I’m giving you a gift today. Extra fluffy and light, these eggless buttermilk pancakes are warm vanilla-y pillows of goodness.
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I’m not allergic to eggs. I eat eggs almost every single day. But you’ll be amazed at how light and fluffy these pancakes are without them. How do these delicious cakes get so light and fluffy if there’s no eggs? Flaxseed.
And thats where we’ll start! This recipe calls for ground flaxseed so you can buy it pre-ground or buy whole and grind it yourself in a coffee grinder. I grind it myself in my lovely Capresso conical burr grinder. Serious gourmet coffee drinkers are squirming in their seats right now at the thought of grinding anything other than freshly roasted coffee beans in their precious burr grinder. But they’ll live.
In a large mixing bowl throw together all the dry ingredients (get your grocery list printable HERE) – 2 tablespoons ground flaxseed, 2 cups all purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk all these together. If you don’t have a whisk just use an ordinary fork! I was fresh out of college once… no whisk. Note that my pancakes have a few specks of brown in them. That’s the residual coffee grinds from having used my coffee grinder for the ground flaxseed. And it equals yum.
In another bowl whisk together all the wet ingredients! Simple, right? Morning meals should be simple especially if made before coffee. The wet ingredients are 1/2 cup (1 stick) of melted butter (I use salted), 2 cups buttermilk, and 2 teaspoons vanilla extract. Tip: nuke your butter in the bowl first, then add the buttermilk and vanilla. No extra bowls for melting butter required.
Make a well in the dry ingredient bowl and pour the wet ingredients right in the center. Now GENTLY fold these together. Get everything wet but be gentle and let there be lumps! Lumps are good. If you mix it too much (creating a smooth batter instead of lumpy), you’ll notice that your pancakes will be tough and not at all light. Leave the lumps and I promise you’ll have fluffy pancakes.
Set up an electric griddle at 350 degrees or a nonstick skillet on medium/medium low (depending on your stove and kind of skillet). Spray with cooking spray or throw on a pat of butter. I love using an electric griddle because it allows me to lay out several pancakes at a time which means my family and I can eat breakfast sooner. This is very important to me, of course.
Here’s my husband doing the dirty work. Wait. I should have done this and asked him to do the dishes instead. Opportunity missed.
When you drop the pancake batter, don’t get caught up in making perfect circle shapes. With this lumpy batter you’ll go batty trying to do this. Let it go. Let them be weird shapes. You’re stomach doesn’t know the difference.
Give your pancakes 3 minutes or so on one side – look for a few little bubbles to appear through the top. Flip! Give them another 2 minutes and then plate. Soooooooooo easy.
You’ll notice that these hot cakes rise with the heat, giving them a beautifully fluffy texture. It may be tempting to grab them right off the griddle and stuff your face but beware! You’ll burn the necessary tastebuds for enjoying them thoroughly and it will take days to recover. I know from experience.
Don’t even get me started on maple syrup. Okay I’ll get started – GET THE REAL STUFF. Spend the money, it’s worth it times a billion. If you’re in the Hudson Valley of New York, I recommend trying organic Crown Maple syrup. It’s a luxurious local brand from Madava Farms in Dutchess County. You can visit year-round and tour their sugarhouse, giving you a proper education on how maple syrup is made. They include samples so there’s no excuse not to go.
One thing I like to do is make several bags-worth of the dry ingredients to have on hand. Label them with the rest of the recipe and then you can have a helpful older kid make the rest! Maybe even breakfast in bed… am I getting too ambitious? Having the dry ingredients already mixed and ready has helped us in a pinch (and when I’m feeling lazy). Click here to learn more about meal prep for your kitchen!
Another great thing to do is double the recipe and freeze the leftovers. Lay your already cooked pancakes on a parchment lined pan and stick in the freezer. Once frozen, bag them up and they’ll be handy for individual servings on busy mornings.
Or you can just eat ’em all.
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) melted butter
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- In a large bowl whisk together all dry ingredients. In a separate bowl whisk together all wet ingredients. After making a well in the center of the dry ingredients, pour wet mixture in and gently fold together until just combined. Everything should be wet but still lumpy.
- Preheat an electric griddle to 350 degrees or a skillet on the stove top on medium heat. Spray with cooking spray. Drop ¼ cup of pancake batter per pancake, does not have to be exact. Let pancake cook for 3 minutes or until a few bubbles appear on top. Flip and cook for another 2 minutes, then plate.
- Top with butter, syrup, or even whipped cream!