FREE DELIVERY ABOVE $30

Popular

Flour-less Fudge Brownies

Flourless Chocolate Cake

Almond Flour Brownies

Almond Flour Shortcakes
Account
Cart
Recipes > Egg Free Buttermilk Pancakes

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!

Prep

5 mins

Bake

6-7 mins per pancake

Total

1 hour

Yield

8 servings

Download
Shop This Recipe

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

Featured Products

GLUTEN FREE EGG REPLACER 12OZ (#66151)

GLUTEN FREE EGG REPLACER 12OZ (#66151)

$8.90

UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

$9.80

CASTER SUGAR 1KG (#1417)

CASTER SUGAR 1KG (#1417)

$3.20

GF BAKING POWDER 14OZ (#67912)

GF BAKING POWDER 14OZ (#67912)

$9.10

Instructions

Bake Mode

Prevent your screen from going dark as you follow along.

  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.

Similar Recipe

Easy Chocolate Cake

Tips

Education

Baking School

Bake of the Week

Beat the heat with chocolate

Get The Recipe

Recommended Recipes

Assorted Nut Torte

Ghost Marshmallow Brownies

Gingerbread Man

Honey Marble Bundt Cake

Golden Smoothie

Shop This Recipe

CASTER SUGAR 1KG (#1417)

3.20

PINK HIMALAYAN SALT (FINE GRAIN) 300G (#64653)

6.80

UNBLEACHED ALL PURPOSE FLOUR 5LB (#65219)

9.80

GLUTEN FREE EGG REPLACER 12OZ (#66151)

8.90

GF BAKING POWDER 14OZ (#67912)

9.10

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

GLUTEN FLOUR/BOB'S R M 20OZ (#103641)

16.00

Subscribe to our Newsletter Now

Get the latest recipes, products and classes available on RedManShop.