SaurabhPancakes can be considered one of the most famous foods all around the world. People from all countries prepare them for a delicious breakfast. Everybody adores them: children, parents, grandparents. Everyone can savor a fluffy pancake topped with cream, berries and maple syrup.
One big advantage of preparing pancakes for breakfast is that they are extremely easy to make. A quick mix of the ingredients, rapid cooking in a pan and breakfast is ready in no time.
There are several pancake recipes out there and most of them have eggs as the main ingredient.
Why are eggs used in pancakes?
Pancakes contain a small amount of gluten so they rely on eggs to give an appropriate structure and help them rise.
Eggs are great because they help the pancakes become fluffy and aerated. Yolks have fat which help the pancakes attain a rich texture. Nonetheless, you can also prepare them without eggs.
What can I use instead of eggs in pancakes?
The key to making perfect eggless pancakes is to find another leavening agent that makes them rise.
Besides from using baking powder, you need something else that will give that soft texture. The combination of baking soda and vinegar can do that.
We can successfully replace eggs with baking soda and vinegar to get fluffy eggless pancakes.
What will you need?
- Flour – all-purpose flour works just fine. If you want to make the pancakes gluten-free, use the same amount of any gluten-free flour mix you have at hand. Self-raising flour is another option. If using it, omit the baking powder.
- Sugar – if you don’t have white granulated sugar, use brown sugar instead. Any other sugar substitute is fine, so feel free to replace it with xylitol, erythritol or powdered stevia if desired.
- Baking powder
- Baking soda
- Pinch of salt
- Milk – full-fat milk works great but any type would be a good fit. Vegetable milk is equally good. You also have the option of using buttermilk. In this case, omit the vinegar. You can make your own buttermilk by adding one tablespoon of vinegar to a cup of milk and set it aside for around five minutes. It will start to curdle and will be ready for adding to the pancake batter.
- Vinegar – you may use either white vinegar or apple cider vinegar. If none of these two is in your pantry, replace with lemon juice.
- Melted butter – use at least 80% fat butter so your pancakes will be smooth and soft. Butter will build up that rich texture that can be lost when not using eggs. For vegan pancakes, use any vegan butter you prefer.
- Raspberries – I love colors and I try to bring them to my recipes whenever I can. This time I added a few frozen raspberries to the pancake batter and they turned out delicious. My advice is to break the raspberries so they don’t stand out in the pancakes. You can also roll them through a bit of flour to prevent defrosting too soon. Using fresh raspberries is a great alternative. Of course, you may add any other fruits you prefer, like blueberries or strawberries.
- Vanilla – one teaspoon of pure vanilla extract can be a real game-changer.
- Cardamom – just a tiny pinch of cardamom brings an exotic and delicious flavor.
Tips for making the best pancakes without eggs
- Measure all the ingredients correctly, especially flour. If you are not sure what volume the cups in your cupboard have, use a kitchen scale. Adding too much flour will make your pancakes very dense.
- Do not overmix the batter! Many recipes for baked goods like muffins and cookies require to not overmix the batter. The explanation is that by mixing the dough for a long period of time too much air will be incorporated into the dough. Also, the gluten will begin to develop and this may result in too gummy and chewy muffins or pancakes.
- The batter consistency should be a bit thick. You need to be able to pour it easily but it shouldn’t be runny. If it is too thick, the pancakes will not turn out fluffy, they will have a bread consistency instead. If it seems thick, simply add one or two tablespoons of milk. On the other hand, if the batter is too thin, it will spread out and the pancakes won’t rise.
- Don’t make the batter ahead of time. Make sure you can cook the pancakes right away. The batter will become thicker as the hours pass and they will lose the fluffy texture.
- Cook over medium heat. Although the temptation of cooking faster is always present, a higher temperature will burn the pancakes on the edges but they will not be cooked through.
- The pan should be hot when you start cooking. Add ¼ cup of batter to the pan. When the edges just begin to set and you see bubbles on the surface, flip over the pancake. If you leave them more, they will get too brown.
How to store the pancakes
If you plan on doubling the quantity of the ingredients, it is better to know that you can store or even freeze them. Sometimes I cook more pancakes so I can enjoy them during the week without preparing them from scratch.
The pancakes can be stored in the refrigerator for up to five days. Place them in an airtight container and take it to the fridge.
In case you know you won’t be able to eat them in those five days, there is also the option of freezing the pancakes. When they are cold, wrap them one by one in wax paper and place them in a freezer bag.
They last up to three months in the freezer. The moment you want to enjoy a delicious pancake, take them out and let them stand at room temperature for 30 minutes.
Preheat the oven and heat the pancakes for 5-7 minutes. Microwave is another option to reheat them. It will take around 30-40 seconds to heat them through.
How to Make Pancakes Without Eggs
Step 1
- Break the raspberries and add 1 tsp flour. Mix together.
- Combine the flour, baking powder, baking soda, sugar and salt. Stir well.
Step 2
Add the milk, vinegar, melted butter, vanilla, cardamom. Whisk until well combined.
Step 3
Gently fold in the raspberries. Set the batter aside for 5 minutes.
Step 4
- Preheat a non-stick pan.
- Add ¼ cup of batter to the pan. When the edges begin to set and bubbles appear, flip over the pancake. Repeat for the remaining batter.
Step 5
- Serve with cream and honey or maple syrup.
Pancakes Without Eggs Recipe
Ingredients
- 2 cups (240 g) + 1 tsp all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 3 tbsp granulated sugar
- Pinch of salt
- 2 cups milk
- 2 tbsp vinegar
- 4 tbsp (60 g) butter, melted
- 1 tsp vanilla extract
- Pinch of ground cardamom
- ½ cup frozen raspberries
Instructions
- Break the raspberries and add 1 tsp flour. Mix together.
- Combine the flour, baking powder, baking soda, sugar and salt. Stir well.
- Add the milk, vinegar, melted butter, vanilla, cardamom. Whisk until well combined.
- Gently fold in the raspberries. Set the batter aside for 5 minutes.
- Preheat a non-stick pan.
- Add ¼ cup of batter to the pan. When the edges begin to set and bubbles appear, flip over the pancake. Repeat for the remaining batter.
- Serve with cream and honey or maple syrup.
