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Fluffy Pancakes Made from Scratch No Buttermilk Easy Homemade Recipe

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A quick and easy recipe for tender, airy pancakes made without buttermilk, using simple pantry staples and a vinegar-milk substitute for fluffiness.

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 (any kind)
  • 1 tablespoon white vinegar or lemon juice
  • 1 large egg, room temperature
  • 3 tablespoons (45 g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the milk and vinegar mixture: In a small bowl, combine 1 ¼ cups (300 ml) milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes to curdle slightly—this is your buttermilk substitute.
  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 granulated sugar, and ½ teaspoon salt.
  3. Combine wet ingredients: In a separate bowl, beat 1 large egg until light. Add the milk-vinegar mixture, 3 tablespoons (45 g) melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Make the batter: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. It’s okay if the batter is a little lumpy—overmixing leads to tough pancakes.
  5. Preheat the skillet: Heat your non-stick skillet or griddle over medium heat (about 350°F / 175°C). Test by flicking a drop of water on the surface; it should dance and evaporate quickly.
  6. Cook the pancakes: Lightly grease the skillet with butter or oil. Use a ladle or ¼-cup measure to pour batter onto the skillet. Cook until bubbles form on the surface and edges start to look set, about 2-3 minutes.
  7. Flip carefully: Use a spatula to flip the pancakes gently. Cook for another 1-2 minutes until golden brown and cooked through. The pancakes should spring back lightly when pressed.
  8. Keep warm and serve: Transfer pancakes to a plate and keep warm in a low oven (about 200°F / 90°C) while you finish cooking the rest. Serve immediately with your favorite syrup, fruit, or toppings.

Notes

Do not overmix the batter; a few lumps are fine. Let the milk and vinegar mixture curdle for 5 minutes before using. Preheat the pan well to avoid sticking and ensure even cooking. Keep cooked pancakes warm in a low oven until serving.

Nutrition

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

Find it online: https://dahliadishes.com/fluffy-pancakes-made-from-scratch-no-buttermilk-easy-homemade-recipe/