Fluffy, soft and tender this Eggless Pancakes recipe features whole wheat flour, milk, sugar and flavorings for a healthy and delicious breakfast treat. Here you’ll find step-by-step instructions with photos and a video for how to make the easiest and best pancake recipe without eggs.
About Eggless Pancakes Recipe
If you didn’t see the recipe for yourself you wouldn’t know these whole wheat pancakes are made without eggs. They are so wonderfully soft and fluffy, tasty, and surprisingly healthy. Perfect for breakfast or brunch!
This Eggless Pancake recipe is also quick and easy to make in only 15 minutes with basic pantry staples. Simply combine dry ingredients with a mixture of milk and butter, then whisk to create an airy batter. The pancakes are quickly cooked on a hot griddle (or skillet) and in no time are ready to load with toppings.
Give this nearly foolproof eggless pancake recipe with whole wheat flour a try, and I am sure it will be your favorite way to make pancakes, too!
How to make Eggless Pancakes Recipe
Mix Dry Ingredients
1. In a mixing bowl first take 1 cup whole wheat flour. For this recipe I have used organic stone ground whole wheat flour. You can use any brand of whole wheat flour and the recipe works well with both stone-ground or milled wheat flour or the Indian wheat flour (atta) used for making roti.
Note: If the wheat flour is ground in a mill, then I suggest to sieve the flour once or twice before using.
2. Add 1 pinch of salt. Skip adding salt if using salted butter.
3. Add 3 teaspoons sugar.
4. Add 1 teaspoon baking powder (aluminum-free).
5. Add ¼ teaspoon ground cinnamon powder.
6. Use a wired whisk to mix all the dry ingredients very well. Set aside.
Mix Wet Ingredients
7. Add 1.5 cups milk to a sauce pan. Place the pan on low to medium-low heat on the stovetop, and slowly heat the milk.
8. Stir as the milk heats, and be careful to just heat the milk until hot and slightly steaming. Do not let the milk boil.
9. When the milk becomes hot, add 1 tablespoon unsalted butter.
10. Mix the butter in the hot milk very well. Switch off the heat.
Make Eggless Pancake Batter
11. Slowly pour the milk and butter mixture into the bowl with the dry ingredients. At this point add ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence, if you like.
12. Mix well with a wired whisk.
13. Use the whisk to break up lumps and make a smooth batter with a fairly thin consistency. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk.
Set the pancake batter aside.
Cook Whole Wheat Pancakes
14. Next, heat a well seasoned heavy skillet or frying pan or pan on medium heat. Spread ½ to 1 teaspoon unsalted butter or oil on the hot pan.
Ensure that your skillet or pan is well seasoned or else the pancakes will stick to it while cooking.
1t. Use a ladle or measuring cup to gently pour a scoop of batter onto the griddle. Each scoop should be ¼ to ⅓ a cup. Let the batter spread on its own.
18. Cook the pancakes on medium to medium-low heat.
19. Cook until you see bubbles forming on the surface and the edges firm up and set.
20. When the base becomes crisp and golden, gently turn over pancake with a spatula.
21. Cook the second side also until golden. Carefully remove from the skillet, and repeat the steps to cook all of the eggless pancakes.
22. Enjoy right away, or you can stack the eggless pancakes in a casserole or roti basket and serve warm.
How To Keep Pancakes Warm
You could use the oven to keep the eggless pancakes warm. Heat oven at 90 degrees C/194 degrees F. Transfer the cooked pancakes to a wired tray in a single layer.
Place the tray in the oven and keep for 30 minutes. Do not keep for more than 30 minutes as then the pancakes will become dry.
Content retrieved from: https://www.vegrecipesofindia.com/eggless-pancake-recipe/.
