Fluffy Eggless Pancakes are super easy to make and delicious. These light and fluffy pancakes are made without eggs. People who are vegetarian or have egg allergy can enjoy these pancakes.
These fluffy eggless pancakes require a few simple ingredients you probably have in your pantry. Just in 10 minutes you are ready with a favourite breakfast which is equally loved by young and adults. I love to serve these pancakes with homemade strawberry jam.
There are various options for serving them with syrup, honey, marmalade, fresh berries and whipped cream.
You may like to try our other similar recipes like Eggless Chocolate Chip Pancakes, Moong Dal Chilla (Lentil Pancake), Besan Ka Cheela (Gram Flour Pan Cake), and Falahari Singhare Ka Cheela (Water Caltrop Pancake).
Yield: 4
Prep time: 5 minutes
Total time: 20 minutes
Ingredients for Fluffy Eggless Pancakes
1¼ cup flour
1 tablespoon baking powder
1½ tablespoon sugar
½ teaspoon cinnamon (optional)
1¼ cup milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 tablespoons butter
Butter for making pan cakes
Directions for Fluffy Eggless Pancakes
- Combine all the dry ingredients in a bowl and mix slightly.
- Mix milk, vanilla and oil together.
- Add the milk mix to the flour and whisk until just combined.
- Let the batter sit for a few minutes
- Melt the butter and pour on the batter. Mix lightly.
- Heat a nonstick skillet or griddle grease lightly and wipe.
- Pour the batter in desired quantity, onto the hot griddle and wait for it to spread.
- Now drizzle with a little butter over the edges.
- Pancakes are ready to turn when the top has bubbles and the edges begin to appear dry.
- Flip the pan cake with a spatula and cook until bottoms are brown.
- Serve with pan cake syrup or jam of your choice.
Note: Batter can be refrigerated for 2 days.
