Eggless Pancakes

Stack of pancakes topped with butter and drizzled with syrup, on a white plate.

5 from 5 votes

These eggless pancakes are so light and fluffy no one would ever guess they are made without eggs! Super easy and fun to make with simple pantry ingredients.

Prep Time5

Cook Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 144kcal

Author: Alison

Ingredients

1 and ½ cups All Purpose Flour Measured Correctly*
3 Tbsp White Granulated Sugar
1 Tbsp Baking Powder
¼ tsp Salt
1 cup Buttermilk or Homemade Buttermilk*
¼ cup Milk
¼ cup Butter Melted
1 tsp Vanilla Extract
Butter or Oil For Frying

US Customary - Metric

Instructions

Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
Add buttermilk, milk, melted butter and vanilla extract and mix into a pancake batter.
Heat up a frying pan or skillet on medium high heat, add butter or oil and let it melt and swirl it around the pan.
Add around ¼ cup of pancake batter to the pan. When the edges of the pancake start looking dry and bubbles appear on the top of the wet batter then flip the pancake.
Cook on each side until browned on both sides.
Serve topped with a pat of butter and lots of maple syrup for drizzling.

Notes

Measure the flour correctly. The best way to measure the flour if you're using cups is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop the flour and don't pack it into your cup. If you have a food scale then just measure the flour on your food scale for complete accuracy. Click 'metric' below the list of ingredients to get the ingredient weights in grams.
Buttermilk - you can use store-bought buttermilk or make a homemade buttermilk substitute. Add 1 tablespoon of lemon juice or distilled white vinegar to a measuring jug and then add in room temperature milk up to the 1 cup (240ml) line. Leave it for a few minutes to curdle into buttermilk.
Storing and Freezing - They are at their best when served hot and fresh. However, leftovers can be stored in the fridge for up to 5 days. Reheat in the microwave or toaster. They are also freezer friendly! Let them cool completely before freezing.

Nutrition