Fluffy pancakes don’t need eggs to turn out great, and this recipe proves it. These eggless buttermilk pancakes come out soft, light, and golden every time.
Making them egg free is helpful for anyone who can’t eat eggs or simply likes to skip them. You still get that classic pancake taste and feel.
The batter is quick to whisk together, and you only need a few basic ingredients from your kitchen. Nothing fancy required.
One small tip that makes a big difference is letting the batter rest before cooking. This gives you taller, puffier pancakes.
Serve them with a bit of butter and syrup, and you have a simple breakfast that feels special.
Once you try this version, I think it will become your regular go to for weekend mornings.
Why You’ll Love It
Remarkably Fluffy – Buttermilk, baking powder, and baking soda create tall, airy pancakes without any eggs.
Soft and Tender – Gentle folding and a short rest give every pancake a soft, tender center.
Rich Buttery Taste – Melted butter enriches the batter, while butter on the griddle creates beautifully golden surfaces.
Balanced Flavor – Tangy buttermilk, warm vanilla, and mild sweetness make every bite flavorful without feeling too rich.
Ingredient List
- 2 cups All-Purpose Flour
- 3 tbsp Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Fine Salt
- 2 cups Buttermilk
- 1/4 cup Unsalted Butter, Melted
- 2 tsp Pure Vanilla Extract
- 2 tbsp Unsalted Butter, For Cooking
Directions
Step 1
Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt in a large bowl.
Step 2
Whisk the buttermilk, melted butter, and vanilla extract in a separate bowl until smooth.
Step 3
Pour the wet mixture into the dry ingredients. Fold gently until no dry pockets remain, leaving a few small lumps so the pancakes stay tender.
Step 4
Let the batter rest for 10 minutes while a griddle or wide skillet heats over medium-low heat. Lightly coat the cooking surface with some of the butter.
Step 5
Pour about 1/3 cup batter onto the hot surface for each pancake. Cook until bubbles rise and remain open on top and the bottom is golden, about 2 to 3 minutes.
Step 6
Turn each pancake and cook for another 1 to 2 minutes, until puffed and cooked through. Repeat with the remaining butter and batter, adjusting the heat as needed.
Tips
Use Room-Temperature Buttermilk
Let the buttermilk sit out briefly so it is not very cold when you mix it with the melted butter. Cold buttermilk can make the butter firm up into small pieces.
If the butter does become slightly solid, whisk the mixture until it is as smooth as possible before adding it to the dry ingredients.
Mix Until Just Combined
Fold the wet ingredients into the dry ingredients until no dry flour remains, but stop while a few small lumps are still visible.
Overmixing develops the flour and can make these eggless pancakes less fluffy and more chewy.
Rest the Batter for 10 Minutes
Give the batter the full resting time before cooking. This lets the flour absorb the buttermilk and gives the baking powder and baking soda time to start lifting the batter.
After resting, do not stir the batter again. Scoop it gently so you keep the air that helps the pancakes puff.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
- Eggless Super Moist Banana Bread
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Can I use a buttermilk substitute in these eggless pancakes?
Yes. Mix 2 cups milk with 2 tablespoons lemon juice or white vinegar, then let it sit for 5 to 10 minutes before using it.
The mixture may look a little curdled, which is normal. It gives the pancakes a similar tender texture and gentle tang.
Eggless Fluffy Buttermilk Pancakes
Ingredients
Equipment
Method
- Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt in a large bowl.
- Whisk the buttermilk, melted butter, and vanilla extract in a separate bowl until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently until no dry pockets remain, leaving a few small lumps so the pancakes stay tender.
- Let the batter rest for 10 minutes while a griddle or wide skillet heats over medium-low heat. Lightly coat the cooking surface with some of the butter.
- Pour about 1/3 cup batter onto the hot surface for each pancake. Cook until bubbles rise and remain open on top and the bottom is golden, about 2 to 3 minutes.
- Turn each pancake and cook for another 1 to 2 minutes, until puffed and cooked through. Repeat with the remaining butter and batter, adjusting the heat as needed.