Egg-Free Birthday Cake Pancakes make the perfect birthday breakfast! They are light and fluffy, taste amazing, and have sprinkles! What more could the birthday boy or girl want? 🙂
Egg-Free Birthday Cake Pancakes Recipe…
To be honest, this recipe was born from desperation. Due to the current COVID-19 pandemic, eggs in my area are pretty scarce. And, since our chickens met a tragic end a few years ago, I don’t have access to the TONS of fresh eggs that I used to.
Enter my cooking experiment for March/April 2020…vegan eggs. Now I will tell you we are not vegans at our house. Instead, I try to eat mostly vegetarian. I like dairy and eggs too much to be vegan. I found online that chia seeds and ground flax seeds can be used as egg substitutes. Challenge accepted! If you’d like to see more of my “Vegan Egg Experiments,” stay tuned…it’s an upcoming post.
The base for this pancake recipe is our favorite pancake recipe from America’s Test Kitchen. I simply motified it to use chia seeds and added vanilla and almond extracts. If you’d like to make these pancakes using the original recipe, simply omit the flavorings and add 1 whole egg in place of the chia seeds.
Egg-Free Birthday Cake Pancakes
Notes
For buttermilk substitution: Add 2 Tablespoons of lemon juice/white vinegar to measuring cup and add milk to 2 cup line. Let sit for five minutes or until slightly thickened.)
Warm Oven: Set oven to 200 ℉ to keep pancakes warm between batches.
Ingredients
- 2 cups buttermilk (My preference, but see notes below)
- 1 Tablespoon chia seeds
- 2 1/2 Tablespoons water
- 3 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 Tablespoons rainbow sprinkles (also called Jimmies)
Instructions
- In a two-cup liquid measuring cup, measure out the buttermilk (or make substitution) and set aside.
- In a small bowl, mix together chia seeds and water. Mix well and allow to thicken for at least five minutes.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and sprinkles. Set aside.
- After chia seeds are thickened, whisk into buttermilk with melted butter, vanilla extract, and almond extract.
- Preheat greased griddle or skillet over medium-low heat on the stovetop. (Electric skillet at 350 ℉)
- Pour liquid ingredients into dry ingredients and mix until a few lumps remain. DO NOT OVERMIX. Pancakes should have a few small lumps in the batter.
- Ladle out pancakes on preheated greased skillet. (I use 1/4 cup dry measuring cup for this.)
- Cook until bubbles pop in middle of the pancake and then flip to finish cooking.
- To keep pancakes warm between batches, set the oven to 200 ℉ and add pancakes to cookie sheet when cooked.
I hope your family enjoys these Egg-Free Birthday Cake Pancakes as much as mine! They just make breakfast seem a little more special…whether it’s someone’s birthday or not. 🙂 If you want to make them extra-special, add a few chocolate chips to the batter. SOOOO GOOD!
If you’d like to see what products I use for my Egg-Free Birthday Cake Pancakes, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
I am dedicating this post to our sweet daughter who is turning 17 in four short days. We don’t know where the years went, but we are extremely blessed to have her in our lives! I know I’m biased, but as a high school teacher, I rarely meet a teenager who doesn’t complain…and she doesn’t!
If you would like to try other egg-free recipes, you might like my Homemade Peanut Butter Chocolate Chip Granola Bars, Slow Cooker Apple Sauce, my Gluten-Free No Bake Cookies.