Pancakes are a favorite breakfast dish for millions of people. I am no exception – I love homemade pancakes. You know, the old-fashioned kind, made completely from scratch? This is an old, tried-and-true egg-less family pancake recipe that I’ve been using for ages. These pancakes are so good that you won’t need another pancake recipe.
What I like the most about this pancake recipe is that the batter can be prepared in just 5 minutes or less. It’s as quick as reaching out for a box of pre-made pancake mix, reading instructions, and adding additional ingredients to it. And you don’t even have to go to the store to buy the ingredients as pretty much every kitchen has flour, sugar, salt, baking soda, and buttermilk. Just go to your home baking station and whip them up in no time.
These pancakes are not very sweet so serve them dusted with powdered sugar, drizzled with maple or corn syrup, or honey. Or with your favorite jam on the side. I love them with my homemade strawberry jam.
The batter in this recipe is fairly thick and makes very thick and fluffy pancakes. If you like your pancakes bigger, add a little bit more buttermilk to thin the batter out.
How to Make Pancakes without Eggs
For the batter:
- 2 cups buttermilk or kefir (2% fat content or higher recommended)
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 Tbsp white sugar (plus more to taste)
- 2 cups all-purpose flour (using scoop and sweep method)
- powdered sugar
- maple syrup (or corn syrup)
- fresh berries
- 2 Tbsp butter (or vegetable oil)
- Combine all ingredients for the batter in medium bowl. Let rest for 5 minutes.
- Meanwhile, preheat a large non-stick frying pan over medium-low heat.
- Add half a tablespoon of butter, let it melt and spread around the pan.
- Using a 1/4 cup measuring cup, add 3 scoops of batter to make 3 small pancakes. Cook about 2-3 minutes per side, until nicely browned. Repeat with the rest of the batter.
- Serve hot or warm with berries, sprinkled with powdered sugar, or maple / corn syrup, or your favorite jam.