Fluffy and Light Egg-Free Pancakes

These eggless pancakes are absolutely amazing in every way! Who says you need eggs for your pancakes to get a fluffy texture? These pancakes certainly do not agree with Which statement.

These pancakes may not contain any eggs, but I have to say they definitely taste and look like them. From their perfectly golden brown exterior to their light, fluffy insides, these easy-to-make pancakes won’t disappoint. Additionally, it also has a melt-in-your-mouth appeal.

Oh no, these pancakes are not lacking in any way because they are eggless. So don’t worry if you’re in the mood for pancakes and happen to run out of eggs. That’s where an eggless pancake recipe like this one comes in.

A simple ingredient that replaces eggs in many eggless pancake recipes.

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In most traditional pancake recipes, the eggs are what usually add structure and fluffiness. But for eggless pancake recipes, an egg substitute is clearly needed; you know?

It’s not really enough to use baking powder and/or baking soda to make eggless pancakes. Especially if you want to have nice thin hair, any Some of us do..

Well, let me stop leaving you in suspense here. Apple cider vinegar (ACV) is what most people use in eggless pancake recipes to replace eggs. Some people use white vinegar, but most people use apple cider vinegar in general.

As for this pie recipeApple cider vinegar adds great fluffiness and airy texture to pancakes. You only need 2 teaspoons for this recipe.

Apple cider vinegar versus white vinegar in baking

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Most homes have some type of vinegar, whether it’s apple cider vinegar or white vinegar. You can usually use either of these types of vinegar for baking/cooking. They work much the same way. Both cause a chemical reaction that helps increase the leavening effect in baked goods.

There are some differences between the two cells. White vinegar has a clear color. It is more powerful, and has a more bitter taste; Due to its high acidity. On the other hand, apple cider vinegar is amber in color. It has a less bitter taste, because it is less acidic compared to white vinegar.

Additionally, apple cider vinegar has a sweeter flavour. Because it comes from apples. So it’s my main choice for most of my baking recipes, and it works great every time.

*A little backstory*

Before I ventured into food blogging, I remember thinking about making a chocolate cake recipe similar to this This does not require any eggs. It called for white vinegar instead.

Before that, I always used eggs to make cakes and other desserts; And give them structure. So I had to see how vinegar would work in place of eggs. To be honest, I was skeptical that the cake would come out naturally.

To my surprise, the cake came out amazing. It had a regular consistency, and tasted like any other chocolate cake. I have to say, I was very impressed. Next, I tried a similar cake recipe that included apple cider vinegar.

I wanted to see if there would be a difference in taste. I felt like this cake had 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, barely detectable difference. Any one does You Used often?

How to make these easy eggless pancakes

There are two main steps to preparing the batter for these pancakes. The first step is very important, so you don’t want to skip it.

Step 1To make your pancakes light and fluffy, you must mix apple cider vinegar with milk. Next, leave the mixture for 5 minutes while you prepare the dry ingredients.

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This allows the vinegar to activate with the milk to add that fluffy texture to the pancakes. It 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 until it activates. 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, add it to the dry ingredients; Combined with other wet ingredients. Then put everything together..

The dough will contain some small lumps. Don’t worry about it, this is completely normal. The key to getting tender pancakes is not to over mix the batter. The dough will become fizzy and bubbly. This is nothing but the vinegar doing its job.

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Ingredients for this thin and light eggless pancakes recipe:

  • Dairy or dairy-free milk
  • Apple cider vinegar (highly recommended) or white vinegar
  • Vanilla extract (optional)
  • Oil: Any cooking oil will do. I used organic canola oil. You’ll only need a few teaspoons anyway.
  • All-purpose flour: Or try using spelled flour.
  • a pinch of salt
  • Baking Powder and Baking Soda: The vinegar will help produce those fluffy pancakes you’ve been craving.
  • Sugar: half a tablespoon only to sweeten the dough. I didn’t add much, because the syrup already adds a lot of sweetness.

Additional pancake recipes you may want to try

Thin restaurant style pancake recipe

Almond milk pancakes

Oat milk pancakes

Oatmeal and Pumpkin Muffins

More delicious and easy pancake recipes

I’m so excited for you to try this eggless pancake recipe and see how delicious eggless pancakes can be.

If you make these pancakes, I’d love to know what you thought of them in the comments section below. I appreciate you – bless you!

Thin and light eggless pancakes

Thin and light eggless pancakes


These eggless pancakes are a pancake lover’s dream. Everyone is sure to enjoy the delicious taste of these healthy pancakes.

Prep time 25 minutes

Cooking time 30 minutes

Total time 55 minutes

turn breakfast

kitchen American

Shares 7 Pancakes

Calories 102.15 Calories

Wet ingredients

  • 1 cup And 3 tablespoons of dairy or dairy-free milk
  • 1 1/2 small spoon Apple cider vinegar
  • 1/4 small spoon Vanilla extract My choice
  • 2 small spoon Oil or melted butter

Dry ingredients

  • 1 cup Flour for all uses
  • 1/4 small spoon salt
  • 2 1/4 small spoon baking powder
  • 1/4 small spoon baking soda
  • 1/2 Tablespoon Regular sugar or coconut sugar
  • Gather all necessary ingredients and equipment (Mise en Place) Add the milk and vinegar to a small bowl and stir. Leave the mixture aside to activate while you prepare the dry ingredients.
  • Add all dry ingredients to a large bowl. Combine or sift them together well.Add the vinegar mixture to the bowl with the remaining wet ingredients (vanilla extract and melted oil/butter).
  • Combine just until a slightly lumpy mixture forms. Lumps are normal and will disappear as the pancakes cook.*The mixture will become dark and thick. This is what you want. This just means that the vinegar has been fully activated, and will ensure light and fluffy pancakes*
  • Leave the mixture for 8-10 minutes before preparing the pancakes. This will allow all ingredients to mix evenly. In order for the pancakes to get the perfect texture.

  • Heat a frying pan on a frying pan to medium-low heat. Spray with oil spray or add a little butter.Pour the mixture into about a quarter cup or less. Depending on the size you want. Use a spoon to help form a round shape, if you have to.
  • Cook for about 2 minutes on the first side, then flip; And cook for another minute. The color should be golden brown.

  • Serve with your favorite toppings and enjoy!

Keyword Breakfast, breakfast recipe, healthy breakfast, healthy pancakes recipe, pancakes

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