Pancake recipe without eggs
Introduction
Pancake recipe without eggs, Who says you need eggs to make the fluffiest pancakes? This eggless pancake recipe will surprise you with its perfect texture and incredible taste. Whether you’re out of eggs or following a vegetarian diet, this foolproof method ensures light, airy pancakes every time. The key lies in the technique and the right combination of ingredients—no substitutions needed! Follow this step-by-step guide to create the best pancakes you’ve ever had.
Ingredients
(Choose your preferred quantity: 1x, 2x, or 4x)
Dry Ingredients:
All-purpose flour – 1 cup (forms the base of your pancakes, giving structure)
Granulated sugar – 2 tbsp (adds a touch of sweetness)
Baking powder – 2 tsp (creates the fluffiness)
Salt – 1/4 tsp (enhances the overall flavor)
Wet Ingredients:
Milk – 3/4 cup (adds moisture and richness)
Melted butter – 2 tbsp (replaces the richness lost from eggs)
Water – 1/4 cup (helps replace the egg whites)
Vanilla extract – 1 tsp (boosts flavor)
How to Make Eggless Pancakes (Step-by-Step Guide)
Step 1: Prepare the Dry Ingredients (2 minutes)
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures an even distribution of ingredients for a consistent batter.
Step 2: Mix the Wet Ingredients (2 minutes)
In a separate bowl, combine the milk, melted butter, water, and vanilla extract. Stir well to blend all liquids evenly.
Step 3: Combine Wet and Dry Ingredients (2-3 minutes)
Make a well in the center of the dry ingredients.
Gradually pour in the wet mixture.
Using a whisk, stir gently from the outside in, just until combined. (Avoid over-mixing, as this will make the pancakes dense.)
Step 4: Let the Batter Rest (5-10 minutes)
Allow the batter to sit at room temperature for at least 5-10 minutes. This step is crucial for getting soft, fluffy pancakes as it allows the baking powder to activate fully.
Step 5: Heat the Pan and Cook (8-10 minutes total)
Preheat a non-stick griddle or pan over medium heat.
Lightly grease the surface with butter or oil.
Pour 1/4 cup of batter onto the pan for each pancake.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
Flip and cook for another 1-2 minutes until golden brown.
Step 6: Serve and Enjoy
Stack your pancakes high, drizzle with butter and syrup, and enjoy the fluffiest eggless pancakes ever!
How to Make Pancakes Moist and Fluffy
Let the batter rest: This step gives baking powder time to activate.
Don’t overmix: A few lumps in the batter are okay!
Use melted butter: It adds richness and a soft texture.
Keep the pan at medium heat: Too hot, and the pancakes burn before cooking inside.
Measure your ingredients properly: Small variations can change the texture.
10 Test Kitchen Tips for Perfect Pancakes
Always sift dry ingredients for even mixing.
Use fresh baking powder for maximum fluffiness.
Room temperature milk helps blend the batter smoothly.
Preheat the pan properly before pouring batter.
Wait for bubbles to form before flipping.
Use a spatula with a thin edge for easy flipping.
Avoid pressing the pancakes down after flipping.
Add a splash of club soda for extra airiness.
Make sure the batter isn’t too thick or thin.
Store leftover batter in the fridge for up to 24 hours.
How to Store Pancakes
Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
Reheating: Warm them in a toaster or microwave for quick serving.
Can You Freeze Pancakes?
Yes! To freeze pancakes:
Allow them to cool completely.
Stack with parchment paper in between.
Store in a freezer bag for up to 2 months.
To reheat, microwave for 30 seconds per pancake or toast them for a crisp texture.
Nonvegkahani Community Tips and Praise
Rahul K: “I tried this recipe, and my family couldn’t believe these pancakes were eggless! Super fluffy and easy to make. Highly recommend!”
Nutrition Information (Per Pancake)
Calories: 120 kcal
Carbohydrates: 18g
Protein: 3g
Fat: 4g
Sugar: 4g
Best YouTube Video Tutorial
Watch the full step-by-step video here: [Insert YouTube Link]
5 Frequently Asked Questions (FAQs)
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but whole wheat flour will make the pancakes denser. Try using a 50/50 mix for better texture.
2. Can I make these pancakes dairy-free?
Absolutely! Substitute milk with almond or oat milk and butter with coconut oil.
3. Why are my pancakes not fluffy?
Ensure your baking powder is fresh, don’t overmix the batter, and let it rest before cooking.
4. Can I add fruits or chocolate chips to the batter?
Yes! Fold in blueberries, bananas, or chocolate chips after mixing the batter.
5. What toppings go best with these pancakes?
Try maple syrup, honey, whipped cream, fresh fruits, or a dusting of powdered sugar!
Enjoy your eggless pancakes and let us know how they turned out! 
1 thought on “Pancake recipe without eggs”