These 10-minute eggless pancakes are extremely soft and fluffy and perfect for those looking at a vegetarian option for pancakes.
Recipe – Video
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Ingredients
- 1 cup (128g) refined flour
- 4 tablespoons powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For Butter Milk
- 1 cup (240ml) warm milk
- 1 tablespoon white vinegar
Note– Please read recipe notes in the end.
Main Equipments Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Eggless Pancakes
- To prepare buttermilk, in a jug add warm temperature milk and vinegar. Mix well and keep it aside for 5 minutes.
- Take a large bowl and sieve all the dry ingredients; refined flour, powdered sugar, salt, baking powder and baking soda and mix well.
- For the wet ingredients, add melted butter and vanilla extract to the prepared buttermilk and mix everything together.
- Now pour all the wet ingredients into the dry ingredients and gently fold them together. The pancake batter will not be very smooth but that is fine, don’t try to remove the small lumps by over mixing it.
- Place a nonstick pan over medium flame and add some butter.
- Once it turns hot, wipe off the excess butter with a tissue paper.
- Now pour around 1/2 cup of pancake batter into the pan and let it cook for around 2 minutes on medium flame.
- When small bubbles are formed on the pancake, flip the side and cook for another 2 minutes or until it gets a nice light golden brown colour on the top.
- Serve hot with butter, maple syrup, honey or powdered sugar. Enjoy!
Recipe Notes
- While making buttermilk use warm milk. Never use cold milk.
- You can replace white vinegar with a tablespoon of fresh lemon juice.
- Always prepare the wet and dry ingredients separately for this pancake recipe. Later combine both together. Do not over mix else the refined flour will release gluten and the pancakes wont be fluffy.
- Never press the pancakes after flipping them, this will remove all the air bubbles inside them and result in flat pancakes.
- Don’t add excess oil or butter while cooking the pancakes, else they will turn out greasy.
- Do not make very large pancakes, else they will cook from the outside but remain uncooked from the inside.
- If you don’t have vanilla extract you can replace it with cinnamon powder. It will give a nice flavour to these pancakes.
Step By Step In Pictures
1. To prepare buttermilk, in a jug add warm temperature milk and vinegar.
2. Mix well and keep it aside for 5 minutes.
3. Take a large bowl and sieve all the dry ingredients; refined flour, powdered sugar, salt, baking powder and baking soda.
4. Mix till well combined.
5. Once the buttermilk is prepared add melted butter.
6. Further add vanilla extract.
7. Mix everything together.
8. Now pour the liquid ingredients into the dry ingredients.
9. Gently fold them together. Do not over mix.
10. The pancake batter will not be very smooth but that is fine, don’t try to remove the small lumps by over mixing it.
11. Place a nonstick pan over medium flame and add some butter.
12. Once it turns hot, wipe off the excess butter with a tissue paper.
13. Now pour around 1/2 cup of pancake batter into the pan.
14. Give it a round shape.
15. Cover it with a lid and let it cook for around 2 minutes on medium flame.
16. When small bubbles are formed on the pancake, flip the side and cook for another 2 minutes or until it gets a nice light golden brown colour on the top.
17. The pancake looks perfectly cooked now.
18. Remove it on a plate.
19. Serve hot with butter, maple syrup, honey or powdered sugar. Enjoy!
