Buttermilk is not required! What? Hear me out, how many of us have buttermilk on hand regularly? Not many. Keeping it simple is what I strive to do, so in this case, we only need milk and vinegar to make these delicious, fluffy pancakes!
When I was a kid, my favourite thing to do on a Saturday morning was to make pancakes for my family. I used to go to my mom while she was still asleep to get the recipe. When I want to treat somebody, pancakes and waffles are always at the top of the list! Especially when they are topped with strawberry compote!
Why You’ll Love These Pancakes
- A great base recipe for weekend breakfasts.
- You don’t need actual buttermilk—just milk + vinegar.
- They’re fluffy, golden, and lightly sweet.
- Easily customized with fruit, chocolate chips, or spice.
Ingredients You'll need to make No Buttermilk Pancakes
You most likely have all these ingredients at the ready:
- Milk + vinegar – Creates a quick "buttermilk" alternative.
- Flour – Use all-purpose for soft, tender pancakes.
- Baking powder – Helps them rise.
- Egg – Binds everything together.
- Butter + oil – For richness and moisture.
- Sugar + salt – Enhances flavor
The batter comes together in less than 10 minutes! I love this recipe because there is no fuss! Don't get me started on the taste! The perfect combination of buttery goodness with a slight hit of sweetness from the sugar.
Treat yourself and your loved ones with this breakfast! Trust me, they will want it again and again!
Easy Buttermilk Pancakes
Equipment
- Cast Iron Pan
- Measuring Cups
- Shot Glass Measuring Cup
Ingredients
- 1 cup Milk
- 1 tablespoon Apple Cider Vinegar
- 1 cup Unbleached All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Fine Sea Salt
- 2 tablespoon Granulated Sugar
- 3 tablespoon Unsalted Butter melted
- 1 teaspoon Vanilla Extract
- 1 large Egg beaten
Instructions
- Mix together vinegar with the milk and allow it to curdle for 5-10 minutes.
- In the meantime, in a large mixing bowl, combine all the dry ingredients and set aside.
- In a separate medium bowl, combine curdled milk, egg, melted butter, and vanilla.
- Add the wet ingredients to the dry and mix until just combined. Don’t over mix.
- Using a cast-iron or a non-stick pan, heat on medium-low and use butter or avocado oil to grease the pan.
- Pour 1-4-½ cup of pancake batter into the pan, lightly spreading it out with the back of a ladle. Cook until bubbles start to appear on the surface before flipping, about 2 minutes on each side or until golden brown. Adjust heat as needed.
- Repeat as necessary.
- Top your pancake stacks as desired.
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