Eggless Pancakes

These eggless pancakes are super light and fluffy and make a fabulous breakfast. I love how they are made with pantry staples.

Looking for more eggless recipes? Try my eggless brownies, eggless cake, eggless banana bread, and eggless chocolate chip cookies.

Run out of eggs but craving a big stack of pancakes? Have an egg allergy? These egg-free pancakes are a savior.

You may wonder how eggs are involved in pancakes. Well, they are considered essential for their structure. The yolks not only make pancakes soft when cooked, but they also add richness and flavor.

However, my recipe proves to you that they are not necessary at all!

Table of Contents

1. Why I love this recipe
2. Ingredients needed 
3. How to make eggless pancakes
4. Recipe tips and variations
5. Storage instructions
6. Frequently Asked Questions
7. More pancake recipes to try
8. Eggless Pancakes (Recipe Card)

Why I love this recipe

• It tastes like actual pancakes. Luckily for you, eggs don’t actually impact the flavor whatsoever, so no one can tell they’ve been omitted!
• Quick and easy. From prep to plate, my pancakes take less than 10 minutes to whip up. 
• Healthy. No artificial ingredients or egg substitutes are needed: just wholesome and simple pantry staple basics. 
• Dairy-free. And that is by complete accident.

Ingredients needed 

• All purpose flour. Be sure to sift the flour carefully to ensure there are no clumps throughout. If I want to make these a little heartier to wholesome, I sometimes use whole wheat flour or white whole wheat flour (all the benefits but no darkness!).
• Baking powder. Adds some rise and fluffiness.
• Salt. Just a pinch to balance out the other ingredients. 
• Sugar. White or brown sugar work. A little sugar is needed to help give them golden edges.
• Milk. I used unsweetened almond milk but any milk works (oat milk, coconut milk, whole milk, etc).
• Coconut oil. Or butter (vegan butter) to grease the pan.

How to make eggless pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter: In a large mixing bowl, add all the dry ingredients and mix. Add the wet ingredients and whisk until combined. Let the batter sit for 5 minutes.

Step 2- Cook the pancakes: Add oil to a skillet over medium heat and pour 1/4 cup of batter. Cover the pan and cook the pancakes for 2-3 minutes or until bubbles appear.

Step 3- Serve: You can serve eggless pancakes with butter, maple syrup, or your favorite topping. 

Recipe tips and variations

•  My #1 tip when making pancakes is to cover the pan while they cook. The trapped air forces the pancakes to puff up quickly, which yields ultra-thick and fluffy pancakes.
• Do not over-mix the batter, as this can affect how fluffy they become. I find once the flour is just incorporated, it’s good to go!
• Always make fresh batter every time. The leftover batter will not rise as it becomes thick.
• For gluten-free pancakes, use gluten-free flour.
• Add mix-ins, like chocolate chips, blueberries, rolled oats, vanilla extract, or your favorite spices.

Storage instructions

To store: Add the leftover egg-free pancakes to an air-tight container and store in the refrigerator for up to 3 days.

To freeze: Place the cooked and cooled pancakes in a ziplock bag and store it in the freezer for up to 6 months. 

Reheating: Microwave the pancakes for 10-20 seconds or reheat in a non-stick pan. 

Frequently Asked Questions

More pancake recipes to try

• Almond flour pancakes
• Oat flour pancakes
• Coconut flour pancakes
• Banana protein pancakes
• Protein pancakes
• Keto pancakes

Originally published June 2022, updated and republished April 2024