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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
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
If you over-mix the batter or let it sit for too long, you risk the pancakes becoming gummy.
Mixing baking soda and vinegar is a fantastic egg substitute. For this recipe, though, we use baking powder instead.
Replace the flour with an equal amount Bisquick.
More pancake recipes to try
- Almond flour pancakes
- Oat flour pancakes
- Coconut flour pancakes
- Banana protein pancakes
- Protein pancakes
- Keto pancakes
Eggless Pancakes
Ingredients
- 1 1/2 cups all purpose flour gluten free, if needed
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 cups milk I used unsweetened almond milk
- 3 tablespoons coconut oil or butter
Instructions
- In a large bowl, add the dry ingredients and mix well. Add the wet ingredients and mix and let the batter sit for 5 minutes, to thicken.
- Add cooking spray to a pan and scoop out portions of the batter. Cover the pan and cook for 2-3 minutes, or until the edges are bubbling and becoming golden. Flip and cook until done.
- Repeat the process until all the pancake batter has been used up.
Notes
Nutrition
Originally published June 2022, updated and republished April 2024
Very tasting and really fluffy pancakes. Easy to make, which my kids love. We tried with butter and with coconut oil and both versions are really good. Make sure you wait those few minutes for butter to fluff or pancakes will not be as fluffy.
These turned out great! May need to add more flour or the batter is too watery. I try to avoid animal products and using vegan butter and milk tasted just as good.
I made these pancakes. They were so good, and fluffy without eggs. Yummy. Thanks 👍🏼
Amazing! The best pancakes I’ve ever made and they’re egg free for my anaphylactic son 👏🏼
Amazing. Work’s every time.
I used 100 million pancakes and a huge party for all of Terre Haute Indiana they were so good everyone loved them thank you so much.
I tried it, dubious it would work, it does. You can’t taste the difference. I have made them using this recipe about a half dozen times by now. I don’t think I’ll go back to using eggs. I can suggest subbing half and half for plain milk or the fluff inducing buttermilk. Heat it, let it cool a little before adding. It makes very fluffy pancakes no egg whites or buttermilk needed and tastes the same. I even make it with brown sugar syrup. Cheaper and just as good as egg rich, maple syrup drenched pancakes.
I make eggless pancakes also, but it came about because I was out of eggs and wanted pancakes. The only difference between mine is that I use whole buttermilk and a few teaspoons of vegetable oil, very light and fluffy. The same for my eggless muffins.