Eggless Pancakes

white bowl with 3 thick pancakes and a black fork.

These Eggless Pancakes are thicker and fluffier using two clever techniques! Up your pancake game with this reader favorite recipe! It is perfect for vegetarians or if you simply run out of eggs.

Course Breakfast

Cuisine American

Keyword eggless pancake recipe, eggless pancakes, pancake recipe without eggs, pancakes without eggs

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 136kcal

Author Maria Doss

Ingredients

DRY

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

WET

2 tablespoons unsalted butter room temperature
¾ cup plus 2 tablespoons milk
1 teaspoon white vinegar

Additional ingredients

additional butter to make pancakes
maple syrup for serving

Instructions

Add all dry ingredients into a medium bowl and whisk until incorporated.
Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.
Pro tip: When flour is mixed with liquids, the two natural proteins present in wheat, link together to form gluten. More gluten formation, results in chewier or less tender pancakes. By coating every flour molecule with the fat (in this case butter), it inhibits the liquid to come in contact with those natural proteins, thus resulting in super soft texture.
Add milk and vinegar, whisk until just combined. Batter should be slightly thick, pour easily but not be runny. Whisk in a splash of milk, if batter looks thick.
Tip: It is important not to over-mix your eggless pancake batter. The more you stir the batter, the more gluten develops, resulting in a toucher pancake.
Pro tip: The consistency of the batter affects the texture of the pancakes. So, getting the right consistency is absolutely critical in making the best recipe. It should be slightly thick, and pour easily but not be runny. Refer notes for trouble shooting tips.
Cook pancakes - Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot. Ladle about ⅓ cup of batter into the skillet, spreading into a circle, but not too thin.
Cook for about 1 and ½ minutes, until few bubbles appear on top and the bottom is golden brown. Turn over and cook for an additional minute ( the centre should spring back when touched).
Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.

Video

Notes

Trouble shooting - Batter consistency

If the batter is too thick, it can result in a bread-like texture. To adjust the batter and make it soft and light, you can add one to two tablespoons of additional milk. This extra liquid will help to loosen and create a smoother, more pourable consistency similar to a cake batter.
If the batter is too thin, it will make the eggless pancake spread out, be thinner and not give a fluffy texture. You can try stirring in one or two tablespoons of additional all purpose flour, 2 to 4 tablespoons almond flour or about ¼ cup of rolled oats to fix the issue.

Heat – Cook over medium heat. High heat will brown the cakes faster without getting them cooked through.

White vinegar can be replaced with fresh lemon juice.

Buttermilk – Replace milk and vinegar with equal buttermilk.

Nutrition