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
I came across this recipe because my daughter has an egg allergy. These pancakes came out great, and this will be a go-to at our house!
I’m excited to try your other recipes now!
Aw, Julia- I’m glad your daughter has some pancakes she can enjoy now and I’m glad you guys all enjoyed them. Please do- I have tons of eggless recipes, including eggless brownies and eggless banana bread!
This is a awesome recipe and it’s so fluffy and delicious but I like to add a little vanilla
Question… do you add the butter to the mix or is it just for the pan?
Hi Melissa- apologies for the oversight. The butter is added to the mixture, and you can use cooking spray (or more butter) to grease the pan to cook them.
Love this recipe! We make them all the time and they’re great! 😁
Can you substitute the milk for water
Hi Diamond- you can, but the pancakes will be a little less fluffy and flavorful.
I keep coming to this recipe again and again. The best eggless pancakes I’ve ever made. Keep up the good work!
Thank you, Tabitha!
A great recipe and it’s very yummy. I added some vanilla and banana and it was great. I also only use teaspoons of baking powder and not tablespoons. Still fluffy! Thanks!
The best egg-free pancakes that even my picky kids enjoy.
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 👏🏼
These are, hands down, the best pancakes without eggs. I can’t get over how fluffy they turn out without them. Seriously better than traditional pancakes.
Thanks so much for your lovely review and feedback, Wendy. I’m so glad my recipe was a hit for you!
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.