Eggless Pancakes
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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.
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, when my egg-allergic niece asked for a pancake recipe without eggs, I took it upon myself to develop one. It did take multiple trials to get it just right (and her approval), but I succeeded! The best part? They yield thick, fluffy, diner-style pancakes.
Table of Contents
Why I love this recipe
- It tastes like actual pancakes. Luckily for you, eggs don’t actually affect the flavor at all, 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 and more wholesome, I sometimes use whole wheat flour or white whole wheat flour (all the benefits without the darkness!).
- Baking powder. Adds some rise and fluffiness.
- Salt. Just a pinch to balance out the other ingredients.
- Sugar. White or brown sugar works. 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 keep it vegan) 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.
Step 2- Let the batter sit for 5 minutes.
Step 3- 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.
Recipe tips and variations
- Cover the pancakes as they cook. My #1 tip when making pancakes. The trapped air forces the pancakes to puff up quickly, yielding ultra-thick, 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. This is why I don’t recommend prepping the batter in advance.
- For gluten-free pancakes, use gluten-free flour. I had success with Bob’s Red Mill and Doves Farm brands.
- 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 airtight container and refrigerate 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. My rule of thumb is to mix until no visible pockets of flour remain.
Yes, I tested this after several readers asked about it. Replace the flour with equal amounts of Bisquick.
More eggless recipes
Eggless Pancakes
Video
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
First time tried this & it was so good. Very fluffy and I loved it! I added some cinnamon powder to the batter & topped the pancake with blueberry.
Ragini, thank you so much for your kind words- I appreciate it! Recipe testing these were so fun, because it was amazing to see how fluffy we could make pancakes without eggs 🙂
Thanks for the recipe, I always wanted to see if I can make pancakes when I don’t have eggs. When you reheat the frozen pancakes, do I defrost first. Thanks.
These are just so good. I have picky kids and don’t always have eggs here across the world in Papua New Guinea. I have made these over and over and for kids who are used to American food and are learning to eat food from scratch, these are a hit! Big Man’s World is a trusted site for me for recipes, especially the eggless banana bread and these!
I’m so happy to hear this Kim, and even happier that your family is enjoying our recipes. Thanks so much for sharing.
Can i add some chockolate chips?thanks
Very easy and fast recipe thank you for sharing 😊
Thank you so much for your lovely comment, Angela- these are super quick and fluffy, aren’t they! You are very welcome.
I make these all the time and they always turn out perfect!! Super fluffy and delicious.
Thanks Elvie! Glad you liked this recipe! Pancakes are a must on weekends in our house 🙂
I am allergic to eggs and came across this recipe several years ago. They are the best pancakes I’ve ever had!! No one would ever guess that there are no eggs. BIG hit with all of my family and friends! They are super light and fluffy! My favorite tweak is to add the grated zest of one lemon to the dry ingredients before mixing. I then top the pancakes with fresh blueberries once they are on the griddle. Either way, FIVE STARS!!
So glad to hear you’ve been enjoying this recipe for so long Kirsten, thanks so much for sharing!
Simple & great for my son with egg allergies.
Easiest and best eggless pancakes . Like this is so incredibly easy. And they came out great in minutes. Not looking elsewhere again. Thanks
These pancakes brought tears to my eyes, in a good way! I am dreaming about when I will eat them again!
My kids and I love these pancakes! They are so fluffy and delicious. I use lactose free cows milk and stick to all the other ingredients as listed on the recipe. I definately recommend following the suggestion to let sit for 5 mins for the batter to thicken, as this gives the pancakes the best fluffy rise. Another keeper, thank you!