Best Eggless Buttermilk Pancakes

This recipe adapts the classic buttermilk pancake to be free of eggs, applesauce, flaxseed, and butter, relying on plant-based milk, oil, and a touch of leavening power for a fluffy result.

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% Daily Values based on a 2,000 calorie diet

Step 1

Prepare Buttermilk (if needed): If using non-dairy milk, combine it with apple cider vinegar or lemon juice and let it sit for 5-10 minutes to curdle slightly.

Step 2

Combine Wet Ingredients: In a large bowl, whisk together buttermilk, oil, and vanilla extract.

Step 3

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Step 4

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Don't overmix – a few lumps are okay.

Step 5

Rest: Let the batter rest for 5-10 minutes.

Step 6

Cook: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.

Step 7

Flip: Cook for 2-3 minutes per side, or until golden brown and cooked through.

Step 8

Serve: Serve immediately with your favorite toppings.

Step 9

Don't overmix: Overmixing develops gluten, resulting in tough pancakes.

Step 10

Let the batter rest: Resting allows the baking powder to activate and the batter to thicken slightly.

Step 11

Cook over medium heat: Medium heat ensures even cooking and prevents burning.

Step 12

Don't flip too early: Wait until bubbles appear on the surface and the edges look set before flipping.