Eggless Buttermilk Pancakes Video Recipe

Dear readers wishing you all a very happy New Year. Every Saturday we have pancakes for breakfast and sometimes waffle and pancakes will be on alternate week days for kids early morning brekkie. I prefer egg free version mostly and love to add fresh juices or shredded apples in the pancake batter. So today in Eggless Buttermilk Pancakes post I am sharing both Vanilla and Orange Pancake recipes. For Eggless wheat Apple waffle recipe do check HERE . In Instagram I share the pictures and video clips mostly on the same day,

when I shared it a long time back few of my followers did ask for the recipe. Even my very first Instagram post was this buttermilk pancakes only ?. It took such a long time to post it, really sorry for the delay and this post has both vanilla buttermilk pancakes and orange wheat buttermilk pancakes recipes in detail with video tutorial. The combo of orange, wheat and buttermilk is our personal favorite.

Eggless Vanilla Buttermilk Pancakes

Ingredients

All Purpose Flour / Maida – 1/2 Cup
Buttermilk – 1/2 Cup
Regular Sugar – 1/2 Tbsp
Brown Sugar – 1/2 Tbsp
Baking Powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt – 1/8 tsp
Butter, melted – 1 Tbsp
Pure Vanilla Extract – 1/2 tsp
Oil or Butter to grease the pan

The above picture represents Eggless Orange Wheat Buttermilk Pancakes 🙂

Eggless Buttermilk Pancakes

Eggless Orange Wheat Buttermilk Pancakes

Ingredients

All Purpose Flour/Maida 1/3 Cup Plus 3 Tbsp Wheat Flour (1/2 Cup in total)
Buttermilk 1/4 Cup Plus 1/4 Cup Fresh Orange Juice
Regular Sugar – 1/2 Tbsp
Brown Sugar – 1/2 Tbsp
Baking Powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt – 1/8 tsp
Butter, melted – 1 Tbsp
Pure Vanilla Extract – 1/4 tsp – 1/2 tsp
Oil or Butter to grease the pan

Method

• In a mixing bowl add dry ingredients like Flour, Baking Powder, Baking Soda , Sugar (In the video I forgot to mix with dry ingredients and added later with wet ingredients) and Salt, whisk them to combine.
• Now add liquid ingredients like melted butter , buttermilk (for orange pancake do add orange juice right now) and vanilla extract as shown in the video tutorial.
• Make a lump free thick batter as shown.
• You may need a tbsp more or tbsp less butter milk for the thick yet pouring consistency batter.
• In a well heated pan / griddle pour a ladle full of pancake batter, make sure the pan is well heated otherwise your pancakes don’t turn fluffy.
• Wait for the batter to change to porous texture and if you notice, sides of the pancake get light brown in color.
• Now gently flip them and they immediately increase in height (its a beautiful thing to notice, I always love to watch it and somehow shown it in the video as well.
• If they are well cooked and both sides turned gorgeous golden brown color, transfer to a serving plate.
• Serve them immediately with pan cake syrup or maple syrup.

Video Tutorial

Recipe Card

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Eggless Vanilla Buttermilk and Orange Wheat Pancake Recipes

Author: Sangeetha Priya

Ingredients

Eggless Vanilla Buttermilk Pancakes

Ingredients

• All Purpose Flour / Maida – 1/2 Cup
• Buttermilk – 1/2 Cup
• Regular Sugar – 1/2 Tbsp
• Brown Sugar – 1/2 Tbsp
• Baking Powder – 1/2 tsp
• Baking Soda – 1/2 tsp
• Salt – 1/8 tsp
• Butter melted – 1 Tbsp
• Pure Vanilla Extract – 1/4 – 1/2 tsp
• Oil or Butter to grease the pan

Eggless Orange Wheat Buttermilk Pancakes

Ingredients

• All Purpose Flour/Maida 1/3 Cup Plus 3 Tbsp Wheat Flour 1/2 Cup in total
• Buttermilk 1/4 Cup Plus 1/4 Cup Fresh Orange Juice
• Regular Sugar – 1/2 Tbsp
• Brown Sugar – 1/2 Tbsp
• Baking Powder – 1/2 tsp
• Baking Soda – 1/2 tsp
• Salt – 1/8 tsp
• Butter melted – 1 Tbsp
• Pure Vanilla Extract – 1/4 tsp – 1/2 tsp
• Oil or Butter to grease the pan

Instructions

1. In a mixing bowl add dry ingredients like Flour, Baking Powder, Baking Soda , Sugar (In the video I forgot to mix with dry ingredients and added later with wet ingredients) and Salt, whisk them to combine.
2. Now add liquid ingredients like melted butter , buttermilk (for orange pancake do add orange juice right now) and vanilla extract as shown in the video tutorial.
3. Make a lump free thick batter as shown.
4. You may need a tbsp more or tbsp less butter milk for the thick yet pouring consistency batter.
5. In a well heated pan / griddle pour a ladle full of pancake batter, make sure the pan is well heated otherwise your pancakes don’t turn fluffy.
6. Wait for the batter to change to porous texture and if you notice, sides of the pancake get light brown in color.
7. Now gently flip them and they immediately increase in height (its a beautiful thing to notice, I always love to watch it and somehow shown it in the video as well.
8. If they are well cooked and both sides turned gorgeous golden brown color, transfer to a serving plate.
9. Serve them immediately with pan cake syrup or maple syrup

Recipe Notes

1. The batter consistency is important for the perfect shaped pancakes.
2. If it is too runny then you won’t get perfect rounds however the pancakes tastes good and spongy.
3. I use double acting baking powder and soda wherever the recipe calls.
4. So if you feel the pancakes are not rising properly do add any leavening agent a pinch and try with remaining pancake batter.
5. You can replace vanilla extract with 1/2 tsp cinnamon powder for orange wheat pancakes.
6. You can replace APF with whole wheat flour in that case use 1.5 tsp leavening agents and 1.5 tbsp butter
7. If the batter turns too runny add few tsp flour to bring it to right consistency.

Notes for Eggless Buttermilk Pancakes

1. The batter consistency is important for the perfect shaped pancakes.
2. If it is too runny then you won’t get perfect rounds however the pancakes tastes good and spongy.
3. I use double acting baking powder and soda wherever the recipe calls.
4. So if you feel the pancakes are not rising properly do add any leavening agent a pinch and try with remaining pancake batter.
5. You can replace vanilla extract with 1/2 tsp cinnamon powder for orange wheat pancakes.
6. You can replace APF with whole wheat flour in that case use 1.5 tsp leavening agents and 1.5 tbsp butter.
7. If the batter turns too runny add few tsp flour to bring it to right consistency.