Fluffy Easy No-Buttermilk Pancakes Recipe for Perfect Breakfasts
A quick and easy pancake recipe that skips buttermilk by using regular milk and vinegar, resulting in light, fluffy, and delicious pancakes perfect for any breakfast occasion.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 15-20 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (300 ml) milk (whole or 2%, dairy-free alternatives like almond milk are fine)
- 1 tablespoon white vinegar or lemon juice
- 1 large egg (room temperature)
- 3 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract (optional)
Instructions
- Pour 1 1/4 cups (300 ml) of milk into a bowl. Stir in 1 tablespoon of white vinegar or lemon juice. Let this sit for 5 minutes to curdle slightly—this creates your no-buttermilk substitute.
- In a medium bowl, whisk together 1 1/2 cups (190 g) all-purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly distributed.
- To the milk mixture, add 1 large egg (room temperature), 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract if using. Whisk gently until combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until moistened; batter will be lumpy. Avoid overmixing.
- Preheat your skillet or griddle over medium heat. Test by sprinkling a few drops of water on the surface; if they dance and evaporate quickly, it’s ready.
- Lightly grease the pan with butter or oil. Using a 1/4 cup measure, pour batter onto the hot surface. Cook for 2-3 minutes until bubbles form on top and edges look set.
- Flip carefully and cook another 1-2 minutes until golden and cooked through.
- Serve warm with your favorite toppings.
Notes
Do not overmix the batter; lumpy batter is ideal. Use medium heat to avoid burning. Fresh baking powder and baking soda ensure good rise. Let batter rest 5 minutes if desired. Keep cooked pancakes warm in a 200°F (95°C) oven if making a large batch.
Nutrition
- Serving Size: 3 pancakes
- Calories: 300
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
Keywords: pancakes, no buttermilk pancakes, easy breakfast, fluffy pancakes, quick pancakes, homemade pancakes