Eggless Pancakes

5 from 3 votes

Enriched with cottage cheese and applesauce, these eggless pancakes are the perfect breakfast. They cook quickly, reheat well, and freeze beautifully.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 136kcal

Author: Jessica Fisher

Cost: $4

Equipment

electric griddle
immersion blender

Ingredients

1 ½ cup unbleached, all-purpose flour
¼ cup cornmeal
2 tablespoon sugar
1 ½ tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
½ cup cottage cheese
½ cup applesauce
2 tablespoon neutral oil
pancake toppings

Instructions

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and baking soda.
1 ½ cup unbleached, all-purpose flour, ¼ cup cornmeal, 2 tablespoon sugar, 1 ½ tablespoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
In another large bowl, combine the milk, cottage cheese, applesauce, and oil. Use an immersion blender to smooth the mixture.
1 cup milk, ½ cup cottage cheese, ½ cup applesauce, 2 tablespoon neutral oil
Add the dry ingredients to the wet ingredients and fold to combine. It’s okay if there are a few lumps.
Heat a griddle over medium heat. Pour the batter in ¼-cup portions onto the griddle and cook until the edges appear cooked and bubbles start to pop on the surface, 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes more.
Serve the pancakes with your favorite toppings.
pancake toppings

Notes

Nutritional values are approximate and do not account for toppings.

Note about immersion blender: If you don't have an immersion blender, you can simply whisk together the ingredients. The curds of cottage cheese will be evident and will brown a little more than the rest of the pancakes. It's delicious, but you may prefer a more blended texture.

For gluten-free, eggless pancakes: substitute your favorite gluten-free baking mix.

For vanilla pancakes: add 1 teaspoon vanilla extract or vanilla bean paste.

For blueberry pancakes: stir in 1 cup blueberries with the dry ingredients.

How to Freeze Pancakes

- Cook the pancakes according to the recipe instructions, allowing them to brown a little less than you prefer them.

- Cool them completely on a wire rack.

- Wrap short stacks in plastic wrap before placing them in a ziptop freezer bag and stash in the freezer.

- Reheat from frozen in the microwave or toaster.

Pancakes will be good in the freezer for up to 6 weeks, after which they will be safe to eat, but may lose something in taste and texture.

Nutrition