Description

This easy pancake mix recipe creates fluffy, tender pancakes without the need for baking powder. With simple pantry staples like flour, sugar, milk, and lemon juice as a natural leavening agent, these pancakes are perfect for a quick and delicious breakfast. The pancakes cook up golden brown on the stovetop and can be topped with your favorite syrup, fruits, or butter.

Ingredients

Scale

Dry Ingredients

1 ½ cup all-purpose flour
2 tbsp sugar
¼ tsp salt

Wet Ingredients

1 Large egg
1¼ cup milk
2 tsp lemon juice
¼ cup melted butter
⅓ tsp vanilla essence

For Cooking

Butter or oil for cooking

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Instructions

Prepare Buttermilk Substitute: Mix the milk and lemon juice together, then let it sit for 5 minutes to curdle slightly and mimic buttermilk.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, sugar, and salt to ensure an even distribution and remove lumps.
Mix Wet Ingredients: Whisk the egg in another bowl, then add the homemade buttermilk mixture, melted butter, and vanilla essence. Mix thoroughly.
Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients. Stir carefully to avoid overmixing; small lumps in the batter are normal and help keep pancakes tender.
Heat Pan and Cook Pancakes: Heat a skillet or non-stick pan over medium heat and lightly grease it with butter or oil. Pour 2–3 tablespoons of batter per pancake onto the pan. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown and cooked through.
Serve and Enjoy: Serve pancakes warm topped with your favorite toppings such as syrup, butter, fresh fruit, or whipped cream.
Storage – Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat Leftovers: Warm refrigerated pancakes in a toaster or microwave for 20–30 seconds before serving.
Freeze for Later: To freeze, layer cooked pancakes with parchment paper between each and place them in a ziplock bag. Frozen pancakes can be stored for up to 2 months and reheated directly from frozen.

Notes

Do not overmix the batter to avoid tough pancakes; small lumps are desirable.
Using lemon juice and milk creates a natural buttermilk substitute that helps pancakes rise without baking powder.
Cook pancakes on medium heat to ensure they cook through without burning.
Butter or oil can be used to grease the pan for a non-stick finish.
Store leftovers properly to maintain freshness and quality.
Customize toppings to suit your tastes and dietary preferences.