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.
These Eggless Pancakes prove once and for all that you can skip the eggs and still have the soft, fluffy pancakes you know and love.
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.
