Fluffy and Light Egg-Free Pancakes
These egg-free pancakes are absolutely amazing in every way! Who says you need eggs for your pancakes to achieve a fluffy texture? These pancakes definitely don’t agree with that statement.
These pancakes may not contain any eggs, but they sure taste and look like it, I have to say. From their perfectly golden brown outer appearance to their light fluffy insides, these easy-to-make pancakes don’t disappoint. In addition, they also have that melt in your mouth appeal.
Oh no, these pancakes are not lacking in any way because they’re devoid of eggs. So don’t fret if you’re in the mood for pancakes, and you happen to be out of eggs. That’s where an egg free pancake recipe like this one comes in.
A Simple Ingredient that Replaces Eggs in Many Eggless Pancake Recipes..
In most traditional pancake recipes, eggs are what usually adds structure and fluffiness. But as for egg-free pancakes recipes, there obviously needs to be a replacement for the eggs; you know?
It’s really not enough to just use baking powder and/or baking soda for eggless pancakes. Especially if you desire nice fluffy ones, which some of us do..
Well, let me stop leaving you in suspense here. Apple cider vinegar (ACV) is what most people use in their egg-free pancakes recipes to replace eggs. Some people use white vinegar, but most use apple cider vinegar overall.
As for this pancake recipe, apple cider vinegar adds major fluffiness and an airy texture to the pancakes. You only need 2 tsp for this recipe.
Apple Cider Vinegar vs White Vinegar in Baking
Most households contain some type of vinegar, whether that’s apple cider vinegar or white vinegar. You can typically use any of these two vinegars for baking/cooking. They pretty much work the same. They both cause a chemical reaction that helps to increase the leavening effect in baked goods.
There are a couple of differences between the two vinegars, though. White vinegar is clear colored. It’s more potent, and has more of a bitter taste; due to its higher acidity level. On the other hand, apple cider vinegar is amber colored. It has a less bitter taste, because it’s lower in acidity compared to white vinegar.
Additionally, ACV has a more mellow sweeter flavor; since it comes from apples. Therefore it’s my main choice for most of my baking recipes, and works great every time.
*A Little Backstory*
Before I ventured into food blogging, I remember considering making a recipe for a chocolate cake similar to this one that didn’t require any eggs. It called for white vinegar instead.
Previous to this, I had always used eggs to make cakes and other desserts; and to give them structure. So I just had to see how it would work with the vinegar in place of the eggs. To be honest, I was skeptical about the cake coming out normally..
To my surprise, the cake came out amazing. It had a normal cake texture, and tasted just like any other chocolate cake. I have to say, I was super impressed. After that, I tried a similar cake recipe that called for apple cider vinegar.
I wanted to see if there would be a difference in taste. I felt that this cake had more of a classic chocolate cake flavor to me. With that being said, you can use whatever vinegar you prefer to make these pancakes. Overall, it’s a subtle difference that’s barely detectable. Which one do you use more often?
How to Make These Easy Egg-Free Pancakes
There’s two main steps involved in making the batter for these pancakes. The first step is pretty important, so you don’t want to skip doing it.
Step 1: In order for your pancakes to be light and fluffy, you need to combine the apple cider vinegar together with the milk. After that, allow the mixture to sit for 5 minutes while you’re getting the dry ingredients prepared.
This enables the vinegar to activate with the milk in order to add that fluffy texture to the pancakes. It kind of works like active dry yeast. With active dry yeast, you add the yeast to the liquid first, then let it sit for a few minutes to activate. After that, it’s ready to be added to the other ingredients.
Step 2: While the vinegar is activating, you will then combine the dry ingredients together. After the vinegar and milk mixture is ready, you will add it to the dry ingredients; along with the other wet ingredients. Then combine everything together..
The batter will have some small lumps in it. Don’t worry about that, that’s completely normal. The key to achieving fluffy pancakes is to not over-mix the batter. The batter will become fizzy and bubbly. This is only from the vinegar doing its job.
Fluffy and Light Egg-Free Pancakes Recipe Ingredients:
- Dairy or Dairy-Free Milk
- Apple Cider Vinegar (highly recommended) or White Vinegar
- Vanilla Extract (optional)
- Oil: Any cooking oil will work. I used organic canola oil. You’ll only need a couple of tsp anyway.
- All-Purpose Flour: Or try using spelt flour.
- A Little Salt
- Baking Powder and Baking Soda: These will assist the vinegar in producing those fluffy pancakes you’ve been craving.
- Sugar: Only a half tbsp needed, to sweeten the batter some. I didn’t add too much, because syrup already adds plenty of sweetness.
Additional Pancake Recipes You May Want to Try Out
I’m so excited for you to try out this egg free pancake recipe, and see how delicious pancakes can be, without eggs. If you make these pancakes, I would love to know what you thought about them, in the comments section below. Appreciate you – be blessed!
Fluffy and Light Egg-Free Pancakes
- 1 cup and 3 tbsp dairy or dairy-free milk
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp vanilla extract optional
- 2 tsp oil or melted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tbsp regular sugar or coconut sugar
- Gather all of the necessary ingredients and equipment (Mise en Place) Add the milk and vinegar to a small bowl and stir. Let the mixture sit, so it can activate while you prepare the dry ingredients.
- Add all of the dry ingredients to a large bowl. Combine or sift together thoroughly.Add the vinegar mixture to the bowl, along with the remaining wet ingredients (vanilla extract and oil/melted butter).
- Combine just until a slightly lumpy batter forms. The lumps are normal, and will go away as the pancakes cook.*The batter will become fizzy and bubbly. This is what you want. It just means the vinegar is fully activated, and will ensure light and fluffy pancakes*
- Let the mixture sit for 8-10 minutes before making the pancakes. This will allow all of the ingredients to meld evenly. And for the pancakes to have the perfect consistency.
- Heat a skillet on frying pan to low-medium heat. Spray with oil spray or add a little butter.Pour the batter in, about 1/4 cup or less; depending on the size you want. Use a spoon to help form a circular shape, if you have to.
- Cook for about two minutes on the first side, flip over; and cook for another minute. The color should be golden brown.
- Serve with your favorite toppings and enjoy!