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.
Jump to:
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.
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.
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.
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.
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!
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.
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
✉ Want To Save This Recipe?
Enter your email and we will send you a direct link to this post!
We will also add you to our email list. Unsubscribe at any time.
Oscar says
They don't cook through well, they kinda just stay really wet and oily. And the taste of the vege oil really cuts through everything else.
Madhuram says
I'm 100% sure that something else went wrong while making the recipe because this is a no-fail eggless pancake recipe which I make every other cake and has so many positive reviews. Was the pan hot enough to begin with because that's one reason pancakes don't cook well.
N. Lefebvre says
Hi! I made your pancakes with gluten-free flour, almond milk soured with cider vinegar, cut out the sugar and added a bit of water to liquify the batter since the gluten-free flour absorbs more liquid than regular flour.
I make these regularly and I thank you for this and all the other great recipes you have on your site.
With real maple syrup or homemade jam, these are the best!!! Thank you.
Madhuram says
Wow! That's great. Thank you very much for the feedback.
Rose says
Delicious, fluffy and light. You couldn't tell they didn't have eggs. This recipe has earned itself a place in my special recipe notebook!
Madhuram says
Thanks for the tying the recipe and leaving your feedback, Rose.
Katie says
Scrumptious! Perfect amount of everything ~ didn’t need to thin out the batter either, which is the usual for me when making pancakes. I added frozen wild blueberries to each one (made 4), and another tsp of sugar.
Katie says
Also, I used almond milk.
Madhuram says
Thank you very much for the feedback, Katie.
Kav says
Wow these are the best pancakes I've ever had. Huge hit with the family. So fluffy and soft. This will be my new go to recipe! Thanks
Madhuram says
You're very welcome Kav.
Rebby says
Lovely recipe! I have made 1 great batch of pancakes in my life. The rest were utter disasters, so I'm still very much a beginner when to comes to making pancakes. Not only did I not have eggs, but I ran out of butter too! So I made mine with 2 tbs vegetable oil as opposed to 1 tbs vegetable oil and 2 tbs butter. I used half normal flour, and half whole wheat flour for the added fibre. I like mine a bit sweeter so I added a tbs of sugar. I then served it with a blueberry compote and for the most part, the berry compote was just the cherry on top cause the pancakes were great on their own! So even though I didn't follow it to the T, the pancakes were lovely!
Madhuram says
Wow! That's great Rebby!
Nikky says
I made these and they are great BUT I had to double the recipe because it hardly fed my two little kids let alone me and my husband.
Madhuram says
Thanks for trying, Nikky.
Heath says
can you freeze these pancakes?
Madhuram says
I haven't tried, but I think it shouldn't be a problem.
Eva says
An egg allergy here in my house too. I tried this with doubts. Omgoodness are they ever good! I’ll need to triple the recipe next time. The batter was very thick. I only got six pancakes. I heated my cast iron until water drops danced and then, poured the first one (usually the first one is for the dog right ) I nervously watched it cooking, not bubbling as a box mix would. I was certain that first one would be burnt but nope! It was perfect! I poured less the second time and spread it out. Again perfect! Maybe I’ll add more water or milk but ultimately these are a huge hit for my family! Thanks again.
Madhuram says
You're very welcome, Eva. I'm glad that it worked out for you.
Gaye Currier says
I made this recipe this morning simply because I didn't have any eggs. It was the most awesome pancakes I have ever made. My husband can't stop talking about how good they were. This recipe will now be my go to recipe for great pancakes.
Madhuram says
Thank you very much for trying it, Gaye.
Sonya says
My daughter is allergic to eggs but the processed box ones she can have. Well we ran out and it is just too cold to go get more so I searched and found this recipe and it was a hit. I will be using it from now on. Thank you.
Madhuram says
You're very welcome, Sonya.
Veronica says
Easy recipe and the entire family enjoyed.
Madhuram says
Thanks for trying, Veronica.
Elizabeth says
I made these today and they came out better than pancakes with eggs. I normally make egg-free pancakes for myself, but my boyfriend likes traditional recipes, so I have been making pancakes with eggs. I ran out of eggs today and found this recipe, and we both agreed they were better than the pancakes with eggs! I substituted gluten-free all purpose flour with xantham gum added, unsweetened almond milk, and I used probably 1.5 cups of almond milk to get the right consistency (milkshake).
Madhuram says
That's awesome, Elizabeth. Glad to know you get perfect pancakes even with gluten-free flour. Thank you very much for the feedback.
Kelly says
Can you make the batter and set it in the fridge for days at a time? For like easy mornings?
Madhuram says
Yes, it works, Kelly. I have done it. Sometimes on weekends I make a big batch and store some of it for the weekdays. But haven't used it later than 3 days. So not sure if the texture is affected later than that.
Lizzy says
My boyfriend and I loved these! Great recipe!
Madhuram says
Thank you, Lizzy.
Nikole D says
WOW! These are amazing! I rarely leave comments, but I just *had* to this time. I bookmarked it and I printed it (I'm old lol) because I do not want to lose this recipe. As an egg allergy mom, wins like this are so important to us! My toddler enjoyed helping me make these this morning. We did the chocolate chip version and didn't need any additions post griddle. We just ate them like cookies! I will say that I had to use bread flour instead of all purpose, but with the small time frame that these are mixed, I don't think that the higher protein content in the flour had a chance to form discernible gluten strands. They are still light and fluffy and most of all - delicious!
Madhuram says
Thank you very much for trying the recipe and generous compliments, Nikole.
Jennifer Wilder says
Delicious pancakes! I’ve been using an egg replacer for my egg allergic son. This is so much better! Thank you! We added blueberries to some and enjoy life mini chocolate chips to the others!
Madhuram says
You're welcome, Jennifer.
Lindsey says
Our daughter surprised us with these for breakfast in bed this morning. Since we have no eggs she searched for an eggless recipe and ended up choosing this one. They are fantastic; although we don't have dietary restriction I predict they'll become a regular part of our breakfast repertoire! And they are simple enough for a determined 10-yr-old to prepare unassisted. Great job!
Madhuram says
Wow! Your 10 year old made it! That's awesome! Thank you very much for the feedback.
Aceey says
These pancakes were so delicious and fluffy! I couldn't even tell that there was no egg in it. My extremely picky daughter raved about them. Thank you for this recipe; you saved the day.
Madhuram says
You're very welcome Aceey. Thank you very much for taking the time to leave your feedback.
Tee says
Is there any way you can repost your original eggless recipe? I loved that recipe—it was so simple.
Madhuram says
This is the recipe that has been there right from the beginning, Tee. I'm sorry I'm not aware of which recipe you are talking about.
UF says
Thanks for the best pancakes we ever had. My son has egg allergy, what brought us to your site and this recipe.
Madhuram says
You're very welcome 🙂
Revathi says
The pancakes came out really nice
Madhuram says
Thanks for the feedback Revathi.
Mika says
This is by far the BEST eggless recipe!! Thank you so much for sharing!!
Madhuram says
You're very welcome Mika.
satra says
try making these pancakes with banana i tried it they're delicious
Madhuram says
That's great to know Satra.
L says
I have made these pancakes many times and I must say, they are delicious! After finding out about my egg allergy I was devastated..I mean let's face it, so many things have them in it! This recipe has made me so happy though! I can have pancakes again and they're even more fluffy than my traditional pancakes I used to make. Thank you so much for sharing, it has brought back some normalcy and happiness into my life again 🙂
Madhuram says
Oh wow! Your enthusiasm is contagious! 😀 Thanks for the feedback and am happy that you can have pancakes again!
Carole says
Ran out of eggs for our traditional Sunday morning pancake breakfast, so I turned to these. They were just as good and just as filling. Even my fussy husband thought they were delicious!
Madhuram says
Thanks for the feedback Carole.
Sandra says
I made these eggless pancakes this morning and they turned out perfect. They really are delicious and the cinnamon adds a unique taste to them. One thing I did notice is that the batter was a little thick for my liking so I just added an extra tablespoon of water to the batter.
Madhuram says
Thanks for leaving a comment Sandra.
Carolyn says
I tried this recipe this morning, and it was delicious! Thanks so much for sharing!
Madhuram says
You're very welcome Carolyn.
Casandra Smith says
Our eggs in the EU are contaminated so I tried your recipe I did not add sugar did not have vanilla essence but they where delicious I had them with banana strawberries and honey DE LI CI OUS !!! Thank you
Madhuram says
Thanks for the feedback Casandra.
Vivian says
I followed your recipe almost to the tee (I used gluten free flour) and it was delicious! I also tried it with almond milk instead of regular and adding a scoop of protein powder, which also tasted great! Then I used this batter to make Chiles Rellenos (I added chili powder, cumin, and a teeny weeny pinch of salt). All of the dishes were simply scrumptious!! Thank you so much!!!
Madhuram says
You're very welcome Vivian. Your version of the spicy pancakes sounds absolutely delicious. Thanks for the feedback.
Tiff says
These are delicious! Didnt have eggs but my little ones wanted pancakes for breakfast. My 4yo my sister and my 11 month old nephew loved them!! Myself too. Little advice though make a double batch!! I only got a couple tastes because it didn't make enough! We've decided this recipe is now our Saturday dinners with eggs bacon and fruit!!
Madhuram says
Thank you very much for the feedback Tiff. Happy to know that the kids loved it.
Johansson says
Awesome. Do you have an eggless cookie recipe
Madhuram says
Thanks. You can find it here: http://www.egglesscooking.com/eggless-baking-recipes/eggless-cookies/
Joe Silva says
Wow! Desperate for some grub, but not having been to the grocery store for far too long I found this recipe and gave it a shot. Expecting a dense, gummy pancake I found them wonderfully light and fluffy, and flavorful too!
Next time I will add a touch of nutmeg just to up the game a little more.
Thanks for the great recipe!
Madhuram says
You're very welcome Joe. Thanks for the feedback.
Tiffany says
I just made these and they are AWESOME!
Madhuram says
Thank you for the feedback Tiffany.
Alex says
My 1 year old is allergic to eggs so I made her this recipe. We loved it! I have also bookmarked it. Thanks!
Madhuram says
You're very welcome Alex.
Jaya says
Can we use whole wheat flour instead of refined one? Can we increase the quantity of sugar to make them sweet? Do we need to use unsalted butter or salted one will do? Wanna try ur recipe.
Madhuram says
Yes you can use whole wheat flour but it won't be as fluffy as the one with all-purpose flour. You can increase the quantity of sugar but I keep mine on the lower side because the kids top it with maple syrup. Using salted butter will make it very salty.
Binu says
Hey, I have been making pancakes with eggs for a long time. Now that I have tried your recipe, it's great, have bookmarked it. 🙂
Madhuram says
Thanks Binu.
Jetana says
I found this recipe today after looking for a new one that didn't have an eggy taste to it so my toddlers would eat pancakes; they love pancakes but boxed mix gets expensive over time. This recipe is great! I did tweak it a little bit and used self rising flour instead of ap and it gave it just that right amount of fluff I was lacking before. I also added more cinnamon and vanilla since my kids love cinnamon vanilla pancakes. Next time I will try adding a little more sugar to the mix as it wasn't that sweet especially since we use sugar free syrup for the kids; all in all, awesome!
Madhuram says
That's great tip on using self rising flour Jetana. Will try it too.
Tee says
Anyone ever used with buttermilk?
Madhuram says
I haven't Tee, but I'm thinking it should work just fine.
Melissa says
Fantastic! I have never left a comment for a recipe before but this recipe deserves 5 stars! I am allergic to eggs and I am always trying to make things that I can eat as well as my two teenage boys that are not allergic to eggs so we can enjoy eating the same thing together. Usually eggless recipes turn out to be a flop and I feel bad for them that I didn't use eggs. I made these pancakes this morning for breakfast and they raved about them the whole time they were eating. They couldn't understand why I was able to eat them and I told them because they didn't have eggs. I added chocolate chips and bananas. They said you will definitely have to make these again! Thank you for the wonderful recipe!!
Madhuram says
Wow! Thank you very much Melissa. That was so nice of you to leave a detailed feedback. I'm glad that you could enjoy a lovely breakfast with your boys!
Evelyn Myers says
My son has food sensitivity to diary (cow's and goat's), soy, wheat, oats and eggs. He's going through a 3 months food elimination. I bought some gluten free flour that is supposed to use 1 for 1 normal flour. He loves pancakes. I have yet to find a recipes that do not require (or can be replaced with) all 3 of the food he's sensitive to - eggs, diary, and wheat. I tried gluten free, vegan recipes but it didn't turn out well. Any suggestions?
Madhuram says
Did you try this recipe without the dairy component Evelyn. I'm sure it would work.
Cindy says
I usually like to add cottage cheese to my pancakes for protein for my son. How you think this would be with this recipe?
Madhuram says
I think it should work fine. You might have to adjust the liquid accordingly though.
Melissa says
I tried with a gluten free flour and the batter was super thick. Have you ever used different flours?
Madhuram says
Yes I have tried it gluten-free as well. Depending upon the flour we use the quantity of liquid has to be adjusted.
Leslie Rhodes says
It didn't work out for me. I don't know if it was the non fat milk or me over mixing. I will try it again.
Madhuram says
Sorry Leslie, probably over mixing.
Kathleen says
Ah-maze-ing!!!! This was a great recipe! My kiddo loved them! We all did! Thank you!
Madhuram says
You're very welcome Kathleen.
Kylie says
Great! We didn't have eggs and I needed pancakes. This was great; I added 1/2 cup blueberries and served with maple syrup. Next time I will double the mixture to make more. Thank you.
Madhuram says
You're welcome Kylie.
Eno says
Thank you so much. I needed to make pancakes and was out of eggs. It turned out great. I tweaked it by adding more sugar and I completely forgot the baking powder. I did leave out adding the butter but added some extra milk powder( it was just for the kiddos) It turned out exactly the way I wanted. It was eaten up in minutes with some honey drizzle on top. Great recipe
Madhuram says
Wow! It turned out well even without the baking powder? That's really something!
Tessa says
Excellent. Boys didn't even realise that I did not use the mixture. Thanks.
Madhuram says
You're welcome Tessa.
Maria says
I tried your recipe because I ran out of eggs.. 😉 and it was stormy- nobody wanted to go to the store for eggs to make pancakes.- however I do have to say its one of the best recipes out there the taste is delicious.. I did do 1 teaspon baking powder and then the rest of baking soda-Im not a big fan of baking powder... It did come out very well... Thanks for sharing..
Madhuram says
That's great to know Maria. I didn't know that baking soda will work in the recipe. Thanks for sharing.