Egg Free Pancakes

5 from 2 votes

These light & fluffy Egg Free Pancakes make the perfect weekend breakfast or brunch dish. They taste fantastic when topped with fresh fruit and a generous drizzle of maple syrup!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch, Dessert

Cuisine: American

Servings: -8 pancakes

Calories: 176kcal

Author: Lauren Woodger

Equipment

Ingredients

120 g ( 1 cup) plain flour (Can be substituted for gluten free)
1 tablespoon caster sugar
2 teaspoon baking powder
½ teaspoon bicarbonate of soda / baking soda
250 ml ( 1 cup) milk (Can be substituted for dairy free milk)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 tablespoon melted butter ( Can be substituted for dairy free)
1 teaspoon apple cider vinegar
¼ teaspoon salt

To serve

1 Handful Strawberries
1 Handful Blueberries
Maple Syrup

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda (baking soda) and salt.
In a separate bowl, combine the milk, vegetable oil, melted butter, vanilla extract, and vinegar.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over-mix; don’t worry if there are lumps in the batter, this is fine.
Preheat a non-stick frying pan over medium-high heat. You can lightly grease it with oil or cooking spray if needed.
Once the frying pan is hot, pour a ladle full of the pancake batter onto the pan for each pancake. You will need to do this in batches.
Cook until you see bubbles forming on the surface and the edges start to set, typically 2-3 minutes.
Flip the pancakes with a spatula and cook the other side for an additional 1-2 minutes, or until they are golden brown and cooked through.
Remove the pancakes from the pan and keep them warm. You can place them on a plate in a warm oven (set to the lowest temperature) while you cook the remaining pancakes.
Place the pancakes in a stack, top with fresh fruit and drizzle with maple syrup.

Notes

Top Tips

Don’t Over-Mix: When combining the wet and dry ingredients, be gentle. Over-mixing can lead to tough pancakes. A few lumps are perfectly fine; they'll disappear during cooking
Adjust the Consistency: Depending on your flour and other factors, the batter's thickness can vary. If it's too thick, add a little more milk; if it's too thin, add a bit more flour until you reach your desired pancake batter consistency.
Properly Pre-heated Pan: Make sure your non-stick pan or griddle is well preheated. You'll know it's ready when a few drops of water sizzle and evaporate quickly on the surface.
Perfect Pancake Portion: Use a ladle or measuring cup to pour equal portions of batter onto the pan. This will mean that your pancakes cook evenly and are all the same size.
Keep Them Warm: As you cook each batch of pancakes, you'll want to keep them warm until they're all done. A handy trick is to place them on a plate in a warm oven set to the lowest temperature.
Practice Makes Perfect: Making pancakes can be a bit of an art. Don't worry if your first pancake isn't perfect. It often takes a pancake or two to get the temperature and timing just right. Just hide that one at the bottom of the stack!

Nutrition