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Egg-Free Buttermilk Pancakes

No eggs? No problem! These fluffy, egg-free pancakes are perfect for busy mornings or when you’re low on ingredients. Made with Bob’s Red Mill Unbleached White All-Purpose Flour and Gluten Free Egg Replacer, this recipe ensures a delicious and satisfying breakfast every time. Planning a camping trip? Swap the buttermilk for Bob’s Red Mill Buttermilk Powder mixed with water for a hearty outdoor breakfast!

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Prep

5 mins

Bake

6-7 mins per pancake

Total

1 hour

Yield

8 servings

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Ingredients

  • Bob’s Red Mill Gluten Free Egg Replacer 66151 1 tbsp
  • Water — 2 tbsp
  • Bob’s Red Mill Unbleached White All-Purpose Flour 65219 1 ¼ cups
  • RedMan Caster Sugar 1417 1 tbsp
  • Bob’s RedMill Gluten Free Baking Powder 67912 1 ¼ tsp
  • RedMan Pink Himalayan Salt 64653 ¼ tsp
  • Buttermilk (or Bob’s Red Mill Buttermilk Powder mixed with water) 103641 1 to 1 ½ cups
  • RedMan Unsalted Butter, melted 68328 2 tbsp

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Instructions

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  1. (Preheat the Griddle) Preheat a griddle to medium heat.
  2. (Mix Wet Ingredients) In a large bowl, mix Bob’s Red Mill Gluten Free Egg Replacer with water and set aside.
  3. (Mix Dry Ingredients) In a separate bowl, whisk together Bob’s Red Mill Unbleached White All-Purpose Flour, sugar, baking powder, and salt.
  4. (Combine Wet and Dry Ingredients) Add 1 cup of buttermilk (or Bob’s Red Mill Buttermilk Powder mixed with water) and melted butter to the egg replacer mixture. Stir to combine.
  5. (Make the Batter) Gradually add the dry ingredients, mixing briefly until just combined. Adjust the consistency with the remaining buttermilk if needed.
  6. (Cook the Pancakes) Pour about ¼ cup of batter per pancake onto the preheated griddle.
  7. (Flip and Cook) Cook until bubbles form on the surface and the edges start to set (about 3–4 minutes). Flip and cook for another 2–3 minutes until golden brown.
  8. (Serve) Serve warm, or keep pancakes in a 200°F oven for up to 15 minutes.

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