Eggless Pancakes
Light, fluffy, and incredibly easy to make, these eggless pancakes require just a few pantry staples! Whether you’re egg-free by choice or out of eggs, this tried-and-true recipe guarantees perfect pancakes every time!
Ingredients
Dry Ingredients:
- 1 Cup All-Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
Wet Ingredients:
- 1 Cup Milk I Used 2%
- 1 Tablespoon Oil I used sunflower 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.
Notes
- Maintain the griddle temperature for perfect pancakes. If it gets too hot, pancakes may stick, burn outside, and stay undercooked inside. To prevent this, sprinkle a little water on the pan after each pancake to cool it slightly before pouring the next one. This ensures evenly cooked, golden brown pancakes every time.
- You can customize these pancakes by adding blueberries, chocolate chips, nuts, or any other mix-ins of your choice. About ½ cup works well for this recipe.
Taste & Texture
I have said it earlier and I'm going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! Very little sugar is used in this recipe making it perfect to have these egg free pancakes as a savory or sweet dish, so top it with maple syrup, fruits and jelly for a sweet breakfast.
Nutrition
Serving: 1 Pancake | Calories: 157kcal | Carbohydrates: 19.5g | Protein: 3.5g | Fat: 7.2g | Saturated Fat: 3.4g | Cholesterol: 14mg | Sodium: 145mg | Potassium: 217mg | Fiber: 0.7g | Sugar: 2.7g | Vitamin A: 3IU | Calcium: 13mg | Iron: 6mg
