EGGLESS PANCAKES

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Eggless Pancakes image

No eggs? No problem! You can still get the moisture and structure eggs provide pancakes by using buttermilk. The acid in the buttermilk keeps the pancakes tender and helps maintain a fluffy texture. A bit of extra butter in the batter also helps to keep the pancakes moist. They're all the better with a smear of butter and drizzle of maple syrup.

Provided by Food Network Kitchen

Time 20m

Yield 6 to 8 pancakes

Number Of Ingredients 9

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

Steps:

  • 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.

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