The Best Eggless Buttermilk Pancakes – a delicious recipe with applesauce, buttermilk, butter, vanilla extract, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Put all wet ingredients in the bowl (first four ingredients), and stir with large spoon.
2
Next add all the dry ingredients (next five ingredients), and stir until well combined. Batter may still be a little lumpy.
3
Heat lightly greased griddle on med-high heat (I use butter to cook with but you can use vegetable oil or cooking spray).
4
Pour about a 1/3 cup of batter onto griddle for each pancake. You may use less or more, depending on your desired pancake size.
5
Cook until the pancake is covered with tiny little bubbles (4-5 min), then flip. Cook the other side for another 3-4 minutes. (The key is to make sure the batter has cooked all the way through. You may have to adjust your heat so as to not have burnt on the outside, runny on the inside disasters.).
6
Repeat with remaining batter.
1196
kcal
Calories
104
g
Fat
64
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup applesauce, 2 cups buttermilk, 4 tablespoons butter, melted, 1/2 teaspoon vanilla extract, and more.
Yes, The Best Eggless Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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