Eggless Pancakes
Pancakes are a breakfast favorite worldwide, but what if you run out of eggs or follow a vegetarian diet? No worries! This eggless pancake recipe is just as fluffy, light, and delicious as traditional pancakes. With simple ingredients and an easy method, you can whip up a delightful breakfast in no time.
Why Choose Eggless Pancakes?
- Perfect for those with egg allergies or dietary restrictions.
- Requires pantry-friendly ingredients.
- Soft, fluffy, and just as tasty as regular pancakes.
Ingredients:
- 1 cup all-purpose flour (or whole wheat flour for a healthier version)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk (or dairy-free milk for a vegan option)
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil
Instructions:
- Prepare the Buttermilk Substitute: In a small bowl, mix the milk with vinegar or lemon juice. Let it sit for 5 minutes to curdle, creating a buttermilk-like effect.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Add the prepared buttermilk substitute, vanilla extract, and melted butter (or oil) to the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil. Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Serve Warm: Stack the pancakes and serve with your favorite toppings, such as maple syrup, honey, fresh fruits, or a dollop of whipped cream.
Tips for Perfect Eggless Pancakes:
- Don’t Overmix: Overmixing can make pancakes dense instead of fluffy.
- Use a Hot Pan: A properly heated pan ensures even cooking and golden-brown pancakes.
- Customize It: Add chocolate chips, blueberries, or nuts for extra flavor and texture.
- Make it Vegan: Substitute dairy milk with almond, soy, or oat milk and use oil instead of butter.
These eggless pancakes are easy to make and a great alternative to traditional pancakes. Whether you’re making them for breakfast, brunch, or a snack, they’re sure to be a hit with everyone!
Give this recipe a try and let us know how it turned out in the comments. Happy cooking!
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