These Eggless Pancakes prove that you can skip the eggs and still have the soft, fluffy pancakes you know and love.
Eggless Pancakes
Did you know that you can make pancakes without eggs? Well, now you do! They’re just as fluffy and delicious as ones made with eggs.
I’ve been playing with eggless pancake recipes for a while, ever since a sweet friend of mine had to give up eating eggs. Unfortunately, they just weren’t measuring up to our favorite traditional pancakes made with eggs. That is, until I tried making eggless pancakes with some leftover buttermilk.
Oh my word, what a game-changer! The buttermilk contributes extra flavor and so much fluffiness. You’re going to love these pancakes so much, I can guarantee that you won’t miss the eggs.
So, the next time you are craving brunch but realize you are out of eggs, don’t despair or race to the store. Mix up a batch of these eggless buttermilk pancakes and enjoy every bite while you’re still in your pajamas.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Eggless Buttermilk Pancakes
You’ll need the following ingredients to make this recipe:
- flour
- sugar
- baking powder
- baking soda
- kosher salt
- buttermilk
Start by whisking together the flour, sugar, baking powder, baking soda, and kosher salt. Next, add the buttermilk and whisk once more. Let the batter rest while the griddle heats.
Be careful not to overbeat the pancake batter. Lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Oil the skillet or griddle generously and then pour batter onto the griddle for each pancake.
Let them cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Pancakes without Eggs
I adore these buttermilk pancakes without eggs. They’re great in a pinch for when I don’t have eggs on hand. But, I like pancakes pretty much every single way they come.
Whether it’s these Banana Nut Pancakes or Strawberry Pancakes, you really can’t go wrong with fruity pancakes. Fresh fruit is always a good topping.
If you like pancakes that are a bit more savory, I recommend you try these Bacon Pancakes. And, these Sausage Pancakes are equally fabulous with syrup or sausage gravy.
For the truly decadent, I’m not sure you can top the experience of these Chocolate Pancakes. They are absolutely divine, topped with whipped cream and melted peanut butter.
Eggless Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups buttermilk
- vegetable oil or butter for the griddle
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Add the buttermilk and whisk once more. Let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil or butter) and then pour ⅓ cup of batter onto the griddle for each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Nutrition
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