Description
These eggless pancakes are fluffy, delicious, and perfect for a quick breakfast. Made without eggs, they rely on a blend of white whole wheat flour, baking powder, and Greek yogurt to achieve the perfect texture. This recipe is simple and uses soy or nut milk, making it suitable for those avoiding dairy eggs but still wanting a hearty, satisfying pancake breakfast.
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour (or half whole wheat flour, half all-purpose flour)
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Wet Ingredients
- ½ tablespoon vanilla extract
- 1 cup unsweetened soy milk (cashew or almond milk can be used as substitutes)
- ¼ cup plain 2% Greek yogurt
- 1 tablespoon water (see notes)
For Cooking
- 1 tablespoon butter or coconut oil (for cooking)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the white whole wheat flour, baking powder, ground cinnamon, and fine sea salt. Whisk together thoroughly to ensure even distribution of all dry ingredients.
- Add Wet Ingredients: Pour in the unsweetened soy milk, plain Greek yogurt, water, and vanilla extract into the dry mixture. Whisk gently until just combined; it’s okay if the batter is slightly lumpy. Let the batter rest for 5 minutes to allow it to thicken.
- Preheat Pan: Heat a griddle or non-stick pan over medium heat. Once warm, add 1 tablespoon of butter or coconut oil, spreading it evenly to prevent sticking.
- Cook Pancakes: Using a ¼ cup measuring cup, scoop batter and pour it onto the hot pan, leaving enough space between pancakes. Cook until bubbles form on the surface and the edges look set, about 3 minutes. Flip carefully with a flat spatula and cook the other side for approximately 2 minutes until golden brown and cooked through.
- Serve or Keep Warm: Transfer finished pancakes to a plate or keep them warm in a 200ºF oven while cooking the remaining batter. Serve immediately with desired toppings.
Notes
- Water is added to adjust the batter consistency if it appears too thick after resting.
- You can substitute soy milk with other nut milks such as cashew or almond milk to suit dietary preferences.
- Resting the batter helps improve pancake texture by allowing flour to hydrate.
- Use a non-stick or well-seasoned griddle for best results to prevent sticking and ensure even cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
