Pancakes are a favorite breakfast dish for millions of people. I am no exception - I love homemade pancakes. You know, the old-fashioned kind, made completely from scratch? This is an old, tried-and-true egg-less family pancake recipe that I've been using for ages. These pancakes are so good that you won't need another pancake recipe.
What I like the most about this pancake recipe is that the batter can be prepared in just 5 minutes or less. It's as quick as reaching out for a box of pre-made pancake mix, reading instructions, and adding additional ingredients to it. And you don't even have to go to the store to buy the ingredients as pretty much every kitchen has flour, sugar, salt, baking soda, and buttermilk. Just go to your home baking station and whip them up in no time.
These pancakes are not very sweet so serve them dusted with powdered sugar, drizzled with maple or corn syrup, or honey. Or with your favorite jam on the side. I love them with my homemade strawberry jam. Try them with fresh berries, dusted with a little bit of powdered sugar, one of my favorite ways to have pancakes and homemade waffles.
The batter in this recipe is fairly thick and makes very thick and fluffy pancakes. If you like your pancakes bigger, add a little bit more buttermilk to thin the batter out.
How to Make Pancakes without Eggs
Ingredients
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)
For garnish:
- powdered sugar
- maple syrup (or corn syrup)
- fresh berries
For frying:
- 2 Tbsp butter (or vegetable oil)
Instructions
- 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.
Nutrition
Skyarr says
Perfection! Thanks so much!
victor says
Enjoy!
Tina says
I make this one now even when I'm not out of eggs! It's that good!
Elaine Beard says
Thought ihad lost this.Love this recipe
victor says
Glad to hear it. Enjoy!
Brianna says
I have made this recipe tonssss since finding it! Love it!
victor says
Glad to hear it. Enjoy!
Elaine Beard says
This was the Bestest pancake recipe ever! I halved the recipe as only myself here. It was ginormous! Thank you.
victor says
LOL Glad you like it, Elaine. I love this recipe, the pancakes come out with so much flavor, like they are made with sourdough starter. Enjoy!
Soo says
Can these be prepared overbite to make in the morning? How long can the batter be left in the fridge? Thank you.
victor says
I've never tried making this batter ahead so I don't know how well that would work. You could technically measure and combine the dry ingredients and quickly mix them with buttermilk in the morning. Should be very quick as long as everything is pre-measured and ready to go.
Elaine Beard says
Well asi live alone,I halved the recipe.Still had enough for 2 next day,gave the mix a good stir,and they were still great.I would.not keep the mix longer than a day or 2.Good luck.😊
Precious Madeleine says
I followed the recipe but I used 1\1\4 all purpose flour , 1 tablespoon of baking powder ,milk , sugar ,salt and oil
victor says
Enjoy!
Gala Pittmann says
Amazing! Thanks for sharing.
victor says
Enjoy!
Catherine says
Delicious!
victor says
Enjoy! Check out my TasteofArtisan.com blog, I have simialr recipes there that you may like.
Angela says
I followed the recipie, but I used leftover buttermilk from churning butter. Is that not ok? They came out very dense and thin 🙁
victor says
Angela, sorry to hear that. I've never used this type of buttermilk in this recipe so I can't comment, but I do know that it's different and has a thin texture compared to regular/cultured buttermilk so perhaps that's the reason.
Rea says
Just have to thank you for this great recipe. My children loved it.
victor says
Enjoy!
Lisa says
These pancakes are super easy to make and very delicious. They keep well in the fridge or freezer if you want to make some extras for a quick breakfast meal. They are also really good to hold slices of bacon for an easy sandwich. I added some vanilla flavoring to my batter and to me, they are similar to Huddle House pancakes. I highly recommend this recipe. Be sure to use buttermilk or kefir, AND to let the batter rest, as it really helps with making the pancakes light and fluffy.
victor says
Glad you liked the recipe. Second using kefir. I started making my own using kefir grains last year, it trasformed this recipe.
Rebecca says
Thank you for this recipe! My kids and I loved these pancakes. No eggs, low sugar, only butter for the pan ... yet delicious!
victor says
You are very welcome. Enjoy!
Elisa says
may i know the calories is for 1 serving (145kcal) or 10 serving (145kcal)? btw delicious pancake without egg thankie!!!
victor says
Elisa, this is 145 cal per one serving, 1,450 for 10. Enjoy!
Elli says
According to my children these pancakes were really good. I liked that they were so easy to prepare, without butter or eggs and that they turned out so very yummy anyway! Added some ground vanilla and only buttered the pan very slightly. Definitely in our cookbook for future use! Greetings from Germany!
victor says
Happy to hear it, Elli. I am glad your kids liked my pancakes. My family loves them too. Enjoy! Tschüß!
Bob says
Delicious
victor says
Glad to hear it. Enjoy!
Leah says
These are the best pancakes I’ve ever made! Perfectly fluffy. Highly recommend starting on a high heat so you can get that really delicious crunch on the outside. 10/10!
victor says
Enjoy!
Vidya says
👍🏻👌🏼
Rolanda says
We like em thin, so I used a little extra buttermilk. They were GREAT 👍
victor says
Thank you for the feedback, Rolanda. Glad you liked my recipe. I started making my own kefir last year (with live kefri grains) and used kefir instead of buttermilk. Oh my, liked the pancakes a lot. More flavor, improved texture. Highly recommend.
Ramona says
The inside of the pancake remains raw, any idea why?
victor says
Ramona, you can try making them thinner (make the batter a little less thick by adding a little more buttermilk). Another way is to cook them over a slightly lower hear but a for little longer that way they will cook through before browning on the outside.
Nandia says
Can i use yoghurt instead of milk?
victor says
You mean instead of buttermilk? I don't see a problem other than the batter may come out a bit too thick but you can always add a bit of water... so yeah, it will work.
Lisa says
Wow! These are awesome!!! When we found out my daughter was allergic to eggs, I was on a mission to find a yummy eggless pancake recipe. In the past few months I have tried half a dozen different recipes. This one was by far the best! Thanks so much - my whole family loves them! Will be saving this in my recipe book!
Chris Musgrave says
Tried a lot of recipes, this is easily my favourite! Works well even on days I decide to add berries or bananas. Thank you!!!
victor says
You are very welcome. Enjoy!!!
Sarah says
I made these today and they’re just perfect, soft, fluffy and the recipe measurements are correct. Thank you for a delicious buttermilk eggless pancake recipe.
pu says
When you say buttermilk, is it yogurt mixed with water? Or milk with vinegar added to it?
victor says
No, just regular buttermilk.
Leia says
buttermilk is a kind of soured milk (i think) It is acidic
if you can't buy it, then you can make your own with one cup of milk and a tablespoon of an acid like vinegar or lemon juice.
Chris Musgrave says
Just amazing! Love em!
Tina says
I followed this to a "T" and they were PHENOMENAL! Don't miss the egg at all! Thank you!
victor says
You are very welcome, Tina! Happy to hear that you liked my pancake recipe.
Christie says
These pancakes are amazing and taste better than restaurant pancakes! Fluffy and delicious! Thank you for sharing this recipe. I have a boy who is allergic to eggs and I have been trying to look for new ways of cooking and baking without eggs. This is a keeper! Thanks again!
victor says
Happy to hear that, Christie. My kids love these, we make them quite often.
Larissa says
These are officially my favourite pancakes! And it's coming from someone who absolutely loves eggs! Never knew eggless recipes could be so good. Thanks a million!
victor says
You are very welcome, Larissa. Thank you for the kind words.
Vibha says
I made these today and it turned out awesome. Thanks for this recipe.
Kylie says
Can these pancakes be frozen and reheated?
victor says
Kylie, just like most pancakes, these can be frozen and reheated beautifully.
Jaime says
My family loved them. Thanks for the recipe.
Krista says
What should I do if I don't have any baking soda what do I do then
victor says
Buying it is the only way, unfortunately.
Kristen 1 says
Add triple the amount of baking powder 😉 so since it calls for one tsp., Do three tsp. of baking powder.
Also this recipe is so very good. Thank you so much for it! It's amazing.
Jess says
This is the best pancake recipe from scratch I've ever tried. The pancakes turned out so thick and fluffy, and so flavorful. Yum! Thanks for sharing this recipe.
victor says
No problem at all. Glad you liked the recipe.