Eggless Pancakes
- Level: Easy
- Yield: 6 to 8 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 6
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 17
- Sodium
- 220
- Total: 20 min
- Active: 20 min
Ingredients
1 1/4 cups all-purpose flour (see Cook's Note)
8 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup lowfat buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving
Directions
- Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Take care to mix the batter until it just comes together to ensure that the pancakes do not become tough or chewy.