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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
I was craving pancakes and had run out of eggs. Found this recipe, added some mashed banana in with the wet ingredients and was surprised at how fluffy they were.
Tried many eggless pancake recipes as my daughter has an egg allergy. Tried these out this morning and absolutely perfect. Lovely, slightly crispy, fluffy pancakes.
So glad your daughter can enjoy these pancakes, Taz!
I made these eggless pancakes. They are absolutely wonderful. Thanks.
Thanks Maedeh!
The recipe calls for 3TBSP of coconut oil but in the former part of the post it mentions that it’s for the pan. If it’s intended to be put in the batter I’m assuming it should be melted/cooled first? Love your recipes thank you.
Yes!! Will fix, sorry Erica!
Excellent pancakes, the best I have had… fluffy and delicious. Def recommend!
Yum
Best gluten Free pancake ever
Best gluten free pancakes ever they taste like gluten
Delicious. I will never make other pancakes again.
these are the best!!!
Can you use oat flour for this?
You could try!
The pancakes are really delicious. (If you follow the recipe) XD
Thanks, Josiah!
The BEST eggless pancakes recipe I’ve ever made!!!
Si good! Definitely doing it again!!
I
Best pancake recipe I’ve found. Used bacon grease instead of pan spray. Tastes great
These pancakes were absolutely delicious. I added 2 tablespoons of peanut butter and smoothed it out with some milk and added 2 tablespoons of Milo. My family and I could not stop eating until they were all done. There was ice cream involved too!!!Thanks!
Lovely
Thank you so much for this. It’s absolutely delicious and very convenient when you don’t have eggs readily available.
Worked great! Just a heads up, don’t cook your pancakes on medium heat, cooking it on low heat. Sounds crazy, but If you do, you get golden brown pancakes cooked all the way through instead of burnt pancakes.
This is the best homemade pancakes I ever made!!! So thick and fluffy. The only thing I added was vanilla extract and cinnamon.
Love that, Jayleena!
Thank you so much for this recipe! My sons favorite breakfast is pancakes and since we discovered he has several food allergies we have been testing different recipes. This one is light and fluffy and delicious!
I used 1 tablespoon of baking powder and they were still amazing! Total hit with the family. I’m going to try this with my waffle iron. Thanks for a simple delicious recipe.
Best pancakes I’ve ever made! I dont like pancakes with eggs because i find they get eggy. These are perfect cracker barrel pancake dupes!
Super easy and quick to make! I loved how fluffy, thick yet light they turned out 😊🎉 thank you for helping me start this Monday morning off right!
Great pancakes. Very fluffy and delicious.
Can almond flour be used?
Not for this 🙂
Great recipe. I used strawberry Kefir and they came out so light and fluffy!! The batter was very thick, but the pancakes cooked up light and fluffy.