Improved Flavor: The tangy flavor of buttermilk enhances the taste of pancakes, giving them a rich, slightly sour profile that balances sweetness, especially when paired with maple syrup.
Fluffier Texture: The acidity in buttermilk reacts with baking soda or baking powder, causing the batter to rise better, creating fluffier and lighter pancakes.
Easier to Make: A simple substitute for buttermilk can be made with ingredients you likely already have at home, such as milk and vinegar or lemon juice, making it quick and convenient.
Better Moisture: Buttermilk substitutes retain moisture well in the batter, preventing dry pancakes and ensuring a soft, tender texture.
Healthier Option: You can use low-fat or non-dairy milk (like almond or soy milk) combined with vinegar or lemon juice for a lighter, dairy-free version of buttermilk that still produces delicious results.
Rich in Acidity: The acid in buttermilk activates the leavening agents like baking soda, improving the rise of your pancakes and making them fluffier and more tender.
Customizable Taste: Experiment with different dairy or non-dairy milks and adjust the acidity to your preference.