Wednesday, May 6, 2015

Eggless Homemade Pancake


After a while, we went to our favorite local brunch spot "Butterfield pancake house". Whenever we go out for brunch, I usually order a garden fresh omelette or oven roasted vegetable skillet, but my husband likes sweeter stuff and would order pancakes, waffles or french toasts. For the first time I tried pancakes to see why he likes them so much. I'm not a big fan of pancakes for breakfast or brunch as it's sweet but now I think I should change my mind, as it was awesome. It was soft, had a fluffy texture, spongy and was melting in the mouth like an ice cream. I like pancakes when served with fresh butter, whipped cream and a side of seasonal fruits ;-)


  • Maida/All purpose flour - 1cup
  • Milk - 1cup
  • Brown sugar - 1tbsp 
  • Oil - 1tsp
  • Salt - 1/2tsp
  • Baking powder - 1tbsp 
  • Butter - 2tbsp 


  • Add maida, milk, brown sugar, oil and baking powder together in a mixing bowl and then whisk it well without any lumps. Keep it aside undisturbed for 10-15 minutes.
  • Heat a griddle until hot in medium flame. Grease with butter and pour the pancake batter. Do not spread.
  • Wait until bubbles pop over the pancake. Then flip it carefully over other side and cook for few minutes in medium flame. 
  • Once ready transfer hot pancake to the serving plate. 
  • Repeat the same process for other pancakes too.
  • Serve the pancakes with maple syrup and fruits of your choice. 


  • You can do this pancakes with wheat flour also. 
  • You can make this pancakes vegan by adding almond milk.
  • If using wheat, milk usage will be more than maida. 
  • You can add fruits like strawberry, blueberry to pancakes. 
  • You can add cinnamon or vanilla essence to the batter for more flavor.    


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