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Pancakes on water without eggs are thin

Thin Eggless Pancakes Made with Water

Budget-friendly, made from pantry basics, and ready in a flash! These thin, eggless water pancakes are easy, simple, and come together fast. All you need is flour, water, and vegetable oil. They turn out thin with crisp edges — a great way to shake up your table when you're keeping things simple!

katushafin

Recipe author

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Composition / ingredients

Servings:

Water

500

Flour

250

Sugar

Vegetable oil

Baking soda (a quarter teaspoon)

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 12 % 4 g

Carbohydrates 76 % 25 g

153 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 30 min

Step 1:

How do you make thin eggless pancakes with water? Gather your ingredients. Boil the water first and let it cool until warm — it blends into the flour much better that way. Adjust the sugar and salt to your taste; I found I wanted a bit more of both.
Step 2:

Sift the flour. Don't skip this step when baking — sifting aerates the flour and gives you a lighter result.
Step 3:

Add the dry ingredients to the sifted flour: salt, sugar, and baking soda. Whisk together well.
Step 4:

Pour the water into the flour a little at a time. For pancake batter, it's best to add the liquid to the flour this way to keep it lump-free. Whisk well after each addition of water. A mixer works, but a whisk does the job just fine. The batter should end up like pourable (runny) sour cream — if it's too thick, add a bit more water. Let it rest for 15–20 minutes.
Step 5:

Stir the vegetable oil into the batter. This not only improves the flavor but also keeps the pancakes from sticking to the pan. Mix it in.
Step 6:

Heat the pan thoroughly. A cast-iron or dedicated crêpe pan with a thick bottom works best. Mine is a nonstick crêpe pan, so I don't even grease it at the start. If you're using a regular skillet, brush it with oil before the first pancake. Pour about half a ladle of batter onto the pan, swirling it in a circular motion to spread it thinly across the bottom. Use just a little batter so the pancakes come out thin.
Step 7:

Cook the pancakes on both sides until golden, a couple of minutes per side.
Step 8:

Stack the finished pancakes as you go. Serve hot.

This amount of batter made 14 pancakes for me, cooked in a 7-inch (18 cm) pan. They came out thin and crisp, thanks to the oil that didn't fully dissolve into the batter. Pancakes are best hot, straight from the pan. I think these would be delicious served stuffed — they're sturdy and don't tear, and a filling would round out their flavor.
Be ready for the flour to run a little more or less than the recipe states. Go by the consistency of the batter rather than a strict flour amount.
For the best results, use filtered or bottled water with a neutral taste. Tap water can leave the pancakes with an unpleasant aftertaste.
Wondering whether you can swap baking powder for baking soda, how to add each one for a fluffy result, and how to avoid a soapy soda aftertaste? It's worth reading up on the differences between baking powder and baking soda.