How to Make Eggless Pancakes (Thin English Pancakes)

A stack of eggless pancakes with raspberries and a drizzle of coulis.

How to Make Eggless Pancakes (Thin English Pancakes)

These eggless pancakes are just as good, if not better than normal pancakes that do contain eggs. The pancakes are lighter, with a delicate taste, allowing the flavour of the vanilla to shine through. It's particularly good with fresh berries, a dusting of icing sugar and a fruity coulis.

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Course: Appetizer, Dessert, Main Course, Snack

Cuisine: British, International

Prep Time: 5

Cook Time: 15

resting time: 30

Total Time: 50

Servings: medium pancakes

Calories: 164kcal

Author: Maretha Corbett

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 - if you don't have self raising flour to hand, add ½ teaspoon baking powder to plain flour.
▢ 150 millilitre milk - or 388g of milk if you want to save on a measuring jug
▢ 150 millilitre water
▢ 2 tablespoons granulated sugar
▢ 2 tablespoons oil - like vegetable, sunflower or canola
▢ 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
With an electric hand mixer, beat the ingredients together until you achieve a smooth consistency without any lumps. Be cautious not to overbeat, as this might result in tough pancakes.
Allow the pancake batter to rest for a minimum of 30 minutes.
Place a non-stick frying pan over medium-high heat and add a drop of oil. As soon as the oil is hot, wipe the pan out with a piece of kitchen paper. Spread it across the entire surface to get a really thin covering of oil.
Save the piece of oiled kitchen paper for when you need to re-oil the pan later.
a dash of vegetable oil for the frying pan
Add a ladle full of pancake batter to the hot pan. Working quickly, swirl it around to cover the surface of the pan.
Cook for approximately 1.5 - 2 minutes or until the pancake's surface appears dull and is no longer glossy from the wet batter. You'll also notice it starting to pull away from the sides.
Additionally, you can check the underside of the pancake to see if it's beautifully browned before flipping.
If you find the pancakes are browning too fast, turn it down to medium heat.
Carefully flip the pancake over with a spatula and bake for a further 30 seconds - 1 minute or until light golden in colour.
Transfer the baked pancake onto a plate and cover it with foil or a clean kitchen towel while you continue baking the rest of the pancakes.
If you find the pancakes are starting to stick, wipe the pan out again with the piece of oiled kitchen paper you saved earlier.
Enjoy your hot, freshly baked pancakes with your favourite fillings.

Notes

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.

Keep the pan on medium-high heat for consistent heating. Too hot and you might burn your pancake before it's ready to flip over. If you find the pancakes are browning too fast, turn it down to medium heat. All stoves vary though, so adjust the heat according to your judgement.

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