Eggless Blueberry Pancakes
Fluffy, golden, and bursting with juicy blueberries, these pancakes are the kind of weekend breakfast that makes everyone crowd around the kitchen. The secret to skipping eggs without sacrificing that soft, tender texture is a simple flax egg — just ground flaxseed stirred with water and left to gel for five minutes. Paired with a quick homemade buttermilk (milk plus a splash of white vinegar), the batter comes together with a richness and lift that rivals any classic stack. A little melted butter and vanilla round out the flavor so nothing tastes like a compromise. The key is not overmixing — a few lumps in the batter are your friend, keeping the pancakes light rather than dense. Cook them until bubbles form across the surface before flipping, and you'll get that perfect golden-brown crust every time. Makes 4 servings, and honestly, you might want to double the batch.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 ¼ cups milk
- 1 tbsp white vinegar
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For cooking
- 1 tsp unsalted butter or neutral oil, for the pan
For serving
- maple syrup, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
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