The recipe for these Eggless Pancakes is straightforward, comes together in minutes, and requires pantry staples! Then, you can serve them with your favorite sweetener and additional toppings. Jump to:About Eggless PancakesWhy You Will Love These PancakesIngredientsStep-by-Step DirectionsServing SuggestionsStoring SuggestionsHelpful TipsMore Eggless BreakfastRecipe Card
About Eggless Pancakes
Making pancakes is super easy but requires a few things to be done correctly. Otherwise, we may end up on thick but bready pancakes. So, please do not forget to go through the helpful tips for perfectly soft and fluffy pancakes. For my family, pancakes are not limited to breakfast only! My son loves to have them sometimes after-school, and my husband and I do not mind having them for lunch! And because making pancakes is quick, I also make them for my son’s early morning breakfast on the weekdays before he goes to school. It requires very few ingredients, and the batter comes together super quickly. Even for serving, you can go simple by drizzling some maple syrup, and a satisfying breakfast is ready! However, you can serve the pancakes with various toppings, for example, honey, butter, whipped cream, fresh fruits, nut butter, jam, and many more. Easy To Make: The batter comes together super quickly; it’s all about adding wet ingredients into the flour mixture and whisking them together. Texture: Pancakes are crispy on the edges with a light and fluffy interior. Versatile: You can serve these pancakes with a variety of toppings.
Ingredients
Step-by-Step Directions
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
Add buttermilk, melted butter, and vanilla to the flour mixture.
Stir together until well combined, but do not overmix. Let the batter stand for 10-15 minutes. After that, the batter will begin to get fluffy.
Heat a nonstick pan, skillet, or griddle over medium-low heat until hot. Spread a little butter or oil to grease the pan.
Use ¼ or ⅓ measuring cup to spoon the batter onto the pan, gently and lightly spreading it into the circle. However, do not spread the batter too much.
Cook until lightly browned on the bottom and the top is bubbly, around 1½ to 2 minutes. Flip and cook on the other side until lightly browned for another 1½ to 2 minutes. Remove the pancake and transfer it onto the plate or cooling rack. Repeat with the remaining batter to make the rest of the pancakes.
Serving Suggestions
We love to enjoy these pancakes with maple syrup and fresh berries. But sometimes, I make breakfast special by serving the pancakes with other decadent toppings. The suggestions are as follows:
Sweetener / Syrup: Maple syrup, honey, agave, or your choice of syrup. Butter: Place the thin slice of softened butter on the hot pancakes, and it will melt beautifully. Fresh Fruits: Any type of fresh berries, sliced bananas. Sauces: Serve with strawberry sauce, blueberry sauce, or chocolate sauce. Nutella: For a chocolatey treat, serve with Nutella. Nuts: Place chopped nuts of your choice on top of the pancakes. Whipped Cream: For the decadent breakfast, serve the pancakes with lightly sweetened whipped cream.
Storing Suggestions
Refrigerator: The leftover pancakes can be refrigerated in an airtight container for up to two days. Freezer: Once the pancakes are thoroughly cooled, place them on a baking sheet and keep them in the freezer for an hour. Then transfer the pancakes into a freezer-safe bag or container and freeze them for a month. Reheating: Warm the pancakes in the toaster, oven, air-fryer, or skillet until heated through. Frozen pancakes will take longer to get warmer.
Helpful Tips
Batter Consistency: Getting the right batter consistency is essential for the perfect pancake texture. It should be slightly thick and pourable but not runny. Too Thick Batter: If the batter is too thick, it will make dense and bready pancakes. Add one or two tablespoons of additional buttermilk to get the right consistency. Too Thin Batter: If the batter is too thin, the pancakes will spread out and become flat and thin. To avoid thin batter consistency, measure the dry and wet ingredients correctly. Buttermilk: I have used store-bought buttermilk to make these pancakes. But the store-bought buttermilk can be replaced with DIY buttermilk. For homemade buttermilk, take 420ml milk in a cup or bowl, add one tablespoon of white vinegar, stir gently, and let it stand for five minutes. Heat: Cook the pancakes on low-medium heat. High heat will make the pancakes brown faster without cooking them through. Do Not Overmix: Do not overmix the batter. Overmixing will develop the gluten, and pancakes will be dense and bready. Do not worry about a few lumps in the batter.
