If you like fluffy american pancakes but would like an eggless version, then these little gems are a perfect match.
When I made these, I wasn’t planning to make eggless buttermilk pancakes, just buttermilk pancakes. However after looking the kitchen fridge, then the garage fridge and realising that I have no eggs, I decided to go with Eggless Buttermilk pancakes.
Pancakes have now turned into a sunday traditional in my household, unless we have manic plans, pancakes for breakfast are always on the menu with some variety of fruits ranging from banana, strawberries, blueberries, blackberries, raspberries, mango, passionfruit…. I think you get the picture.
All four of us have them so differently, husband has fruits or lemon and sugar, my son is a syrup boy, covered in maple syrup and fruit where as my daughter is a sugar girl, loves it with fruit and sugar….then me…I’m a just fruit with a little melted butter occasionally.
Buttermilk has a great reaction when in contact with baking soda, bubbles start to create instantly, and makes a great egg substitute. Also, if you don’t have any buttermilk then mix milk with a little lemon juice or vinegar and allow to sit for about 5 minutes and you have buttermilk ready!
If you have leftovers, pancakes can make great additions to desserts and sundaes, get creative.
50g Melted Butter
250g Plain Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
2 Tbsp Sugar
Add flour, baking soda, baking powder, salt and sugar to a bowl and mix.
Make a well and pour in the buttermilk, milk and melted butter.
Mix well with a spoon, if its a little lumpy don’t worry as it shouldn’t be over mixed.
Heat up a griddle pan and spray with a little oil, spoon some batter leaving a little space between as they do spread a little.
Cook until you the top starts to set and air bubbles come to the surface
Flip the pancake to cook the other side
Enjoy immediately with the toppings of your choice!