Fluffy Pancakes Without Buttermilk
Tender pancakes made with milk soured by vinegar, cooked until golden on a hot griddle.
Equipment
- Large skillet or griddle
- Whisk
- Mixing bowls
- Spatula
- Measuring cups and spoons
Ingredients
Main Ingredients
- ¾ cup whole milk
- 2 tsp white vinegar
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 2 tbsp unsalted butter melted and cooled
- 1 tbsp unsalted butter for cooking
Instructions
Cooking
- Sour the milk. Mix the vinegar into the milk and rest 5 minutes until slightly curdled. Whisk the dry. Combine flour, sugar, baking powder, baking soda, and salt.
- Add the wet. Beat the egg and cooled butter into the soured milk.
- Combine. Mix until mostly smooth with a few lumps and rest 3 minutes.
- Heat the pan. Warm a skillet over medium and melt a little butter.
- Cook the first side. Pour 1/4 cup batter and cook about 2 minutes until bubbles form.
- Flip and finish. Cook 1 to 2 minutes more and hold in a hot oven at 200 degrees F.
Notes
Substitutions: Lemon juice replaces the vinegar in the same amount.
Tips: Do not overmix and flip only once when bubbles appear.
Storage: Refrigerate up to 3 days or freeze with parchment between layers for 1 month.