Tofu Pancakes, How to Protein-Rich Eggless Pancakes

Weekend breakfasts at home call for something that feels cozy yet nourishing. These eggless tofu pancakes are my little twist on a classic stack. Instead of eggs, I use creamy blended tofu — it binds the batter beautifully while adding extra protein, making each bite soft and satisfying. To balance health and fluff, I mix all-purpose flour with whole wheat flour. The result? Golden pancakes with a nutty, wholesome flavor, perfectly fluffy yet hearty enough to keep you full.

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Top them with a drizzle of honey, a pat of melting butter, and fresh berries for a plate that’s both comforting and blog-worthy. These pancakes prove that simple, homemade food can look stunning and taste even better.

Bite of History – Tofu Pancakes

Did you know pancakes are one of the oldest prepared foods in history? Archaeologists found evidence of pancake-like meals eaten over 5,000 years ago! Meanwhile, tofu was first made in China during the Han dynasty, more than 2,000 years ago. By combining the two, these eggless tofu pancakes bring together a breakfast favorite with an ancient source of plant protein — a delicious blend of old and new.

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Ingredient Roles in Eggless Tofu Pancakes

Ingredient	Role in Recipe
Firm Tofu	Acts as an egg replacer – binds batter, adds protein, and gives moist, tender texture
All-purpose Flour	Provides structure and softness, helps pancakes stay light
Whole Wheat Flour	Adds nuttiness, fiber, and a hearty feel while balancing the AP flour
Baking Powder	Leavening agent – makes pancakes rise and turn fluffy
Baking Soda	Works with milk’s acidity to add extra lift and lightness
Sugar	Adds sweetness and helps browning on the griddle
Milk	Hydrates batter and helps achieve pourable consistency
Oil or Melted Butter	Adds richness, keeps pancakes soft, prevents dryness
Vanilla Extract	Adds warmth and aroma for flavor depth
Salt	Balances sweetness and enhances overall taste

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Tofu Pancakes, How to make Protein-Rich Eggless Pancakes

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Breakfast / BrunchCuisine: Fusion (Western + Asian twist)Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Fluffy, protein-rich pancakes made with blended firm tofu instead of eggs. A wholesome 50:50 mix of wheat and all-purpose flour keeps them hearty yet soft — the perfect healthy twist on a classic stack.

Ingredients to make Tofu Pancakes

⅔ cup, ⅔ Firm tofu (blended smooth with a splash of milk)
½ cup, ½ All-purpose flour
½ cup, ½ Whole wheat flour
2 teaspoon, 2 Baking powder
¼ teaspoon, ¼ Baking soda
4 tablespoon, 4 Sugar (or maple syrup/agave)
¾ cup, ¾ Milk (adjust as needed, dairy or plant-based)
1 tablespoon, 1 Oil or melted butter
1 teaspoon, 1 Vanilla extract
Salt, pinch

Directions to make Protein Eggless Pancakes

Blend tofu: Puree firm tofu with a splash of milk until creamy, like yogurt.
Mix dry: In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Combine wet: In another bowl, stir blended tofu, milk, oil, and vanilla.
Make batter: Gently fold wet into dry until just combined. Batter should be thick but pourable. Add more milk if needed.
Cook pancakes: Heat a greased nonstick pan on medium. Pour about ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles appear and edges look set, then flip and cook 1–2 minutes until golden.
Serve: Stack warm with honey or maple syrup, a pat of butter, and fresh berries.

Notes

1 cup = 250 ml
For the fluffiest texture, use silken tofu if you have it on hand. If using firm tofu, just blend it smooth with a splash of milk — it works just as well, with a heartier bite.

Directions to make Eggless Tofu Pancakes with step by step images

Blend tofu:
Puree firm tofu with a splash of milk until creamy, like yogurt.
Combine wet:
In another bowl, stir blended tofu, milk, oil, and vanilla.
Mix dry:
In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Make batter:
Gently fold wet into dry until just combined. Batter should be thick but pourable. Add more milk if needed. If your pancake batter falls off the spoon in thick ribbons, it’s ready to make fluffy pancakes.
Cook pancakes and Serve:
Heat a greased nonstick pan on medium. Pour about ¼ cup batter for each pancake. Cook 2–3 minutes until bubbles appear and edges look set, then flip and cook 1–2 minutes until golden. Stack warm with honey or maple syrup, a pat of butter, and fresh berries.

Pro Tips for the Best Eggless Tofu Pancakes

For the fluffiest texture, use silken tofu if you have it on hand. If using firm tofu, just blend it smooth with a splash of milk — it works just as well, with a heartier bite.”
Blend tofu until creamy: Firm tofu must be blended smooth with a splash of milk so it acts like an egg substitute without leaving grainy bits.
Don’t overmix the batter: Stir wet and dry ingredients until just combined. Overmixing develops gluten and makes pancakes dense.
Rest the batter: A 5–10 minute rest lets the baking powder activate, giving you fluffier pancakes.
Cook on medium heat: Too hot and the outsides brown before the insides cook; medium heat ensures even golden pancakes.
Test with one pancake first: Use the first pancake to check thickness — adjust with a splash of milk if it’s too heavy.

Serving Suggestions for Protein Rich Pancakes

Classic style: Drizzle with honey or maple syrup, add a pat of butter, and scatter fresh berries.
Nutty boost: Top with almond or peanut butter, banana slices, and a sprinkle of chia or flax.
Savory option: Skip sugar and vanilla, then serve with avocado, roasted veggies, or herbed yogurt.
Sweet treat: Add chocolate chips to the batter and serve with a warm chocolate drizzle.

FAQs – Eggless Tofu/ Protein Rich Pancakes

Q: Can I make tofu pancakes without eggs and without dairy milk?

A: Yes! Firm tofu replaces the eggs, and you can use any plant-based milk like almond, oat, or soy for a fully vegan version.

Q: Why are my eggless tofu pancakes dense instead of fluffy?

A: This usually happens if the batter is too thick or overmixed. Blend the tofu smooth, rest the batter for 10 minutes, and add a splash more milk until the batter drops in thick ribbons.

Q: What is the best way to make high-protein pancakes without eggs?

A: Using firm tofu is one of the easiest ways. It binds like an egg and adds plant protein, making your pancakes both fluffy and filling. You can also add chia seeds or protein powder for an extra boost.

Q: Can I store and reheat tofu pancakes?

A: Yes. Store them in an airtight container in the fridge for 2 days. Reheat in a toaster or skillet to bring back their light, fluffy texture.

Q: Are eggless pancakes with tofu good for kids’ breakfast?

A: Absolutely. These pancakes are soft, lightly sweet, and packed with protein. Top them with fruit or a drizzle of honey for a kid-friendly morning meal.