Easy Buttermilk Pancakes
These are my easy buttermilk pancakes without the buttermilk! Yes! No buttermilk is needed, just milk and vinegar!
Servings: 4 Servings
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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