PHOTO BY CAITLIN BENSEL
Cook Time
10 Mins
Prep Time
25 Mins
Total Time
35 Mins
Cook Time
28 Mins
Prep Time
25 Mins
Total Time
1 Hour 10 Mins
Yield
16 pancakes

The desire to bake can hit at a moment’s notice, often when you’ve not yet changed out of pajamas to hit the grocery store. Just because you don’t have eggs or buttermilk doesn’t mean you have to settle for something else for breakfast. Baking is essentially just science with tastier results, so there are ways to test and find successful baking substitutions for everyday ingredients.  

What are buttermilk pancakes without their title ingredient? There’s a quick way to mimic the sour liquid: Mix milk and lemon juice together, then let the acid in the juice quickly curdle the milk. Flaxseed and water create the fluffy, fatty texture of a fresh egg, helping pancakes rise just as tall as ever. If you know nothing about cake flour—except for the fact that there’s definitely none in your pantry—just mix all-purpose flour with cornstarch. And of course, we’ve all been met with an empty jar of baking powder at one time. Here's your lifesaver: cream of tartar + baking soda = baking powder.Commit this equation to memory, and you’ll never have limp muffins again.

Chocolate Chip "Buttermilk" Pancakes

PHOTO BY CAITLIN BENSEL

Triple Berry Muffins

PHOTO BY CAITLIN BENSEL

How to Make It

Step 1

1. Whisk together milk and lemon juice in a small bowl; let stand 5 minutes. Whisk together flaxseed meal and water in a medium bowl; let stand 5 minutes. Add milk mixture to flaxseed mixture; whisk to combine. Set aside.

Step 2

1. Toss together strawberries, blueberries, raspberries, and 1 tablespoon of the flour in a large bowl; set aside.

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