Fluffy Easy Buttermilk Pancakes from Scratch No Buttermilk Recipe
A quick and easy recipe for fluffy buttermilk pancakes made without actual buttermilk, using a homemade substitute with milk and lemon juice for a tender, tangy breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 8-10 pancakes (3 medium pancakes per serving, serves 3-4) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups (300ml) whole milk (2% works fine)
- 1 tablespoon fresh lemon juice (about half a lemon)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (optional)
Instructions
- Make the buttermilk substitute: Combine 1 ¼ cups (300ml) of milk with 1 tablespoon fresh lemon juice. Stir and let sit at room temperature for 5 to 10 minutes until milk thickens and curdles slightly.
- Mix the dry ingredients: In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons sugar, and ¼ teaspoon salt.
- Combine wet ingredients: In a separate bowl, beat 2 large eggs, then add the homemade buttermilk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract if using. Mix until smooth.
- Combine wet and dry: Pour wet ingredients into dry and gently fold together with a spatula or wooden spoon. Do not overmix; some lumps are okay.
- Heat your pan or griddle: Preheat over medium heat and lightly grease with butter or oil. Test readiness by sprinkling a few drops of water; they should dance and evaporate quickly.
- Cook pancakes: Using a ¼ cup (60ml) measuring cup, pour batter onto the hot surface. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 1-2 minutes until golden brown.
- Keep warm: Transfer cooked pancakes to a wire rack set over a baking sheet or plate to prevent sogginess while finishing the batch.
- Serve immediately: Stack pancakes and add your favorite toppings such as maple syrup, fresh berries, or butter.
Notes
Use room temperature eggs for better mixing and fluffiness. Do not overmix the batter to avoid tough pancakes. Let the batter rest 5-10 minutes before cooking. Cook on medium heat and flip pancakes only once when bubbles appear and edges look dry. Adjust batter thickness with milk or flour as needed.
Nutrition
- Serving Size: 3 medium pancakes
- Calories: 325
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
Keywords: buttermilk pancakes, easy pancakes, fluffy pancakes, no buttermilk, homemade buttermilk substitute, breakfast recipe, quick pancakes