Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.
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Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.
However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.
It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.
I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.
After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.
This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.
Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke.
Why this recipe works?
For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.
I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.
The result?
Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.
So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.
Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.
This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.
Step-by-Step Instructions
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.
4. Lumps are perfectly fine. Set aside for a couple of minutes.
5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
7. Batter is ready. Leave it for 2 minutes.
8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
10. Egg-free pancakes are ready!
Taste & Texture
The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.
These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.
This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Water
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Butter
Instructions
- Whisk together the dry ingredients.
- In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
- When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
- Carefully flip the pancake and cook until its golden brown.
My Notes
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients and Substitutes
- All-Purpose Flour: The use of all-purpose flour in this eggless pancake recipe is key if you want to mimic the exact taste and texture of pancakes made with eggs. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is made from soft wheat. However, if you use whole wheat flour, the taste and texture will vary depending on the brand you are using, due to the type of wheat used. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
- Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
- Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
- Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
- Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.
Readers Feedback
Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
They really are the best. This is a staple recipe in my house. I can’t eat eggs, so I make this for me/my family and they do not notice the difference and beg me to make these pancakes! Thank you
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.
Recipe FAQs
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.
Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.
Yes, you can prepare the pancake batter ahead of time and refrigerate it for up to 2 days. This allows you to enjoy freshly cooked pancakes without the hassle of preparing the batter in the morning. Simply let the batter come to room temperature for about 10-15 minutes before cooking. Sometimes you might also need to add a little water/milk to get the right consistency.
Yes, you can make the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a toaster before serving.
Absolutely! Place them in a single layer on a baking sheet, cover it with plastic wrap and freeze until solid. Then, transfer them to a resealable plastic bag and store them in the freezer for up to 2 months. To reheat, microwave them or bake them in the oven at 350°F (175°C) for 10-15 minutes.
Even though I have not tried it yet, I have seen a couple of comments where few readers have done it, and it has worked. I will update here when I make baked pancakes.
Doubling recipes is tricky to do while baking and in recipes that involve leavening agents. Unless you try it, you cannot tell if it will work. Fortunately, I have tried it with this pancake recipe, which works. That being said, I have never ventured more than doubling the recipe. If I remember right, I didn't even double the recipe immediately. First, I did one and a half measurements, and when I saw it worked, I doubled it. Maybe you can follow that, too.
Midwest Bruin says
Thanks for sharing your recipe ! My family loved it. I didn't have any eggs (a staple in our family), but because of you, we found our new favorite weekend breakfast! We added chopped pecans to the mix and it was fantastic! Thanks again!
Madhuram says
You're very welcome, Bruin.
Eric says
We made these this morning because we were out of eggs and the temperature outside in our part of Illinois is minus 24 degrees, and we didn't wish to go out. These are wonderful and delicious, and on one go have earned a place in our recipe cabinet. Thank you so much.
Madhuram says
Thank you very much for trying the recipe, Eric.
Sarah says
Hi, these are delicious! Just wondering if they’re ok to freeze once made?
Madhuram says
I have not tried freezing the pancakes, Sarah, but I don't see why it shouldn't work. I freeze waffles all the time and it works very well.
Susan says
Yep these were amazing. Used whole wheat flour and subbed milk for almond milk.
Madhuram says
Thanks, Susan.
Julie says
I have tried so many recipes with eggless pancakes as my daughter is allergic to eggs - these are honestly top of all - even better the mix with eggs - Thank you so much for the delicious delight! We live in Europe and it is also very difficult to find ready mixes as well. This recipe was a real treat ! Willl treasure forever. Thank again
Madhuram says
You're very welcome, Julie and thank you very much for the feedback.
KL Richardson says
I was REALLY low on ingredients and found this recipe - as I was making it I realized I was also out of butter! Subbed in olive oil and it was still delicious! Also added blueberries - SO good. Great recipe to have! THANKS!
Madhuram says
You're very welcome, Richardson. Thank you very much for trying the recipe.
Barb says
Yum!!! I doubled the recipe, exchanged 1 cup of flour with 1/2 cup almond flour & 1/2 a cup whole wheat flour and added a banana... super tasty, thanks!
Madhuram says
Wow! Barb! Almond flour works too!? I will have to try that now. Thanks for letting me know.
Kathy A says
Hubby wanted pancakes for breakfast but egg recipes don’t agree with him. I found and tried your recipe this morning. He LOVED them. Thanks!!!
Madhuram says
You're very welcome, Kathy A.
Tracy says
You saved the day! No eggs & hungry skiers to feed....this was a great way to go. I snuck in a couple tablespoons of milk powder in addition to the measured liquid milk to increase the protein content a bit, otherwise followed instructions to the letter and they turned out beautifully. Thank you for sharing your recipe!
Madhuram says
You're welcome, Tracy. Thank you very much for leaving a feedback.
Vilashni says
This is truly the best eggless pancake recipe I've ever tasted!! Loved it
Madhuram says
You're very welcome, Vilashni.
Erin K says
Thank you so much for taking the time to come up with this yummy and easy recipe. My egg allergy daughter loves these and my son enjoys them as well. Super fluffy and easy!
Madhuram says
Thank you very much, Erin, although I can't take the full credit for the recipe. I tried it from another website. I'm glad to know that your son is enjoying these pancakes.
Jacques says
It did not work at all. There seems to be nothing binding the pancakes and they just stuck to the pan and crumbled when you try to flip them. So sad as we were really looking forward to these for dinner. There will have to be quite some experimentation and tweeking to get this to work well it seems.
Madhuram says
Sorry to hear about your experience, Jacques. Hope you got to see the other reviews and how well it turned out for them. I'm unable to guess where it could have gone wrong for you.
best buds UK says
i tried to make this with no milk, but substituted it with heavy cream
it was horrible. learn from my mistakes.
if you're going out to buy milk buy some eggs and save to trouble 🙂
we did have fun though 5/5
Madhuram says
Wow! 1 cup of heavy cream is too much indeed. The recipe would have perfectly worked if it was just milk. Hope you will try it again.
Jennifer Livne says
Amazing and my kids loved them. I have finally found the one!
Madhuram says
You're very welcome, Jennifer.
Paula says
Made these this morning SO DELICIOUS!!!!!!! Love the smell of cinnamon and the taste in my pancakes. I am not a fan of vanilla extract. I used maple syrup. Will continue to keep making this. Thank you so much for sharing!
Madhuram says
You're very welcome, Paula.
Madhavi says
Hey the recipe is perfect.... my kids loved it!!! Thanks a lot....!!!
Madhuram says
You're very welcome, Madhavi.
Sarah Phillips says
Amazingly fluffy delicious pancakes. The addition on cinnamon made them extra special. Made them originally beauce we had run out of eggs but they have now become our go to recipe. A big hit with the family. Slight variation to the recipe as I had no plain flour only SR flour so I halved the baking powder component and they turned out magic!
Madhuram says
Thank you very much, Sarah. May I please ask what is SR flour?
Adrianne McLane says
Self rising
Madhuram says
Oh ok. Thank you.
Jothi says
Hi should v put butter in base of the pan.
Madhuram says
If it's a non-stick pan it's really not necessary, but doing it is also fine.
Maysam Nassar says
This is the best eggless pancakes i've ever had, thank you so much
P.s. it's a must try
Madhuram says
Thank you very much for trying the recipe and for your feedback, Masyam.
Candice Barefoot says
This turned out really good. My son pulled out the pancake pan and asked me to make pancakes but I was out of mix, so I looked this one up. They love it and so do i.
Madhuram says
Thank you very much for trying the recipe, Candice.
Jill says
I have never cared much for pancakes, until now! I made this recipe for my egg allergic daughter and the pancakes are amazing!! Light, fluffy, great taste, big hit with my family. We have also made them with blueberries and with Enjoy Life brand chocolate chips - both amazing! I honestly think this recipe is better than a traditional recipe with egg included. This will become a staple in my family - thank you!
Madhuram says
You're very welcome, Jill. I'm glad that your family likes it.
Karyn says
Just made it. It is a great recipe. I've added choc chips and coconut flakes. It was perfect. Thank you for sharing this recipe.
Madhuram says
Thank you, Karyn.
Michelle says
Wow, I make a lot of pancakes for my son and all the little neighborhood kids..( you know how picky some kids are, then add the egg allergy too the mix) These are the best, seriously! I don’t even care for pancakes but I love em! I’ve made PC’s with yogurt, bananas mashed in, a dozen different recipes, just to try something new and different. Hands down the best and most delicious! Guess I’m a PC lover now, Thanks for sharing! Made em with cherries and a few choc chips ... decadent!
Madhuram says
Thank you very much, Michelle. First thing in the morning I'm reading today. What a great way to start the day!
Katy VanGrinsven says
Delicious! We’ve lived with egg free recipes for 10 years because of my sons allergies - this is for sure the best pancake recipe. Not too complicated but enough depth to taste like a darn good pancake. Thank you!
Madhuram says
You're very welcome, Katy.
Elizabeth says
These were good, didn’t really brown properly but the flavor was good and they were fluffy enough. This recipe isn’t for 6 servings though. I made the recipe, come out with 5 four inch pancakes, and served it to two people. I’m not sure all the fat is necessary, next time I’ll omit or reduce the oil and reduce the butter to make this recipe not so high calorie.
Evon Sunshine says
Hi, I am Kenya mom of two boys and while my kitchen doesn't stock cinnamon, vanilla and the like I managed to make the best eggless pancake for the first time thank you so much. I used all-purpose baking flour, sugar, salt, milk, water and vegetable oil for the mix and easily cooked them, it a cost-effective, quick, simple and delicious recipe.
Thanks.
Madhuram says
You're very welcome, Evon.
Caroline says
Delicious! I made these when I was home sick and my pantry was fairly bare. The vegetable oil in my cupboard had spoiled, so I used canola oil, which worked well. I also used whole wheat flour. I love how a relatively small amount of sugar gives these pancakes just the right amount of sweetness. I have a gas stove and cooked the pancakes on medium-low heat. The batter is thick (or maybe it was the fact that I used whole wheat flour) and so the lower heat was necessary in order to cook the middle without burning the top and bottom. For me, it made 4 medium-sized pancakes, enough for two adults.
Madhuram says
Thank you very much for the detailed feedback, Caroline.
Chrys says
Made these for my husband, but added more sugar and less baking powder (I never use much baking powder because I am super sensitive to the taste), and they came out amazing!!! A definite remake!
Madhuram says
That's awesome, Chrys.
Kadie says
I am a foods teacher and I am hoping to try this recipe with my foods class because I have some students with egg allergies. However, I also have some students who are lactose intolerant as well. Would soy milk work with this recipe?
Madhuram says
Yes, it will, Kadie. I have tried it with rice milk and almond milk.
Madhavi says
Can i get a substitute for vegetable oil in this recipe???
Madhuram says
Any other oil or melted better.
Karina says
My daughter wanted me to make the cottage cheese oatmeal pancakes but I was out of eggs and made these instead. Your eggless pancakes were delicious, quick and easy. I prefer your recipe to the oatmeal cottage cheese ones I made this morning.
I am thinking of putting the dry ingredients together at night then mixing up the wet ingredients in the morning so my kids can have them on weekdays. Thank you!
Madhuram says
You're very welcome, Karina. Thank you very much for the feedback.
Ashley Hoober says
Such an amazing recipe, made these when the relatives came to town and they were a hit! Nobody even noticed the lack of eggs.
Madhuram says
You're very welcome, Ashley.
Ally Ogston says
Awesomely easy and great tasting. We had ours with lemon juice & cinnamon, and plain honey. Sunday standard for sure. Thank you.
They were a little 'thick. I used self raising flour as well as baking powder. Overkill?
Madhuram says
Thanks Ally. Yes you don't have to use baking powder if using self raising flour, or at least should try reducing the quantity of baking powder.
Anna M Fournier says
Can margarine be used in place of butter?
Madhuram says
Yes, Anna.
Shannon says
These are better than any pancakes I’ve ever made, my kids loved them!!! I made them exactly as written and they turned out thick and fluffy. Perfect!
Madhuram says
Thank you very much, Shannon.
Monkey says
I didn't realise that we had ran out of eggs & I had already committed to making pancakes. Luckily I found this recipe, it turned out great! Probably even better than what I was going to do to start with!
I actually also ran out of milk (I should really check my ingredients beforehand), so I supplemented it with half a cup of coconut milk that I had on hand & it still worked brilliantly.
Madhuram says
Coconut milk sounds awesome! Thanks for the feedback.
Luke says
Fantastic, better then regular pancakes. I found this recipe a few years back when daughter was a baby and had an early in life egg allergy. I always try to find this blog post again when I want to make pancakes from scratch. I should probably just print it and tape it on my cupboard at this point. Great job!
Madhuram says
Thanks for the feedback, Luke 🙂
Kevin Hackett says
These really are great and they got me out of a bind when I opened the fridge to find no eggs. I added a 1/4 cup of instant oats to make these a little more hearty. Great recipe!!!
Madhuram says
Thanks Kevin.
Beatrice Graham says
I LOVED IT THANK YOU IT WAS PERFECT
Madhuram says
Thank you very much Beatrice.
Jaimie says
I just finished making these for my son, he’s two and has an egg allergy. They were delicious. I followed the recipe exactly except I used unbleached flour then sifted all dry ingredients and I added some blueberries but I did sweeten the berries with a bit of sugar to take away some of the tartness. I did have a little trouble at first finding the right temperature to cook them. My griddle has a temp knob so I wasn’t sure what your #4 setting was temperature wise. My griddle started smoking fairly bad and I thought for sure I’ve burnt the first set of cakes! They did not burn and turned out great. I adjusted the temperature to 250 and that seemed to work well. Thanks for the recipe I’m definitely making these again.
Madhuram says
You're very welcome, Jaimie. Thank you very much for the detailed feedback.
t says
These did not come out well at all. Doughy inside and crusty outside. I cooked them on low but I could not get the inside to cook.
Madhuram says
The pan wouldn't have been hot enough to start with.
Susan says
My pancakes did not turn out fluffy but they were so good! I made them this morning with sausage links on the side for my family. It was a very enjoyable meal! Thank you!
Madhuram says
You're welcome, Susan. The batter has to be quite thick for the pancakes to turn out fluffy. Try adjusting the quantity of liquid next time.
Susan says
Thank you! That was the trick! I made eggless pancakes again today and kept the batter thick. We had thick, fluffy pancakes!
Madhuram says
You're welcome, Susan.
Katherine says
I made these pancakes for breakfast today and they were wonderful. I omitted the cinnamon & water, and substituted buttermilk for 2% milk, whole wheat flour for all-purpose flour and increased (tripled) the sugar to one tablespoon of brown sugar. Also, this recipe is easy to make for one person. My single pancake version of this recipe is the following:
1/4 cup whole wheat flour
3/4 teaspoon brown sugar
1/2 teaspoon baking powder
1/16 teaspoon salt
1/4 cup buttermilk
3/4 teaspoon oil
1/4 teaspoon vanilla extract
1/2 tablespoon butter
Follow the same directions except only make one pancake and cook it on medium heat. Also, I don't pour the melted butter back into the batter. I just use the melted butter to grease my pan.
Madhuram says
Wow! That's amazing, Katherine! Thank you for taking the time to leave your feedback and recipe.
Dylan stull says
My mom has celiac disease and can't eat anything with flour in it. Can you make this recipe but gluten free no eggs?
Dylan stull says
P.s. also thanks for the recipie it turned out great!!
Madhuram says
You're welcome.
Madhuram says
She can make it with gluten-free all-purpose flour. You can also try this gluten-free vegan vanilla waffle recipe to make pancakes too.
Ritu says
Turned out great! Added some blueberries and mashed banana to the mix. Can it be made using wheat flour (aata)? What will the proportion be? Thanks!
Madhuram says
You're welcome Ritu. Yes you can use whole wheat flour.
Aya says
I made these pancakes today because I ran out of eggs! They tasted really good! The texture was just perfect. Definitely recommend this recipe!
Madhuram says
Thanks for the feedback, Aya.
Lyn Brown says
I made these pancakes for Easter Brunch..with blueberries...and they were outstanding! My one son has egg sensitivities and usually spends his time in "his office" after having eggs but not this time! The pancakes were light and we made a triple batch for 5 adults wirh only two left over. Definitely a keeper!
Madhuram says
Wow! That's great to know Lyn! Thank you very much for the feedback.
Fairytailfan says
Can we use olive oil instead of vegetable oil?
Madhuram says
Any neutral flavored oil can be used.
Aarti Kapadia says
It tasted very bitter in the end.. I guess the 2tsp baking powder is too much.
Madhuram says
It has to be something else Aarti. I have made this recipe a 1000 times and still do it. Was the baking powder you used stale, past the expiry date? Did you mix up baking soda and baking powder? These are few things that go wrong usually.
Sasmita says
Hi. I tried the pancake and it turned out to be very nice. So soft. Only thing it gave a bitter taste. Not able to know the reason.
Madhuram says
Did you check the expiry date of the baking powder and the measurement?