Ingredients
Everything you need to know about what goes into the pan. Flour types, dairy choices, raising agents, and substitutes for vegan, gluten-free, and lactose-free pancakes.
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Ingredients — questions
What flour is best for pancakes?
Plain (all-purpose) flour is standard for British pancakes and crepes. Self-raising flour or plain plus baking powder gives the lift for American pancakes. Buckwheat flour is traditional for galettes.
Can you make pancakes without eggs?
Yes. Common substitutes include a "flax egg" (one tablespoon ground flaxseed mixed with three tablespoons water, rested for five minutes), mashed banana, or applesauce. Each shifts the flavour slightly.
What milk works best for pancakes?
Whole milk gives the richest flavour and best browning. Semi-skimmed works well too. Plant milks (oat, soy, almond) all work; oat milk gives the closest texture to dairy.
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