Basic Eggless Pancake

This is the basic eggless pancake recipe that I have been using for years now. This is quick and easy as a pancake recipe should be. Though this is an eggless recipe but is as good as the egg ones.

Why is this my favorite pancake recipe?

• Easy and Quick
• Soft and fluffy Pancakes
• Flavorful ( nuttiness from the whole wheat flour and flax meal)
• Eggless
• Can be easily made Vegan ( Refer to recipe notes)
• A good recipe to incorporate flaxseeds in the diet.
• Highly versatile recipe
• No buttermilk, no additive needed

This recipe is just what a quick and go-to pancake recipe should be. But at the same time, it has the versatility to become fancy and decadent as and when the need arises. 

Few options that I have tried are:

• Sometimes I add some chocolate chips and nuts.
• Use some herbs and spices to make more aromatic and flavorful pancakes.
• Add chopped fresh or dried fruits
• To make them vegan, use vanilla milk, coconut milk, almond milk to substitute whole milk and taste the difference.
• Replace half the milk quantity with condensed fruit juice and get wowed.

Whenever looking for egg substitutes in a recipe I first try to create a recipe with milk. In my opinion, milk is the nearest substitute provided by nature in this regard.

I always add some sugar in my pancake mix.

Here, I have used some ground flax seeds. It is a great way to add Omega 3 Fatty acids and fiber to the diet. It also gives a decent amount of proteins. A quick tip. Ground Flaxseeds can go rancid very quickly if kept exposed to the air. So always store in an airtight container.

Quick notes to the recipe:

• Use whole milk at room temperature.
• Add a double quantity of water to the ground flax seeds and let rest for 5 minutes before incorporating it into the batter. Flax seeds absorb a lot of water. So, when you add them to the batter, they will thicken the batter over time. Now, by the time you are making the last pancake, your batter will be thick. Therefore, to maintain uniformity in your pancakes, consider soaking it beforehand.
• This basic eggless pancake recipe can be enhanced to any extend. Add fruits, nuts, chocolate chips, and seeds of your choice to lift the recipe.
• Add allspice, nutmeg, or ginger to spice up your mix. Try replacing cinnamon with cardamom. It is a nice and refreshing flavor.
• Replace Milk with an equal quantity of almond milk to make the recipe Vegan.
• Use cast-iron skillet for making the best pancakes.
• Always preheat the skillet before adding the batter. The baking powder needs heat to react and fluffs the pancakes. But if the batter is poured on a cold skillet, the first pancake might not fluff up well.

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5 from 1 vote

Basic Eggless pancake Recipe

This is my basic eggless pancake recipe. It is quick and easy as a pancake recipe should be. It is as good as the egg ones. No buttermilk recipe.

Course Breakfast

Cuisine American

Keyword easy pancakes, eggless pancake, pancake recipe, whole wheat pancake recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 121kcal

Author Meenakshi

Ingredients

• 1 cup All-purpose flour
• ¼ Cup Whole wheat flour
• 1 tablespoon Ground flax seeds
• 2 teaspoon Sugar
• 1 teaspoon Cinnamon
• 1 tablespoon Baking powder
• 1 ¼ cup Whole milk
• 1 tablespoon Coconut oil
• 1 teaspoon Vanilla extract

Instructions

• Add Ground Flaxseed or Flaxseed meal to a small bowl. Hydrate with 2 Tablespoon of water and set aside for 5 minutes.
• To a big bowl add both flours, cinnamon, sugar, and baking powder. Give them a mix.
• Add coconut oil and vanilla extract to the milk and whisk everything well.
• Now add the milk mixture to the dry ingredients and mix everything to form a lump-free pancake batter.
• Heat a pan. Grease the pan by brushing a little bit of cooking oil of our choice.
• Spread about a ¼ cup of batter on the pan. Let it cook on medium heat.
• As little bubbles start to appear on the surface of the pancake, flip it gently using a spatula and let cook on the other side.
• When done, remove from the pan with the help of a spatula.
• Grease the pan again and repeat with the rest of the batter.
• Serve with maple syrup, nuts, or fruits of your choice.

Notes

• Use whole milk at room temperature.
• Add a double quantity of water to the ground flax seeds and let rest for 5 minutes before incorporating it into the batter. Flax seeds absorb a lot of water. So, when you add them to the batter, they will thicken the batter over time. So by the time you are making the last pancake, your batter will be thick. So, to maintain uniformity in your pancakes, consider soaking it beforehand.
• This basic recipe can be enhanced to any extend. Add fruits, nuts, chocolate chips, and seeds of your choice to lift the recipe.
• Add allspice, nutmeg, or ginger to spice up your mix. Try replacing cinnamon with cardamom. It is a nice and refreshing flavor.
• Replace Milk with an equal quantity of almond milk to make the recipe Vegan.
• Use cast-iron skillet for making the best pancakes.
• Always preheat the skillet before adding the batter. The baking powder needs heat to react and fluffs the pancakes. But if the batter is poured on a cold skillet, the first pancake might not fluff up well.