Light and fluffy eggless pancakes make the perfect start to the day! These are great for those who don't eat eggs or are allergic to them. Serve these with maple syrup, fresh fruits for a wholesome breakfast!
1 & 1/2cupsmilkI used whole milk, 12 oz + 1-2 tablespoons extra, as needed
4tablespoonswhite vinegar2 oz
2cupsall purpose flour260 grams
1/2cupyogurtI used plain whole milk yogurt
4tablespoonsbuttermelted, I used salted butter
fresh fruits, maple syrup, butter to serve
To a large bowl or large measuring jar, add 1 & 1/2 cup milk (I used whole milk). Add white vinegar, give it a quick stir and let it sit for 5 minutes. We are making homemade buttermilk here.
Meanwhile, in a large bowl mix all the dry ingredients using a wire whisk :all-purpose flour, granulated white sugar, baking powder, baking soda and salt. Mix and set it aside.
After resting for 5 minutes, you would notice that the milk would have curdled a bit. Stir it and then add plain yogurt to it (I used whole milk yogurt).
Next, add vanilla extract and melted butter. I have used salted butter here but you can use unsalted as well. Using a whisk, mix all the wet ingredients until nicely combined.
Now, pour the wet ingredients over the dry and mix using a wire whisk.Do not over-mix the batter, just gently mix it all together. You would notice the batter all bubbling up due to the reaction between baking soda and yogurt-vinegar. Once you have made the batter, you should immediately use it to make the pancakes.
Heat a pan on medium heat, I like using a cast iron skillet. Add a little butter and let it melt. You can also spray with oil but butter adds to the flavor. Again, I used salted butter here but unsalted would also work.
Add little milk to thin out the batter if the batter looks too thick before you start making the pancakes, I added around 2 tablespoons of milk at this point (you may need to add more). Scoop around 1/2 cup of batter (or use 1/3 for smaller pancakes) and pour it onto the pan.
Let it cook for around a minute until you see bubbles on top and the edges look set. Then flip it over using a spatula carefully. Cook the other side for an additional 1 to 2 minutes until it's cooked from that side as well.
Enjoy warm with maple syrup, butter or fresh fruits!
Make the pancakes immediately after making the batter. Do not make the batter in advance else the pancakes would not turn out light and fluffy.
Do not over-mix the batter, that will lead to tough pancakes.
Cook the pancakes on medium heat and adjust heat throughout the process if pancakes start turning out very brown.
This recipe yields 8 pancakes if you use 1/2 cup batter per pancake. If you use 1/3 cup, you would get around 10 pancakes.
Several mix-ins like chocolate chips, blueberries can be added to the batter.