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5 Simple Tricks to Make Delicious Pancakes Without Eggs

Pancakes Without Eggs
To most of us making pancakes without eggs seems unimaginable! After all, what are pancakes without eggs! However, it's definitely possible to prepare pancakes with egg substitutes, that too yummy ones! Let's have a look at some ways to prepare pancakes without eggs.
Rutuja Jathar
Last Updated: Feb 14, 2018
The sight of freshly prepared fluffy pancakes, stacked one above the other, with glorious streams of maple syrup drizzled all over them, is simply divine on a Sunday morning! Pancakes have been and continue to be one of the most favored breakfast item of all times. There are so many flavors of pancakes: chocolate pancakes, blueberry pancakes, peanut butter pancakes, lemon ricotta pancakes, and the list just goes on.

Why wouldn't pancakes be loved by all? After all, they are so easy to prepare! The standard pancake recipe calls for flour, milk, eggs, baking powder and sugar, however, what do vegans or people with egg allergies do? How does one prepare pancakes without eggs? Well, in this world of substitutes, finding an egg substitute is not something difficult.

Egg replacers are available in supermarkets, which can be used instead of eggs in pancake recipes, however, not many are fond of the typical flavor egg replacers impart. Hence, we can try out other egg substitutes like flaxseeds, chia seeds, applesauce, apple cider vinegar, etc. Let's have a look at some pancake recipes with these egg substitutes.

Simple Eggless Pancakes
What you need...
  • 2½ cups milk
  • 2 cups all-purpose flour
  • 4 tbsp. lemon juice
  • 4 tbsp. sugar
  • 2 tbsp. baking powder
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda

What's to be done...
  • Pour the lemon juice into the milk and allow it to curdle. Curdled milk adds a lovely flavor to the pancakes.
  • Next, mix all the dry ingredient together. 
  • Make a well in the center of the dry ingredients and pour in the curdled milk and vanilla extract. 
  • Gently and quickly combine the wet and dry ingredients together with a spatula, until the final specks of flour disappear.
  • Be careful not to over-mix. A slight lumpy texture will yield better pancakes. However, there shouldn't be large lumps.
  • Depending on how big you want your pancakes ladle out the batter and pour it on a hot griddle or non-stick pan. The pancake will fluff up and spread on its own. 
  • After one side has browned (bubbles will also appear on the surface), flip the pancakes over and allow the other side to brown. Top the pancakes with some butter. 
  • Your eggless or vegan pancakes are ready! Serve will maple syrup! 

What can be altered...
  • If you're a vegan, substitute the milk with soy milk or almond milk.
  • You can also top these pancakes with a generous dollop of peanut butter and sliced bananas. 
  • By adding diced blueberries or strawberries to the batter, you can cut down on the total sugar added.
  • Can be served with blueberry coulis. 
Pancakes with Apple Cider Vinegar
Both ground flaxseeds and apple cider vinegar work as great egg substitutes.

What you need...
  • 3 cups all-purpose flour
  • 2 cups milk
  • 4 tbsp. sugar
  • 2 tbsp. ground flaxseeds
  • 2 tbsp. butter (melted)
  • 7 tsp. baking powder
  • 4 tsp. apple cider vinegar
  • 1½ tsp. salt
  • 1 tsp. vanilla extract 

What's to be done...
  • Mix the dry ingredients together, except flaxseed powder.
  • Mix the milk, apple cider vinegar and flaxseed powder together, until you see some foam on top. 
  • Make a well in the center of the dry ingredients and pour in the milk-vinegar mixture. Add vanilla extract and melted butter. 
  • Gently combine the wet and dry ingredients, till the last specks of flour disappear. 
  • Our aim is to have a lumpy batter. 
  • Pour desired amount of batter on a hot griddle and wait till both the sides are golden brown. 
  • Your lovely pancakes without eggs are ready to serve! 

What can be altered...
  • Instead of milk you can add vanilla soy milk. This way you won't have to add vanilla extract as well.
  • Instead of granulated white sugar, you can also add brown sugar. 
  • You can add chocolate chips and crushed roasted almonds to the batter. 
Pancakes with Chia Seeds
Chia seeds are great egg substitutes, and also impart a healthier touch to pancakes.

What you need...
  • ½ cup all-purpose flour
  •  ½ cup buttermilk
  • 1½ tbsp. chia seeds
  • 1 tbsp. sugar
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • Pinch of salt

What's to be done...
  • Grind the chia seeds in a coffee grinder. Add some water to the ground chia seeds and make a paste.
  • Mix the dry ingredients together and make a well in the center.
  • Mix the buttermilk and chia seed paste together and pour the mixture into the dry ingredients.
  • Quickly and gently fold the wet ingredients into the dry, until all the flour gets absorbed. 
  • Ladle out the batter on a hot griddle and allow it to brown. 
  • Once the sides have browned, flip the pancakes and allow the other side to brown as well.
  • Serve with maple syrup and fresh fruit. 

What can be altered...
  • You can add the zest of one lemon to the batter, to have lemon chia seed pancakes.
  • To make the pancake healthier, you can also use whole wheat. 
  • Instead of buttermilk, you can also add soy milk or almond milk. 
  • You can add vanilla extract if you want. 
Pancakes with Applesauce
Applesauce or homemade apple puree is yet another egg substitute that can be used to make pancakes.

What you need...
  • 1 cup all-purpose flour
  • ¾ cup milk 
  • ¼ cup unsweetened applesauce
  • 1 tbsp. baking powder
  • 1 tbsp. sugar
  • Pinch of salt

What's to be done...
  • Mix the flour, baking powder and salt together.
  • Add the applesauce and milk into the dry ingredients.
  • Fold the two together, till the flour gets incorporated into the milk. 
  • Don't over-mix, but allow few lumps to remain. 
  • Brush a little butter or oil on the hot griddle, and then pour the batter onto it. The amount will depend on the size of pancake desired. 
  • Flip when the side facing down gets brown. Allow the other side to brown and serve with maple syrup! 

What can be altered...
  • Apple and cinnamon go well together, so you can add a tsp. of cinnamon powder if you wish.
  • You could also top the pancakes with more applesauce if you want. 
  • If you find your pancakes too dense, the next time add ½ tsp. more of baking powder and an extra spoon of sugar. The baking powder will give more lift, while the sugar will mask the flavor of the baking powder. 
Pancakes with Flaxseeds
Just like chia seeds, flaxseeds also increase the nutritional value of pancakes. Flaxseeds are high in omega-3 fatty acids, fiber and proteins. They also act as great egg substitutes.

What you need...

  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 tbsp. ground flaxseeds
  • 2 tbsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. vanilla extract
  • Pinch of salt

What's to be done...
  • Grind flaxseeds in a coffee grinder and add about 3 tbsp. water to it and mix. Place the flaxseed paste in the refrigerator for 15 minutes, till it sets. Avoid using pre-ground flaxseeds, because they can turn rancid.
  • Mix the flour, baking powder, salt and sugar together. 
  • Mix the flaxseed paste along with the milk. 
  • Make a well in the center of the dry ingredients and add the milk mixture and vanilla extract.
  • Gently mix the ingredients, until a lumpy batter is formed. 
  • Pour the batter one ladle at a time, to make your pancakes.
  • Once bubbles are formed, and the edges have cooked, flip the pancakes over and cook till the bottom is golden brown. 
  • Lovely flaxseed pancakes are ready. 

What can be altered...
  • You can add chopped walnuts into the pancake batter. The combination of flaxseed, walnut and maple syrup is simply fantastic!
  • Blueberries also go well in flaxseed pancakes. 
  • Instead of milk, you can add buttermilk/almond/soy milk. 
Perfect Pancake Tips
  • Never over-mix the batter, because over-mixing makes the pancake gummy and dense. Stop mixing as soon as the last specks of flour get incorporated into the wet ingredients.
  • Never use an electric mixer to mix pancake batter. The key to making light and fluffy pancakes is minimal mixing.
  • Pancake batter should never be smooth. The texture of the batter should be lumpy (not large lumps of course!) for fluffy pancakes.
  • Allow the batter to sit for ten minutes before making the pancakes. This allows the baking powder to react and release ample carbon dioxide, which makes the pancakes fluffier.
  • Make sure the griddle is hot enough before ladling the pancake batter. Test by sprinkling some water on the griddle. If it sizzles and evaporates away, it's hot enough.
  • Never overcrowd the griddle. Preferably make just one pancake at a time.
  • Never press the pancakes with the spatula to see if they are done. Pressing will ruin their texture. The bubbles formed and the cooked sides will help you gauge if the pancakes are done.

There's no single perfect pancake recipe. The basic pancake recipe can be modified to your preference. Crush whatever you like and prepare your very own special pancakes. Don't get disappointed if the pancakes didn't turn out fluffy. Cooking is all about practice and trial and error. Keep trying till you get it perfect!
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