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For breakfast
Lean pancakes without yeast

Eggless Pancakes (No Yeast)

Fluffy, airy, tender, delicious — and light, easy, and cheap! These pancakes aren't just yeast-free; they're also egg-free and dairy-free. Minimal calories, maximum pleasure — that's how good they turn out. Serve them for breakfast or dinner, with sweet or savory toppings, or a dollop of sour cream.

Siberian cooks

Recipe author

Watch the video

Composition / ingredients

Servings:

Wheat flour

300

Sugar

Salt

Water

350

Apple cider vinegar

Baking soda

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 30 % 14 g

Carbohydrates 62 % 29 g

258 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 50 min

Step 1:

How do you make eggless pancakes without yeast? First, gather everything you'll need. Use bottled or boiled water, and make sure it's warm. Use all-purpose wheat flour. For the vinegar, apple cider vinegar works well (you can swap in plain white vinegar).
Step 2:

Take a deep bowl and sift the flour into it through a fine sieve to aerate it, which makes the batter lighter.
Step 3:

Add the sugar and salt to the bowl of sifted flour.
Step 4:

Stir all the dry ingredients together well. You don't have to add all the flour at once — hold some back so you can add it as you go, since you may need a little more or less than I did.
Step 5:

Pour the warm water into a suitable container, then stir in a spoonful of apple cider vinegar.
Step 6:

Pour the water-and-vinegar mixture into the bowl of dry ingredients.
Step 7:

Mix everything together well into a smooth, even batter, then cover the bowl with a kitchen towel and let it rest for 30 minutes to develop the gluten.
Step 8:

Set a skillet on the stove and pour in enough vegetable oil to fully coat the bottom, then heat it over medium.
Step 9:

Once the batter has rested, sprinkle the baking soda into the bowl.
Step 10:

Give everything one more good stir. The batter should be neither too thick nor too runny — on the hot skillet it should hold its shape and set right away rather than spreading out.
Step 11:

Spoon the batter into the hot oil a tablespoon at a time and fry over medium heat until golden on the first side.
Step 12:

Flip the pancakes and fry until golden on the second side.
Step 13:

Cover the pan, turn off the heat, and let the pancakes finish cooking through. It took me about a minute and a half — go by your own stove.
Step 14:

Transfer the finished pancakes to a plate and serve.
Step 15:

Let's cook together — simple, homemade, and delicious, using everyday ingredients. Enjoy, and here's to a cozy cup of tea!

I'm delighted to show you how to make wonderfully fluffy pancakes at home with no yeast, eggs, or dairy. If you've been wanting airy pancakes without yeast or eggs — good year-round, not just during a fast — this is the recipe for you. And they're doubly satisfying: they come out light and delicious every time, and they're about as budget-friendly as it gets. Enjoy, and happy cooking!
Be ready to use a little more or less flour than the recipe calls for. Go by the desired consistency of the batter rather than the exact amount of flour.
Use an oil with a high smoke point for frying. Oils are only healthy up to a certain temperature — the smoke point — beyond which they start to burn and form toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered organic particles that burn quickly. Refined oils handle heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.