Butter-free pancakes are a light and soft alternative to classic American pancakes. Served at breakfast or during Sunday brunch, they can be enriched with maple syrup, fresh fruit, hazelnut cream, or jams.
The recipe is very simple, it will take you only 5 minutes to prepare the batter, and after a short rest, you will have a mountain of soft and warm pancakes.
I am not a big fan of the taste of butter, almost all my versions contain vegetable oil and they are really excellent. I love yogurt pancakes and ricotta pancakes, two delicious and super soft versions that I recently made and that stay soft for days.
Removing the butter doesn’t compromise the structure; it just makes them lighter. With my recipe, you will get tall and fluffy pancakes that you can customize according to your taste.
Prefer using butter? No problem, you can replace the oil with the same amount of melted lukewarm butter.
Try the other versions as well:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All seasons
- Energy 201.57 (Kcal)
- Carbohydrates 29.75 (g) of which sugars 7.82 (g)
- Proteins 5.72 (g)
- Fat 7.10 (g) of which saturated 1.88 (g)of which unsaturated 4.76 (g)
- Fibers 0.68 (g)
- Sodium 65.70 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/4 cup powdered sugar
- 2 eggs (medium)
- 7 oz whole milk
- 2 tsp baking powder
- 2 tbsps peanut oil (or other oil as desired)
- 1 pinch salt
- 2 tsps vanilla extract
- as needed peanut oil (if using a non-stick pan, you can cook them without adding fats)
Tools
- 2 Bowls
- 1 Scale
- 1 Hand whisk
- 1 Pan large
- 1 Ladle small or an ice cream scoop
Procedure
For perfect pancakes, use room temperature ingredients.
In a bowl, sift the flour with the baking powder, add the powdered sugar, and salt.
In another bowl, beat the milk, eggs, vanilla extract, salt, and oil with a hand whisk.
Pour the liquids into the bowl with the dry ingredients and briefly mix with the whisk to avoid lumps, stop once well combined.
Let the mixture rest at room temperature for 15 minutes; in this way, the batter will begin the leavening process (which will conclude with cooking in the pan), making the final product taller and fluffier.
Heat a non-stick pan (I don’t use fats, but if you want tastier pancakes, you can grease the pan with a little oil and remove the excess with a paper towel). Pour a portion of the batter with a small ladle and cook the pancake over medium-low heat until bubbles appear on the surface (if using a large pan, you can cook 3 at a time to speed up the process).
When the edge becomes opaque, gently flip the pancakes and cook for another minute.Continue in the same way until the batter is used up; place the pancakes on a plate, stacking them on top of each other, so they retain their moisture and softness.
Butter-free pancakes are ready, serve them with a cascade of maple syrup, fresh fruit, and yogurt or whipped cream.
Tips
Butter-free pancakes can be stored in the fridge for 2/3 days covered with cling film without losing softness.
When you want to enjoy them, warm them in the microwave for a few seconds.
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