How to Make Pancakes without Eggs
Thick and fluffy egg-less homemade pancakes made from scratch.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 servings
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.
Calories: 145kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 429mg | Potassium: 91mg | Fiber: 0g | Sugar: 3g | Vitamin A: 150IU | Calcium: 59mg | Iron: 1.2mg