Eggless Pancakes
These eggless pancakes are wonderfully fluffy and delicious, made entirely without eggs. A quick blender batter gives them an amazing texture and irresistible taste every single time.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons butter melted
- 1 cup buttermilk
Instructions
- Add all the ingredients to the blender. Pulse a couple of times, until the batter is well incorporated.
- Heat a non-stick pan over medium heat.
- Grease the pan with a little bit of butter.
- Cook the pancakes by pouring one small ladle of batter into the heated pan. Cook each pancake for around 1-2 minutes per side.
- Repeat the process with the rest of the pancake batter.
- Serve the pancakes warm with fruit or syrup.
Notes
Store leftover pancakes in an airtight container in the fridge for up to 2 days and reheat them in a warm pan. No buttermilk on hand? Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes. For a vegan version, swap in oil or vegan butter and a dairy-free buttermilk.