- Prep Time : 10 min
- Cook Time : 15 min
- Total Time : 25 min
- Category : Breakfast
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (310ml) milk (or dairy-free alternative)
- 1 tablespoon vinegar or lemon juice
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, mix the milk with vinegar or lemon juice. Let it sit for 5 minutes to create a buttermilk substitute.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk mixture, melted butter (or oil), and vanilla extract to the dry ingredients. Stir gently until just combined don’t overmix! A few lumps are okay.
- Heat a non-stick pan or griddle over medium heat and lightly grease it.
- Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set (about 2 minutes).
- Flip and cook for another 1-2 minutes, until golden brown.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings!
Find it online: https://tastymealdiary.com/pancake-recipe-no-egg/