This pancake recipe is a great option for those looking for a delicious and hearty breakfast made without eggs. Using milk, yogurt and butter in the batter creates a soft and tender texture. And the sugar balances out the flavors, making these pancakes sweet but not cloying.
The recipe is versatile, which means you can add whatever toppings you want to the dough. Pieces of fruit, candied fruits, nuts – add as you like, combine and experiment, creating a new breakfast recipe every time.
Also, if desired, the amount of sugar can be halved or eliminated entirely if you plan to eat the pancakes with unsweetened toppings like lightly salted salmon, crispy bacon, crumble, or roasted vegetables.
⏱ Cooking time — 15 minutes overall. Includes 10 minutes of preparation and cooking + 5 minutes unattended.
🥣 Ingredients
🍽 For 8 pancakes:
- 200 ml (¾ cup) of milk
- 100 g (3,5 oz) yogurt
- 40 g (1,4 oz) butter
- 20 g (0,7 oz) sugar
- 180 g (6,3 oz) flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- pinch of salt
🔪 Step by step Directions
Prepare the dough
Measure out 180 g (6,3 oz) of flour, add a pinch of salt, ½ tsp. of baking powder (baking powder), ½ tsp. of baking soda and 20 g (0,7 oz) of sugar. Mix well with a whisk.
Pour in 200 ml (¾ cup) of milk and knead the dough. Add 100 g (3,5 oz) of yogurt and mix until smooth.
Finish preparing the dough
Take a small saucepan, put it on medium heat. Put 40 g (1,4 oz) of butter in the saucepan and melt.
Pour the melted butter into the batter and mix.
Prepare the pancakes
Take a large non-stick frying pan, put it on medium heat and heat it for 2-3 minutes.
You can grease the frying pan with a thin layer of vegetable oil. To do this, moisten a paper towel with oil and wipe the pan with it. This is not necessary for good nonstick pans.
Using a tablespoon or measuring spoon, spoon the batter into the skillet, trying to mold the pancakes into a round shape. You can help yourself with the spoon by adjusting the shape of the batter poured into the pan. I use about 2 tbsp. of batter per 1 pancake.
The diameter of the pan plays an important role here; the bigger the pan, the more convenient and faster the pancakes will be cooked, and the neater they will turn out.
It is important to choose the right heat so that the pancakes have time to fry inside and not to burn at the bottom.
Cook 2 to 3 pankakes at a time. Cook for about 1 minute on one side, until air bubbles appear on the surface and the top of the pankake is dry.
Flip and cook for about 1 minute more on the other side.
Transfer to a plate and cook the rest of the batter.
Serve
Serve pancakes with your favorite toppings: caramel, jams, jam, or unsweetened toppings like lightly salted or smoked salmon, bacon, roasted vegetables, or crumble.
Stuffing ideas for dough and serving
Dough additives
Based on 500 g of dough.
- Milk or dark chocolate, chopped into small pieces or chocolate drops – 100-120 g
- Small pieces of cream cheese – 100-120 g
- Caramel pieces or caramel sauce – 100-120 g
- Fresh berries, such as strawberries, raspberries or blueberries – 200-250 g
- Sliced bananas – 200-250 g
- Coconut shavings – 50-70 g
- Finely chopped walnuts – 100 g
- Cottage cheese – 70-100 g
- Sliced pieces of fresh fruit, such as apples, pears or pineapple – 150-200 g
- Sliced apricots – 100-120 g
- Fresh cranberries – 100-120 g
- Chopped prunes – 70-100 g
- Vanilla extract – 1 teaspoon (5 g) for a richer flavor.
Toppings and other pitch ideas
Sweet:
- Syrups, such as maple, agave, or berry
- Chocolate sauce
- Jams: from strawberries or other berries
- Sour cream or thick yogurt sweetened with sugar or powdered sugar, if desired, or fruit yogurt
- Fresh fruits such as raspberries, strawberries, blueberries, blueberries, bananas, etc.
- Whipped cream
- Honey and your favorite nuts
- Caramel sauce
- Powdered sugar: Sprinkle the pancakes on top
- Fruit marmalade or jelly.
- Ice Cream
Salty:
- Eggs and bacon
- Mushrooms in cream sauce
- Smoked salmon and cream cheese
- Spinach and mushrooms in cream sauce
- Canned tuna and avocado.
- Chicken fillet with vegetables in teriyaki sauce
- Hummus and fresh vegetables such as carrots, cucumbers, etc.
- Smoked ham and grated cheese
- Feta and sliced olives
- Avocado and smoked or salted salmon
Еggless pancakes recipe
Ingredients
- 200 ml milk
- 100 g yogurt
- 40 g butter
- 20 g sugar
- 180 g flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- pinch of salt
Instructions
- Mix the flour, a pinch of salt, baking powder, baking soda, sugar and stir with a whisk.Pour in the milk and knead the dough, add the yogurt and mix until smooth.
- Melt the butter, add to the batter and mix.
- Heat a skillet over medium heat for 2-3 minutes.Spoon the batter into the pan with a tablespoon, about 2 tablespoons per pancake, trying to form a round shape.Cook 2-3 pancakes at a time for about 1 minute on one side, until bubbles appear on the surface. Flip and cook for about 1 minute more on the other side.Transfer to a plate and cook the remaining
- Serve pancakes with your favorite toppings: caramel, jams, jam, or unsweetened toppings like lightly salted or smoked salmon, bacon, roasted vegetables, or crumble.
Great recipe. Easy to follow and delicious
Super useful recipe for when you don’t have eggs left OR you can’t have them. Definitely trying!
This pancake is delicious. Love your site. Your recipes make great meals simple.
Great, easy to follow recipe. And it’s quite tasty!