Easy Pancake Recipe Without Eggs
Ever ran out of eggs and wanted to make pancakes? Or hated the taste and smell of eggs in pancakes? This Pancake recipe is so easy to make, delicious and is made without any eggs.
Whether you’ve ran out of eggs, are allergic to eggs, you’re vegan or hate to smell eggs in your pancakes these pancakes are the perfect option for you. You can still enjoy these easy fluffy delicious pancakes without eggs. Eggs are good to use if you’re not concerned about any of the above, but they’re not necessary. There are a number of reasons why eggs are added to pancakes and some of the reasons are;
- The fat content in the yolks help provide flavor and richness
- Eggs help hold the bubbles in the batter therefore providing additional structure and help them rise
- Especially if using gluten free flour, eggs help bind the ingredients together.
What Alternatives Can you Use Instead of Eggs
- Flax meal which is ground flax seeds mixed with a little water
- Mashed bananas
- Chia Seeds absorb water to create a jelly-like mixture
- Buttermilk provide fat that helps bind the ingredients and the acidity acts as a leavener. Can make your own buttermilk from whole milk mixed with a tablespoon of white vinegar.
- Baking powder helps in the rising and creates bubbles that results in a light fluffy texture
- Apple sauce is a puree made from cooked apples. Can be flavored with spices like nutmeg or cinnamon
How To Make These Easy Pancakes Without Eggs
To make these pancakes without eggs is so easy and requires simple ingredients, a non-stick pan and a spoon to pick up the batter and flip afterwards. You will need the following ingredients;
- All-purpose flour
- Baking powder
- Granulated sugar
- Buttermilk- Whole milk mixed with white vinegar
- Whole milk to thin out the batter
- Vanilla extract
- Pinch of salt
My favorite egg replacement to use is buttermilk, where I mix 1 cup of whole milk with 1 tablespoon of white vinegar as well as adding baking powder to the batter.
Cooking These Easy Pancake Recipe Without Eggs
There are a number of basic pancake techniques that you need to keep in mind when cooking these pancakes;
- Do not over mix the batter – This is a pretty common mistake. Overmixing results in a dense batter. Leaving a few lumps in the batter is advisable and will do no harm. This technique applies to every baked goods, pancakes, waffles, cakes and cookies.
- Always start with a hot enough pan- To avoid the batter from absorbing too much of the oil and becoming greasy. A perfect pancake to me is one that is crisp around the edges and soft and fluffy on the inside.
- Do not let the batter rest for too long. Always make the batter when you’re ready to cook the pancakes. Most leaveners like baking powder and vinegar in the buttermilk get activated as soon as they come in contact with the wet ingredients. If you leave the batter sitting for too long it will not result in the bubbles needed to give your pancakes a fluffy texture.
- Not letting the batter rest. I know I may sound confusing but while it’s important not to leave your batter sitting for too long, It’s advisable to let the batter sit for about 5 minutes. This will help the gluten relax and avoid chewy pancakes.
- Flipping the pancakes too soon and too often. If you find that you’re flipping the pancakes too often you’re not giving the pancake enough time to cook and you’ll probably deflate them and affect the fluffiness. Always flip your pancakes when you see bubbles form and only flip them ONCE!
You can enjoy these pancakes for breakfast with my Pumpkin soup recipe that also works best for breakfast.
Easy Pancake Recipe Without Eggs
Equipment
- Non-stick pan
Ingredients
- 1 1/4 cup All-purpose flour
- 1 tsp Baking powder
- 2 tbsp Granulated sugar
- 1 cup Buttermilk (Whole milk + 1tsp White vinegar)
- 2 tbsp Whole milk (to thin out the butter)
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
- In a large bowl, combine the dry ingredients together. Make a well in the middle and slowly stir in the buttermilk. Stir in the vanilla until everything is just combined. Thin out the batter with the whole milk if it's too thick.
- Preheat a non stick pan on medium heat. Brush on a bit of oil. When the pan is hot, drop 2 tablespoons full of batter and cook until bubbles start to appear. Flip and cook the other side.
- Repeat to make the remaining pancakes. Brush on a tiny bit of oil before each pancake.
- Serve warm with a dollop of Greek yoghurt and berries.