Eggless Pancakes Recipe | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 10 Mins
Yields: 6 Small Pancakes
With a texture that rivals traditional pancakes made with eggs, this eggless pancake recipe will be a hit with everyone. Perfect for breakfast or brunch, they're light, fluffy, and versatile, allowing you to customize with your favorite flavors. Try them today and indulge in a guilt-free treat!
- 1 cup All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Sugar
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1 cup Milk (I Used 2%)
- 2 tablespoons Butter
- 1 tablespoon Vegetable Oil
- 1 tablespoon Water
- 1 teaspoon Vanilla Extract
- 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.
- The temperature of the pan is key to make perfect eggless pancakes. The pan should neither be under-heated nor over-heated. If it's under-heated the pancakes will not cook thoroughly and you will end up in a blob of runny, uncooked batter. You won't be able to flip it too. Similarly if the pan gets too hot, the pancakes will burn on the outside and remain uncooked inside. You will be able to flip the pancakes, it will look good on the outside. But when you take a bite you will notice that the batter is raw in the inside. To get that nice golden color I usually have the knob at 4 on my electric range. Also if you feel that the pan is getting too hot, sprinkle some cold water on the pan to cool it down a bit and then make the pancakes. This is the age old trick that we follow while making our dosas (South Indian savory crepes). You can repeat the process of sprinkling water to regulate the temperature of the pan quite often but make sure that it's warm enough to cook the pancakes.
- 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.