Fluffy Eggless Pancakes Recipes

FLUFFY EGG-FREE OR EGGLESS PANCAKES

Steps:

• Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
• Mix all the dry ingredients.
• Add the milk, water, oil, and vanilla.
• Mix well, but don't over stir; a few lumps are okay.
• Drop 1/4 cup of batter for each pancake.
• Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
• Enjoy!

EGGLESS PANCAKES RECIPE

Steps:

• Whisk together the dry ingredients.
• In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
• Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
• Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
• Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
• When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
• Carefully flip the pancake and cook until its golden brown.

FLUFFY EGGLESS PANCAKES

Steps:

• Combine dry ingredients and mix slightly.
• Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
• Melt the butter. When fully melted, add the butter to the batter.
• Take pan to stove and stir butter into batter.
• When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
• Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
• Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

EGGLESS PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, butter and vanilla in a medium bowl until incorporated. Whisk the buttermilk mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/3 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with butter and syrup.

EGGLESS PANCAKES

Steps:

• Mix all-purpose flour, whole wheat flour, powdered milk, sugar, soy flour, baking powder, baking soda, and salt together in a large bowl to make the batter.
• Combine 2 cups batter, water, and 2 tablespoons oil in a bowl. Add more or less water to reach your desired batter thickness. Mix well.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.