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Eggless Pancakes (Light and Fluffy)

By Jigna
These Eggless Pancakes are thick but light, fluffy, soft, and golden with perfectly crisp edges. The tall stack of eggless pancakes with maple syrups is best for breakfast or brunch!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American, World
Course Breakfast
Diet Eggless, Vegetarian
Servings 12 Pancakes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cups (420ml) buttermilk (or see notes for DIY buttermilk)
  • 4 tablespoon (57g) unsalted butter, melted
  • 1 teaspoon vanilla

Additional Ingredients

  • Butter or oil to make pancakes
  • Maple syrup for serving

Instructions
 

  • 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. 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, and serve them hot with a generous drizzle of maple syrup.

Topping Suggestions

  • Fresh berries or banana slices
  • Fruit compote or sauce
  • Whipped cream
  • Butter
  • Honey, agave, or choice of sweetener
  • Chopped nuts
  • Chocolate sauce or Nutella

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.

Notes

  1. Batter Consistency: Getting the right batter consistency is essential for the perfect pancake texture. It should be slightly thick and pourable but not runny.
  2. 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.
  3. 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.
  4. 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.
  5. Heat: Cook the pancakes on low-medium heat. High heat will make the pancakes brown faster without cooking them through.
  6. 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.

Nutrition (Approximate Values)

Calories : 149kcalCarbohydrates : 22gProtein : 3gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 14mgSodium : 297mgPotassium : 72mgFiber : 1gSugar : 6gVitamin A : 177IUCalcium : 84mgIron : 1mg
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