Eggless Buttermilk Pancakes

These delicious Eggless Buttermilk Pancakes are dedicated for all of you vegetarians out there! Even though these pancakes don’t have eggs which give pancakes their signature fluffy texture, that fluffiness can still be replicated with this sweet recipe! And not to mention, the excellent flavor of the Strawberry Sauce will make your mouth water within seconds of making it!

Eggless Buttermilk Pancakes:

Furthermore, I would like to share some of my suggestions for making perfect eggless buttermilk pancakes. Firstly, brush a non-stick pan with oil over moderately high heat until hot but not smoking. Then reduce the heat to medium. Pour 1/4 cup of batter into a hot pan and cook until bubbles appear on the surface and the bottom becomes golden. Then flip the pancake with a spatula and cook until the bottom becomes golden and it is cooked through. Lower the heat if the pancake brown too quickly and the inside is not set. Then transfer the pancake to the serving plate. Finally, brush some oil between batches.

These eggless buttermilk pancakes have a light and spongy texture and its flavor only hint of the richness of that buttermilk offers. While you can buy buttermilk, another option is to use buttermilk powder or you can make your own buttermilk simply by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Just stir the lemon juice or vinegar into the milk and then let it stand for 10 minutes before using. Leftover pancakes can also be frozen and simply reheated in the oven or in the toaster.

You may also like my other eggless recipes such as Eggless Plum Cake, Eggless Chocolate Mousse Parfait and Eggless Sponge Cake.

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

Print        Prep Time   00:10        Cook Time   00:25        Total Time   00:25

Prep Time   00:10        Cook Time   00:25        Total Time   00:25                      Ingredients

1. 1 cup whole wheat flour (140 grams)
2. 1 tsp baking powder
3. 1/4 tsp baking soda
4. 1/4 tsp salt
5. 2 tbsp white sugar
6. 1&1/4 cup buttermilk (300 ml)
7. 1 to 2 tbsp water
8. 3 tbsp olive oil
9. 1 tsp vanilla essence
10. Plus extra olive oil or melted butter to grease the pan          For Berry Sauce
11. 1/2 cup fresh blueberries
12. 1/2 cup strawberries, sliced
13. 1/4 cup water
14. 2 tbsp sugar
15. 1 tsp cornflour
16. 1/8 tsp ground cinnamon
17. a pinch of salt
18. 2 tsp lemon juice          Instructions
19. In a wide bowl, mix together the flour, baking powder, baking soda, salt and sugar until combined.
20. In a separate bowl, whisk together buttermilk, vanilla essence and olive oil until incorporated.
21. 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.
22. Then add water, if needed. Mix well.          How to prepare eggless buttermilk pancakes
23. Meanwhile, heat a frying pan over medium-high heat until a few sprinkle of water dropped on the pan splatter.
24. Then grease the pan with oil or melted butter and pour 1 ladle of batter onto the hot pan.
25. When the bottom of the pancake becomes brown and bubbles start to appear on the top surface of the pancake, turn over.
26. Cook until lightly browned. Repeat the same process for the remaining batter also.
27. Serve these eggless buttermilk pancakes with berry sauce.          For Berry Sauce
28. Place the sugar, cinnamon, cornflour, salt and water in a small saucepan and stir until the sugar dissolved.
29. Then gently stir in the blueberries and strawberry slices, place the pan over medium heat.
30. Cook it for 10 mins or until the sauce thickens.
31. Some of the berries will break down but others will still remain whole.
32. Remove from the heat and then add lemon juice.
33. Taste and add more lemon juice and sugar if needed.
34. Let it cool and then cover and refrigerate for up to 3 to 4 days.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Eggless Buttermilk Pancakes

Serves 1
Prep Time: 00:10
Cook Time: 00:25
Total Time: 00:25

Ingredients

• 140 grams whole wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp white sugar
• 1&1/4 cup (300 ml) buttermilk
• 1 to 2 tbsp water
• 3 tbsp olive oil
• 1 tsp vanilla essence
• to grease the pan extra olive oil or melted butter
• 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.
• Then add water, if needed. Mix well.
• Meanwhile, heat a frying pan over medium-high heat until a few sprinkle of water dropped on the pan splatter.
• Then 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.
• Cook until lightly browned. Repeat the same process for the remaining batter also.
• Serve these eggless buttermilk pancakes with berry sauce.
• Place the sugar, cinnamon, cornflour, salt and water in a small saucepan and stir until the sugar dissolved.
• Then gently stir in the blueberries and strawberry slices, place the pan over medium heat.
• Cook it for 10 mins or until the sauce thickens.
• Some of the berries will break down but others will still remain whole.
• Remove from the heat and then add lemon juice.
• Taste and add more lemon juice and sugar if needed.
• Let it cool and then cover and refrigerate for up to 3 to 4 days.

By Santhi Therese
The Indian Claypot

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.