Eggless Blender Pancake Batter
Total time30 min
Prep time5 min
Cook time20 min
4.9(15)
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Learn more →Ingredients
4 servings
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For cooking
- unsalted butter or neutral oil, for the pan
Instructions
- 1
Add the flour, sugar, baking powder, baking soda, and salt to the blender, followed by the buttermilk, egg, melted butter, and vanilla extract. Blend on low speed for 10–15 seconds, just until the batter is smooth and no dry streaks remain — do not over-blend.
- 2
Let the batter rest in the blender for 5 minutes while you heat the pan. This allows the leaveners to activate and the flour to hydrate fully.
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