Lightning Fast Buttermilk Pancakes from Scratch
Delicious mouth watering buttermilk pancakes have never been easier. This recipe can be ready in as little as 30 minutes, and delivers fluffy, tender and savory pancakes, you’ll be talking about for months!
- Prep Time: 10 min.
- Cook Time: 15 min.
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
Ingredients
Scale
- 3/4 c. coconut milk (whole milk can also be used)
- 2 tbs white vinegar
- 1 egg
- 2 tbsp butter (melted)
- 1 tsp vanilla
- 1 c. flour
- 2 tbs white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Combine the milk and vinegar in a medium bowl and set aside for 5 minutes to “sour”
- Combine the dry ingredients and mix in a medium bowl.
- After 5 minute souring, add the melted butter and egg with the milk and vinegar.
- Slowly mix the milk/vinegar mixture into the dry ingredients. Using a wire wisk, stir until the ingredients are combined and the batter is slightly lumpy. Don’t over mix.
- Heat a medium sized skillet until any water you sprinkle on sizzles.
- Add about 1 tbs. of butter or oil to the skillet
- Place 1/2 c. of batter on the skillet, flipping the pancake after 1-2 minutes, once the sides start to come up off the skillet.
- Once both sides are finished set aside until remaining batter is used.
- Serve immediately, or refrigerate for up to 2 days.
Notes
- A caste iron skillet works really well because of how much more evenly it can cook
Nutrition
- Serving Size: 2
