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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
Step 2
In a separate medium-sized bowl, stir together the buttermilk, melted butter (or oil), and vanilla extract.
Step 3
Create a well in the center of the dry ingredients and pour the wet ingredients into it.
Step 4
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.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a small amount of oil.
Step 6
Scoop about 1/4 cup of batter for each pancake onto the heated surface. Spread the batter slightly into a circular shape if needed.
Step 7
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.
Step 8
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.
Step 9
Repeat with the remaining batter, greasing the skillet as necessary between batches.
Step 10
Serve warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
| Serving size | (560.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1178.1 |
| Total Fat 35.3g | 0% |
| Saturated Fat 20.9g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 96.4mg | 0% |
| Sodium 2892.2mg | 0% |
| Total Carbohydrate 184.2g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 41.0g | |
| Protein 28.6g | 0% |
| Vitamin D 158.6IU | 0% |
| Calcium 382.2mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 620.3mg | 0% |
Source of Calories