Can I use gluten-free flour?

Yes, use rice, buckwheat, or a gluten-free blend. You may need to add 1 tsp of xanthan gum for binding.

Why are my pancakes raw inside?

The heat is probably too high – lower it and cook longer, covering the pan for the last 2 minutes.

Can I make them sweet?

Yes, add 1–2 tbsp of sugar and a pinch of vanilla, and reduce salt. Serve with jam or condensed milk.

How many pancakes does this make?

This recipe yields about 12–15 small pancakes (3–4 inches in diameter), depending on size.

Bread pancakes

Name: Bread pancakes
Total time: 20 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken egg — 110 g; Mayonnaise — 20 g; Salt — 5 g; Vegetable oil — 15 g; Flour — 280 g

30min

430g

Nutrition per 100g

155

These pancakes are a real find for anyone who loves homemade bread but doesn’t want to fuss with yeast. Fluffy, golden, and incredibly soft, they taste just like fresh bread but take half the time. Mayonnaise adds tenderness, while eggs make the structure light and airy. Serve them with butter, sour cream, or honey – and your breakfast becomes a celebration!

WHAT YOU WILL NEED

From ingredients

5 products

Base

Seasoning

Frying Fat

SIMPLE PROCESS

Step by step recipe

The secret to these pancakes is the batter consistency – slightly thicker than regular pancake batter, but still pourable. Mayonnaise adds richness, so you need very little oil for frying. Cook over medium heat so they cook through without burning on the outside. Don't flip too early – wait until the bottom is nicely browned.

Step 1

Prep your ingredients

Take eggs, mayonnaise, and oil out of the fridge 30 minutes ahead. Measure flour and salt.

Step 2

Mix wet ingredients

In a large bowl, crack the eggs (110 g – about 2 large), add mayonnaise (20 g) and salt (5 g). Whisk with a fork until smooth.

Step 3

Add the flour

Sift 280 g of flour into the bowl. Stir with a spoon or knead with your hands until a smooth, lump-free batter forms – it should be like thick sour cream.

Step 4

Let the batter rest

Cover the bowl with a towel and let it rest for 5–10 minutes at room temperature – this helps the flour hydrate.

Step 5

Heat the pan

Pour the 15 g of vegetable oil onto a non-stick skillet and heat over medium heat. Coat the bottom evenly.

Step 6

Fry the pancakes

Drop the batter by heaping tablespoons, flattening to 0.5-inch (1–1.5 cm) thickness. Fry for 2–3 minutes per side until golden brown. Drain on paper towels to remove excess oil.

CHEF'S TIP

Room-temperature ingredients

All ingredients should be at room temperature – eggs and mayonnaise blend more easily, giving a smoother batter.

Batter thickness

The batter should be like thick sour cream. If too thin, add a little flour; if too thick, add 1–2 tbsp of milk or water.

Medium heat is key

Fry over medium heat so the pancakes cook through and don't burn. Too high heat will leave them raw inside.

Rest the batter

Let the batter rest for 5–10 minutes after mixing – the flour absorbs liquid, giving fluffier pancakes.

SUBSTITUTIONS

Add your taste

Mayonnaise → sour cream or yogurt For a lighter version, use 20% sour cream or Greek yogurt – the taste becomes milder and calories drop.
All-purpose flour → whole wheat or oat Replace part of the flour with whole wheat or oat flour for more fiber. You may need a bit more liquid.
Add herbs or spices For a savory twist, mix in chopped fresh dill or parsley, and a pinch of black pepper or paprika.
Egg-free (vegan) Replace eggs with flax meal (1 tbsp flax + 3 tbsp water per egg) or 100 g of applesauce – texture will be denser.

HOW TO STORE

How to Store Egg Bread Pancakes

Cool the pancakes on a wire rack, then store in an airtight container or wrap in plastic. Keep at room temperature for 1 day, or in the fridge for up to 3 days. Reheat on a dry skillet or in the microwave. Freeze for up to 1 month: layer with parchment paper, freeze, then transfer to a bag. Thaw at room temperature and toast for best results.

GOOD TO KNOW