The Best Eggless Buttermilk Pancakes
Fluffy, golden, and irresistibly comforting, "The Best Eggless Buttermilk Pancakes" are the perfect breakfast treat for anyone seeking a delicious egg-free pancake recipe. Made with simple pantry staples like all-purpose flour, baking powder, and a touch of sugar, these pancakes rely on tangy buttermilk to deliver their signature moist and airy texture. A hint of vanilla enhances the flavor, while melted butter or neutral oil ensures a tender bite. With just 10 minutes of prep time and a quick cook on a non-stick skillet, this recipe is ideal for busy mornings or lazy weekend brunches. Serve these versatile pancakes with classic maple syrup, fresh fruit, or your favorite toppings for a delightful twist. Whether you're catering to dietary preferences or simply out of eggs, this easy eggless pancake recipe won’t disappoint!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 2 tablespoons Sugar
- 0.25 teaspoons Salt
- 2 tablespoons Unsalted butter, melted (or neutral oil like vegetable oil)
- 1.25 cups Buttermilk
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
In a separate medium-sized bowl, stir together the buttermilk, melted butter (or oil), and vanilla extract.
Create a well in the center of the dry ingredients and pour the wet ingredients into it.
Gently fold the wet and dry ingredients together using a spatula or wooden spoon. Be careful not to overmix; some lumps in the batter are completely fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a small amount of oil.
Scoop about 1/4 cup of batter for each pancake onto the heated surface. Spread the batter slightly into a circular shape if needed.
Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip the pancake and cook the other side for an additional 1-2 minutes, until golden brown.
Remove the pancakes from the skillet and transfer them to a plate. Keep them warm by covering with a clean kitchen towel or placing in a low-temperature oven while you cook the remaining pancakes.
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 10.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
