Eggless Pancakes
Fluffy eggless pancakes that are perfect for anyone avoiding eggs, making breakfast delicious and accessible for all diets.
Ingredients
Pancake Batter
- 1½ cups All-purpose flour Base of pancake structure; can substitute with whole wheat.
- 2 tsp Baking powder Use fresh, within 3 months.
- 1 tsp Salt Reduce by 1/8 tsp if using salted butter.
- 1 tbsp Sugar For sweetness.
- 1¼ cups Non-dairy milk (oat, almond, or coconut) Liquid binding.
- 1 tbsp Butter or oil For cooking the pancakes.
- 1 tbsp Vanilla extract For flavor.
- 1 tbsp Lemon juice or vinegar Optional but acts as buttermilk substitute.
Toppings
- Fresh berries (strawberries, blueberries, raspberries) For garnish.
- Sliced bananas or caramelized apple chunks For added sweetness.
- Chopped nuts (almonds, pecans, walnuts) For crunch.
- Dairy-free whipped cream Optional topping.
- Chocolate chips or cacao nibs For indulgence.
- Pure maple syrup For serving.
Instructions
Prepare Batter
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.
- In a separate bowl, mix together the wet ingredients: non-dairy milk, butter or oil, vanilla extract, and lemon juice or vinegar.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are okay.
- Let the batter rest for 2-3 minutes, allowing the ingredients to blend well.
Cook Pancakes
- Heat a non-stick griddle or skillet over medium heat.
- Pour about 1/4 cup of batter onto the heated surface.
- Cook until bubbles form on the surface and edges look dry, then flip using a wide spatula and cook until golden brown on both sides.
Serve
- Top pancakes with fresh berries, sliced bananas, chopped nuts, or chocolate chips and drizzle with maple syrup.
- Serve immediately and enjoy your fluffy, eggless pancakes!
Notes
Don't overmix the batter to keep pancakes light and fluffy. Experiment with different milk options or add-ins for variety.