Eggless Pancakes
These delicious eggless pancakes are the softest pancakes you will ever eat. It's easier to make pancakes without eggs than you'd think, and this recipe is made without any special ingredients or equipment.
Servings: 6 pancakes
Calories: 103kcal
Equipment
- Frying Pan
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon water
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Melt the butter. You can do this in a frying pan on the stove, or in a bowl in a microwave.
- Add the dry ingredients to a mixing bowl. Stir to combine.
- Add the wet ingredients, including the melted butter, to the dry ingredients. Whisk to incorporate the ingredients.
- Leave the pancake batter to rest for at least 5 minutes.
- Heat up a splash of vegetable oil or melted butter in a frying pan on medium heat. If you're using a non-stick pan, you might not need the extra grease.
- Pour some batter into the pan. Cook the pancake until it's solid, then use a spatula to gently flip the pancakes. These pancakes are really soft when warm, so be careful not to rip them.
- Cook the pancake on the other side until golden. Transfer to a plate, and repeat step 6 until you have used all the pancake batter.
Video
Notes
- I use a slightly smaller than average frying pan. If you use a larger frying pan, you will get larger, but fewer pancakes.
- These are thin, European style pancakes.
- Store leftover pancakes in a refrigerator for up to 4 days, or leftover pancake batter for up to 3 days.
Nutrition
Calories: 103kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 289mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 183IU | Calcium: 126mg | Iron: 1mg