Why Do You Put Buttermilk in Pancakes? (Also included are simple alternatives to try instead.)

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Pancakes could be one of your favorite morning foods. You may not have pancakes for breakfast every day, but it is a pleasure when you do.

If you’ve just begun cooking your own pancakes, you’ve probably noticed that the majority of recipes call for buttermilk. Why is buttermilk included in practically every pancake recipe available?

Continue reading to discover more about pancakes and why buttermilk makes such a great addition. It will help you appreciate what buttermilk does and how it helps you make the best pancakes.

You’ll also learn about several buttermilk alternatives. This will allow you to make pancakes even if you do not want to use buttermilk for any reason.

The Appeal of Buttermilk

To appreciate the allure of buttermilk, first study what it does to pancakes. This is used as an ingredient because it adds height to the pancakes.

This is because buttermilk might react with baking soda. Taller and fluffier pancake stacks will be highly tempting.

It also contributes to the tenderness of the pancakes. If you use buttermilk to prepare them, they will be really moist and delectable.

Buttermilk pancakes are described as having a particularly rich flavor by some. It also has a somewhat sour flavor.

There may be some persons who dislike the flavor of buttermilk pancakes. If the flavor of buttermilk isn’t to your liking, you may swap it with other components.

Yogurt That Has Been Watered Down

As strange as it may seem, yogurt may be used as a replacement for buttermilk. Some individuals like the flavor of pancakes cooked with yogurt.

Of course, you can’t simply use the yogurt without first preparing it. It has to be diluted down with milk or water before you can use it.

This is simple enough to do, and the results should be satisfactory. It’s recommended to use plain, unsweetened yogurt for this.

You’ll need one-fourth cup of milk or water and three-fourths cup of yogurt. This is the right ratio, and you can calculate how much buttermilk is required in the pancake recipe you’re using.

Milk with Acid

If you add some acid to regular milk, it will work perfectly as well. You’ll want to add something acidifying to the milk, such as lemon juice.

You may use one tablespoon of lemon juice and the rest of the milk to fill a cup. It is important to let the milk remain for five minutes before using it.

Just be patient and wait for it to pass. The milk need time to react to the acidic substance introduced to it.

When you don’t like the sour flavor of buttermilk, this will be a better solution for many. It’s an excellent choice that’s simple to execute.

Milk and Cream of Tartar

What if you don’t have any lemon juice on hand? If you still have milk, mix it with cream of tartar to make a delicious buttermilk alternative.

Simply mix three tablespoons of cream of tartar into one cup of milk. Whisk everything together and you’ll have a reliable buttermilk alternative.

Because you may have cream of tartar on hand, it’s a good idea to have this substitution alternative in mind. It could come in helpful if you’re in a rush and really want to prepare some pancakes.


You may not be acquainted with the ingredient kefir. It’s a fermented milk with the consistency of thin yogurt.

This may be used in any recipe that calls for buttermilk. You should be OK as long as you have unsweetened and unflavored kefir.

This sort of milk is available at a variety of major grocery store chains and shops. If you’ve never tried it, it’s definitely worth a go to see how you like it.

Consider Using Just Egg Whites

Now that you know what you may use in place of buttermilk, think about what else you can do to make your pancakes great. After all, everyone wants to have the fluffiest pancakes around.

Buttermilk may help make pancakes higher and fluffier. However, there is something more you can do to make the pancakes airy.

You may be able to get better results if you avoid using whole eggs. Instead of using a complete egg in your pancake recipe, consider separating and utilizing the egg whites.

Overall, this should result in more fluffier pancakes. If you want light pancakes that taste great, this is a recipe you should try.

Final Thoughts

Buttermilk has the ability to improve the flavor of pancakes. There’s a reason it’s a staple in so many popular pancake recipes.

It aids in the tallening and richening of pancakes. The sour flavor of buttermilk is appealing to many individuals.

However, there are people who dislike buttermilk. Other ingredients may be substituted to make pancakes that aren’t nearly as acidic.

You may use acidified milk, milk mixed with cream of tartar, kefir, and other products. Simply choose the one that best matches your needs.

Remember that using egg whites instead of whole eggs might make your pancakes fluffier. Making a few changes to your method may result in even nicer pancakes than before.

Give your family what they deserve: pancakes. You’ll enjoy watching everyone smile at the breakfast table in the future.


What is the advantage of using buttermilk in pancakes?

There’s a reason why buttermilk is so popular in pancakes. For added height, the acid in the buttermilk activates the baking soda. It also aids in the breakdown of gluten strands, resulting in a delicate and sensitive crumb. It also adds a mild tang, which is just what we wanted for our traditional stack.

What can I use in place of buttermilk for pancakes?

4 teaspoons cream of tartar combined with 1 cup of milk.
Thinned sour cream with milk or water to the consistency of heavy cream.
Kefir that has been left unsweetened.
Thinned yogurt with milk or water to the consistency of thick cream.How to Make a Buttermilk Substitute
1 cup milk with 1 tablespoon vinegar or lemon juice.
1 3

What happens if you use milk instead of buttermilk?

It is not suggested to substitute buttermilk in recipes that call for it with plain milk since the lack of acid will generate a different outcome. However, combining an acidic component with plain milk results in a replacement with qualities similar to buttermilk.

Why is buttermilk used in this recipe instead of regular milk?

Buttermilk in the batter aids in rising and provides moisture. “If you’ve ever taken a recipe for buttermilk pancakes and substituted regular milk, you’ll see the difference,” Moose said. “The recipe will work, but regular milk pancakes will be a little flatter and drier.”

What are 3 benefits of buttermilk?

Buttermilk is beneficial to our digestive system. Buttermilk’s healthy bacteria and lactic acid aid digestion and metabolism. It also aids in the maintenance of regular bowel motions and the relief of constipation. Buttermilk may also aid in the treatment of Irritable Bowel Syndrome (IBS).

What is the purpose of using buttermilk?

Buttermilk’s acidity aids in the breakdown of lengthy strands of gluten and proteins in baked products. That implies that any dish that includes a dash of buttermilk is somewhat more tender than ones that use ordinary milk or water.

Which is better original or buttermilk pancake mix?

The buttermilk adds richness and a faint tang to the pancake, making it more delicate, moist, thick, and fluffy. If you don’t like the flavor of buttermilk, normal milk has a pleasant mellow flavor that complements any topping. Depending on what I’m serving them with, I enjoy both choices.

What’s the difference between milk and buttermilk?

What is the difference between milk and buttermilk? Fresh cow’s milk is a dairy product. Buttermilk is a fermented liquid produced by culturing and fermenting milk products or by straining out the liquid produced by churning butter.

What is the difference between buttermilk pancake mix and Bisquick?

While pancake mix and Bisquick include many of the same components, they are not the same. The primary difference is that the pancake mix is sweeter. In sweet recipes, most pancake mixes may be substituted for Bisquick, and vice versa. Before replacing out your pancake mix, check the ingredient list on Bisquick.

Do I really need buttermilk?

You certainly don’t want to leave out the buttermilk. It adds exquisite taste and softness to sweet and savory foods by being creamy and tangy. The acidity of the buttermilk combines with the baking powder or baking soda, resulting in a deliciously light texture.

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