Almost every pancake recipe that you come across seems to call for butter. But you don’t have to use butter to make flavorful pancakes. Today I will show you how to make the best, fluffiest pancakes without butter!
Nothing can beat these flavorful, fluffy pancakes made with no butter. They’re the perfect quick breakfast or brunch recipe that takes just minutes to make.
Once done serve them with some maple syrup and berries of your choice.
Ingredients
- 1 ¼ cup flour (all-purpose or almond flour)
- 2 medium eggs
- 1/3 cup of milk (2% milk, almond milk, or coconut milk)
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- Syrup and berries, for serving, optional
How to make pancakes without butter or oil
Start by beating the eggs, milk, and vanilla in a bowl.
Next, add the flour and baking powder and stir until smooth.
Heat a large non-stick skillet over medium-high heat for about 2 minutes.
To test if the skillet is hot enough to cook the pancakes simply pour a tiny bit of water over the pan. If the water slides around the pan in a single glob, then the temperature is just right.
Once the skillet is hot, pour ¼ cup of the batter into the skillet. Pour another if your skillet is large enough.
Cook the pancakes until bubbles appear on the surface. Lift and flip the pancakes and cook for 30 seconds on the other side.
Repeat until all the batter is done.
Serve warm, drizzled with syrup, and topped with blueberries.
How to store
Storing: Once cooked, cool the pancakes completely, then place them in an airtight container. Store this in the fridge for up to 2 days.
Freezing: Stack the pancakes, by placing a piece of parchment paper between each pancake. Place them in an airtight container and freeze them for up to a month. To serve; thaw and reheat in the oven or microwave.
Butter substitutes for pancakes
These pancakes are deliciously fluffy and flavorful without the use of butter or any butter substitutes. However, if you’re worried about missing the richness and moisture that butter adds to a pancake recipe, here are a few easybutter substitutes for these pancakes:
Canola oil – Lightly flavored canola oil will make the pancakes soft and moist in the absence of butter.
Ghee – Ghee will add a rich, nutty flavor to these pancakes and make them so much more flavorful.
Applesauce – A great option for adding moisture, flavor, and richness to pancakes if you’re vegan or dairy free.
Avocado oil – Avocado oil is a light oil that makes another good substitute for butter in pancakes.
Coconut oil – Another great light oil that can work for pancakes is coconut oil at a 1:1 ratio.
Cream cheese – And if you don’t mind the dairy and welcome the extra creaminess, cream cheese is a great option. Just add ¼ cup of cream cheese to the batter.
Want to check out some more yummy pancakes? These lemon poppyseed pancakes without buttermilk are a must-try! Also, this massive list of buttermilk pancakes are worth checking out!
Yield: 6 pancakes
The BEST Pancakes Without Butter
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Almost every pancake recipe that you come across seems to call for butter. But you don't have to use butter to make flavorful pancakes. Today I will show you how to make the best, fluffiest pancakes without butter!
Ingredients
- 1 ¼ cup flour (all-purpose or almond flour)
- 2 medium eggs
- 1/3 cup of milk (2% milk, almond milk, or coconut milk)
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- Syrup and berries, for serving, optional
Instructions
- Start by beating the eggs, milk, and vanilla in a bowl.
- Next, add the flour and baking powder and stir until smooth.
- Heat a large non-stick skillet over medium-high heat for about 2 minutes.
- To test if the skillet is hot enough to cook the pancakes simply pour a tiny bit of water over the pan. If the water slides around the pan in a single glob, then the temperature is just right.
- Once the skillet is hot, pour ¼ cup of the batter into the skillet. Pour another if your skillet is large enough.
- Cook the pancakes until bubbles appear on the surface. Lift and flip the pancakes and cook for 30 seconds on the other side.
- Repeat until all the batter is done.
- Serve warm, drizzled with syrup, and topped with blueberries.
