Eggless Pancake Recipe: is a flat and thin, round-shaped cake recipe made primarily of plain flour, milk, and butter. The recipe is made in the same manner as a south Indian dosa and is cooked by spreading the pancake batter on a frying pan. Pancakes are typically served for breakfast and topped with fruit jam, honey, cream cheese, and dried fruits.
It is possible to make the best pancakes that are fluffy, light, and soft while still using whole wheat flour and no eggs.
If you don’t believe , try this simple pancake recipe; I guarantee it will become one of your favourite breakfasts. These fluffy pancakes easily outperform egg-based pancakes.
It’s hard to believe these pancakes are made without eggs. They’re fluffy and have a lovely soft texture. As a result, it’s difficult to believe these are made with whole wheat flour. With this recipe, you can make some of the best whole wheat pancakes without using eggs.
These pancakes are lightly sweetened and not overly sweet. You can always add more sugar to make sweet pancakes. You can even leave out the sugar for a sugar-free pancake. Add jaggery, coconut sugar, or palm jaggery for a healthier variation. The recipe yields 6 pancakes and can be easily doubled, tripled, or halved.
Serve the eggless pancakes with maple syrup and fresh fruit on the side. If you’re using honey, drizzle it over the pancakes once they’re warm. You can also use dates or jaggery syrup. Chocolate syrup can be served with these fluffy whole wheat pancakes if you’re a fan of the flavour.
This wildly popular pancake recipe has numerous variations and varieties. Each country has its own variations and style, which vary in thickness, preparation method, and, of course, servings. This is a simple pancake recipe that does not use an egg and is topped with thick honey.
Also included are some tips, suggestions, and serving ideas for the eggless pancake recipe. First, I used plain flour or whole wheat flour and separately added baking soda. You can also use store-bought self-rising flour or cake flour without adding baking soda.
It should taste just as good as it looks, but with less effort. Second, when frying these pancakes, I recommend using a heavy nonstick pan or a cast iron pan. The intensity of heat would be less at the bottom and more evenly distributed with heavy bottom pans. Finally, the serving of these eggless pancakes is entirely up to you. Before serving, a simple honey to combination of creams, chocolate sauce, fruit salad, and even fruit jams can be topped.
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Eggless Pancake Recipe Card:
Eggless Pancake Recipe
- 1 cup levelled whole wheat flour
- 1 pinch salt
- 1 tsp ▢1 teaspoon
- 1/4 tsp cinnamon powder
- 3 tsp sugar
- 1.5 cups milk or add as required
- 1 tbsp unsalted butter or oil
- 2 tbsp unsalted butter or oil, add as required, for cooking pancakes
Dry Ingredients Combination
- To begin, combine 1 cup whole wheat flour in a mixing bowl. If the wheat flour was ground in a mill, sieve it once or twice before using.
- 1 pinch of salt If you're using salted butter, leave out the salt.
- 3 teaspoons of sugar You can also add 1 to 2 teaspoons of sugar or leave it out entirely.
- 1/4 teaspoon cinnamon powder and 1 teaspoon baking powder
- Mix all of the dry ingredients thoroughly with a wire whisk. Set aside.
Putting Wet Ingredients Together
- In a sauce pan, combine 1.5 cups milk. Keep the pan on a low to medium-low heat and start heating the milk. You can also substitute almond or soy milk.
- When the milk begins to heat up, stir it occasionally. Allow the milk to warm up rather than boil. You should be able to see steam rising from the milk.
- When the milk is hot, stir in 1 tablespoon unsalted butter. You can also substitute oil for the butter. Make use of a flavourless oil.
- Mix the butter thoroughly with the hot milk.
How to Make Whole Wheat Pancake Batter
- Then combine this mixture with the dry ingredients in the mixing bowl. Mix thoroughly with a wire whisk.
- Make a smooth batter by breaking up lumps with a whisk. In the batter, a few tiny lumps are fine.
- The pancake batter has a pourable texture and is not thick. If the batter appears too thick, add 1/4 to 1/3 cup more hot milk. More milk can be added depending on the quality of the whole wheat flour.
- Set aside the pancake batter.
How to Make Whole Wheat Pancakes
- Then, preheat a large tawa/griddle or pan. On the tawa, spread 1/2 to 1 teaspoon unsalted butter or oil.
- Pour the batter gently with a ladle. The ladle should not be used to spread the batter. The batter spreads all by itself. You can even pour the pancake batter into a 1/4 to 1/3 measuring cup.
- Cook the pancake on a medium-low heat.
- Cook it until bubbles appear on the surface.
- When the base of the pancake is crisp and golden, gently flip it over.
- Cook the second side until golden as well. Then take it out and serve it.
- You can also serve these pancakes warm by stacking them in a casserole or roti basket. Make all of your eggless pancakes in this manner.
- Serve these light and fluffy whole wheat pancakes with fresh fruit, jam, whipped cream, maple syrup, honey, or chocolate syrup.
- To begin, use buttermilk instead of milk to make the pancakes softer.
- Also, for an eggless banana pancake recipe, add banana puree.
- Additionally, use a nonstick pan to make pancakes; otherwise, flipping them will be difficult.
- Finally, eggless pancakes are best served warm, so cover with foil once cooked.
- The recipe can easily be halved, doubled, or tripled.
Do you use milk or water to make pancakes?
Milk not only adds flavour, but it also contains fat, which is required for tender, moist pancakes. Plain water will not produce the same results. For a thicker texture, milk can be substituted for water in the “complete” mixes.
What role does egg play in pancakes?
Pancakes, which contain little gluten, rely on eggs to provide the additional structure required to hold the bubbles and allow the pancake to rise. The yolk’s fat adds richness and flavour as well.
What happens if no eggs are added to the pancake mix?
You’ll probably need a little more liquid without the egg as well. This will change the flavour and texture of the pancakes, but I’ve found that most people are fine with the change. Rubbery and eggy vs. fluffier and drier (soaks up more syrup).
What is the secret to making delicious pancakes?
We love buttermilk as a wet ingredient. Its acids react with the baking soda, adding lift and a subtle tang to your pancakes. If you only have milk, add a squeeze of lemon to it before mixing it into your dry ingredients—the acidity is important in balancing the flavours of your pancakes.
What can be used in place of eggs in pancake batter?
Applesauce. Fruit purees are a well-known egg and oil substitute in recipes because they add moisture and a bit of binding. 14 cup applesauce can be substituted for 1 egg in pancakes.
Why is it that the first pancake is always the worst?
Why is it that the first pancake is always a dud? … It’s primarily due to the fact that the pan or griddle requires two things before it can be considered a stellar cooking surface capable of producing golden brown pancakes. First, it must properly heat up across its entire surface. The secret to great pancakes is even heat.
Is it better to make pancake batter the night before?
You really should. Resting pancake batter for at least 10 minutes (or overnight) accomplishes two things: it helps the batter rise better and cook to a more tender finish in the pan. The batter is rested to allow the milk (or water, or buttermilk) to soften the flour and dissolve any remaining lumps.
Is it better to cook pancakes on a high or low heat setting?
High heat does not cook pancakes faster; rather, it cooks them unevenly, with burnt edges. The pan must be hot, but this does not imply that the heat should be turned up to high. Keep the heat on medium for a well-cooked pancake with a golden-brown outside and a soft, cooked-through inside.
Why do pancakes require oil?
Pancakes adore butter in the same way that winter adores scarves. Butter is a lovely thing; it improves the flavour of a good pancake, and it’s the only thing I’ll use to grease my griddle. Oils degrade in high heat, which is undesirable, and you also have to contend with the flavour that oil imparts to the pancake.
Is it possible to keep a pancake overnight?
Yes, you can store pancake batter in the refrigerator overnight or for up to four days. To achieve the best results, store the pancake batter in an airtight container before placing it in the refrigerator. Alternatively, you can place the pancake batter in a liquid-safe Ziploc bag or a sealable piping bag.
Is it necessary to let the pancake batter rest?
Allow the batter to sit for a few minutes before cooking.
A rest of at least five minutes allows the batter to hydrate evenly and also allows the gluten you created to relax (which will develop even with careful, minimal mixing). During this rest, the lumps will smooth out slightly.
What is the ideal temperature for cooking pancakes?
Pancakes should be cooked on medium heat. The optimum temperature for griddles with temperature settings is 375°F. If you cook the pancakes at too low a temperature, they will be too tough.
What is the key to making light and fluffy pancakes?
THE EGGS ARE EVERYTHING! The number one secret to consistently producing fluffy, thick pancakes is to SEPARATE the egg yolks from the egg whites. Place the egg YOLKS in the same bowl as the wet ingredients. Then, in a separate bowl, whisk the egg WHITES for about 3 minutes on medium speed.
Why are pancakes so delicious?
Restaurant pancakes taste better because they are cooked on a professional griddle, which has an even heat that cooks them better (crisper and more evenly) than you can at home.
Are pancakes nutritious?
Waffles or pancakes
We’re sorry to break it to you, but pancakes and waffles are not a healthy way to start your day. Despite their delicious flavour, these comfort foods are frequently made with refined white flour and topped with butter and syrup, which is essentially pure sugar.
What is causing my pancake batter to turn GREY?
This is completely normal. The batter is not bad and is the result of a chemical reaction. Just give it a good stir. I’ve been making pancakes for years and always keep the extra batter in the fridge.
Can you eat stale pancakes?
Place your pancakes in the refrigerator if you plan to serve them within the next day or two. Your pancakes will keep for one to two days; use them the next day for the best results.
What’s the deal with my pancakes being so thin?
Overcooking and improper batter preparation result in flat pancakes. Allow 35 minutes to prepare the batter before cooking your meal to prevent flat pancakes. The method for keeping pancakes fluffy is applicable to almost any pancake batter recipe or mix.
How long do you cook pancakes for?
Cooking spray or a small amount of vegetable oil should be used to grease a griddle or nonstick pan. For about 10 minutes, heat the pan on medium. Pour the batter into the pan to make pancakes of any size you want. Cook the first side until bubbles form on top, about three minutes; flip and cook the second side until it is brown, about two minutes.
What caused my pancakes to turn green?
The baking soda reacts with the sunbutter’s trace amounts of chlorophyll, resulting in natural green food colouring! Boom. It’s completely insane.
How do I repurpose pancakes?
- 10 Recipes for Leftover Pancakes
- Sandwiches that are sweet. For some seriously tasty sandwiches, try a variety of toppings between two pancakes.
- “Fake nuts” :)….
- It’s a literal cake…
- Shake your pancakes…
- Bread pudding with pancakes…
- McGriddles made from scratch.
- Pancakes with French toast…
- Trifle of pancakes
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
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