Eggless Pancakes Recipe

This Eggless Pancakes recipe makes soft and fluffy pancakes using whole wheat flour, milk, sugar, and simple flavorings. It is an easy breakfast recipe made without eggs and works well for everyday cooking. The pancakes turn out light and tender despite being made with whole wheat flour.

About Eggless Pancakes Recipe

Pancakes are soft, fluffy, round cakes made from a pourable batter and cooked on a hot griddle or pan. They are usually served with syrup, fruit or whipped cream.

If you didn't know, you wouldn't guess these pancakes are made without eggs.

In this recipe, I use whole wheat flour, which gives a mild nutty taste. If you prefer a more classic flavor, you can use all purpose flour. In that case, add slightly less milk to get the right batter consistency.

Even with whole wheat flour, the pancakes turn out soft and fluffy. They are also a slightly healthier option for breakfast or brunch.

This eggless pancakes recipe is quick and comes together in about 15 minutes with basic pantry ingredients. I use the same ingredients to make my Eggless Waffle recipe.

Just mix the dry ingredients, combine with milk and butter, and whisk to make a smooth, airy batter.

Since there are no eggs, baking powder helps the pancakes rise and become fluffy. Make sure it is fresh and active, or the pancakes can turn dense.

It is also better to use aluminium free baking powder to avoid any metallic taste.

Cook the pancakes on a hot griddle or skillet. In a few minutes, they are ready to serve with fruits, berries or your favorite toppings.

How To Keep Pancakes Warm

You could use the oven to keep the eggless pancakes warm. Heat oven at 90 degrees C/194 degrees F. Transfer the cooked pancakes to a wired tray in a single layer.

Place the tray in the oven and keep for 30 minutes. Do not keep for more than 30 minutes as then the pancakes will become dry.

Serving Suggestions

Serve the eggless pancakes warm with butter, maple syrup, honey, or date syrup. Fresh fruits like bananas, berries, or sliced apples pair well with these pancakes.

Jams and fruit preserves pair well with pancakes. You can use any jam you like, though I prefer homemade options such as Strawberry Jam, Fig Jam, Mango Jam, and Apple Jam.

You can also serve them with nut butter, fruit compote, or a light chocolate spread. For a more filling breakfast, serve with a glass of milk or a fruit smoothie.

Storage

Let the eggless pancakes cool completely before storing. Refrigerate leftover pancakes in an airtight container for up to 1 day. Reheat on a skillet over low heat or in a microwave until warm.

For more such recipes, you can check the official collection here: https://www.vegrecipesofindia.com/recipes/indian-breakfast-recipes/

You may also like this related recipe: https://hospitalitycareerprofile.com/food-recipes/indian-breakfast/mangalore-buns-sweet-banana-buns

• If you prefer, use all purpose flour instead of whole wheat flour. When using all purpose flour, add slightly less milk, about 1 to 1¼ cups.
• Skip the salt if you are using salted butter.
• Sugar can also be omitted if desired.
• The pancakes can be sweetened with coconut sugar, palm sugar, jaggery, or maple syrup.
• For vegan pancakes, use plant based milk and a neutral oil or plant based butter.
• To keep pancakes warm, place them in a single layer on a wire rack in an oven set at 90°C (176°F) for up to 30 minutes. Do not keep them longer, as the pancakes will start drying out.
• The recipe can be easily halved, doubled, or tripled as needed.

Suggestion

• Flour choice: If you do not like the taste of whole wheat flour, you can use all purpose flour. When using all purpose flour, add less milk. About 1 to 1¼ cups of milk is usually enough.
• Salt: You can skip adding salt if you are using salted butter in the batter.
• Sweetener: Sugar can be omitted if you prefer. You can also sweeten the pancakes with coconut sugar, palm sugar, jaggery, or maple syrup.
• Vegan option: To make vegan pancakes, use a plant based milk and a neutral flavored oil or plant based butter instead of dairy butter.
• Batter consistency: The pancake batter should be smooth and pourable, not thick like dough. If the batter looks too thick, add a little more milk to loosen it.
• Resting the batter: Optionally let the batter rest for 5 to 10 minutes before cooking. This helps hydrate the flour and gives softer pancakes.
• Cooking temperature: Cook pancakes on low to medium heat. High heat can brown the outside too quickly while leaving the inside undercooked.
• Keeping pancakes warm: To keep pancakes warm, place them in a single layer on a wire rack in an oven set at 90°C (176°F) for up to 30 minutes. Do not keep them longer, as they will dry out