Eggless Buttermilk Pancakes
Fluffy, golden, and stacked high — these buttermilk pancakes are the weekend breakfast you didn't think you could pull off without eggs. The secret is a simple flax gel made from ground flaxseed and water, which binds the batter beautifully and lets the buttermilk, melted butter, and vanilla do all the flavor heavy lifting. Tangy buttermilk reacts with the baking soda and baking powder to create that classic rise and tender crumb you expect from a great short stack. The key is not to overmix — a few lumps in the batter and a short rest before hitting the pan make all the difference between flat and fluffy. Cook them until bubbles form across the surface and the edges look set, then flip once for a perfectly golden underside. Serve with maple syrup and fresh berries for a breakfast that feels completely indulgent and makes four generous servings.
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups buttermilk
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
For the pan
- 1 tbsp unsalted butter, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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