Go Back

Pancake Recipe Without Buttermilk

Fluffy and golden pancakes made without buttermilk, offering a quick and easy breakfast favorite using pantry staples.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Skillet or griddle
  • Spatula

Method
 

  1. Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl and stir until evenly mixed.
  2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about 1/4 cup of batter onto the hot skillet for each pancake.
  6. Cook until bubbles form on the surface, about 2-3 minutes.
  7. Flip the pancakes and cook for another 1-2 minutes until golden brown.
  8. Repeat with the remaining batter, keep cooked pancakes warm, and serve with your favorite toppings.

Notes

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.