Fluffy Eggless Pancakes Recipes

EGGLESS PANCAKES RECIPE

Eggless Pancakes Recipe image

If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don't waste time searching for recipes and going through each one of it.

Provided by Madhuram

Yield 6 Small Pancakes

Number Of Ingredients 10

Ingredients

1 Cup All Purpose Flour
1 Teaspoon Sugar
1/4 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Cup Milk (I Used 2%)
1 Tablespoon Vegetable Oil
1 Tablespoon Water
1 Teaspoon Vanilla Extract
2 Tablespoons Butter

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.

Nutrition Facts : Nutrition FactsServings 6Per Serving% Daily Value*Calories 157Total Fat 7.2g11%Saturated Fat 3.4g17%Trans Fat 0gCholesterol 14mg5%Sodium 145mg6%Potassium 217mg6%Total Carb 19.5g7%Dietary Fiber 0.7g3%Sugars 2.7gProtein 3.5gVitamin A 3% - Vitamin C 0%Calcium 13% - Iron 6%

FLUFFY EGG-FREE OR EGGLESS PANCAKES

Fluffy Egg-Free or Eggless Pancakes image

My son has an egg allergy and we wanted him to eat pancakes as light and fluffy as the ones we love. After all, we don't want to cook twice! You can adjust the cinnamon and vanilla to your tastes. Top with real maple syrup or fruit preserves. I used whole milk because my son is under 2, but you can easily use 2% or skim. He loves to eat these pancakes. I spread the left overs on a cookie sheet and place them in the freezer for a few hours. Then I toss them in a big ziploc bag and place back in the freezer so he can take them to his daycare.

Provided by redjonesy

Categories Breakfast

Time 20m

Yield 12 pancakes, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon cinnamon
2 cups milk
2 tablespoons water
3 tablespoons canola oil
1/4 teaspoon vanilla

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!

Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 1.2, Cholesterol 5.7, Sodium 141.5, Carbohydrate 18.9, Fiber 0.6, Sugar 0.8, Protein 3.5

FLUFFY EGGLESS PANCAKES

Fluffy Eggless Pancakes image

These delicious eggless pancakes are perfect for lazy Saturday mornings when you'd rather lounge in pajamas than drive to the store. Half whole wheat, they are healthier than most pancake recipes, yet they retain the light, fluffy texture that kids love. Top with maple syrup, cinnamon apples or fresh, sliced peaches.

Provided by Danya01

Categories Breakfast

Time 35m

Yield 16 4 inch pancakes, 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon cinnamon
2 cups milk
1/3 cup water
3 tablespoons canola oil
1/2 teaspoon vanilla extract

Steps:

1. Mix the dry ingredients.
2. Triple sift the mixture to add air to the whole wheat flour.
3. Add the milk, water, oil and vanilla extract.
4. Mix gently but thoroughly. A few lumps are okay.
5. Let stand for five minutes. This allows the baking powder to react with the milk, creating more air in the batter.
6. Heat a frying pan or griddle on medium-high heat. The pan is ready to use when water dropped on the pan rolls and skittles. For a smooth golden finish on your pancakes, do not use any cooking spray or butter.
7. Reduce the heat to medium.
8. Spoon 1/4 cup batter per pancake onto the pan.
9. Turn the pancake when bubbles form and begin to pop (about two to three minutes).
10. Remove the pancake from the pan when a wisp of steam rises from beneath the pancake (about one and a half minutes).

Nutrition Facts : Calories 531.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 22.8, Sodium 567.3, Carbohydrate 72.9, Fiber 6.1, Sugar 3.2, Protein 15.1

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