Prep Time: 20 Min
– 1 cup milk (any kind) – 1 tbsp lemon juice or white vinegar – 1 cup all-purpose flour – 1 tbsp sugar – 1 tsp baking powder – ½ tsp baking soda – 1 egg – 2 tbsp melted butter – Pinch of salt
Cook Time: 20 Min
Ingredients
Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes — your buttermilk substitute.
In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the egg and melted butter into the buttermilk substitute.
Pour the wet ingredients into the dry and mix just until combined.
Heat a lightly oiled skillet over medium heat.
Pour ¼ cup batter per pancake into the skillet; cook until bubbles form, then flip.
1. Serve warm with syrup or berries.