Protip: you don't need buttermilk, you need milk and acid. 1 cup milk and 1tbsp vinegar do the same job and are already in your kitchen.

Source: Frank Proto's pancakes

https://youtu.be/vkcHmpKxFwg?si=a9GeGHKp0WzTmqPr

This works with dairy-free milk too. My daughter has a dairy allergy and figuring out we could turn pea milk into pea buttermilk with a tbsp of white vinegar upped her pancake experience significantly.

For sure - if you check "milk" and "lemon" and select maximum tang, you'll get nice tangy pancakes. I opted away from vinegar due to taste but would be curious to hear if someone tests vinegar vs lemon!

Sometimes. Note that both your ingredients are liquids, however.

I use buttermilk powder for quite a few recipes so that I can control the liquid content independently of the acid and fat content.