Robyn's Kitchen's Note:
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!
My Private Note
Units: US | Metric
- 1Put all wet ingredients in the bowl (first four ingredients), and stir with large spoon.
- 2Next add all the dry ingredients (next five ingredients), and stir until well combined. Batter may still be a little lumpy.
- 3Heat lightly greased griddle on med-high heat (I use butter to cook with but you can use vegetable oil or cooking spray).
- 4Pour about a 1/3 cup of batter onto griddle for each pancake. You may use less or more, depending on your desired pancake size.
- 5Cook 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.).
- 6Repeat with remaining batter.
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Nutritional Facts for The Best Eggless Buttermilk Pancakes
Serving Size: 1 (197 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 441.8
- Calories from Fat 119
- Total Fat 13.2 g
- Saturated Fat 8.0 g
- Cholesterol 35.4 mg
- Sodium 1298.1 mg
- Total Carbohydrate 69.9 g
- Dietary Fiber 2.0 g
- Sugars 15.5 g
- Protein 10.6 g