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Eggless Pancake Recipe


  • 3/4 cups wheat flour
  • 1/2 cup white flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • 1 ⁄4 teaspoon salt
  • 1 cup skim or 1% milk
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons water


  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water in a separate bowl.
  3. Add wet ingredients to dry ingredients.
  4. Whisk just until moistened.
  5. With a grill brush, lightly oil a large skillet or griddle. Heat skillet over medium-high heat or 350°F in an electric skillet/griddle. For each pancake, pour 1/4 cup of batter onto the hot griddle.
  6. Pancakes are ready to turn when tops are bubbly all over and a few bubbles have burst, and the edges begin to appear dry. Turn pancakes with a broad spatula. Bake until bottoms are brown and dry.

Recipe Notes

Refrigerate or freeze leftovers within 2 hours.
Recipe courtesy of Old World Garden Farms