Recipe by Robyn's Kitchen
This recipe is a variation of Nimz's Buttermilk Pancakes Recipe (Buttermilk Pancakes). My son has a severe egg allergy and I have been looking high and low for a pancake recipe. I learned that applesauce can be a substitute for eggs when egg only provides moisture to the recipe. 1/4 cup applesauce can take the place of one egg. So I decided to use a buttermilk pancake recipe to test this, since there are other ingredients to provided fluffiness (ie. buttermilk, baking soda, and baking powder) and it worked! My son has finally eaten a delicious pancake - one that does not taste like paste. Try and enjoy!
Top Review by Julie W.
These are amazing! We are not anti-egg but just didn't have any in the fridge today. These are the best pancakes I have ever made! The batter seemed too thick, but don't adjust it. The pancakes are delicious!
- 1⁄2 cup applesauce
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 1⁄2 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
Directions See How It's Made
- Put all wet ingredients in the bowl (first four ingredients), and stir with large spoon.
- Next add all the dry ingredients (next five ingredients), and stir until well combined. Batter may still be a little lumpy.
- Heat lightly greased griddle on med-high heat (I use butter to cook with but you can use vegetable oil or cooking spray).
- 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.
- 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.).
- Repeat with remaining batter.