On Monday's post I taught you all how we make delicious homemade butter that not only will save you money but leave you with wonderful buttermilk perfect for baking. Today I will share with you my recipe for Eggless Buttermilk Pancakes that calls for 1 cup of buttermilk (which is exactly what is left behind after making butter).
Our oldest son has a peanut and egg allergy so you will find that most of our recipes are egg free and all of them will be free of peanuts, and actually eggless baking hasn't been as much of a challenge as I thought it would be especially when cooking from scratch which is what we do most often. There are a few ways to supplement eggs in most recipes or just leave them out all together.
Eggless Buttermilk Pancakes:
- 1 cup buttermilk
- 1 cup flour (I like Hodgson and Mills GMO free white wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon vanilla
- 3 teaspoons melted butter
- Mix all of your dry ingredients in a bowl, add the melted butter, vanilla, and buttermilk and mix again being sure to leave the batter lumpy.
- Pour on to a pan or electric skillet that has been heated to a medium to high heat. When I use my electric skillet I set the temp at 350 degrees F.
- Let set until the edges start to dry and the batter bubbles.
- Flip once just until brown.
- Serve with your homemade butter, maple syrup, choice of fruit and enjoy!
If you are looking for more eggless breakfast ideas try our Perfect Eggless Waffle Recipe.