Two recipes for milk pancakes without eggs: yeast and without yeast

It is no coincidence that “pancakes” and “grandmothers” rhyme so well - there is no picture more harmonious than a dear granny baking delicious and savory pancakes. Not all grandmothers bake pancakes! We take up the baton and take on board two good recipes - frisky and very frisky, yeast and yeast-free. Their common highlight is the absence of eggs among the ingredients. The wealth of protein and amino acids contained in the eggs significantly increases the calorie content of the flour dish. Therefore, our option can be called lightweight and useful. How to create the dough correctly - in the descriptions step by step with photos.

Yeast pancakes with milk without eggs

milk – 250 g;
wheat flour – 250 g;
instant dry yeast – 1 tsp;
sugar – 1.5 tbsp;
vanilla sugar – 2 tsp;
salt - a pinch;
refined vegetable oil – 1 tbsp. and for frying.

Number of servings: 4-6.

Production time: 1 hour 15 minutes.

How to bake yeast pancakes without eggs

Heat the milk slightly, dissolve salt, sugar and vanilla sugar in it.
Mix the yeast with half the sifted flour. We take a premium product with good high-quality gluten and sift it in advance.
Pour flour mixed with yeast into a bowl with milk and knead the dough.
You can combine it with a mixer at low speed or manually using a fork or whisk.
Add the rest of the flour evenly and knead a fairly thick dough without lumps.
The finished dough should be difficult to “slide” off a spoon and have a homogeneous structure. If it turns out very dense, a couple of spoons of warm milk will help out. It is better to add flour evenly and slow down when the mixture reaches a suitable thickness - the properties of flour can be different, and its quantity must be adjusted during the mixing process.
Pour in a spoonful of vegetable oil at the very end of the kneading and combine it with the dough.
Cover the bowl with a suitable lid and towel. Leave in a warm place for 30-40 minutes until it rises and approximately doubles in volume.
The dough for yeast pancakes is ready. Stirring is no longer allowed!
Using a spoon, carefully scoop up the mixture in small portions from the first edge of the bowl and place it in a frying pan heated with vegetable oil.
Bake the pancakes over medium heat until browned on both sides. If you use a non-stick frying pan, a small amount of oil will be used.
Place the finished pancakes on a plate with cardboard napkins to absorb excess fat.

Yeast pancakes made with milk without eggs are ready. Brew fragrant tea and serve with hot pancakes with sour cream, your favorite jam or honey.

Pancakes without eggs and without yeast with milk (with soda)

milk – 200 g;
premium wheat flour – 180 g;
sugar – 2 tbsp;
vanilla sugar – 2 tsp. (optional);
salt - a pinch;
soda – 1/2 tsp;
table vinegar 9% - 2 tsp;
refined vegetable oil – 1 tbsp. + for frying.

Quantity: 3-4 servings.

Production time: 45 minutes.

How to make fluffy pancakes without eggs and without yeast

Mix baking soda with a small amount of sifted flour and pour into a bowl with milk. Using a whisk or fork, combine all ingredients into a homogeneous mass.
Add the rest of the flour in parts and knead the dough without lumps. Flour for pancakes must be used with high-grade gluten, so that the cakes do not spread out during baking and retain their shape.
At the very end, add a spoonful of vegetable oil and vinegar. Mix everything well until smooth. Soda reacts with acetic acid, and the mass is saturated with small air bubbles. The pancakes end up being fluffy and airy.
The dough should not be very thick and not watery. A thick pancake will turn out dense and “rubbery”, and a watery pancake will absorb a lot of oil when frying. Therefore, you should not pour all the flour at once: add it in portions and achieve a suitable mixture evenly.
Don’t let it sit, bake the pancakes right away in a heated frying pan with a small amount of vegetable oil. Brown over medium heat for 1-2 minutes on each side.
Place the finished ones on paper napkins to remove excess fat.

Pancakes made with milk without eggs and soda are ready. Serve hot with sour cream, honey, jam, or any berry syrup for breakfast/dinner with tea or coffee.

Recipe creator: Arina.

Classic Slavic pancakes do not contain any fillers in their composition, but how can you avoid the entrails? The dough can be enriched with diced apples or pieces of bananas. Not to mention raisins and dried apricots.

Milk pancakes without eggs

Almost all housewives are accustomed to the fact that eggs are a must for baking. But in fact, it is completely possible to do without this product. For example, milk pancakes without eggs turn out just as tasty as those with eggs. With all this, such pancakes are cheaper, and their calorie content is slightly lower than regular ones.

Individual manufacturing

In order for eggless milk pancakes to come out tasty, fluffy and immediately healthy, you need to know a few secrets.

If the dough is prepared with milk without eggs, you need to knead it a little thicker than what is usually required for pancakes. Otherwise, they will fall off and become flat, although this will not have a bad effect on their taste.
You need to fry the pancakes in a perfectly heated frying pan, otherwise they will not rise.
To make 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 other sugar substitutes, as well as sweet fruit puree, honey.
Milk pancakes without eggs do not necessarily have to be sweet. For example, they can be created with zucchini, carrots and other vegetables.

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

Pancakes with milk without eggs and yeast

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

Heat the milk to approximately 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. Based on the mixture, 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 a certain 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 great served with sour cream or jam.

Milk pancakes without eggs with yeast

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.

Mix warm milk with water at 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 space for an hour. After an hour, stir it and leave it 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 is removed. You can serve with condensed milk, jam or sour cream.

Choux pastry pancakes made with milk without eggs

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.

Sift the flour, mix it with sour cream and sugar.
Add some salt and stir.
Boil the milk. Without cooling, pour it in a narrow 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.

From this dough, pancakes turn out fluffy and tender.

Vanilla pancakes with milk without eggs

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.

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 narrow stream, stir 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.

Zucchini pancakes with sour milk without eggs

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, dark ground pepper - to taste.

Rinse 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. Mix 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 with a tablespoon in a frying pan with bubbling oil.

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

Sour milk pancakes with apples

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.

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 large grater, leaving only the core intact.
Add salt and sugar to the milk and stir.
Add apple chips and stir again.
Add flour evenly, 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.

Sprinkle the finished pancakes well with crushed cinnamon.

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

Pancakes with milk without eggs and yeast

Ingredients

Vegetable oil – 2-3 tbsp.

248 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Pancakes are a quick and satisfying breakfast that can be prepared by any housewife. Naturally, most often pancakes are prepared with kefir or sour milk, and you can also make delicious pancakes from the freshest milk. Let’s also prepare these pancakes without eggs and yeast, using regular baking soda. I recommend serving these pancakes with delicious jam, or you can also add honey and have a family tea party.

To make pancakes with milk without eggs and yeast, prepare all the necessary products from the list.

Heat the milk slightly, pour half of it into a bowl and add salt and sugar. Quench the baking soda with vinegar, then add it to the milk and stir.

Sift the flour into the milk and stir thoroughly so that there are no lumps left.

Then pour in the remaining milk, bringing the dough to a suitable mixture.

Add a tablespoon of vegetable oil to the dough and stir.

Heat a frying pan well, grease it with vegetable oil and place one tablespoon of dough at a time, forming pancakes.

Once the surface is finished being moistened, turn the pancakes over.

Cover the pan with a lid and cook the pancakes for a few more minutes. Then fry other pancakes in the same way.

Place the pancakes on a paper towel to remove excess oil.

Milk pancakes without eggs and yeast are ready. Serve the most delicious pancakes to the table and invite everyone to tea.

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 the usual recipe. Lush and satisfying, they make an excellent dish for a light breakfast. The conventional baking method has undergone a huge number of changes over the years. Nowadays, delicious and ordinary pancakes can be transformed into a cool delicacy using affordable products.

Pancakes made from eggless dough are a delicious option for a real and savory breakfast during Lent. And if you replace regular milk with soy milk, you will get a real vegetarian product that tastes in no way inferior to regular products.

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

Traditional recipe for milk pancakes without eggs

In order for the pancakes to come out airy and not lose their shape, the dough must be quite thick. Use ingredients for making pancakes according to the proportions given below.

Ingredients:

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

Manufacturing:

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

You can add 2 tbsp to the dough. l. vegetable oil, but then pour significantly less of it into the frying pan.

To fry the pancakes, use moderate heat so that they come out fluffy and perfectly baked.

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 create 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 obviously not the mixture needed for baking pies);
0.5 tsp. soda;
sugar and salt to taste.

Manufacturing:

Stir the sour milk and dissolve the soda in it. The mass should begin to bubble. This means 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 stir 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 must be thick, and the most perfect ingredient for it would be milk or a drink that has stagnated in the refrigerator and has expired.

Delicious yeast-free pancakes

Stunning pancakes for those who love vegetarian dishes and light breakfasts, and also look after their own figure.

Ingredients:

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

Manufacturing:

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

These pancakes with buckwheat or linden honey are very tasty.

Read also:

Custard pancakes

By slightly changing the traditional recipe, you can get even more delicious pancakes from eggless dough. Try it and see for yourself.

Ingredients:

1 tbsp. milk;
2 tbsp. l. Sahara;
200 g flour;
1 tsp. baking powder;
salt to taste.

Manufacturing:

Combine all dry ingredients and mix them well.
Bring the milk to a boil in a comfortable saucepan and pour it bubbling into the dry mixture in a narrow stream.
It is necessary to mix the mass very actively, so use a mixer with special attachments for making the dough.
Place the finished mixture in a heated frying pan and fry over low heat.

Fluffy pancakes

So that the finished pancakes do not fall off after frying, do not spare flour and knead a thick dough, and later enjoy the wonderfully tasty result.

Ingredients:

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

Manufacturing:

Mix sour milk with sugar and salt.
Add flour and soda.
Gently mix the dough using radial movements.
Watch his mixture. 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've mixed everything well, let the dough sit for 10-15 minutes. During this period of 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.

Read also:

Eggless pancakes made with milk are quite tasty in their own right. But they can be served with your meal with your favorite jam, condensed milk, sour cream and sugar, or flavored with butter. To prevent finished products from falling off after frying, do not use high heat, bake them on low or medium heat.

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