Dairy free and buttermilk? That seems impossible, right?
It’s not, at least not entirely. It is possible to get the same fluffiness of a Buttermilk pancake, but without the dairy. How do I know? It all started on a day I needed to make Buttermilk pancakes, and conveniently didn’t have any around. And THAT’S when I turned to the internet.
It was a lazy Saturday morning and Anthony asked if I would make pancakes. Pancakes? That’s easy! But his request was for “real” pancakes…um, what? He said he didn’t want any of my favorites: my banana blender pancakes, pumpkin flax pancakes, or one of my very favorites, my zucchini bread pancakes. But those are all my favorites–how could he deny them?!
He wanted pancakes like you get at the diner. Oh dear, that wasn’t easy at all.
Diner pancakes have one thing that I did not have: buttermilk. If you recall, I mentioned it was a LAZY Saturday so the obvious answer, going to the grocery, was out of the question. But low and behold, the world wide web proved to be quite helpful.
Did you know that if you combine vinegar and milk you can make a substitute for buttermilk? Well you can! The combination has the same result that adding buttermilk would have. So there, problem solved.
When I whipped these pancakes up, they came out to be the fluffiest, most delicious pancakes–the best you can without the real deal. But I am sure you are wondering what Anthony thought. Let’s just say he has no idea that the ‘buttermilk’ was actually not buttermilk at all. He ate a whole stack with zero complaints.
So the weekend is just around the corner, and you don’t need to make another trip to the grocery to prep for making these because you surely have everything in the pantry already! How convenient is that??
- 1 c milk of choice (I used unsweetened almond milk)
- 1 T apple cider vinegar (white vinegar will work as well)
- 1 3/4 c unbleached flour (gluten free all purpose flour will work as well)
- 2 eggs
- 2 T pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- Combine milk and vinegar and whisk. Allow to sit for about 3-5 minutes.
- Whisk eggs, vanilla, maple, and 'buttermilk.' (vinegar milk combination._
- In another bowl, whisk dry ingredients together.
- Slowly stir dry ingredients into wet ingredients. Try not to over stir. There will still be lumps. Allow to sit for about 10 minutes if time allows.
- Oil a skillet and heat desired size pancakes until edges begin to bubble around the edges.
- Flip and heat several minutes until browned to the desired level.
- Serve with your favorite pancake toppings.
- These pancakes freeze and reheat well!