Fluffy Pancakes Without Buttermilk
A simple and versatile recipe for fluffy pancakes that don’t require buttermilk, perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup oil
- 2 eggs, beaten
- 2 cups regular milk
Instructions
- Preheat an electric griddle or large skillet to medium heat.
- Combine all the dry ingredients: flour, baking powder, salt, and sugar in a medium-sized bowl and whisk until well mixed.
- Mix together the wet ingredients: oil, beaten eggs, and milk in a large mixing bowl.
- Pour the dry ingredients into the wet ingredients and gently mix until there are no lumps.
- Add a little melted butter to the pre-heated griddle and pour about 1/3 cup of batter onto the griddle for each pancake.
- Cook until the edges become dry and the top is bubbly, about 2-3 minutes.
- Flip the pancake and cook the other side for about a minute until golden brown.
- Let the pancakes cool on a wire rack and store leftovers in the freezer.
Notes
Do not overmix the batter for fluffier pancakes. Customize with toppings like chocolate chips or fruits.
Nutrition
- Serving Size: 3 pancakes
- Calories: 250
- Sugar: 4g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg