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
Ingredients
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)
For garnish:
- powdered sugar
- maple syrup (or corn syrup)
- fresh berries
For frying:
- 2 Tbsp butter (or vegetable oil)
Instructions
- 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.
Nutrition
Leah
These are the best pancakes I’ve ever made! Perfectly fluffy. Highly recommend starting on a high heat so you can get that really delicious crunch on the outside. 10/10!
victor
Enjoy!
Vidya
👍🏻👌🏼
Rolanda
We like em thin, so I used a little extra buttermilk. They were GREAT 👍
victor
Thank you for the feedback, Rolanda. Glad you liked my recipe. I started making my own kefir last year (with live kefri grains) and used kefir instead of buttermilk. Oh my, liked the pancakes a lot. More flavor, improved texture. Highly recommend.
Ramona
The inside of the pancake remains raw, any idea why?
victor
Ramona, you can try making them thinner (make the batter a little less thick by adding a little more buttermilk). Another way is to cook them over a slightly lower hear but a for little longer that way they will cook through before browning on the outside.
Nandia
Can i use yoghurt instead of milk?
victor
You mean instead of buttermilk? I don’t see a problem other than the batter may come out a bit too thick but you can always add a bit of water… so yeah, it will work.
Lisa
Wow! These are awesome!!! When we found out my daughter was allergic to eggs, I was on a mission to find a yummy eggless pancake recipe. In the past few months I have tried half a dozen different recipes. This one was by far the best! Thanks so much – my whole family loves them! Will be saving this in my recipe book!
Chris Musgrave
Tried a lot of recipes, this is easily my favourite! Works well even on days I decide to add berries or bananas. Thank you!!!
victor
You are very welcome. Enjoy!!!
Sarah
I made these today and they’re just perfect, soft, fluffy and the recipe measurements are correct. Thank you for a delicious buttermilk eggless pancake recipe.
pu
When you say buttermilk, is it yogurt mixed with water? Or milk with vinegar added to it?
victor
No, just regular buttermilk.
Leia
buttermilk is a kind of soured milk (i think) It is acidic
if you can’t buy it, then you can make your own with one cup of milk and a tablespoon of an acid like vinegar or lemon juice.
Chris Musgrave
Just amazing! Love em!
Tina
I followed this to a “T” and they were PHENOMENAL! Don’t miss the egg at all! Thank you!
victor
You are very welcome, Tina! Happy to hear that you liked my pancake recipe.
Christie
These pancakes are amazing and taste better than restaurant pancakes! Fluffy and delicious! Thank you for sharing this recipe. I have a boy who is allergic to eggs and I have been trying to look for new ways of cooking and baking without eggs. This is a keeper! Thanks again!
victor
Happy to hear that, Christie. My kids love these, we make them quite often.
Larissa
These are officially my favourite pancakes! And it’s coming from someone who absolutely loves eggs! Never knew eggless recipes could be so good. Thanks a million!
victor
You are very welcome, Larissa. Thank you for the kind words.
Vibha
I made these today and it turned out awesome. Thanks for this recipe.
Kylie
Can these pancakes be frozen and reheated?
victor
Kylie, just like most pancakes, these can be frozen and reheated beautifully.
Jaime
My family loved them. Thanks for the recipe.
Krista
What should I do if I don’t have any baking soda what do I do then
victor
Buying it is the only way, unfortunately.
Kristen 1
Add triple the amount of baking powder 😉 so since it calls for one tsp., Do three tsp. of baking powder.
Also this recipe is so very good. Thank you so much for it! It’s amazing.
Jess
This is the best pancake recipe from scratch I’ve ever tried. The pancakes turned out so thick and fluffy, and so flavorful. Yum! Thanks for sharing this recipe.
victor
No problem at all. Glad you liked the recipe.