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The Best Eggless Pancakes Ever & Video
It has been 3 years since I started this blog but I don’t know why I haven’t blogged about something as basic as eggless pancakes until today. My husband and I are not big pancake fans. I do prepare it once in a month or two for my son. Initially I used to buy Bisquick; add some mashed bananas or applesauce for the eggs and add extra baking powder. Then I tried a couple of right-from-scratch recipes minus the eggs and wasn’t very pleased with the results. Later I found a wholegrain pancake mix, to which I had to just add water and viola the pancakes were ready. Those living in Canada can find this mix in Bulk Barn. The mix is egg free.
Last morning my husband asked me to prepare pancakes for breakfast because we don’t have that in the blog. So making it would serve two purposes. I landed on this recipe and after reading the raving reviews I had to try it. The verdict is: “these are the best eggless pancakes you will ever taste”. To tell the truth I haven’t actually tasted a regular pancake with eggs (yes after 8 years in North America, I haven’t tasted it even once) so I cannot compare it with that, but I’m pretty sure that these pancakes are as good as the usual ones. A couple of reviewers have tried this recipe because they ran out of eggs and they are all praises for it, which means that these pancakes are definitely good. I also tried a vegan version of these pancakes and they turned out very good as well. I’ll blog about it pretty soon.
| Eggless Pancakes Recipe & Video |
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- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- 1/4 Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Water
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Butter
- 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.
- I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be.
- 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 1/2 a cup of nuts, fruits or chocolate chips for this measurement.
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Hi, looking forward to trying this recipe for my parents. Sorry for asking a basic question, but is all purpose flour available in Bangalore? any idea where? Thanks for posting the recipes.
No problem Uma. All purpose flour is nothing but maida. So you can get it in all grocery stores.
I just had this for breakfast this morning, it was delicious. These were the best egg-less pancakes I’ve tried so far.
I added Otaheite apple to the batter, but the flavor of the apple was too subtle to add anything to the pancake. I had my pancakes with warm maple syrup and butter.
I also used 2tb of sugar instead of 1tsp.
I was just wondering why the melted butter is added to batter at the end.
Thanks for trying Natassia. I don’t know either about the butter being added at the end.
What can I substitute for oil? I do not like using vegetable oil in my cooking. Would desi ghee work?
Yes you should be fine using ghee or butter or coconut oil if you like the flavor.
Thanks!
These look delish and I can’t wait to try them out.
I just made some of these, I didnt have any milk so I used water.. nor did I have any baking powder, but i still made them and they turned out amazing!!
Even without the baking powder? Was it fluffy or dense? Did you use baking soda instead?
Loved this recipe. I added cocoa powder to it to make chocolate pancakes, me and boyfriend love them on a Saturday morning
Chocolate pancake sounds yummy!
Hi! Was just wondering if milk is better or buttermilk? I always thought pancakes require ‘khatta dahi’ butermilk. Please let me know your thoughts. Thanks
Hi Komal, there are pancake recipes which uses buttermilk, but I haven’t tried it so far and I haven’t tried substiuting buttermilk for milk in this recipe either. So I wouldn’t know how it will turn out. But I can assure you that this recipe if followed exactly will turn out very good with milk itself.
hi madhuram,
firstly want to thank you for being such an awesome help by sharing these eggless recipes…i am in a process of figuring out whether my daughter has egg allergy or not and if not what is it? any way these days we are starting eggless foods and this pancake recipe is just tooooooo gooooooood to be eggless….its even better than the egg pancake recipe I’ve been using for years thinking that was good… thumbs up..Awesome as it is!!!
God bless You!
and i would love it if u could help out a bit about figuring out egg allergy..
thank uuuuuuu
You’re welcome Fatimah. The best way to find out if your daughter has an egg allergy is to get her tested.
my doctor told me a test called patch test/ pet test or something…which test are u saying?
Check this link: http://kidshealth.org/teen/food_fitness/nutrition/egg_allergy.html#