Pancake Recipe Without Eggs

Eggless pancakes on a white plate with raspberries and pecan nuts.

A pancake recipe without eggs for soft, thin pancakes you can roll or fold. These English-style, crepe-like pancakes are made with simple ingredients and work with sweet or savoury fillings.

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4.94 from 49 votes

Course: Breakfast, Dessert, Main Course, Snack

Servings: medium pancakes

Calories: 170

Author: Maretha Corbett

Prep Time: 5

Cook Time: 15

resting time: 30

Total Time: 50

Equipment

1 Large mixing bowl
1 Electric hand mixer
1 Non-stick pan
1 Ladle or small jug
1 Rubber spatula

Ingredients

▢ 160 grams self-raising flour
▢ 150 millilitre milk - or 150g if you prefer to weigh it
▢ 150 millilitre water - or 150g if you prefer to weigh it
▢ 2 tablespoons granulated sugar
▢ 2 tablespoons oil
▢ ½ teaspoon vanilla extract
▢ ¼ teaspoon salt
▢ a little neutral oil for the frying pan - Use sunflower, vegetable or rapeseed oil. Olive oil can add flavour, so only use it if you don’t mind that.

Instructions

Add all the pancake ingredients to a large mixing bowl.
160 grams self-raising flour, 150 millilitre milk, 150 millilitre water, 2 tablespoons granulated sugar, 2 tablespoons oil, ½ teaspoon vanilla extract, ¼ teaspoon salt
Beat with an electric hand mixer or a hand whisk until smooth, but don’t overmix. The batter should look like thick cream.
Let the batter rest for at least 30 minutes. This helps it become smoother and easier to cook.
Heat a non-stick frying pan over medium-high heat. Add a little oil, then use kitchen paper to wipe it across the surface. The pan should be lightly greased, not oily.
Keep the oiled kitchen paper nearby so you can wipe the pan again between pancakes if needed.
a little neutral oil for the frying pan
Pour a ladleful of batter into the hot pan and quickly swirl it around to coat the base in a thin layer.
Cook for about 1½–2 minutes, until the surface looks dull rather than shiny and the edges start pulling away from the pan (this is important, otherwise it might tear).
Check the underside if needed. It should have a few light golden spots before you flip.
Flip carefully with a spatula and cook the second side for 30 seconds to 1 minute, until lightly golden.
Transfer to a plate and cover with foil or a clean kitchen towel while you cook the rest. Covering helps make them soft.

If the pancakes start to stick, wipe the pan again with the oiled kitchen paper.

Notes

The batter should be smooth and pourable, with the consistency of thick cream.
If the batter is too thin, whisk in a small spoonful of flour. If it is too thick, add a splash of milk or water.
Use only a thin film of oil in the pan. Too much oil can make the pancakes greasy or chewy.
Flip when the top looks dull and the edges start to lift.
For savoury pancakes, leave out the vanilla.

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