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Eggless Pancakes | Mommy's Home Cooking
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Egg-Free Pancakes

This eggless pancakes really do taste like the real thing! Fluffy, easy and delicious... definitely a breakfast winner!
Course Breakfast
Cuisine American
Keyword breakfast, eggfree, Eggless, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pancakes
Calories 167kcal

Ingredients

  • 1 cup (140 gr) all-purpose flour (you can also use self-rising -see notes)
  • 1/4 cup (50 gr) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240 ml) buttermilk (see notes)
  • 2 tablespoons (30 gr) unsalted butter, melted
  • 1 teaspoon (5 ml) vanilla extract

Instructions

  • Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl and stir using a balloon whisk to combine.
  • Add the wet ingredients: buttermilk, melted butter, and vanilla, and mix until smooth. Let the batter rest for 5 -10 minutes.
  • Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
  • Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.

Video

Notes

 
STORE: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes for as long as three months in the freezer.
 
FREEZE: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.
 
REHEAT: Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes.
  • OVEN: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm.
  • MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once, or until heated through.
 
FLOUR: You can use all-purpose flour or self-rising flour. If using self-rising, omit the baking powder and salt called in the recipe. 
 
You don't have buttermilk? NO problem!!
To make 1 cup of buttermilk, combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. What the video here!
 
DAIRY-FREE: If you are unable to have dairy, here are my tips on how to adapt this recipe:
  • Make your dairy-free buttermilk: mix 1 cup plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled. 
  • Use the same amount of vegan butter substitute. For baking, my fave dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
 
GLUTEN-FREE: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. My favorite is Cup4Cup gluten-free flour. 
 
QUICK TIPS:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
  • Don’t overmix the batter. It's ok if your pancake mixture is a little lumpy.
  • Make sure the skillet isn't on high heat as you might end up with pancakes that brown before the inside is cooked through.
  • Wiping down the skillet between batches will help avoid any burned bits of butter ending up on your pancakes.
 
LOOKING FOR MORE EGGLESS BREAKFAST RECIPES?
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 167mg | Potassium: 74mg | Sugar: 10g | Vitamin A: 185IU | Calcium: 49mg | Iron: 0.2mg