May 12, 2022 I love pancakes for breakfast on the weekends just like French toast! When the weather gets warmer, we often go to this pancake place which we both love and enjoy a stack of pancakes with a cup of coffee. It makes the perfect start to our weekend. And on weekends when we want to eat pancakes and but want to laze around in the house, I make a batch of these eggless pancakes. They are super easy to make with basic pantry ingredients and will make your mornings even better. After all, who doesn’t like waking up to a stack of soft, fluffy homemade pancakes!
Why We Love These Eggless Pancakes!
made with basic pantry ingredients.are egg-free and easy customizable.great for those with egg allergies.also great for days when you just run out of eggs.turn out light and fluffy without the egg!
Ingredients
All-purpose flour: for the pancakes, I have used plain flour. You can use whole wheat flour but the resulting pancakes will be denser. Buttermilk: homemade butter is made for this recipe by mixing milk with white vinegar. If you wish, you can straight away use store bought buttermilk, around 1 & 3/4 cup. Flavorings: these pancakes are flavored with vanilla extract and butter also add to the flavor of these pancakes. Yogurt: makes these eggless pancakes softer. I use plain whole milk yogurt but other yogurts should also work. Leavening agents: both baking powder and baking soda are used in this recipe. We need soda as we use both vinegar and yogurt in the recipe and soda reacts with them to make the pancakes light and fluffy.
How To Make Eggless Pancakes (Step by Step)
1- To a large bowl or large measuring jar, add 1 & 1/2 cup milk (I used whole milk). Add 4 tablespoons of white vinegar. 2- Give it a quick stir and let it sit for 5 minutes. We are making homemade buttermilk here. 3- Meanwhile, in a large bowl mix all the dry ingredients and set it aside:
2 cups all-purpose flour (260 grams)3 tablespoons granulated white sugar2 teaspoons baking powder1 teaspoon baking soda3/4 teaspoon salt
4- After resting for 5 minutes, you would notice that the milk would have curdled a bit. Stir it and then add 1/2 cup plain yogurt to it (I used whole milk yogurt). 5- Next, add 1 teaspoon vanilla extract and 4 tablespoons of melted butter. I have used salted butter here but you can use unsalted as well. 6- Using a whisk, mix all the wet ingredients until nicely combined. 7- Now, pour the wet ingredients over the dry and mix using a wire whisk. 8- Do not over-mix the batter, just gently mix it all together. You would notice the batter all bubbling up due to the reaction between baking soda and yogurt-vinegar. Once you have made the batter, you should immediately use it to make the pancakes. 9- Heat a pan on medium heat, I like using a cast iron skillet. Add a little butter and let it melt. You can also spray with oil but butter adds to the flavor. Again, I used salted butter here but unsalted would also work. 10- Add little milk to thin out the batter if the batter looks too thick before you start making the pancakes, I added around 2 tablespoons of milk at this point (you may need to add more). Scoop around 1/2 cup of batter (or use 1/3 for smaller pancakes) and pour it onto the pan. 11- Let it cook for around a minute until you see bubbles on top and the edges look set. Then flip it over using a spatula carefully. 12- Cook the other side for an additional 1 to 2 minutes until it’s cooked from that side as well. Enjoy warm!
Serving Options
You can serve these eggless pancakes with so many things. The popular choices are:
honey, maple syrupfresh fruits like bananas, strawberriesbutterfresh blueberry or strawberry syrup
Variations
This recipe is for basic eggless pancakes but you can add several things to it like:
fruits like blueberries, raspberries, applesspices like cinnamon, cardamomchocolate chipsshredded coconutchopped nutssprinkles & more!
Pro Tips
Make them immediately: after you have made the batter, do not wait and let the batter sit. Make the pancakes as soon as the batter is ready. If it becomes too thick as it sits, you can always add a little batter to thin it out. It should be pouring consistency batter but not thin and not super thick either.
Don’t substitute the butter: it gives these pancakes a lot of flavor and also those golden edges when you pour it on the pan before adding the batter.
Do not over-mix the batter: this is super important, if you mix the batter too much it can lead to tough pancakes (more gluten formation) and we don’t want that. So mix until the batter is just combined.
Cook on medium heat and adjust heat throughout the process: I like cooking these pancakes in a cast iron skillet on medium heat. As you make the pancakes, the temperature of the pan goes up and at times you would need to lower the temperature as well. Your pancakes will start turning dark brown and
Add mix-ins as needed: you can add mix-ins to the batter as needed like berries, chocolate chips, and nuts to make the pancakes even more flavorful.
Keep cooked pancakes warm in the oven: I often like to make the entire batch of these pancakes before serving them up for breakfast. So while making pancakes, I keep the already made ones in the oven at 200 F. Just pre-heat your oven to 200 F degrees and keep these pancakes in a tray lined with parchment paper while you make the rest. This will keep all of them warm before it’s time to serve.
More Eggless Recipes On The Blog
Eggless French Toast Eggless Banana Muffins Eggless Date Walnut Cake If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
title: “Eggless Pancakes " ShowToc: true date: “2024-10-21” author: “Douglas Sivak”
May 12, 2022 I love pancakes for breakfast on the weekends just like French toast! When the weather gets warmer, we often go to this pancake place which we both love and enjoy a stack of pancakes with a cup of coffee. It makes the perfect start to our weekend. And on weekends when we want to eat pancakes and but want to laze around in the house, I make a batch of these eggless pancakes. They are super easy to make with basic pantry ingredients and will make your mornings even better. After all, who doesn’t like waking up to a stack of soft, fluffy homemade pancakes!
Why We Love These Eggless Pancakes!
made with basic pantry ingredients.are egg-free and easy customizable.great for those with egg allergies.also great for days when you just run out of eggs.turn out light and fluffy without the egg!
Ingredients
All-purpose flour: for the pancakes, I have used plain flour. You can use whole wheat flour but the resulting pancakes will be denser. Buttermilk: homemade butter is made for this recipe by mixing milk with white vinegar. If you wish, you can straight away use store bought buttermilk, around 1 & 3/4 cup. Flavorings: these pancakes are flavored with vanilla extract and butter also add to the flavor of these pancakes. Yogurt: makes these eggless pancakes softer. I use plain whole milk yogurt but other yogurts should also work. Leavening agents: both baking powder and baking soda are used in this recipe. We need soda as we use both vinegar and yogurt in the recipe and soda reacts with them to make the pancakes light and fluffy.
How To Make Eggless Pancakes (Step by Step)
1- To a large bowl or large measuring jar, add 1 & 1/2 cup milk (I used whole milk). Add 4 tablespoons of white vinegar. 2- Give it a quick stir and let it sit for 5 minutes. We are making homemade buttermilk here. 3- Meanwhile, in a large bowl mix all the dry ingredients and set it aside:
2 cups all-purpose flour (260 grams)3 tablespoons granulated white sugar2 teaspoons baking powder1 teaspoon baking soda3/4 teaspoon salt
4- After resting for 5 minutes, you would notice that the milk would have curdled a bit. Stir it and then add 1/2 cup plain yogurt to it (I used whole milk yogurt). 5- Next, add 1 teaspoon vanilla extract and 4 tablespoons of melted butter. I have used salted butter here but you can use unsalted as well. 6- Using a whisk, mix all the wet ingredients until nicely combined. 7- Now, pour the wet ingredients over the dry and mix using a wire whisk. 8- Do not over-mix the batter, just gently mix it all together. You would notice the batter all bubbling up due to the reaction between baking soda and yogurt-vinegar. Once you have made the batter, you should immediately use it to make the pancakes. 9- Heat a pan on medium heat, I like using a cast iron skillet. Add a little butter and let it melt. You can also spray with oil but butter adds to the flavor. Again, I used salted butter here but unsalted would also work. 10- Add little milk to thin out the batter if the batter looks too thick before you start making the pancakes, I added around 2 tablespoons of milk at this point (you may need to add more). Scoop around 1/2 cup of batter (or use 1/3 for smaller pancakes) and pour it onto the pan. 11- Let it cook for around a minute until you see bubbles on top and the edges look set. Then flip it over using a spatula carefully. 12- Cook the other side for an additional 1 to 2 minutes until it’s cooked from that side as well. Enjoy warm!
Serving Options
You can serve these eggless pancakes with so many things. The popular choices are:
honey, maple syrupfresh fruits like bananas, strawberriesbutterfresh blueberry or strawberry syrup
Variations
This recipe is for basic eggless pancakes but you can add several things to it like:
fruits like blueberries, raspberries, applesspices like cinnamon, cardamomchocolate chipsshredded coconutchopped nutssprinkles & more!
Pro Tips
Make them immediately: after you have made the batter, do not wait and let the batter sit. Make the pancakes as soon as the batter is ready. If it becomes too thick as it sits, you can always add a little batter to thin it out. It should be pouring consistency batter but not thin and not super thick either.
Don’t substitute the butter: it gives these pancakes a lot of flavor and also those golden edges when you pour it on the pan before adding the batter.
Do not over-mix the batter: this is super important, if you mix the batter too much it can lead to tough pancakes (more gluten formation) and we don’t want that. So mix until the batter is just combined.
Cook on medium heat and adjust heat throughout the process: I like cooking these pancakes in a cast iron skillet on medium heat. As you make the pancakes, the temperature of the pan goes up and at times you would need to lower the temperature as well. Your pancakes will start turning dark brown and
Add mix-ins as needed: you can add mix-ins to the batter as needed like berries, chocolate chips, and nuts to make the pancakes even more flavorful.
Keep cooked pancakes warm in the oven: I often like to make the entire batch of these pancakes before serving them up for breakfast. So while making pancakes, I keep the already made ones in the oven at 200 F. Just pre-heat your oven to 200 F degrees and keep these pancakes in a tray lined with parchment paper while you make the rest. This will keep all of them warm before it’s time to serve.
More Eggless Recipes On The Blog
Eggless French Toast Eggless Banana Muffins Eggless Date Walnut Cake If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
