Eggless Pancakes Recipe | Easy to make | Homemade Recipe

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EGGLESS PANCAKES

 

Welcome to the world of delicious eggless Pancakes! Pancakes are a popular breakfast treat enjoyed by people of all ages around the globe. Traditionally, pancakes are made with eggs, but eggless pancakes are a wonderful alternative for those who follow a vegetarian or vegan diet, or for those who have dietary restrictions or allergies to eggs.

Eggless Pancakes are light, fluffy, and just as tasty as traditional pancakes, but they are made without using eggs as a binding agent. Instead, they rely on other ingredients to achieve the perfect texture and flavor. There are many different recipes for eggless pancakes, each with its unique twist and variations.

Whether you’re a seasoned cook or just starting out in the kitchen, eggless pancakes are easy to make and can be customized to suit your taste preferences. They can be served with a variety of toppings such as fruits, syrup, nut butters, or whipped cream, making them a versatile breakfast or brunch option.

Perfect breakfast to have with cutting chai, almond tea or masala chai. I love to have this breakfast in my mornings.

 

In this article, we will explore the world of eggless pancakes, including their benefits, common ingredients used, and some popular recipes that you can try at home. Get ready to tantalize your taste buds with fluffy, flavorful, and egg-free pancakes that are sure to become a new favorite in your breakfast routine!

Eggless pancakes are a variation of traditional pancakes that do not contain eggs as an ingredient. They are a perfect choice for those who follow a vegetarian or vegan diet, have dietary restrictions or allergies to eggs, or simply want to try a different twist on a classic breakfast dish.

Eggless pancakes are best to take in your breakfast. You can also try other breakfasts which are listed below.

Benefits of Eggless Pancakes:

Vegetarian and Vegan-Friendly: Eggless pancakes are an excellent option for those who prefer a vegetarian or vegan diet, as they do not contain any animal-derived ingredients.

Allergy-Friendly: Egg allergies are common, and eggless pancakes provide a safe and delicious alternative for those who are allergic to eggs or have other dietary restrictions.

Health-Conscious: Some people may choose to avoid eggs due to dietary or health reasons, such as cholesterol concerns or a desire to reduce animal product consumption.

Versatility: Eggless pancakes can be easily customized with various flavors, fillings, and toppings to suit individual taste preferences.

Easy to Make: Eggless pancake recipes are generally simple and easy to follow, making them accessible to both experienced and novice cooks.

Common Ingredients in Eggless Pancakes:

Flour: All-purpose flour or whole wheat flour is typically used as the base ingredient for pancakes.

Leavening Agent: Baking powder or baking soda is used to help the pancakes rise and become fluffy.

Liquid: Milk (dairy or non-dairy options like almond milk, soy milk, etc.) is used to create the batter consistency.

Sweetener: Sugar or other sweeteners such as maple syrup or agave syrup are added for sweetness.

Fat: Oil, melted butter, or vegan butter substitutes are used to add moisture and richness to the pancakes.

Flavorings: Vanilla extract, cinnamon, or other flavorings can be added to enhance the taste.

Popular Eggless Pancake Recipes:

Classic Eggless Pancakes: Made with flour, baking powder, milk, sugar, and oil, these pancakes are light, fluffy, and perfect for topping with your favorite syrup and fruits.

Vegan Banana Pancakes: Mashed ripe bananas are used as a natural egg substitute in this recipe, resulting in deliciously moist and naturally sweet pancakes.

Blueberry Pancakes: Fresh or frozen blueberries are folded into the pancake batter for a burst of fruity flavor.

Chocolate Chip Pancakes: Mini chocolate chips are mixed into the batter for a decadent twist on traditional pancakes.

Strawberry Pancakes: Use fresh strawberry which will give a great taste.

Lemon Poppy Seed Pancakes: Lemon zest and poppy seeds are added to the batter for a tangy and slightly crunchy texture.

In conclusion, eggless pancakes are a delightful and versatile breakfast option that can be enjoyed by anyone, regardless of dietary preferences or restrictions. With a wide variety of recipes and flavors to choose from, eggless pancakes are a delicious way to start your day with a stack of fluffy, flavorful, and egg-free pancakes. So go ahead and give them a try in your kitchen, and enjoy the scrumptiousness of eggless pancakes!

 

How to make eggless Pancakes recipe

  • To  make the batter we need to first make buttermilk, mix milk & vinegar, rest it for 2-3 minutes, your butter milk is ready.

  • For batter, take bowl, add refined flour, powdered sugar, baking soda, baking powder& salt , mix well and further add the prepared buttermilk, butter& vanilla essence, mix & combine well, use a whisk &whisk it well, the consistency of the batter should be a little fluffy, do not over whisk , your pan cake batter is ready. Transfer this batter in a piping bag to get perfect round shape pancakes.

 

  • Use a non stick pan and heat it well, once heated well, cut the pipping bag keeping the hole 2 cm in diameter and pipe it over hot pan , You can keep the pan cake size as per your preference, Keep the flame to medium heat and cook for a minute on one side.

    • Use a spatula to flip the pancake and cook for an additional 1-2 minutes or until the other side is golden brown.
    • Serve it by drizzling some maple syrup or honey or any spread of your choice, you can serve it with some chocolate spread and dust some powdered sugar. Decorate the hot eggless pancakes with your favorite toppings, such as fruit, syrup, or whipped cream.

      Enjoy your fluffy and delicious eggless pancakes!

         FAQs

          Q: What is a pancake?

            A: A pancake is a flat, round, thin cake made from a batter that typically includes flour, eggs, milk (or other liquids), and a leavening agent such as baking powder or baking soda. Pancakes are usually cooked on a griddle or a frying pan and are often served with various toppings, such as syrup, butter, fruit, or whipped cream.

              Q: Can pancakes be made without eggs?

                A: Yes, pancakes can be made without eggs. There are many eggless pancake recipes available that use alternative ingredients such as mashed bananas, applesauce, yogurt, or buttermilk as a substitute for eggs to provide the necessary binding and moisture.

                  Q: What types of flour can be used for making pancakes?

                    A: All-purpose flour is the most commonly used flour for making pancakes. However, you can also use other types of flour, such as whole wheat flour, buckwheat flour, or gluten-free flour, depending on your dietary preferences or restrictions.

                      Q: Can I use non-dairy milk in pancake batter?

                        A: Yes, you can use non-dairy milk, such as almond milk, soy milk, oat milk, or coconut milk, as a substitute for regular milk in pancake batter. Non-dairy milk can provide similar results in terms of texture and taste.

                          Q: How do I get fluffy pancakes?

                            A: To make fluffy pancakes, use a leavening agent such as baking powder or baking soda in your pancake batter. Make sure not to overmix the batter and allow it to rest for a few minutes before cooking. Also, cook the pancakes on a moderately hot griddle or pan, and flip them only once when bubbles form on the surface.

                              Q: How do I know when pancakes are cooked?

                                A: Pancakes are usually cooked when the edges are set and the surface is bubbly. You can use a spatula to gently lift the edge of the pancake and check for a golden brown color. Flip the pancake and cook for a similar time on the other side.

                                  Q: What are some common toppings for pancakes?

                                    A: Common toppings for pancakes include butter, syrup (such as maple syrup or fruit syrup), fruit (such as berries, bananas, or apples), whipped cream, chocolate chips, nuts, or powdered sugar. Toppings can vary based on personal preference and regional variations.

                                      I hope these FAQs about pancakes are helpful! If you have any more questions, feel free to ask.

                                      If you like this recipe then try our Other Breakfast Recipes also:

                                      Rava Idli

                                      Pizza Omelette

                                      Vegetable Cheese Chilla

                                      Mix Veg Paratha

                                        Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook ,Twitter or Pinterest.

                                        Eggless Pancakes Recipe Card

                                        North Indian Kitchen
                                        Eggless Pancakes made with butter which gives it more creaminess and smoothness. It is best for vegetarians.
                                        5 from 1 vote
                                        Prep Time 15 minutes
                                        Cook Time 10 minutes
                                        Total Time 25 minutes
                                        Course Dessert
                                        Cuisine Greecian
                                        Servings 4
                                        Calories 520 kcal

                                        Equipments

                                        1 Pan

                                        Ingredients

                                        • 1 cup Milk (warm)
                                        • 2 teaspoon Vinegar
                                        • 1 cup Refined Flour
                                        • ¼ cup Sugar (powdered)
                                        • 1 teaspoon Baking powder
                                        • ½ teaspoon Baking Soda
                                        • Salt- a pinch
                                        • 2 tablespoon Butter (unsalted/neutral flavored oil),add as required

                                        Instructions
                                         

                                        • To  make the batter we need to first make buttermilk, mix milk & vinegar, rest it for 2-3 minutes, your butter milk is ready.
                                          2. For batter, take bowl, add refined flour, powdered sugar, baking soda, baking powder& salt , mix well and further add the prepared buttermilk, butter& vanilla essence, mix & combine well, use a whisk &whisk it well, the consistency of the batter should be a little fluffy, do not over whisk , your pan cake batter is ready.
                                          3. Transfer this batter in a piping bag.
                                          4. Use a non stick pan and heat it well, once heated well, cut the pipping bag keeping the hole 2 cm in diameter and pipe it over hot pan.
                                          5. Keep the flame to medium heat and cook for a minute on one side.
                                          6. Cook for an additional 1-2 minutes or until the other side is golden brown.
                                          Your eggless pancakes are ready

                                        Video

                                        Notes

                                        • Opt to use all-purpose flour if you do not like the flavor of whole wheat flour. When making the pancake recipe with all-purpose flour, add less milk – about 1 to 1.25 cups should work.
                                          • To make vegan pancakes, use plant based milk and a neutral flavored oil or plant based butter.
                                            • Omit sugar if you prefer. These pancakes can also be sweetened with coconut sugar, palm sugar, jaggery or maple syrup.
                                              • Keep the pancakes warm by placing them in a single layer on wired rack at 90 degrees C/176 degrees F in the oven for only 30 minutes and not more than that as the pancakes will start getting dried out.
                                                Nutrition Facts
                                                Eggless Pancakes Recipe Card
                                                Amount per Serving
                                                Calories
                                                520
                                                % Daily Value*
                                                Fat
                                                 
                                                4
                                                g
                                                6
                                                %
                                                Saturated Fat
                                                 
                                                2
                                                g
                                                13
                                                %
                                                Trans Fat
                                                 
                                                0.001
                                                g
                                                Polyunsaturated Fat
                                                 
                                                0.3
                                                g
                                                Monounsaturated Fat
                                                 
                                                1
                                                g
                                                Cholesterol
                                                 
                                                8
                                                mg
                                                3
                                                %
                                                Sodium
                                                 
                                                166
                                                mg
                                                7
                                                %
                                                Potassium
                                                 
                                                67
                                                mg
                                                2
                                                %
                                                Carbohydrates
                                                 
                                                14
                                                g
                                                5
                                                %
                                                Sugar
                                                 
                                                1
                                                g
                                                1
                                                %
                                                Fiber
                                                 
                                                1
                                                g
                                                4
                                                %
                                                Protein
                                                 
                                                4
                                                g
                                                8
                                                %
                                                Vitamin A
                                                 
                                                546
                                                IU
                                                11
                                                %
                                                Vitamin B1
                                                 
                                                0.1
                                                mg
                                                7
                                                %
                                                Vitamin B2
                                                 
                                                0.1
                                                mg
                                                6
                                                %
                                                Vitamin B3
                                                 
                                                13
                                                mg
                                                65
                                                %
                                                Vitamin B6
                                                 
                                                0.03
                                                mg
                                                2
                                                %
                                                Vitamin B12
                                                 
                                                0.1
                                                µg
                                                2
                                                %
                                                Vitamin C
                                                 
                                                21
                                                mg
                                                25
                                                %
                                                Vitamin E
                                                 
                                                0.1
                                                mg
                                                1
                                                %
                                                Vitamin K
                                                 
                                                1
                                                µg
                                                1
                                                %
                                                Calcium
                                                 
                                                23
                                                mg
                                                2
                                                %
                                                Vitamin B9 (Folate)
                                                 
                                                150
                                                µg
                                                38
                                                %
                                                Iron
                                                 
                                                1
                                                mg
                                                6
                                                %
                                                Magnesium
                                                 
                                                14
                                                mg
                                                4
                                                %
                                                Phosphorus
                                                 
                                                46
                                                mg
                                                5
                                                %
                                                Zinc
                                                 
                                                0.3
                                                mg
                                                2
                                                %
                                                * Percent Daily Values are based on a 2000 calorie diet.
                                                Keyword Pancake
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