Description
Pancakes are a timeless breakfast favorite, and this non-buttermilk pancake recipe offers an easy and delightful twist on the classic. By replacing buttermilk with regular milk, you can still achieve the same light, fluffy texture, but without the need for specialty ingredients. Whether you’re out of buttermilk or simply want a simpler recipe, this non-buttermilk pancake recipe will give you pancakes that everyone will enjoy.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup regular milk
- 2 tablespoons vegetable oil
Instructions
- Start by whisking together the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and then add the milk and vegetable oil. Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Don’t overmix to avoid dense pancakes.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles appear on the surface and the edges start to set. Flip the pancakes and cook for another 1-2 minutes until both sides are golden brown.
Notes
Customize your pancakes with vanilla extract, cinnamon, nutmeg, or fresh fruits like bananas or blueberries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle or Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pancakes, non-buttermilk, fluffy pancakes, breakfast recipe