Traditional pancake without eggs
Easy recipe for classic pancakes, but made without egg. This no egg pancake recipe is great if you want to make an eggless pancake for diet reasons or if you are on a budget. This pancake recipe with no egg taste as good as the traditional pancake recipe, you won't even notice there is no egg! Serve warm or cold with a choice of your toppings (or make more and freeze for later).
Equipment
- mixing bowl
- pancake pan or any suitable frying pan
- whisk
- spoon
Ingredients
- 1 cup all-purpose flour plain (cake) flour
- 1 teaspoon sugar white granulated or caster sugar
- 2 teaspoons baking powder
- large pinch salt
- 1 cup milk dairy or plant based milk with not distinct flavour (oat, almonds, rice milk)
- 1 1/2 tablespoons vegetable oil sunflower or any other type of oil without flavour
- 1 1/2 tablespoons water
- 1 teaspoon vanilla extract or lemon zest (optional)
- 2 tablespoons butter or more vegetable oil melted to use for frying your pancakes
Instructions
- In a large mixing bowl, mix together the flour, baking powder, sugar and salt using a whisk or spatula.
- Add the rest of the ingredients - milk, water, vegetable oil and vanilla extract (or lemon zest if using) and use a hand whisk to combine until smooth.
- Heat your frying pan (or pancake pan) on low to medium heat and lightly grease it with butter to make sure your pancakes won't stick.
- Spoon or pour your pancake batter on the frying pan either using a large spoon or ladle to measure your batter depending on how large you wan't your pancakes to be. If using a regular frying pan, leave a space between the pancakes so that they can cook properly.
- Cook your pancakes for about 1 minute or until you see bubbles form on the pancake surface and the pancake batter starts to look dry. Gently lift the bottom of one pancake - it should be very lightly brown. If it is, flip or turn the pancake using a non-stick spatula and cook on the other side for another minute or so.
- Serve the pancakes hot or cold with your choice of pancake toppings. Fresh fruit, yoghurt, honey or maple syrup or melted chocolate on top of whipped cream make a great toppings, but these pancakes are also delicious on their own with perhaps just a dusting of icing sugar with few drops of fresh lemon juice.
Notes
This recipe makes approximately 8 medium sized pancakes and the quantity is suitable for 2-3 people. To make more, simply toggle the recipe cart to 2x or 3x and ingredients amounts will be calculated for you.
If you have any leftovers, these pancakes will last 3-4 days in the fridge or you can freeze them on the same day and they should be fine in the freezer for 1-3 months (or slightly longer).
Nutrition
Calories: 90kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 267mgPotassium: 52mgFiber: 2gSugar: 3gVitamin A: 56IUCalcium: 111mgIron: 1mg
Tried this recipe?Let us know how it was!