Easy Buttermilk Pancakes
These are easy buttermilk pancakes without the buttermilk! Yes! No ACTUAL buttermilk is needed just milk and vinegar! Served up with warm strawberry compote.
Servings: 8 Pancakes
Equipment
- Cast Iron Pan
- Measuring Cups
- Shot Glass Measuring Cup
Ingredients
Buttermilk Pancakes
- 1 cup Unbleached All-Purpose Flour Sifted
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 tablespoon Raw Sugar
- 1 cup Milk
- 1 tablespoon Apple Cider Vinegar or White Vinegar
- 1 tablespoon Avocado Oil or Vegetable Oil
- 2 tablespoon Unsalted Butter melted
- 1 large Egg
Instructions
Buttermilk Pancakes
- Combine all the dry ingredients in a bowl and set aside.
- All the vinegar to the milk and allow to curdle for 5 minutes.
- Add the rest of the wet ingredients to a large mixing bowl, and mix well.
- Add the dry to the wet and mix until just combined. Don’t over mix.
- Add butter to a warmed non-stick pan on medium heat and add ¼ cup of the batter and lightly spread it out if needed.
- Cook about 2 minutes on each side or until golden brown.
- Repeat!
- Stack those pancakes and top with compote and any other toppings you like.
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!