HOW TO MAKE PANCAKES WITHOUT EGG

Introduction

Eggless pancakes are a great alternative for those who prefer a vegetarian option or have egg allergies. They are just as soft, fluffy, and delicious as regular pancakes. With simple ingredients and easy steps, you can enjoy homemade eggless pancakes in no time!

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup milk (or plant-based milk for vegan option)
• 1 teaspoon vanilla extract (optional)
• 2 tablespoons melted butter or oil
• 1 teaspoon vinegar or lemon juice (helps with fluffiness)
• Butter or oil for cooking

Steps to Make Eggless Pancakes:

1. Mix the Dry Ingredients
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Prepare the Wet Ingredients
   • In another bowl, mix the milk, vanilla extract, melted butter (or oil), and vinegar (or lemon juice). Let it sit for 5 minutes to activate.
3. Combine the Mixtures
   • Gradually add the wet ingredients into the dry ingredients.
   • Stir gently until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Heat the Pan
   • Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
5. Cook the Pancakes
   • Pour ¼ cup of batter onto the pan for each pancake.
   • Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1-2 minutes until golden brown.
6. Serve and Enjoy
   • Stack the pancakes and drizzle with syrup, honey, or your favorite toppings.
   • Serve warm and enjoy your fluffy, eggless pancakes!

Would you like any variations, such as chocolate chip or banana pancakes? 😊

A: Yes! You can make fluffy and delicious pancakes without eggs by using ingredients like baking powder, baking soda, and vinegar or lemon juice to help with the fluffiness.

A: Some good egg substitutes for pancakes include:

• Vinegar + Baking Soda (helps make pancakes fluffy)
• Mashed Banana (adds natural sweetness)
• Yogurt or Buttermilk (adds moisture and softness)
• Applesauce (keeps pancakes moist)

A: To make vegan pancakes, replace dairy milk with plant-based milk (such as almond, soy, or oat milk) and use oil or dairy-free butter instead of regular butter.

A: If your pancakes are not fluffy, check the following:

• Use fresh baking powder and baking soda for a good rise.
• Don’t overmix the batter; a few lumps are fine.
• Let the batter rest for 5-10 minutes before cooking.
• Cook on medium heat to allow even rising.

A: It’s best to make the batter fresh, but if needed, you can store it in the fridge for up to 1 day. Stir gently before using.

A: You can mix in:

• Chocolate chips for a sweet treat
• Cinnamon for a warm, spiced flavor
• Chopped nuts for a crunchy texture
• Vanilla or almond extract for extra aroma

A: Yes! Let the pancakes cool completely, stack them with parchment paper in between, and store in an airtight container in the freezer for up to 2 months. Reheat in a toaster or microwave.

Would you like more variations or tips for making perfect pancakes? 😊