Name: Pancakes without Buttermilk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups full fat oat milk, almond milk, or soy milk; 1 1/2 tablespoons white vinegar or lemon juice; 2 cups all purpose flour; 1/4 cup white sugar; 4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 egg; 3 tablespoons oil; 2 teaspoons vanilla

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These buttermilk pancakes are made without buttermilk, but are just as light and fluffy and have that buttermilk flavor.

These dairy free buttermilk pancakes are made without buttermilk, but you won't be able to tell the difference.

Like with my buttermilk biscuits without buttermilk and my Irish soda bread without buttermilk, instead of buttermilk, this recipe makes a dairy free buttermilk substitute.

If you like these pancakes, you may also like my Pancakes without Milk and my Dairy Free Banana Pancakes.

HISTORY OF PANCAKES

The Ancient Greeks made pancakes called tagenias, which is derived from the Greek word for frying pan.

They were made with wheat flour, olive oil, honey, and curdled milk and were served for breakfast just as our American pancakes are served today.

They also had a spelt flour pancake: staititas. These pancakes were topped with honey, sesame, and cheese.

Over the centuries, most countries all over the world created their own form of pancakes different ways to eat them.

The French have crepes which can be sweet for dessert or savory crepes for a meal. Ethiopains eat injera, which is eaten like a flatbread and essential to meals. Ugandans favor banana pancakes. The list goes on and on.

Unlike in many other countries, American pancakes are a type of quickbread, falling into the same category as cornbread.

This means, unlike crepes, they use leavening agents such as baking soda and baking powder to make them more cakey.

Eggless Option

Try my Eggless Pancakes.

Or my Dairy Free Egg Free Pancakes.

GLUTEN FREE OPTION

Substitute all-purpose gluten-free flour in place of all-purpose regular flour cup for cup.

Or you can make my Gluten Free Dairy Free Pancakes.

Oat flour is made from whole oats that have been ground into a powder, which can easily be done at home.

Substitute 1 cup of all-purpose flour for 1 ⅓ cup oat flour. To make 1 cup of oat flour, blend 1 ¼ cups of oats in a food processor until finely ground.

Or You can make my Oat Flour Pancakes.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

WHAT IS BUTTERMILK?

Buttermilk was originally the liquid left behind after churning butter out of cultured cream.

Traditionally, the milk was left to sit to allow the cream and milk to separate. During this time, naturally occurring lactic acid bacteria fermented the milk and turned it into buttermilk, making it tangier and thicker than regular milk.

However, modern buttermilk is made by adding lactic acid bacteria to milk to ferment it.

Why do pancakes have buttermilk?

The lactic acid in buttermilk makes pancakes fluffier and the crumb a little more tender. It also adds a nice flavor you won't find in regular pancakes.

Can You Make dairy free buttermilk?

Yes, you can make dairy free buttermilk.

The two most popular kinds are almond milk buttermilk and buttermilk with oat milk.

Other Recipes You May Like:

Yield: 8 pancakes

Pancakes without Buttermilk

These Dairy Free Pancakes are made without buttermilk. They are lightly, fluffy, and so good, you won't notice that they are dairy free.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 ½ cups full fat oat milk, almond milk, or soy milk
1 ½ tablespoons white vinegar or lemon juice
2 cups all purpose flour
¼ cup white sugar
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 egg
3 tablespoons oil
2 teaspoons vanilla

Instructions

Combine your dairy free milk of choice with vinegar or lemon juice to make dairy free buttermilk. Let sit for 5 to 10 minutes until it begins to curdle slightly.
In a mixing bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk together.
Pour in dairy free buttermilk. Add egg, oil, and vanilla. Mix to combine. The batter should be creamy and somewhat thick in consistency.
Using a ladle, pour the batter into a hot frying pan or griddle pan.
Cook until you see the sides stiffening and small bubbles forming on them. Flip and cook for another minute or so, until the pancake has lightly browned.
Repeat with the rest of the batter.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 427mgCarbohydrates: 31gFiber: 1gSugar: 6gProtein: 4g