Authentic home cooking from Japan, with US measurements. 
Fluffy, Chewy Eggless Pancakes
Just measure and mix—this might become your go-to pancake recipe! I came up with this when I wanted pancakes for breakfast but realized I was out of eggs. I didn’t feel like going to the store, so I tried making them without eggs, and they turned out fluffy and chewy!
Fluffy, Chewy Eggless Pancakes
Just measure and mix—this might become your go-to pancake recipe! I came up with this when I wanted pancakes for breakfast but realized I was out of eggs. I didn’t feel like going to the store, so I tried making them without eggs, and they turned out fluffy and chewy!
Open in Cookpad AppSteps
- 1
Prepare two mixing bowls, one large and one small.
- 2
In the small bowl, combine the flour and baking powder and mix well.
- 3
In the large bowl, add the sugar and olive oil. Mix until just combined, then add the milk and vanilla extract.
- 4
When the mixture turns a creamy color, add the flour mixture from the small bowl. Stir until no dry flour remains.
- 5
Once mixed, cook the batter in a nonstick frying pan until done.
- 6
You can also make this with eggs. In that case, use 1 1/4 cups (150 grams) flour and 1/2 cup plus 2 tablespoons (130 ml) milk for the flour and milk amounts.
- 7
- 8
On November 27, I realized there was a mistake: it should be 1 teaspoon (5 grams) olive oil, not 1 tablespoon.
- 9
If you prefer not to use baking powder, you can substitute 1 gram of baking soda instead.
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