Buttermilk Pancake Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the overall flavor of the pancakes.

Non-dairy milk: Acts as the liquid component, making the batter smooth and pourable.

Apple cider vinegar: Reacts with the baking powder to create a light and airy texture.

Vanilla extract: Adds a hint of vanilla flavor to the pancakes.

Vegetable oil: Provides moisture and helps in cooking the pancakes evenly.

When making these pancakes, ensure that the batter is not overmixed. Overmixing can lead to dense and tough pancakes. Stir the wet and dry ingredients together until just combined, even if there are a few lumps remaining. This will help keep the pancakes light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the pancakes healthier.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener and adds a rich flavor to the pancakes.

• baking powder - Substitute with baking soda and lemon juice: Baking soda and lemon juice can create the same leavening effect as baking powder.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• almond or soy non-dairy milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a good alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to react with the baking soda for leavening.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but equally delightful flavor profile.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Allow the pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.

• To freeze, lay the pancakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, reheat the pancakes directly from the freezer. You can use a microwave, toaster, or oven. For the microwave, heat on high for 20-30 seconds per pancake. In the toaster, toast on a low setting until warmed through. For the oven, preheat to 350°F (175°C) and bake for 10 minutes or until heated through.

• To maintain the best texture, avoid stacking pancakes directly on top of each other when storing. Use parchment paper or wax paper between layers if necessary.

• If you prefer a crispier texture, reheat the pancakes in a skillet over medium heat for a few minutes on each side until warmed and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pancakes on a baking sheet in a single layer.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.

• Microwave Method:

  1. Place a stack of pancakes on a microwave-safe plate.
  2. Cover the pancakes with a damp paper towel to keep them moist.
  3. Microwave on high for 20-30 seconds, checking to ensure they are heated evenly.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Lightly grease the skillet with a bit of vegetable oil or vegan butter.
  3. Place the pancakes in the skillet and heat for 1-2 minutes on each side until they are warm and slightly crispy.

• Toaster Method:

  1. If the pancakes are not too thick, you can pop them into a toaster.
  2. Toast on a low setting to avoid burning, checking frequently to ensure they are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, flipping halfway through to ensure even heating.

• Mixing bowl: Use this to combine and whisk together your dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Essential for mixing the dry ingredients and ensuring they are well combined.

• Measuring cups: Necessary for accurately measuring out your flour, non-dairy milk, and other ingredients.

• Measuring spoons: Use these to measure smaller quantities like sugar, baking powder, salt, apple cider vinegar, vanilla extract, and vegetable oil.

• Small bowl: Ideal for mixing the non-dairy milk with apple cider vinegar to let it curdle.

• Non-stick pan: Perfect for cooking the pancakes without them sticking to the surface.

• Spatula: Use this to flip the pancakes once bubbles form on the surface.

• Ladle or ¼ cup measuring cup: Helpful for pouring the batter onto the pan in consistent portions.

• Stove: Required to heat the non-stick pan to the right temperature for cooking the pancakes.

• Plate: For serving the warm pancakes once they are cooked.

• Toppings: Optional, but you might want to have these ready for serving your pancakes with your favorite toppings.

Prepare ingredients ahead: Measure and mix the dry ingredients the night before. Store them in an airtight container to save time in the morning.

Use a blender: Combine the wet ingredients in a blender for a quick and smooth mixture, then pour into the dry ingredients.

Preheat the pan: While mixing the batter, preheat your non-stick pan to ensure it's ready when you are.

Batch cooking: Cook multiple pancakes at once if your pan is large enough. This speeds up the process and keeps them warm together.

Freeze extras: Make a double batch and freeze the extra pancakes. Reheat in the toaster for a quick breakfast later.