Best 3 Fluffy Egg Free Or Eggless Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with our collection of fluffy egg-free and eggless pancake recipes. Crafted with simple ingredients, these pancakes are perfect for those with egg allergies or vegan dietary preferences. Discover various options, from classic buttermilk pancakes to creative variations like chocolate chip, banana, and even savory options like spinach and cheese pancakes. Each recipe is carefully curated to ensure light and airy pancakes with delicious flavors. Whether you're a seasoned pancake maker or just starting out, these recipes will guide you through the process, providing tips and tricks for perfect pancakes every time.
Here are our top 3 tried and tested recipes!
EGGLESS PANCAKES RECIPE
If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don't waste time searching for recipes and going through each one of it.
Provided by Madhuram
Categories Breakfast
Yield 6 Small Pancakes
Number Of Ingredients 10
Steps:
- Whisk together the dry ingredients.
- In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
- When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
- Carefully flip the pancake and cook until its golden brown.
Nutrition Facts : Nutrition FactsServings 6Per Serving% Daily Value*Calories 157Total Fat 7.2g11%Saturated Fat 3.4g17%Trans Fat 0gCholesterol 14mg5%Sodium 145mg6%Potassium 217mg6%Total Carb 19.5g7%Dietary Fiber 0.7g3%Sugars 2.7gProtein 3.5gVitamin A 3% - Vitamin C 0%Calcium 13% - Iron 6%
FLUFFY EGG-FREE OR EGGLESS PANCAKES
My son has an egg allergy and we wanted him to eat pancakes as light and fluffy as the ones we love. After all, we don't want to cook twice! You can adjust the cinnamon and vanilla to your tastes. Top with real maple syrup or fruit preserves. I used whole milk because my son is under 2, but you can easily use 2% or skim. He loves to eat these pancakes. I spread the left overs on a cookie sheet and place them in the freezer for a few hours. Then I toss them in a big ziploc bag and place back in the freezer so he can take them to his daycare.
Provided by redjonesy
Categories Breakfast
Time 20m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
- Mix all the dry ingredients.
- Add the milk, water, oil, and vanilla.
- Mix well, but don't over stir; a few lumps are okay.
- Drop 1/4 cup of batter for each pancake.
- Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
- Enjoy!
Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 1.2, Cholesterol 5.7, Sodium 141.5, Carbohydrate 18.9, Fiber 0.6, Sugar 0.8, Protein 3.5
FLUFFY EGGLESS PANCAKES
I poached this recipe from cooks.com (it was submitted by Dawn Linke, so props to her). I'm mainly posting it here since this is the recipe site I use the most and I want to add it to my cookbook, and I was most happy with this recipe vs. other eggless pancake recipes I've tried, so I figured it was worth sharing. :)
Provided by L00k7025
Categories Breakfast
Time 15m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Combine dry ingredients and mix slightly.
- Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
- Melt the butter. When fully melted, add the butter to the batter.
- Take pan to stove and stir butter into batter.
- When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
- Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
- Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.
Nutrition Facts : Calories 120.9, Fat 5.7, SaturatedFat 2.6, Cholesterol 10.7, Sodium 129.7, Carbohydrate 14.5, Fiber 0.6, Sugar 2.2, Protein 2.6
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mash the bananas well: Make sure to mash the bananas until they are very smooth, with no lumps. This will help to ensure that your pancakes are light and fluffy.
- Use a non-stick skillet: This will help to prevent your pancakes from sticking and will make them easier to flip.
- Cook the pancakes over medium heat: This will help to prevent them from burning.
- Flip the pancakes only once: Flipping the pancakes too often will make them tough.
- Serve the pancakes immediately: Pancakes are best served hot off the griddle.
Conclusion:
These eggless pancakes are a delicious and easy-to-make breakfast option. They are perfect for those with egg allergies or those who are looking for a vegan option. With a few simple ingredients, you can have a stack of fluffy and flavorful pancakes in no time. So next time you are looking for a quick and easy breakfast, give these eggless pancakes a try.
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