Egg-free pancake
Discover the joy of our no-egg pancake recipe – perfectly fluffy, irresistibly delicious, and a delightful addition to your cookbook. These pancakes feature a rich, buttery texture that pairs beautifully with our signature homemade berry foam. Topped with fresh raspberries and a hint of basil for a refreshing twist, this dish is both simple to make and bursting with exquisite flavours.
Ingredients
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Plain flour
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225 g |
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Sugar
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1 tsp |
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Baking powder
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1 tsp |
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Coarse salt
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½ tsp |
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Milk
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600 ml |
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Butter (melted)
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25 g |
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Butter for baking
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25 g |
Berry foam
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Whipping cream
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150 ml |
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Sugar
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2 tbsp |
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Fresh raspberries
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75 g |
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Chopped basil leaves
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50 ml |
To serve
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Icing sugar
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4 tbsp |
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Fresh raspberries
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|
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Fresh basil
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Avoid overmixing your no-egg pancake batter
To ensure your pancakes are light and airy, combine the dry and wet ingredients just until they blend. Overmixing can activate the gluten in the flour, resulting in dense, chewy pancakes instead of light, fluffy ones. To prevent this, whisk the wet and dry ingredients together gently, stopping as soon as you achieve a smooth batter. A few small lumps are perfectly fine – they’ll disappear during cooking. Using this gentle mixing approach ensures your pancakes turn out tender and delicious every time.
Rest the batter for enhanced texture
Letting your batter rest for about 10 minutes before cooking is a simple yet impactful step, especially for egg-free recipes. During this time, the flour fully hydrates, which helps to thicken the mixture and create a smoother consistency. Resting also allows the ingredients to meld together, ensuring a more uniform texture and better rise during cooking. Before cooking, give the batter a gentle stir to redistribute any settled ingredients without overmixing. This method improves the texture, making your pancakes lighter and more enjoyable.
The secret to an extra fluffy berry foam
To achieve an irresistibly fluffy berry foam, start by whipping the cream until it forms soft peaks, ensuring it’s light and airy without overmixing. Lightly mash the berries to release their juices while keeping some texture for bursts of flavour. Gently fold the mashed berries into the whipped cream, taking care not to deflate the mixture. For an added layer of fluffiness, chill the cream and bowl before whipping – this helps the cream whip more effectively. The key is to work gently and keep the foam light, creating a perfectly airy topping that complements the pancakes beautifully.
Questions about this no-egg pancake recipe
Our recipe guarantees fluffy, delicious pancakes without the need for eggs. In the section below, you'll find answers to common questions, including tips for alternative ingredients and best practices for storage, ensuring you get the most out of this versatile recipe.
How do eggless pancakes differ from traditional pancakes?
Can I make the berry foam without whipping cream?
Why is my berry foam grainy?
Nutritional values
Nutritional value, per
1132 Kcal
| Fibre | 5 gram fibers |
| Protein | 31.1 % |
| Carbohydrates | 150.6 % |
| Fat | 44.5 gram |
Other recipes
What variations of the berry foam can I create?
The berry foam is incredibly versatile, and you can easily experiment with different fruit combinations to create unique flavours. For a twist on the classic, mix in strawberries for a sweeter, more vibrant foam or blueberries for a rich, deep flavour. Add blackberries for a tart, earthy touch or a combination of mixed berries for a balanced and colourful result.
For something more exotic, try folding in lightly mashed mango or passionfruit for a tropical flair that pairs beautifully with the pancakes. You can also infuse the foam with a hint of citrus zest (like lemon or orange) to brighten the flavour or a pinch of spices such as cinnamon or cardamom for a festive twist. These variations allow you to customise the berry foam to match your mood or occasion while keeping it deliciously fresh and fruity.
Will these pancakes keep overnight?
Definitely! This no-egg pancake recipe is perfect for preparing in advance and enjoying the next day. For best freshness, store the pancakes in an airtight container in the fridge to keep them soft and moist. Warm them up the next day in the microwave or toaster to enjoy them as if they were freshly made.
If you have extra pancakes, freezing is a great option. Lay the pancakes flat on a wire rack and freeze until solid. Once frozen, transfer them to a freezer bag, ensuring they’re well-sealed to prevent freezer burn. The pancakes can be stored in the freezer for up to three months. When you're ready to enjoy them, reheat the pancakes directly from frozen in a toaster or warm oven to restore their texture and warmth. This method makes it easy to have delicious pancakes on hand for busy mornings or impromptu snacks.
Spice up your egg-free pancakes
Add an extra layer of flavour to this no-egg pancake recipe by incorporating a variety of spices and flavourings into the batter. A dash of cinnamon or nutmeg brings warmth and a cozy, aromatic touch, perfect for pairing with fruity toppings. For a hint of indulgence, try adding a teaspoon of vanilla extract or a pinch of cardamom for a more exotic twist. If you prefer a zesty kick, mix in some freshly grated lemon or orange zest to brighten the flavour.
For a savoury variation, consider adding a pinch of paprika or dried herbs, and top the pancakes with cheese or vegetables. These simple additions transform this recipe into a flavourful and versatile dish suitable for any occasion.
Advanced garnishing techniques
A few sophisticated garnishing techniques can transform a simple dish into a work of art. Use fresh basil leaves and halved raspberries to create a striking garnish grid on each pancake, arranging them in a criss-cross pattern or elegantly along the edges for a professional café-style touch. This not only adds vibrant pops of colour but also introduces a refreshing flavour contrast that perfectly complements the sweetness of the berry foam.
To elevate the presentation further, dust the pancakes lightly with powdered sugar or adorn them with delicate edible flowers for a refined, captivating look. These small yet impactful details make the dish visually stunning and add to the overall dining experience.
Can I use frozen raspberries?
Yes, frozen raspberries can be used to make berry foam. First, thaw the raspberries fully and drain any excess liquid to prevent the foam from becoming watery. Blend the thawed raspberries into a smooth purée for the best texture, then fold gently into whipped cream. Adding a bit of sugar to the cream while whipping helps stabilise the foam, making it light and fluffy. Using frozen raspberries is a convenient option that still brings a vibrant, fruity flavour to this no-egg pancake recipe.
