Buttermilk Pancakes are fluffy, classic pancakes perfect for any breakfast or brunch. Don’t have buttermilk on hand? We include a couple of workarounds in case you don’t have regular milk too!
How to Make a Buttermilk Substitute with Milk and Lemon Juice or Vinegar:You can make it using regular milk and add 1 tablespoon of either lemon juice or white vinegar per 1 cup of milk and let stand for 5 minutes.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, stir together egg, buttermilk, and oil. Add egg mixture to dry mixed ingredients.
Using a 1/4 cup measure, scoop the batter onto a heated, lightly greased, non-stick, large skillet, cook over medium heat for 1-2 minutes, on each side or until desired browning is achieved.