Butter-free pancakes are a lighter version of classic American pancakes, perfect if you want recipes for a healthy breakfast that are homemade, soft and tasty but without using butter. These soft butter-free pancakes are made with oil instead of butter and are ideal for getting a light batter that is easy to work with and ready in minutes.
If you’re looking for light pancakes that are still tall and indulgent, this butter-free pancake recipe is perfect for the whole family and can be enjoyed for breakfast or as a snack with maple syrup, honey or jams and preserves. Thanks to the use of oil, these oil pancakes stay soft even after a few hours and keep well for 2-3 days.
Making homemade butter-free pancakes is really simple and will give you a wholesome breakfast without sacrificing taste. This light pancakes recipe is also ideal for those who prefer a more delicate batter that remains tall and soft when bitten.
The soft butter-free pancakes can be served with fresh fruit, kefir or regular yogurt, or the spreadable cream you prefer and are perfect for a quick snack. Also, these oil pancakes can be prepared in advance and reheated when needed while keeping their texture.
If you prefer the version with butter, you can also try my classic homemade pancakes. If you’d like a more fragrant version, try my banana pancakes and be sure to check our collection Pancakes: many easy recipes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 13
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make butter-free pancakes
- 4 cups all-purpose flour
- 4 eggs (medium)
- 3/4 cup sunflower oil
- 1 7/8 cups milk
- 3/4 + 2 cups + tbsp granulated sugar
- 5 tsp baking powder (about 1.5 standard Italian packets (≈24 g))
- 1 tsp vanilla extract
- 1 pinch salt
Tools
- Whisk
- Bowl
- Pan
Steps to make tall and soft butter-free pancakes
Before starting, I should tell you that I made a generous batch so I would have pancakes for 3 days; you can easily halve the recipe if you prefer. I got about 26 pancakes.
In a bowl, combine the sugar with the eggs and beat with a whisk until the mixture is light and frothy; add the milk and mix to combine.
Gradually add the flour and mix until you have a smooth, homogeneous batter. Add the oil in a thin stream, then finally add the salt, vanilla (or vanillin) and baking powder; mix everything well.
Lightly grease a small pan even if it is non-stick, heat it very well and pour in about half a ladle of batter—of course this will depend on the size of your pan. Cook on low heat for about two minutes; as soon as holes form on the surface, flip and cook for the same time or slightly less on the other side. Stack your pancakes on top of each other so they stay warm, then serve with honey, maple syrup, hazelnut spread, fruit or whatever you like.
You can store leftover pancakes sealed in a plastic food bag and eat them within 2-3 days, or you can freeze them individually, place them in a food bag and use them as needed after thawing at room temperature for a few minutes and reheating.
Storage notes and tips
Butter-free pancakes keep well for 2-3 days in the refrigerator when stored in an airtight container or a food bag. Before serving, you can warm the soft butter-free pancakes in a pan for a few minutes or in the microwave to keep them warm and tender.
You can also freeze the butter-free pancakes after cooking: let them cool completely and arrange them in food bags separating them with parchment paper. When needed, you can thaw the light pancakes at room temperature or heat them directly in a pan.
To get tall and light butter-free pancakes, I recommend not overmixing the batter to avoid a dense texture after cooking. Using oil instead of butter yields more delicate oil pancakes that are perfect for a homemade breakfast.
To get tall and light butter-free pancakes, I recommend not overmixing the batter to avoid a dense texture after cooking. Using oil instead of butter yields more delicate oil pancakes that are perfect for a homemade breakfast.
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FAQ (Questions and Answers)
How can I make butter-free pancakes into a balanced breakfast?
To make butter-free pancakes a more balanced breakfast, I suggest pairing them with a source of protein and some fresh fruit. You can serve them with Greek yogurt, kefir or dried fruit like almonds and walnuts to complete the meal with protein, fiber and healthy fats. In this case, 2 pancakes per person are sufficient.
How do I replace butter in pancakes?
To make butter-free pancakes you can use vegetable oil instead of butter. This produces a lighter batter and results in soft butter-free pancakes, perfect for breakfast or a snack.
Do butter-free pancakes stay soft?
Yes, butter-free pancakes remain soft even a few hours after cooking. Thanks to the use of oil, these light pancakes maintain a tender bite and can be stored for 2-3 days.
Can I store butter-free pancakes?
Butter-free pancakes can be stored in the refrigerator for 2-3 days in an airtight container. Before serving, you can warm them in a pan or microwave to keep them soft.
Can I freeze butter-free pancakes?
Yes, you can freeze soft butter-free pancakes after cooking. Once cooled, place them in a food bag and thaw them as needed at room temperature or by reheating in a pan.
What to serve with butter-free pancakes?
Butter-free pancakes go well with maple syrup, honey, fresh fruit, yogurt or spreadable creams. They are ideal for a light but tasty breakfast.
