My favourite pancake recipe, we make them a couple times a month, usually on the weekends... I really love the taste of these pancakes. They seem yummier without the eggs.

This recipe is based on the Egg-free pancakes recipe at but with my tweaks. The recipe below makes a double batch to feed our family of six.


  • 2 cups plain flour
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon bi-carb soda

(the combination of these ingredients makes a healthier self-raising flour)

  • 1 teaspoon more bi-carb soda
  • 1/2 cup raw sugar
  • 2 cups milk
  • 40g butter, melted
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • butter extra to grease the pan


  1. Sift and combine dry ingredients into a large mixing bowl.
  2. Make a well in the centre and add all the wet ingredients.
  3. Mix with a balloon whisk until smooth.
  4. Heat frying pan to a medium-high heat.
  5. Grease the pan with a small knob of butter.
  6. Add mixture to the pan in any size that you like - we usually do pikelet size, about 4 to a pan.
  7. Cook until bubbles form on the pancake and the base is cooked enough to hold together.
  8. Flip it over and cook for a further 20 seconds or so to seal the uncooked batter on the top.
  9. Transfer to a plate and cover with loose foil to keep warm.
  10. Repeat until you have used up all your batter!

A really yummy recipe. If we have any leftovers we freeze them and they have kept well. For best results when freezing, flash freeze them on a tray before transferring them into a container for storage. This will prevent them from sticking together when it comes time to eat them.


Loading Conversation