Sunday, December 6, 2015

Light and Fluffy Buttermilk Pancakes (No Buttermilk...No Problem)

I recently attended an industry trade show in Las Vegas where I connected with old friends and made new ones.  Although I’ve been in the Hospitality Industry for over 30 years, when I see old friends, it’s most often my blog they want to talk about.  On the second day of the show, I found myself in a debate with an old friend, Ola from Russkie Prostori in St. Petersburg, Russia, about pancakes.  He prefers the thin, silky and slightly dense European pancake.   

Although I agree with Ola that European pancakes are delicious, sometimes a girl just needs the light and fluffy American version.  The secret to light and fluffy is the buttermilk, but I rarely keep it in the house.  If you don’t have buttermilk, I will show you a quick and easy way to make a buttermilk mixture from two ingredients you probably always have in the kitchen that will work in any recipe.  No matter how you like to top your pancakes, this most requested recipe makes for the perfect canvas.

§  3/4 cup milk
§  1 tablespoon white vinegar
§  1 cup all-purpose flour
§  2 tablespoons sugar
§  1 teaspoon baking powder
§  1/2 teaspoon baking soda
§  1/2 teaspoon salt
§  1 egg
§  2 tablespoons melted butter
§  cooking spray

For Serving:
§  Sweet butter
§  Maple Syrup

To make a buttermilk mixture, in a small bowl, combine milk with vinegar and set aside for 5 – 10 minutes. 

The milk will become thick, resembling buttermilk.

In a medium sized bowl, combine the dry ingredients…flour, sugar, baking powder, baking soda and salt. 

In a large bowl, whisk together the wet ingredients…egg, melted butter and milk mixture.

Keep the two mixtures separate until ready to cook.  Heat a lightly oiled griddle or skillet over medium/high heat, or use cooking spray.

Pour the wet mixture into the dry mixture and whisk until just combined.  For light and fluffy pancakes, do not overbeat.

Pour or scoop the batter onto the griddle, using approximately 1/4 to 1/2 cups for each pancake, depending on the size you prefer. 

Cook until bubbles appear on the surface.  Flip with a spatula and cook until browned on the other side. 

Serve warm with butter and maple syrup.  For a printer friendly copy of this recipe, go to Light and Fluffy Buttermilk Pancakes. Enjoy!


  1. Rhonda...Can you use that vinegar/milk mixture as a buttermilk substitute for coating fried chicken or fried green tomatoes?

    1. Cathy, I use this mixture for every recipe that calls for buttermilk.