¼ cups milk (regular or plant-based)
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract (optional)

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Instructions

Prepare the Batter:
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat the egg, then mix in milk, melted butter, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
Rest the Batter:
- Let the batter rest for 5-10 minutes to help the pancakes become fluffier.
Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Cook the Pancakes:
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges start to look set (about 2 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
Serve & Enjoy:
- Stack the pancakes and serve warm with butter, syrup, or fresh fruit.

Notes

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
No butter? Use vegetable oil or melted coconut oil as a substitute.
Make it dairy-free: Use almond milk, oat milk, or soy milk instead of regular milk.
For whole wheat pancakes, substitute ½ cup of all-purpose flour with whole wheat flour.
Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Griddle Cooking
Cuisine: American

Nutrition

Serving Size: 2 Pancakes
Calories: 220 kcal
Sugar: 5g
Sodium: 480mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg