An epicurean adventure to: The United Kingdom
These eggless pancakes are just as delicious, if not better, than traditional pancakes with eggs!
This recipe offers an egg-free twist on thin, English-style pancakes. They are light, crêpe-like and beautifully infused with a warm hint of vanilla.
Jump to:
- Fast facts - United Kingdom
- What's to love about this recipe
- Key ingredients and substitutions
- For vegan pancakes
- What type of pan is best for pancakes?
- Why should you let the pancake batter rest?
- How to make this eggless pancakes recipe: Step-by-step
- Top tips
- How to successfully flip a pancake:
- How to keep cooked pancakes warm:
- Storage and reheating
- Serving suggestions
- FAQ
- More easy bakes
- More pancake recipes
- Recipe
- Top tips
- How to flip pancakes:
- How to keep your cooked pancakes warm:
Very similar to our popular South African pancakes recipe, this version is perfect for anyone who can't have eggs or simply ran out.
English pancakes are bigger and thinner than American pancakes. They have a delicate texture and are traditionally served with lemon juice and sugar, but you can also use golden syrup or jam!
Or, try them with fresh berries, powdered sugar and a fruity coulis for something different. There are so many topping options!
Alternatively, hop across to the continent and try these delicious Danish pancakes.
Fast facts - United Kingdom
| Location | The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland. |
| Language | In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages spoken, including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used. |
| Population | Circa 66.8 million people. |
| Trivia | The UK is known for its quirky and unusual place names, such as Piddlehinton, Shitterton and Scratchy Bottom. Yes, they are real! |
What's to love about this recipe
- No eggs - just basic pantry ingredients needed.
- Light, fluffy with no eggy taste.
- Subtle vanilla flavour pairs well with any sweet topping or filling.
- Easier to digest.
- Quick and easy to make.
- Perfect for a breakfast in bed on Mother's or Father's Day.
Key ingredients and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Self-raising flour
No need to worry if you don’t have self-raising flour. Just use all-purpose flour and add ½ teaspoon (2.5ml) of baking powder to the dry ingredients in the recipe.
Granulated sugar
We use plain, white granulated sugar for this recipe. If you have it, you can also use caster sugar.
Milk
You can use whole milk, semi-skimmed milk or non-dairy options such as soy milk, unsweetened almond milk, coconut milk or oat milk.
Vanilla extract
If you prefer a savoury filling for these pancakes, omit the teaspoon of vanilla extract.
Oil
Adding two tablespoons of neutral-flavoured oil to the pancake batter serves two purposes:
- It keeps the pancakes moist.
- It helps prevent them from sticking to the pan.
We also use a drop of oil to coat the non-stick pan using a piece of kitchen paper.
You only need a small amount of oil for the pan. Using too much oil will cause the pancakes to fry instead of bake, resulting in a tougher and chewier texture.
For vegan pancakes
Simply replace the milk with plant-based milk and the dairy butter with vegan butter.
What type of pan is best for pancakes?
Non-stick pan
A good non-stick frying pan should always be your number one choice for making pancakes.
It ensures even cooking and easy flipping with minimal oil, promoting healthier cooking and easier cleanup.
Crêpe pan
A non-stick crêpe pan isn't just for crêpes; it's perfect for pancakes too! Its low lip makes flipping pancakes a breeze..
Cast iron pan
A cast iron pan, while not our first choice, can work well for pancakes IF it's properly seasoned.
Ensure it's evenly heated and lightly oiled before adding the batter.
Why should you let the pancake batter rest?
Allowing pancake batter to rest for about 30 minutes is beneficial for these reasons:
- Resting the batter allows the flour to absorb the liquids fully, aiding gluten development for fluffier pancakes.
- The rest lets liquids mix with flour starches and proteins, making a smooth batter.
Cooking the pancakes immediately is fine, but rested batter makes lighter, fluffier pancakes with a better texture than cooking right away.
How to make this eggless pancakes recipe: Step-by-step
- Combine all the ingredients for the eggless pancakes in a large bowl.
- Use an electric hand mixer to blend until smooth, being careful not to over-mix, which can make the pancakes tough.
The consistency of the batter will be that of thick cream.
- Allow the pancake batter to rest for a minimum of 30 minutes.
- Heat a non-stick frying pan over medium-high heat and add a little oil. Use kitchen paper to spread the oil evenly across the pan's surface.
Keep the oiled kitchen paper to use again when you need to re-oil the pan later.
- Pour a ladleful of pancake batter into the hot pan. Quickly swirl it around to coat the surface evenly.
Tip: Different flours react differently, so if you find your batter is too thin, you can safely add another spoonful of flour and mix well again.
- Cook for about 1.5 to 2 minutes or until the pancake's surface looks dull and isn't shiny anymore. It should also start pulling away from the sides of the pan.
- Alternatively, you can check the underside of the pancake to make sure there are a few browned spots before flipping it over.
If the pancakes are browning too quickly, reduce the heat to medium or lower if needed.
- Carefully flip the pancake over with a spatula and cook for an additional 30 seconds to 1 minute, or until the underside turns light golden in colour.
- Transfer the cooked pancake to a plate and cover it with foil or a clean kitchen towel to keep it warm while you cook the remaining pancakes.
If the pancakes start to stick, use the oiled kitchen paper to wipe the pan again.
Top tips
- For the best pancakes, don't over-mix the batter or you might end up with tough pancakes. Only mix until you see no more lumps.
- Allow the pancake batter to rest for 30 minutes before you start baking the pancakes.
- For ease of use, transfer the pancake mix into a jug. It makes it easier to pour into the pan. Alternatively, a soup ladle works well too.
- Use a good quality non-stick pan or a crêpe pan.
How to successfully flip a pancake:
- Before flipping, ensure your pancake is sufficiently cooked: It should have browned spots underneath, a dull surface on top and be starting to pull away from the sides.
- If the pancake still sticks, gently slide the spatula underneath and loosen it all the way around before flipping. Keep the spatula close to the pan and flip quickly to prevent tearing.
Successful pancake flipping is a confidence thing, those pancakes can feel your fear, so do it without a flinch! 🙂
How to keep cooked pancakes warm:
- To keep your pancakes warm, sandwich them between layers of kitchen foil, sealing tightly to retain heat.
- Alternatively, place a plate over a pot of simmering water and keep the pancakes on the plate, loosely covered with foil.
Storage and reheating
Any leftover pancakes will keep well in the fridge, covered in an airtight container for up to 3 days. Reheat in the microwave until you've reached the desired temperature.
They also freeze remarkably well for up to 3 months. Defrost by taking them out of the freezer a few hours before consuming. Reheat in the microwave until you've reached the desired temperature.
Serving suggestions
- Enjoy with berries, a sprinkle of icing sugar and a drizzle of coulis.
- Try sprinkling sugar and a squeeze of lemon juice - The English way.
- Serve with ice cream and chocolate sauce.
- Top with Nutella.
- Add Chantilly cream.
- Combine cream cheese, fruit and honey.
- Embrace the South African tradition with cinnamon sugar.
- Pair with banana and caramel sauce or dulce de leche.
- Drizzle with golden syrup.
- Serve with maple syrup and pecan nuts.
- Top with mascarpone cream.
- Spread with marshmallow fluff.
- Fill with cooked apple, cinnamon, nuts and cream.
- Greek yoghurt as a filling, topped with fruit and a sprinkle of granola.
- Strawberry and whipped cream.
- Lemon curd and blueberries.
- Peanut butter and sliced bananas.
- Raspberry jam and almond flakes.
FAQ
American pancakes are generally a lot thicker and smaller, almost like cake fried in a pan. Because the mix is thick, they are poured into smaller 'heaps' and you can cook a few at a time in one pan.
Thin pancakes are, well, thin, but also contain leavening agents like bicarb and baking powder. They are larger and often served rolled up or folded over. The mix is swirled across the entire surface of the pan, producing one pancake at a time. Normal household frying pans are used.
Crêpes do not use leavening agents and for that reason are the thinnest of the pancake family. Special crêpes pans are used, which are larger, with a very low lip.
More easy bakes
Recipe
Pancake Recipe without Eggs
Equipment
- 1 Large mixing bowl
- 1 Electric hand mixer
- 1 Non-stick pan
- 1 Ladle or small jug
- 1 Rubber spatula
Ingredients
- 150 grams self-raising flour
- 150 millilitre milk - or 388g if you prefer to weigh it
- 150 millilitre water
- 2 tablespoons granulated sugar
- 2 tablespoons oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- a dash of vegetable oil for the frying pan - you can also use sunflower, olive or coconut oil
Instructions
- Combine all the ingredients for the eggless pancakes in a large bowl.150 grams self-raising flour, 150 millilitre milk, 150 millilitre water, 2 tablespoons granulated sugar, 2 tablespoons oil, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Use an electric hand mixer to blend until smooth, being careful not to over-mix, which can make the pancakes tough. The consistency of the batter will be that of thick cream.
- Allow the pancake batter to rest for a minimum of 30 minutes.
- Heat a non-stick frying pan over medium-high heat and add a little oil. Use kitchen paper to spread the oil evenly across the pan's surface.Keep the oiled kitchen paper to use again when you need to re-oil the pan later.a dash of vegetable oil for the frying pan
- Pour a ladleful of pancake batter into the hot pan. Quickly swirl it around to coat the surface evenly.Tip: Different flours react differently, so if you find your batter is too thin, you can safely add another spoonful of flour and mix well again.
- Cook for about 1.5 to 2 minutes or until the pancake's surface looks dull and isn't shiny anymore. It should also start pulling away from the sides of the pan.
- Alternatively, you can check the underside of the pancake to make sure there are a few browned spots before flipping it over.If the pancakes are browning too quickly, reduce the heat to medium or lower if needed.
- Carefully flip the pancake over with a spatula and cook for an additional 30 seconds to 1 minute, or until the underside turns light golden in colour.
- Transfer the cooked pancake to a plate and cover it with foil or a clean kitchen towel to keep it warm while you cook the remaining pancakes.If the pancakes start to stick, use the oiled kitchen paper to wipe the pan again.
- Enjoy your hot, freshly baked pancakes with your favourite fillings.
Notes
Top tips
- For the best pancakes, don't over-mix the batter or you might end up with tough pancakes. Only mix until you see no more lumps.
- Allow the pancake batter to rest for 30 minutes before you start baking the pancakes.
- For ease of use, transfer the pancake mix into a jug. It makes it easier to pour into the pan. Alternatively, a ladle works well too.
- Use a good quality non-stick pan or a crêpe pan.
How to flip pancakes:
- Before flipping, ensure your pancake is sufficiently cooked: It should have browned spots underneath, a dull surface on top and be starting to pull away from the sides.
-
If the pancake still sticks, gently slide the spatula underneath and loosen it all the way around before flipping. Keep the spatula close to the pan and flip quickly to prevent tearing.
How to keep your cooked pancakes warm:
- To keep your pancakes warm, sandwich them between layers of kitchen foil, sealing tightly to retain heat.
- Alternatively, place a plate over a pot of simmering water and keep the pancakes on the plate, loosely covered with foil.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Bayizee says
this recipe was so great. loved the addition of the ml to gram conversion! so helpful. but the water and the milk combination seemed a little to overbearing for my flour as the batter ended up being really watery. but i just added more flour to make it a little less watery. but great recipee overall
Maretha Corbett says
Hey Bayizee! So pleased you liked the pancakes! Although, sorry to hear you ran into a bit of an issue with the batter being too thin. I find that sometimes it depends on the flour you're using. I often make the same recipes in either the UK or in South Africa. The flours
do tend to react a little differently, depending on where you are. Thankfully, pancake batter can be quite forgiven and you solved it by adding a little more. Phew!
Thanks for the feedback and happy cooking!
Maretha.