EGGLESS PANCAKES

Eggless Pancakes image

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.