Description
Light, airy, and perfectly golden pancakes made with pantry staples. This easy recipe uses a milk and vinegar substitute for buttermilk, ensuring fluffy results in just 15 minutes without overnight resting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk (whole milk recommended)
- 1 tablespoon vinegar or lemon juice
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
- Maple syrup for serving
Instructions
- Make the buttermilk substitute: Mix milk and vinegar/lemon juice in a measuring cup and let sit for 5-10 minutes until slightly curdled.
- Whisk dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk the egg, melted butter, vanilla, and prepared buttermilk mixture until smooth.
- Mix the batter: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. The batter should be lumpy; do not overmix.
- Rest the batter: Let the batter sit for 5 minutes while heating the pan to allow flour to hydrate.
- Heat the pan: Place a non-stick skillet or griddle over medium heat. Test readiness with water drops. Grease lightly with butter or oil.
- Cook pancakes: Pour about ¼ cup of batter per pancake. Cook until bubbles form and pop on the surface and edges look set (2-3 minutes). Flip and cook the other side for 1-2 minutes until golden brown.
- Serve immediately: Stack pancakes high, add butter, and drizzle with warm maple syrup.
Notes
Do not overmix the batter; lumps are good and ensure fluffiness. Keep the pan at medium heat to prevent burning. Wipe the pan between pancakes to prevent buildup. For a crowd, keep finished pancakes warm in a 200°F oven. Real maple syrup is recommended over corn syrup-based pancake syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 5
Keywords: fluffy buttermilk pancakes, easy pancake recipe, 15 minute breakfast, homemade buttermilk substitute, quick pancakes, family breakfast