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5.0 from 144 votes

Pancake Recipe without Eggs

These eggless pancakes are just as good, if not better, than traditional pancakes made with eggs!This recipe offers an egg-free twist on thin, English-style pancakes. They are light, crêpe-like and beautifully infused with a warm hint of vanilla.

Prep Time
5 mins
Cook Time
5 mins
resting time:
30 mins
Total Time
50 mins
Servings: 6 medium pancakes
Calories: 164 kcal
Course: Dessert , Main Course , Appetizer , Snacks
Cuisine: International , British

Ingredients

  • 150 grams self-raising flour
  • 150 millilitre milk or 388g if you prefer to weigh it
  • 150 millilitre water
  • 2 tablespoons granulated sugar
  • 2 tablespoons oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • a dash of vegetable oil for the frying pan you can also use sunflower, olive or coconut oil

Instructions

    Cup of Yum
  1. Combine all the ingredients for the eggless pancakes in a large bowl.
  2. Use an electric hand mixer to blend until smooth, being careful not to over-mix, which can make the pancakes tough. The consistency of the batter will be that of thick cream.
  3. Allow the pancake batter to rest for a minimum of 30 minutes.
  4. Heat a non-stick frying pan over medium-high heat and add a little oil. Use kitchen paper to spread the oil evenly across the pan's surface.Keep the oiled kitchen paper to use again when you need to re-oil the pan later.
  5. Pour a ladleful of pancake batter into the hot pan. Quickly swirl it around to coat the surface evenly.Tip: Different flours react differently, so if you find your batter is too thin, you can safely add another spoonful of flour and mix well again.
  6. Cook for about 1.5 to 2 minutes or until the pancake's surface looks dull and isn't shiny anymore. It should also start pulling away from the sides of the pan.
  7. Alternatively, you can check the underside of the pancake to make sure there are a few browned spots before flipping it over.If the pancakes are browning too quickly, reduce the heat to medium or lower if needed.
  8. Carefully flip the pancake over with a spatula and cook for an additional 30 seconds to 1 minute, or until the underside turns light golden in colour.
  9. Transfer the cooked pancake to a plate and cover it with foil or a clean kitchen towel to keep it warm while you cook the remaining pancakes.If the pancakes start to stick, use the oiled kitchen paper to wipe the pan again.
  10. Enjoy your hot, freshly baked pancakes with your favourite fillings.

Notes

  • If the pancake still sticks, gently slide the spatula underneath and loosen it all the way around before flipping. Keep the spatula close to the pan and flip quickly to prevent tearing.
  • Successful pancake flipping is a confidence thing, those pancakes can feel your fear, so do it without a flinch! 🙂
  • For the best pancakes, don't over-mix the batter or you might end up with tough pancakes. Only mix until you see no more lumps.
  • Allow the pancake batter to rest for 30 minutes before you start baking the pancakes.
  • For ease of use, transfer the pancake mix into a jug. It makes it easier to pour into the pan. Alternatively, a ladle works well too.
  • Use a good quality non-stick pan or a crêpe pan.
  • Before flipping, ensure your pancake is sufficiently cooked: It should have browned spots underneath, a dull surface on top and be starting to pull away from the sides.

  • If the pancake still sticks, gently slide the spatula underneath and loosen it all the way around before flipping. Keep the spatula close to the pan and flip quickly to prevent tearing.

     

  • To keep your pancakes warm, sandwich them between layers of kitchen foil, sealing tightly to retain heat.
  • Alternatively, place a plate over a pot of simmering water and keep the pancakes on the plate, loosely covered with foil.

Nutrition Information

Calories 164kcal (8%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 3mg (1%) Sodium 110mg (5%) Potassium 64mg (2%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 42IU (1%) Calcium 36mg (4%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 6medium pancakes

Amount Per Serving

Calories 164

% Daily Value*

Calories 164kcal 8%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Cholesterol 3mg 1%
Sodium 110mg 5%
Potassium 64mg 1%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 42IU 1%
Calcium 36mg 4%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.