Eggless Fluffy Pancakes … quick, simple and ever so satisfying, you’ll never need another pancake recipe again! The recipe ticks all the boxes. Simple staple pantry ingredients, one bowl batter and a well behaved one at that. The pancakes hold up well and taste amazing. Did I tell you that they taste fab cold too? Strangely enough but they are addictive cold as well!
The idea of fluffy pancakes was always tempting as we grew up. Tall piles of golden brown pancakes, maple syrup streaming down the sides, berries, butter and everything delicious. Yet attempts at making pancakes then were dismal and made you wonder what the hype was about anyway! All I can recall is that they were soggy and eggy!
Cut to now and these light, fluffy, eggless pancakes will have you addicted. It’s a simple 6 ingredient eggless pancake recipe and you’ve probably got all the ingredients on hand already. Takes all of 5 minutes to get the batter together, 4-5 minutes to cook each pancake and soon enough you’re ready to dive right in. It’s therapeutic to pipe the batter, see them bubble gently and rise, get a golden blush and then you flip them over.
I cut the clarified butter / ghee into the dry mix of the eggless pancake recipe so that the fat coats the flour and keeps the pancakes light. In my opinion, that really made a difference to the texture and lightness. Also, do make sure the pan is of good quality, has a heavy bottom and the heat stays low for even cooking. This is the one I used.
The rest is literally a ‘pan’ oops cakewalk, so hope you give these a shot soon!
Simple recipes like these that make being in the kitchen so fun! This is a very basic eggless pancake recipe and should take well to changes. You could experiment with substituting part of the plain flour with a whole flour, maybe some nut meal, possibly oat flour too. Also think of add-ins … chocolate chips, blueberries, banana, nuts etc. Last but not the least, toppings! Think butter, whipped cream, a chocolate sauce or salted caramel, mango, else just a sifting of sugar. I am addicted to these, and I’m sure you will be too!
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Fluffy Eggless Pancakes
Equipment
- 1 pancake pan/tawa non stick, heavy bottom
- 1 glass bowl
- 1 whisk
- Piping bag
- 1 spatula
Ingredients
Dry mix
- 135 g all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 1 tbsp vanilla sugar {or castor sugar & a dask of vanilla extract}
- 1 1/2 tbsp ghee/clarified butter melted, cooled
Wet ingredients
- 180-185 g buttermilk room temperature
Toppings
- Maple syrup/honey butter, fresh berries/fruit etc
Instructions
- Place the dry ingredients in a large bowl and whisk to mix. Add in the ghee and mix in with fingertips to coat the flour. {You can do this in a small blender too}.
- Whisk in the buttermilk until the batter is smooth. It should be pipeable but not runny. Add a spoon of plain flour if it’s runny, or a tsp of buttermilk if it’s too thick.
- Pipe or spoon about 1/2 a cup batter on a non stick pancake pan/tawa over very low heat. Cook for 2-3 minutes until the edges begin to show a little light brown. Flip over gently and cook the other side for 2-3 minutes. You can do a toothpick test to check if you are unsure of the doneness.
- Stack and serve with maple syrup/honey, fruit, butter etc.