Darren has been out in the garage working on my car and I figured I would make him a special breakfast for his hard work.  Pancakes are his absolute favorite breakfast food in the entire world.  His mom makes a fantastic sourdough pancake, but I have always been intimidated by “growing” sourdough base in my fridge.  I’ll let her keep that specialty!

This pancake recipe uses milk and lemon to substitute for buttermilk.  There was enough lemon juice in it that there is a very subtle hint of lemon, which was perfect.  I love all things lemon, but if you want a regular buttermilk substitution use one Tablespoon of lemon juice per one cup of milk.


-3/4 Cup Milk
-1 Tablespoon Lemon Juice
-1 Cup All-Purpose Flour
-2 Tablespoons Sugar
-1 teaspoon Baking Powder
-1/2 teaspoon Baking Soda
-1/2 teaspoon Salt
-1 egg
-2 Tablespoons Butter, Melted
-1/2 teaspoon Vanilla

Put lemon juice in milk and let sit for at least 5 minutes to sour.

Mix dry ingredients together:  flour, sugar, baking powder, baking soda, and salt.  If you’re trying to achieve the fluffiest pancakes ever, be sure to sift!

Use a fork or whisk to mix egg, vanilla, melted butter, and milk mixture.

Stir together until there are no major lumps.  If you over mix, the end result pancakes won’t be as fluffy!

Heat a pan on medium heat and lightly grease using cooking spray, oil, or butter.  Pour pancake batter on pan using a 1/4 cup as a scoop.  When bubbles form (like above picture) it’s time to flip them!

I make a few pancakes at a time and put the finished ones on a baking sheet in the oven to keep warm.  If you have a griddle, go ahead and use it!  I put mine in storage since our house is for sale and the kitchen needs to be de-cluttered!

This recipe makes about 8-12 pancakes.

Serve warm with a dab of butter and REAL maple syrup.  We can’t be friends if you use the fake stuff.