Pancake Recipe Without Eggs- Eggless Fluffy Recipe

Pancakes are a classic breakfast favourite, loved by kids and adults alike. But what if you run out of eggs or follow a diet that avoids them? Don’t worry! You can still enjoy fluffy, delicious pancakes without using eggs.

With this eggless pancake recipe, it’s great for anyone who wants a simple and tasty alternative no matter the reason whether you’re vegan or allergic to eggs or just didn’t happen to have any on hand.

This article provides you with a recipe that is simple and sure to work, where eggs are not necessary. You won’t even notice the difference!

Table of Contents

Ingredients for Eggless Pancakes

You only need a few basic ingredients to make eggless pancakes, most of which you likely already have in your pantry. Here’s what you’ll need:

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (or a non-dairy alternative like almond or oat milk)
2 tablespoons melted butter (or vegetable oil for a vegan option)
1 teaspoon vanilla extract
1 tablespoon vinegar or lemon juice (for added fluffiness)

Instructions for Making Pancakes Without Eggs

Prepare the Wet Ingredients

Combine the milk and vinegar or lemon juice in a small bowl. Let it sit for a few minutes. Yes, this should make a buttermilk-like mixture to help everything get all nice, soft and fluffy. Dairy milk, sour cream or even non-dairy milk: it’s all good.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder soda, and salt. This way your dry ingredients are evenly distributed to get an even batter.

Combine the Wet and Dry Ingredients

Add the milk mixture to the dry ingredients. Stir in the melted butter and vanilla extract. Mix until just combined. Do not over mix and a few lumps may remain. Do not overmix your pancakes or you will have tough ones that are dense and not light and fluffy.

Heat the Pan

Heat a nonstick griddle or frying pan over medium heat. Grease very lightly with butter or oil to prevent sticking. When the pan is hot, it’s time to start cooking your pancakes.

Cook the Pancakes

With a ladle or measuring cup, pour 1/4 c batter onto the skillet per pancake. Cook for 2-3 minutes or until bubbles start to form on the surface and there is some set around the edges. Turn down the other side with a metal spatula for another 1-2 minutes and keep golden brown. Keep going until you finish the whole batter.

Serve

Once your pancakes are ready, serve them hot with your favourite toppings. Classic options include maple syrup, butter, and fresh fruit, but feel free to get creative with toppings like whipped cream, chocolate chips, or nuts.

Tips and Tricks for Eggless Pancakes

Don’t skip the vinegar: Adding vinegar or lemon juice to the milk helps activate the baking soda, making your pancakes fluffier. This is especially important when making eggless pancakes since eggs usually provide some structure.
Rest the batter: Letting the batter sit for a few minutes before cooking helps the flour absorb the liquid, resulting in softer pancakes.
Use a non-stick pan: Non-stick pans are ideal for cooking pancakes since they ensure even cooking and make flipping easier without sticking.

Variations for Eggless Pancakes

Eggless pancakes are easy to customize to suit your taste preferences. Here are a few ideas:

Chocolate Chip Pancakes: Add 1/4 cup of chocolate chips to the batter for a sweet treat.
Blueberry Pancakes: Mix in fresh or frozen blueberries before cooking for a fruity burst of flavour.
Banana Pancakes: Mash a ripe banana and stir it into the batter for natural sweetness and extra moisture.
Whole Wheat Pancakes: Replace half of the all-purpose flour with whole wheat flour for a healthier, more wholesome version.

Nutritional Benefits of Pancakes Without Eggs

This pancake recipe without eggs taste delicious and is healthy too. Whole wheat flour pancakes give you energy for the whole day. Whole wheat flour provides the pancakes with a lot more fibre, needed for regularity and helps you stay satisfied longer.

Milk or milk substitutes provide calcium, which is important for growing strong bones and teeth. If you use plant-based milk, you can still get some nutrients like vitamins and minerals that help your body stay healthy.

You can also add healthy toppings to your pancakes, like fresh fruit or nuts. These toppings give you vitamins, minerals, and healthy fats that are good for your body. So even though pancakes are a treat, they can still be part of a balanced meal!

Frequently Asked Questions (FAQs)

Can I make these pancakes vegan?

Yes! To make these pancakes fully vegan, use plant-based milk like almond, soy, or oat milk, and replace the butter with vegetable oil or a vegan butter substitute.

Can I freeze eggless pancakes?

Absolutely! Once the pancakes have cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a zip-top bag or airtight container. You can reheat them in the microwave, oven, or toaster.

Why are my pancakes not fluffy?

If your pancakes aren’t fluffy, it could be because the batter could have been overmixed, or you didn’t allow the batter to rest before cooking. Just mix until combined and let the batter sit for 5 minutes which will give time for the baking powder and soda to work their magic.

What can I use instead of eggs in pancakes?

For this recipe, we’ve used vinegar or lemon juice to help replace eggs. Other common egg substitutes in pancakes include mashed banana, applesauce, or yogurt.

Conclusion

Learning how to make pancakes without eggs is very simple, and tastes every bit as good as the original. All you need a is few ingredients, and you have extremely moist and fluffy delicious pancakes ready to be eaten by all.

Whether you’re vegan, have an egg allergy, or just don’t have eggs on hand, this recipe is a perfect go-to for breakfast or brunch. Customize them with your favourite add-ins and toppings, and enjoy a delicious stack of eggless pancakes!