Substitutes like yogurt, sour cream, or milk with vinegar/lemon juice mimic the tanginess of buttermilk, giving pancakes a richer, more complex flavor.
The acidity from substitutes (like vinegar or lemon juice) reacts with baking soda or powder, helping to create a fluffier pancake that rises more.
Many substitutes, such as yogurt or sour cream, add extra moisture to pancakes, making them soft and tender without being too dense.
Using ingredients like yogurt or buttermilk powder can lend a creamy undertone to the pancakes, enhancing the overall texture.
Buttermilk substitutes are often pantry staples, meaning you don’t need a special trip to the store to make your pancakes just as tasty.
You can experiment with different substitutes (milk with lemon juice, yogurt, or even almond milk with vinegar) to tailor the flavor and texture to your preference.
Non-dairy substitutes like almond milk and coconut yogurt can make your pancakes vegan-friendly without sacrificing flavor, making them accessible to more people.