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Fluffy Pancakes Without Buttermilk

Make tall, fluffy pancakes without buttermilk using a simple milk trick. Soft centers, golden edges — ready in 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 1 tablespoon white vinegar or lemon juice
  • 2 large eggs
  • 1/4 cup melted butter plus more for the pan
  • 1 teaspoon vanilla extract
  • Maple syrup and berries for serving

Equipment

  • Mixing bowls
  • whisk
  • spoon
  • measuring cups
  • nonstick pan or griddle
  • spatula

Method
 

  1. Stir vinegar into milk; rest 5 min.
  2. Whisk dry ingredients in a large bowl.
  3. Whisk wet ingredients in a second bowl.
  4. Combine gently; lumps are fine.
  5. Rest batter 5 min.
  6. Cook 1/4-cup pancakes 2-3 min per side until golden.

Notes

Do not overmix. Keep cooked pancakes warm in a 200°F oven while you finish the batch.