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Egg-free Pancakes

These pancakes are SO easy to make. They freeze great! And they are perfectly safe for an egg allergy.
Print Recipe
Servings: 6 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup Self-rising Flour
  • ¼ cup Sugar
  • 1 ½ tsp Baking Powder
  • 1 cup Buttermilk* (see notes about making your own)
  • 2 TBS Butter, melted
  • 1 tsp Vanilla Extract

Method
 

  1. If you are making your own buttermilk, mix together the milk and vinegar. Set aside.
  2. Melt the 2 TBS of butter.
  3. Sift the flour, sugar and baking soda in a medium bowl, stir with a balloon whisk.
  4. Add the wet ingredients: buttermilk, butter and vanilla. Mix until smooth.
  5. Heat a medium, nonstick frying pan over medium-heat. Lightly spray with butter.
  6. Pour ¼-cup of the batter into the frying pan**. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook on the other side. ¼

Notes

*To make your own buttermilk, mix 1 TBS Vinegar with 1 cup milk. Let sit for 10 minutes. It should be thick, kind of chunky when it's ready. 
**Your batter is ready when it's thick. If it is too runny, add more self-rising flour 1/4-cup at a time. Or let it sit on the counter for a few minutes. The self-rising flour will thicken as it sits. 
These pancakes freeze well. Wrap in parchment paper and put one or two in a quart-sized plastic bag. When you are ready to eat, take them out of the freezer, place on a plate and microwave for 30-45 seconds.