Eggless Buttermilk-Style Fluffy Pancakes
Most people assume eggs are non-negotiable for tall, tender pancakes — but this recipe proves otherwise. The real lift comes from a clever combination of baking powder, baking soda, and a quick homemade "buttermilk" made by letting milk and white vinegar sit together for five minutes until slightly curdled. That acidic reaction activates the leaveners and creates a batter that puffs beautifully on the griddle without any egg in sight. Melted butter and a touch of vanilla round out the flavor, so these taste rich and indulgent rather than like something was left out. The key is not overmixing — a few lumps in the batter are your friend, keeping the texture light and fluffy instead of dense and chewy. Cook them low and slow until bubbles form across the surface, then flip once for that golden underside. Makes 4 servings, so it's perfect for a weekend breakfast that everyone at the table can enjoy.
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Learn more →Ingredients
4 servings
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cups milk
- 1 tbsp white vinegar
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
For the pan
- 1 tbsp unsalted butter, for the pan
Instructions
- 1
Stir the milk and white vinegar together in a small bowl and let stand for 5 minutes, until slightly curdled and thickened.
- 2
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl until evenly combined.
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