Adding malted milk powder to your pancake batter introduces a rich, slightly nutty taste and a deep golden color, reminiscent of diner-style pancakes.
Substitute buttermilk with plain Greek yogurt thinned with a bit of milk. This combination adds creaminess and a slight tang, resulting in moist and fluffy pancakes.
Mix sour cream with a touch of water to mimic buttermilk's consistency. This substitute not only provides moisture but also imparts a subtle buttery flavor to your pancakes.
Combine 1 cup of milk with 1 tablespoon of white vinegar. Let it sit for 5–10 minutes to curdle slightly. This mixture offers a tangy flavor and acidity similar to buttermilk.
Dissolve 1¾ teaspoons of cream of tartar in 1 cup of milk. This creates an acidic environment that helps activate leavening agents, ensuring your pancakes rise beautifully.
Plain unsweetened kefir can replace buttermilk, offering a tangy flavor and beneficial probiotics. It's an excellent choice for those seeking digestive health benefits.
For a dairy-free option, mix almond milk with a tablespoon of vinegar. This combination provides the necessary acidity for leavening and is suitable for vegan diets.