The most delicious eggless pancakes made with milk: 4 culinary tips

Cooking features

In order for milk pancakes without eggs to turn out tasty, fluffy and at the same time healthy, you need to know a few secrets.

The dough, if it is prepared with milk without eggs, needs to be kneaded a little thicker than what is usually required for pancakes. Otherwise, they will fall off and become flat, although this will not negatively affect their taste.
It is necessary to fry the pancakes in a well-heated frying pan, otherwise they will not rise.
To prepare the dough, you need to take warm milk. If you just took it out of the refrigerator, you should warm it up slightly.
Sugar in the recipe can be replaced with fructose or another sugar substitute, as well as sweet fruit puree and honey.
Eggless milk pancakes don't have to be sweet. For example, they can be made with zucchini, carrots and other vegetables.

It is customary to serve pancakes with sour cream, but it can always be replaced with lower-fat and high-calorie unsweetened yogurt.

Pancakes with milk without eggs and yeast

Compound:

wheat flour – 0.25 kg;
salt - a pinch;
soda - 4 g;
table vinegar (9 percent) – 5 ml;
sugar – 40 g;
milk – 0.2 l.

Cooking method:

Heat the milk to about 30–35 degrees, dissolve salt and sugar in it.
Quench the soda with vinegar and add it to the milk.
Sift the flour. Add it in small portions to the milk, stirring well each time to prevent the formation of lumps. The consistency of the finished dough should resemble homemade sour cream.
Heat a frying pan, pour oil into it.
Using tablespoons, place several portions of dough into the pan at some distance from each other.
Fry over low heat until the edges are browned. Turn over to the other side with a spatula and fry, covered, for another minute. Remove from the pan, add oil and fry the next batch of pancakes.

Pancakes made from eggless milk dough are best served with sour cream or jam.

Pancakes without eggs with milk, recipes with and without eggs, without yeast

Milk pancakes without eggs are no less tasty than pancakes prepared according to a standard recipe. Lush and satisfying, they make a great dish for an easy breakfast. The standard baking method has undergone many changes over the years. Today, delicious and familiar pancakes can be turned into an amazing treat using affordable products.

Pancakes made from dough without eggs are a wonderful alternative to a complete and tasty breakfast during Lent. And if you replace regular milk with soy milk, you will get a real vegetarian product, the taste is in no way inferior to the usual products.

In addition, very often, when you want sweet pancakes, you don’t have eggs on hand. For a better taste, you can add vanillin, raisins, and apples to the dough. In this case, the finished dish will turn into a dessert that tastes amazing.

Milk pancakes without eggs with yeast

Compound:

wheat flour – 0.5 kg;
milk – 0.25 l;
water – 0.25 l;
dry yeast – 5–6 g;
salt – 5 g;
sugar – 30 g;
vegetable oil - how much will be needed.

Cooking method:

Mix warm milk with water of the same temperature (26–28 degrees). Add salt, sugar, stir.
Sift the flour. Mix it with dry yeast.
Add the dry mixture to the milk little by little, whisking the milk with a whisk. The result should be a thick mass without lumps.
Place the dough in a warm place for an hour. After an hour, stir it and leave for the same time. Stir again.
Heat a frying pan with oil. Place spoonfuls of dough onto it and bake pancakes covered for about 5 minutes on each side.

It is better to place the finished pancakes on a napkin so that excess oil drips off. You can serve with condensed milk, jam or sour cream.

Pancakes without eggs with milk and yeast - quick yeast pancakes

Such delicacies turn out surprisingly tender, but have one drawback - the dough takes time to prepare. And I want to tell you about a simple, fast and proven method. If you follow the recipe exactly, the pancakes will turn out perfect even for those who are not too “friendly” with yeast.

What you will need:

300 ml milk;
1 tbsp. Sahara;
30 g fresh yeast;
500 g flour;
1 tsp salt without a slide;
vegetable oil.

Cooking method:

1. Heat the liquid slightly, add sugar and live yeast, stir and place in a warm place. The mass should be covered with bubbles - this means that the yeast has begun to act.

2. Sift the flour, add salt and pour in the yeast mixture.

3. Mix well so that there are no lumps - the dough should look like buns.

4. At the end, add 1.5 tablespoons of vegetable oil, knead, leave in a warm place until it fits well.

5. Form the dough into balls and heat a frying pan with vegetable oil.

To prevent the dough from sticking, grease your hands with vegetable oil.

Fry over low heat, covered, on both sides until brownish.

Choux pastry pancakes made with milk without eggs

Compound:

wheat flour – 0.32 kg;
baking powder for dough - according to the instructions on the package;
sugar – 50 g;
sour cream – 0.2 l;
milk – 0.2 l;
salt – 2–3 g.

Cooking method:

Sift the flour, mix it with sour cream and sugar.
Add some salt and stir.
Boil the milk. Without cooling, pour it in a thin stream into the flour, stirring vigorously.
Stir the dough until smooth.
Add baking powder. Stir again.
Wait 5 minutes, then heat the oil in a frying pan and fry the pancakes.

This dough makes pancakes fluffy and tender.

Baking pancakes

Pour some oil into the frying pan and start baking homemade pancakes. Use a spoon to grab the fluffy dough and transfer it to the pan. Do not cover the heated frying pan with the products!

We keep the stove temperature very moderate. Make sure that the pancakes do not burn. As soon as the bottom side is covered with a blush, you can turn them over to the second side and continue frying. Place it in the same way: on a plate lined with a paper towel.

Water pancakes without eggs - recipe

It is believed that water pancakes without eggs turn out hard and flat, and this would be true if not for a couple of secrets. You need to add yeast or citric acid to the dough, then the treat will not settle in the pan. Citrus is added last. You need to fry in a large amount of oil, preferably under a lid, so that they are thoroughly baked.

Ingredients:

flour – 300 g;
water – 300 ml;
sugar – 100 g;
dry yeast – 5 g.

Cooking method:

Boil water, cool, sift flour.
Pour water into the flour, stir, thoroughly breaking up any lumps.
Add sugar, yeast, salt and mix.
Leave the dough to “rise” for half an hour.
There is no need to stir the pancake dough in water without eggs; you can fry it right away.

The most delicious eggless pancakes made with milk: 4 culinary tips

It is quite possible to please your loved ones and prepare delicious pancakes without adding eggs. Cooking time: 25;
Servings: 8;
Kcal: 191;
Protein / Fat / Carbohydrates: 6 g / 9 g / 23 g.

Delicious, golden, fluffy eggless pancakes made with milk, this is a great breakfast.
Well, if you replace cow’s milk with coconut or soy milk, the dish can become dietary. At the same time, this will not affect the taste in any way. Such pancakes must be prepared with sour milk, and in order to make them fluffy, baking powder, yeast or slaked soda are added to the dough. It is very important to monitor the consistency of the dough; if it is too liquid, the pancakes may become flat. Tips: how to properly prepare eggless pancakes with milk

Pancakes are a dish that can create a cozy and warm home environment. Absolutely every housewife has her own secrets for making perfect pancakes. In basic cases, recipes include the use of eggs. But if you want to create a lush and tasty breakfast, you can do without them.

If you decide to make pancakes without eggs, then it is better to use corn flour for the dough

4 tips will help you create a culinary masterpiece:

Since the recipe completely excludes eggs, the consistency of the dough needs to be made thicker than for the standard recipe;
In this case, it is best to use buckwheat, rye or corn flour instead of wheat flour;
After all the ingredients are mixed, the dough should sit for at least half an hour;
Want the perfect pancakes? Add vanillin to the sweet dough and dill to the salty dough and your pancakes will have no equal.

Making pancakes with milk without eggs

There are many ways to prepare pancakes with sour or fresh milk. This product belongs to Russian cuisine.

Pancakes appeared a long time ago, but they received their modern name only in 1938.

Until this time, these were ordinary thick pancakes that were fried in a lot of oil. They didn't have a name. The preparation also differed, for example, in St. Petersburg, pancakes were most often prepared with filling, while Muscovites preferred a richer version. At the moment, there are a huge number of pancakes that can be baked with milk.

Pancakes and pancakes are practically the same. It all depends on the shape and consistency of the dough. The batter is poured into the pan in small portions, resulting in many small, fluffy pancakes.

It is important to know that pancakes can be prepared not only with milk. To prepare with yeast or use yeast-free dough, you can take fresh milk, kefir or other fermented milk products. Cooking may include not only wheat flour, but also other types.

It is not necessary to use high-grade flour; even low-grade flour will do.

Ingredients

Wheat flour – 500 g;
Sour milk – 550 ml;
Sugar – 100 g;
Vanillin – 1 tsp;
Soda -10 g;
Yeast – 15 g;
Salt – 2 g;
Sunflower oil – 40 g.

How to prepare eggless yeast pancakes with milk step by step: recipe and recommendations

Ready-made pancakes made with milk without eggs are very tasty. Not every housewife knows how to properly cook pancakes with milk. In order to remove excess fat from pancakes, place them on a napkin immediately after removing them from the pan.

To make pancakes without eggs, you can add yeast to the dough

In order to achieve good results, follow the recommendations:

Pour sour milk into a deep bowl, add yeast, sugar, salt, vanillin and mix everything thoroughly;
After this, you need to sift the flour several times and add it to the milk mixture;
The entire consistency is thoroughly mixed until all lumps are removed;
After mixing, you should get a dough similar to thick sour cream;
Add vegetable oil to the frying pan and heat it well;
Using a tablespoon, place the tortillas into the pan;
We bring the pancakes to a golden brown state and can be served with the addition of sour cream or liquid honey.

If you don’t have yeast at home, you can use vinegar or citric acid, which are added directly to the milk.

The cooking process involves frying slowly so that they cook.

Simple pancakes without eggs with milk (video)

What can you say about the preparation of these pancakes? If milk has turned sour at home, do not rush to throw it away. Try making delicious pancakes that are sure to turn out fluffy and beautiful. By saving food, you can please your family, get the perfect breakfast, and most importantly, a delicious start to the day. Enjoy your meal.

Pancakes without eggs with milk (photo)

Add milk, flour and slaked soda to the container. Mix everything thoroughly

Leave the dough for half an hour in a warm place. Then add sunflower oil and mix gently

The pan should be well heated. Now place the pancakes on the hot surface using a tablespoon.

Fry the pancakes over medium heat on both sides

You can serve ready-made pancakes with sour cream or condensed milk. Bon appetit!

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Kefir pancakes without eggs - recipe

The simplest and most delicious recipe is kefir pancakes without eggs with apples. An excellent option for breakfast or dinner, children especially love this dish. The apple pulp adds a pleasant sweetness; sometimes housewives add pumpkin, banana, pear or orange puree. If it’s difficult with fruits, you can cook without them, following the recipe.

Ingredients:

apples – 2-3 pcs.;
kefir – 1 tbsp.;
flour – 2 tbsp;
soda – 1 tsp;
sugar – 2 tbsp. l.

Cooking method:

Peel and grate the apples.
Add kefir, sugar and soda to the puree and mix.
Add sifted flour.
Mix the dough until it becomes thick with sour cream.
Scoop with a spoon and pour into the frying pan.
Fry the pancakes without eggs on both sides until golden brown.

Pancakes with sour cream without eggs

Another simple recipe for pancakes without eggs - with the addition of sour cream. Most housewives always have this product in the refrigerator, so you can always whip up a dinner or treat for unplanned guests. It is recommended to serve with honey or vanilla sugar, since sour cream is already in the dough.

Ingredients:

flour - 150 g;
sugar – 70 g;
sour cream – 120 g;
soda – 0.5 tsp;
milk – 120 ml.

Cooking method:

Mix milk and sour cream, add soda.
Place in a warm place for 10 minutes.
Add salt, sugar and flour.
Mix the dough until it becomes thick with sour cream.
Fluffy eggless pancakes are cooked over medium heat in hot oil.

Video recipe

By watching a video recipe, you can clarify some aspects of the cooking process, for example, kneading the dough by hand, or see pancakes already fried in oil.
This simple recipe is convenient because such pancakes are equally suitable for sweet honey or sausages. If desired, after frying, you can place them on a kitchen paper towel to remove excess fat. Did you like these simple fluffy pancakes? Have you tried to prepare a similar dish yourself in your kitchen? What would you add to the dough? What would such products be served with? Share your ideas in the comments to discuss this recipe with other readers and add something new to it.

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Pancakes without eggs with sour milk - recipe

Pancakes made with sour milk without eggs have an original taste. You need to take a product that has medium-sized lumps, soda helps remove excess acid, and semolina adds fluffiness. Some housewives even make them with filling. The filling can be made either sweet from fruits or salty from cheese, meat, and herbs.

Ingredients:

sour milk – 0.5 l;
sugar – 50 g;
semolina – 100 g;
flour – 125 g;
soda – 5 g.

Cooking method:

Rub the sour milk to break up the pieces.
Mix with semolina and soda, add salt.
Beat in a blender until it forms a thick dough.
Leave for half an hour until bubbles appear.
Spoon portions onto a hot frying pan and fry until golden brown.

Vanilla pancakes with milk without eggs

Ingredients:

wheat flour – 0.32 kg;
sugar – 50 g;
salt – 5 g;
baking powder for dough - according to the instructions on the package;
vanillin - on the tip of a knife;
butter or vegetable oil for dough – 50 g;
milk – 0.35 l;
vegetable oil for frying - how much will be needed.

Cooking method:

Sift the flour, mix it with salt, sugar and baking powder.
Heat the milk and mix it with butter.
Make a well in the flour. Pour milk into it in a thin stream, mix thoroughly so that the dough is free of lumps.
Fry in a heated frying pan, greased with a small amount of oil.

Such pancakes will almost certainly not burn. They turn out airy, with an appetizing smell.

Classic recipe for eggless milk pancakes

In order for the pancakes to be airy and not lose their shape, the dough must be thick enough. Use ingredients for making pancakes in accordance with the proportions given below.

Ingredients:

1.5 tbsp. flour;
200 ml milk;
2 tsp. Sahara;
soda;
vinegar (9%);
a little salt.

Preparation:

Mix warm milk with sugar and salt.
Sift the flour into a container with the milk mass and add soda, first quenching it with vinegar.
Mix all ingredients thoroughly.

You can add 2 tbsp to the dough. l. vegetable oil, but then pour a significantly smaller amount into the pan.
Use moderate heat to fry the pancakes until they are fluffy and well cooked.

Zucchini pancakes with sour milk without eggs

Ingredients:

zucchini – 0.4 kg;
sour milk – 150 ml;
wheat flour – 0.3 kg;
soda – 15 g;
vegetable oil - how much will be needed;
salt, basil, ground black pepper - to taste.

Cooking method:

Wash the zucchini. Dry with napkins, rub and squeeze out excess juice.
Pour sour milk into the squash mixture, add soda, salt, pepper and a few tablespoons of sifted flour. Stir thoroughly.
Chop the basil, add to the dough, stir.
Pour flour into the dough in portions and stir until the mixture acquires the consistency of thick sour cream.
Fry the pancakes on both sides until golden brown, placing them by the tablespoon in a frying pan with boiling oil.

It is best to serve zucchini pancakes with sour cream or garlic sauce.

Recipe 2. Eggless pancakes with sour milk and semolina

Ingredients

sour milk - half a liter;
granulated sugar – 60 g;
semolina – 100 g;
salt;
125 g wheat flour;
soda – 3g.

Cooking method

1. Pour sour milk into the blender container. Add semolina, baking soda and salt to it. Interrupt well. The dough should be the consistency of thick sour cream.

2. Leave the dough to sit for half an hour. Bubbles should appear on the surface.

3. Heat the frying pan with sunflower oil thoroughly. Drop the dough by the tablespoon into the hot oil, leaving space between the pancakes. Fry on both sides until golden brown. Serve pastries with sour cream or honey.

Sour milk pancakes with apples

Ingredients:

sour milk – 0.5 l;
apple – 0.2 kg;
flour – 0.2 kg;
sugar – 60 g;
soda – 5 g;
salt - a pinch;
vegetable oil - how much will be needed.

Cooking method:

Heat the sour milk in a water bath, mix with soda and wait until the liquid begins to foam. Remove from the bath.
Grind a large apple on a coarse grater, leaving only the core intact.
Add salt and sugar to the milk and stir.
Add apple chips and stir again.
Gradually adding flour, knead the dough slightly thicker than sour cream.
Heat the frying pan. Grease with oil. Spoon the dough into the pan. Bake until golden brown on both sides.

It’s a good idea to sprinkle the finished pancakes with chopped cinnamon.

You can make a variety of pancakes from fresh or sour milk, without even using eggs. They turn out tender, airy, appetizing.

Appetizing pancakes with sour milk

If your milk has turned sour, don’t rush to throw it away - it’s better to prepare delicious pancakes.

Ingredients:

500 ml of sour milk (you can make it yourself in advance by letting regular milk stand at room temperature for a couple of days);

flour as much as the dough will take (it should be very thick, but, of course, not the consistency needed for baking pies);

0.5 tsp. soda;

sugar and salt to taste.

Preparation:

Stir the sour milk and dissolve the soda in it. The mass should begin to bubble. This indicates that the reaction to extinguishing the soda was successful, and the pancakes will turn out very fluffy.
Add the remaining ingredients to the mixture and mix well.
Take the dough with a spoon and place it on a heated frying pan, poured with vegetable oil.
For frying, keep the heat on the burner low. Do not cover the pan with a lid.

In order for the pancakes not to lose their shape, the dough should be thick, and the most ideal ingredient for it would be milk or kefir that has stagnated in the refrigerator and has expired.

Cottage cheese pancakes with apricots

Ingredients:

420 g natural cottage cheese;
3 eggs;
three quarters of a glass of sugar;
1.5 tsp. baking powder;
300 g flour;
12 apricot halves from a jar;
salt.

Cooking method:

To achieve a homogeneous mass, rub the cottage cheese through a sieve (or use a blender). Grind the cottage cheese with sugar and salt, add the eggs. Add baking powder to the flour and all together to the curd mass.
Dry the apricots with a kitchen towel to remove excess moisture and chop finely. Add fruit to dough. Cook the pancakes in a frying pan, preferably not in vegetable oil, but in melted butter. Serve with sour cream.

Fluffy pancakes

To prevent the finished pancakes from falling off after frying, spare no flour and knead a thick dough, and then enjoy the amazingly tasty result.

Ingredients:

500 ml sour milk;
2.5 cups flour;
½ tsp. soda;
2 tbsp. l. Sahara;
a little salt.

Preparation:

Stir sour milk with sugar and salt.
Add flour and soda.
Gently stir the dough in a circular motion.
Watch its consistency. For fluffy pancakes, the thicker the batter, the better.
Do not knead the dough for a long time; If there are any lumps left, it’s okay, leave it.
Once you have mixed everything well, let the dough sit for 10-15 minutes. During this time, the soda will react with sour milk, and the mass will become more voluminous.
Separate the mixture with a spoon and shake it into the pan.

Pancakes without eggs with fresh milk

The fermented milk product can be replaced with regular fresh milk. For milk pancakes, you need to prepare the following products:

2 glasses of milk;
2 cups of flour; Flour Milk
sugar - 2 tablespoons;
salt - a pinch;
soda slaked with vinegar;
Sunflower oil - 2-3 tablespoons.

Preparation:

Add salt, sugar, soda to warm milk.
Mix.
Add flour sifted through a sieve.
Stir again and leave to sit for half an hour, covered with a clean cloth.
Heat a frying pan over a fire, pour in oil.
Then lay out the pancakes.
To prevent the dough from sticking to the spoon, it is moistened with water. When the pancakes are browned on one side, they need to be turned over and fried on the other side.
Remove from heat, place on a platter and serve. Sour cream or condensed milk is suitable as a seasoning.

Pancakes without eggs with semolina

Quite tasty and satisfying pancakes without eggs are made with the addition of semolina.

Ingredients:

kefir or yogurt - 1.5 cups;
3 tablespoons semolina; Soda Semolina
half a teaspoon of soda;
half a teaspoon of salt;
2-3 cups of flour.

Preparation:

Pour semolina into kefir or yogurt.
Mix thoroughly.
Add soda, salt, sifted flour.
Stir until smooth so that the mixture has the consistency of sour cream.
Leave for 15 minutes.
Then fry the pancakes in a heated frying pan on both sides.

Pancakes without eggs with milk and raisins

Ingredients

raisins – 50 g;
vanillin;
flour - half a kilogram;
butter – 60 g;
granulated sugar - a third of a glass;
low-fat milk – 350 g;
baking powder - one and a half teaspoons.

Cooking method

Melt the butter in a hot frying pan. Pour into a bowl and add milk to it.
Combine all dry ingredients in a separate bowl and mix. We make a depression in the middle. Pour the milk-cream mixture into it in a thin stream. Mix until you get a thick mass without lumps.
Fry the pancakes over moderate heat in heated vegetable oil on both sides until golden brown. Place on a plate lined with paper towel to remove excess fat. Serve pancakes with linden or buckwheat honey.

Delicious yeast-free pancakes

Amazing pancakes for those who love vegetarian dishes and light breakfasts, and also watch their figure.

Ingredients:

2 tbsp. flour;
50 g granulated sugar;
1 tsp. salt;
1.5 tsp. baking powder;
350 ml low-fat milk;
2 tbsp. l. butter;
vanillin on the tip of a knife.

Preparation:

Melt the butter and add milk to it.
Mix all dry ingredients together.
Make a well in the dry mixture and pour in the creamy milk mixture in a thin stream.
Mix everything carefully. The mass should be thick and without lumps.
Fry the pancakes over moderate heat in vegetable oil. If the tortillas are too oily, place them on a paper towel and reduce the amount of frying oil.

These pancakes with buckwheat or linden honey are very tasty.

Sweet pancakes on water without eggs

Compound:

wheat flour – 0.32 kg;
water – 0.3 l;
sugar – 100 g;
salt - a pinch;
dry yeast – 5 g;
vegetable oil - how much will be needed.

Cooking method:

Sift the flour.
Make a well in the flour. Boil water and let it cool to about 30–40 degrees. Pour water into the center of the flour and whisk until combined. Continue whisking until the mixture is smooth and free of lumps.
Add salt, sugar, yeast and mix thoroughly.
Place the dough in a warm place and wait until it almost doubles in volume.
Without stirring the dough, start baking the pancakes in a preheated frying pan in boiling vegetable oil.

Sweet pancakes can be served with tea or coffee. Sauce is not necessary for them, but berry or fruit puree will not be superfluous.

Unsweetened water pancakes without eggs

Compound:

wheat flour – 0.3 kg;
water – 0.3 l;
sugar – 30 g;
salt – 5 g;
dry yeast – 10 g;
vegetable oil - how much will be needed.

Cooking method:

Heat the water to just above room temperature. Add salt, sugar, yeast to it, mix well.
Sift the flour and gradually pour it into the water, knead the dough. The consistency should resemble very thick sour cream.
Leave the dough for 20 minutes in a warm place, stir and let stand for another half hour.
Heat a frying pan, pour oil into it and place a few spoons of dough at a distance of about 1 cm from each other.
Cover with a lid and wait until the dough is covered with bubbles and a golden brown border appears around the edges of the pancakes.
Turn over with a wooden spatula and fry until golden brown on the other side.
Place on a plate covered with a cloth to absorb excess oil.

Considering that the pancakes baked according to this recipe themselves are not too sweet, it is better to serve them with a sweet sauce. They go especially well with honey.