Eggless Buttermilk Pancakes

Welcome to our blog post on Eggless Buttermilk Pancakes! In this post, we will be sharing a delicious and unique recipe for buttermilk pancakes that are sure to become a family favorite. With a few simple ingredients and easy-to-follow instructions, you'll be able to whip up a batch of fluffy and flavorful pancakes in no time. Stay tuned for the step-by-step guide on how to make these mouthwatering pancakes and serve them with a delectable berry sauce. Let's get cooking!

What Is Eggless Buttermilk Pancakes?

• Eggless Buttermilk pancakes are a classic breakfast dish that is loved by many around the world. This recipe combines the richness of whole wheat flour, the tanginess of buttermilk, and the sweetness of berries to create a succulent and flavorful dish. The addition of spices and unique seasoning elevates the traditional pancake to a whole new level, making it a delicious and satisfying meal to kickstart your day.

Why You'll Love Eggless Buttermilk Pancakes?

• Deliciously Fluffy Texture: The buttermilk in this pancake recipe gives them a light, airy, and fluffy texture that is simply irresistible.
• Health Benefits of Whole Wheat: Using whole wheat flour in the recipe adds more fiber and nutrients to the pancakes, making them a healthier option compared to traditional pancakes.
• Buttermilk's Health Benefits: Buttermilk is rich in probiotics and has been known to aid in digestion and boost overall gut health, making these pancakes not only delicious but also good for your tummy.
• Low in Sugar: With just 2 tbsp of white sugar in the recipe, these pancakes are a lower sugar option for those looking to indulge without the guilt.
• Versatile Topping Options: These buttermilk pancakes are a great base for a variety of toppings, from the refreshing berry sauce mentioned in the recipe to simple classics like maple syrup and butter.
• Great for Any Meal: Whether it's breakfast, brunch, or even a breakfast-for-dinner situation, these buttermilk pancakes are a delightful and versatile option for any meal of the day.

Ingredients for Eggless Buttermilk Pancakes

• Whole Wheat Flour: Adds a nutty flavor and hearty texture to the pancakes, making them more wholesome and filling.
• Baking Powder: Acts as a leavening agent to help the pancakes rise and become fluffy.
• Baking Soda: Aids in the leavening process and also contributes to the pancakes' tenderness.
• Salt: Enhances the overall flavor of the pancakes and balances out the sweetness.
• White Sugar: Provides sweetness to the pancakes and also helps with browning when cooked.
• Buttermilk: Adds a creamy tanginess to the pancakes, resulting in a tender and flavorful texture.

How To Make Eggless Buttermilk Pancakes

Making buttermilk pancakes is a simple and enjoyable process that anyone can do. Here’s a quick outline of the steps to help you create the perfect buttermilk pancakes with a delightful berry sauce.

• Firstly, mix together the dry ingredients such as whole wheat flour, baking powder, baking soda, salt, and sugar until they are well combined. This step is essential as it ensures that the pancakes have a good texture and flavor.
• In a separate bowl, whisk together the buttermilk, vanilla essence, and olive oil. This step is crucial as it adds moisture and flavor to the pancakes.
• Make a well in the center of the dry ingredients and pour in the wet mixture, stirring gently until everything is combined. Adding in the water, if needed, will help achieve the right consistency for the batter.
• Heat a frying pan and grease it with oil or melted butter. Pour a ladle of batter onto the hot pan and cook until the pancakes are golden brown on both sides. This step is important as it ensures that the pancakes are cooked evenly and have a nice, crispy texture.
• Lastly, serve the buttermilk pancakes with a delicious berry sauce. The berry sauce adds a burst of fruity flavor that complements the fluffy pancakes perfectly.

By following these steps and paying attention to the key details, you can create a batch of delightful buttermilk pancakes that are sure to impress your family and friends.

Serving Suggestions for Eggless Buttermilk Pancakes

• Side Dish Pairing: Consider serving the buttermilk pancakes with a side of crispy bacon or savory sausage to balance out the sweetness of the pancakes.
• Fruit Toppings: Fresh sliced bananas, additional berries, or a drizzle of maple syrup make great toppings to enhance the flavor of the pancakes.
• Whipped Cream: For an extra indulgent treat, serve the buttermilk pancakes with a dollop of whipped cream and a sprinkle of powdered sugar.
• Egg Option: If you prefer a heartier meal, consider adding a side of scrambled or poached eggs to your breakfast spread.
• Hot Beverages: A mug of freshly brewed coffee, a cup of hot tea, or a refreshing glass of orange juice make perfect accompaniments to this delicious breakfast.
• Variety of Sauces: In addition to the berry sauce, consider offering a selection of toppings such as chocolate sauce, caramel sauce, or fruit compote for a customizable pancake experience.

Tips for Making Eggless Buttermilk Pancakes

• Cooking Techniques: When cooking the pancakes, make sure to heat the frying pan over medium-high heat until water droplets sizzle on contact. Grease the pan with oil or melted butter before pouring the batter, and cook until the bottom becomes brown and bubbles start to appear on the top surface.
• Importance of Garnishing: Garnishing the pancakes with a drizzle of berry sauce not only adds a pop of color but also enhances the overall flavor profile of the dish. The presentation of the dish can be elevated by adding some fresh berries and a dusting of powdered sugar on top.
• Evenly Sized Pancakes: Use a ladle to pour the batter onto the hot pan, ensuring that each pancake is of the desired size and thickness for even cooking.
• Adjusting the Consistency of the Batter: If the batter seems too thick, you can add 1 to 2 tablespoons of water to achieve the desired consistency for the pancakes. This step helps in creating light and fluffy pancakes.
• Serving Suggestions: Serve the buttermilk pancakes warm with a generous helping of the homemade berry sauce to bring a burst of fruity flavors to the dish. This also makes for a delightful and visually appealing breakfast or brunch option.

Variations for Eggless Buttermilk Pancakes

• Fruit Add-Ins: Experiment with adding different fruits to the pancake batter such as bananas, blueberries, or raspberries for a burst of fruity flavor in every bite.
• Nutty Twist: Incorporate a handful of chopped nuts like walnuts or pecans into the batter to add a satisfying crunch to your pancakes.
• Chocolate Lover's Delight: For those with a sweet tooth, mix in some chocolate chips into the batter to satisfy any chocolate cravings.
• Savory Option: If you prefer savory over sweet, add some shredded cheese, chopped herbs, or cooked bacon to the batter for a unique and unexpected twist.
• Spiced Infusion: Enhance the flavor profile by adding a dash of cinnamon, nutmeg, or a hint of cardamom to the batter for a warm and comforting taste.
• Dairy-Free Alternative: For a dairy-free option, substitute the buttermilk with almond milk or coconut milk and use a plant-based oil instead of olive oil for a pancake that's suitable for those with dietary restrictions.

How to Store Eggless Buttermilk Pancakes

• Properly store the leftover pancakes: After they have cooled completely, place the pancakes in an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days. To freeze them, separate the pancakes with parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months.
• Store the buttermilk properly: Buttermilk can be stored in the refrigerator in its original container or a glass jar with a tight-fitting lid. Make sure to use it before the expiration date for the best results. If you have leftover buttermilk, you can also freeze it in ice cube trays and then transfer the frozen cubes to a freezer bag. This way, you can use small portions as needed.
• Keep the berries fresh: If you have leftover berry sauce, store it in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. You can also freeze the sauce in a freezer-safe container for up to 2 months. When ready to use, thaw it in the refrigerator or at room temperature.
• Store the dry ingredients properly: Keep the whole wheat flour, baking powder, baking soda, salt, and sugar in airtight containers in a cool, dry place. It’s important to keep these ingredients fresh for the next time you make buttermilk pancakes.
• Maintain freshness of the vanilla essence: Store the vanilla essence in a cool, dark place such as a pantry. Make sure the lid is tightly sealed to maintain its flavor and aroma. Always check the expiration date and use it before it goes bad.
• Keep olive oil fresh: Store the olive oil in a cool, dark place, away from heat and light. Make sure to keep the lid tightly sealed to prevent oxidation. Olive oil can become rancid over time, so it’s important to use it within its shelf life for the best flavor.

Frequently Asked Questions (FAQs)

Can I use all-purpose flour instead of whole wheat flour?

• Yes, you can substitute all-purpose flour for whole wheat flour in this Buttermilk Pancakes recipe. However, the texture and taste may vary slightly.

Can I make the pancakes without buttermilk?

• If you don't have buttermilk on hand, you can make a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using in the recipe.

How can I make the pancakes fluffier?

• To make the pancakes fluffier, you can add an extra 1/4 teaspoon of baking powder to the dry ingredients or beat the egg whites separately until stiff peaks form, then fold them into the batter.

Can I make the berry sauce ahead of time?

• Yes, you can make the berry sauce ahead of time and store it in the refrigerator for up to 3 to 4 days. Just make sure to let it cool completely before covering and refrigerating.

Can I use frozen berries for the sauce?

• Yes, you can use frozen berries instead of fresh for the sauce. Just make sure to adjust the cooking time as frozen berries may take a little longer to cook down and thicken the sauce.

Can I freeze the leftover pancakes?

• Yes, you can freeze the leftover pancakes by placing parchment paper between each pancake to prevent them from sticking together. Then store them in an airtight container or freezer bag for up to 2 months. Reheat in the toaster or microwave when ready to enjoy.

Eggless Buttermilk Pancakes with Berry Sauce 2018-05-10 06:54:41

Recipe Card

Eggless Buttermilk Pancakes

Serving Size: 4-6 pancakes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients

• 1 cup whole wheat flour (140 grams)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp white sugar
• 1&1/4 cup buttermilk (300 ml)
• 1 to 2 tbsp water
• 3 tbsp olive oil
• 1 tsp vanilla essence
• Extra olive oil or melted butter to grease the pan

For Berry Sauce

• 1/2 cup fresh blueberries
• 1/2 cup strawberries, sliced
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp cornflour
• 1/8 tsp ground cinnamon
• A pinch of salt
• 2 tsp lemon juice

Instructions

• In a wide bowl, mix together the flour, baking powder, baking soda, salt, and sugar until combined.
• In a separate bowl, whisk together buttermilk, vanilla essence, and olive oil until incorporated.
• Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir gently until combined.
• Add water, if needed, and mix well.
• Meanwhile, heat a frying pan over medium-high heat until a few sprinkles of water dropped on the pan splatter.
• Grease the pan with oil or melted butter and pour 1 ladle of batter onto the hot pan.
• When the bottom of the pancake becomes brown and bubbles start to appear on the top surface of the pancake, turn over and cook until lightly browned.
• Serve the pancakes with the berry sauce.

Berry Sauce Instructions

• Place the sugar, cinnamon, cornflour, salt, and water in a small saucepan and stir until the sugar is dissolved.
• Gently stir in the blueberries and strawberry slices, place the pan over medium heat and cook for 10 minutes or until the sauce thickens.
• Remove from the heat and add lemon juice. Taste and adjust lemon juice and sugar if needed.
• Let it cool, then cover and refrigerate for up to 3 to 4 days.

By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Step-by-step Instructions:

In a wide bowl, mix together the flour,
baking powder, baking soda, salt and
sugar until combined.

In a separate bowl, whisk together
buttermilk, vanilla essence and
olive oil until incorporated.

Make a well in the center of the
dry ingredients and then pour
in the egg mixture, all at once
and stir gently until combined.
Then add water, if needed. Mix well.

Now the batter is ready to cook.

Heat a frying pan over medium-high heat
until a few sprinkles of water
dropped on the pan splatter.

Then grease the pan with oil or butter.

Pour 1 ladle of batter into the hot pan.

Now bubbles start to appear on
the top surface of the pancake.

When the bottom of the pancake
becomes brown, turnover.

Cook until lightly browned.

Place the sugar, cinnamon, cornflour,
salt and water in a small saucepan
and stir until the sugar dissolved.
Then gently stir in berries.

place the pan over medium heat.
Cook it for 10 mins or until the sauce thickens.