The Best Eggless Pancakes Ever & Video


(from 226 reviews)
568
Happy Pancake Tuesday to all Eggless Cooking Fans!


It has been 3 years since I started this blog but I don’t know why I haven’t blogged about something as basic as eggless pancakes until today. My husband and I are not big pancake fans. I do prepare it once in a month or two for my son. Initially I used to buy Bisquick; add some mashed bananas or applesauce for the eggs and add extra baking powder to make egg free pancakes.

Then I tried a couple of right-from-scratch recipes minus the eggs and wasn’t very pleased with the results. At that time I was not able to find a decent pancake recipe without eggs. Later I found a wholegrain pancake mix from Bulk Barn, to which I had to just add water and viola eggless pancakes were ready. Those living in Canada can find this mix in Bulk Barn. The mix is egg free.

Last morning my husband asked me to prepare egg free pancakes for breakfast because we don’t have that in the blog. So making it would serve two purposes. I landed on this homemade pancakes without eggs recipe and after reading the raving reviews I had to try it. The verdict is: “these are the best eggless pancakes you will ever taste”. To tell the truth I haven’t actually tasted a regular pancake with eggs (yes after 8 years in North America, I haven’t tasted it even once) so I cannot compare it with that, but I’m pretty sure that these pancakes are as good as the usual ones.

A couple of reviewers have tried this recipe because they ran out of eggs and they are all praises for it, which means that these pancakes are definitely good. So if you have run out of eggs are do not want to use eggs and are wondering how to make pancakes without eggs, here’s the only recipe you have to try.

I also have a vegan pancake recipe, the vegan version of the best eggless pancakes recipe. Do try it!

Eggless Pancake Recipe

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Eggless Pancakes Recipe

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Prep time
15 Mins
Cook time
10 Mins
Yields
6 Small Pancakes
 
Author
Category
Breakfast
Method
Cooking
 
The Best Eggless Pancakes Ever & Video
4.9 from 226 reviews
If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don’t waste time searching for recipes and going through each one of it.
Ingredients:
  • 1 Cup All Purpose Flour
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Ground Cinnamon
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Milk (I Used 2%)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Water
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Butter
Procedure:
  1. Whisk together the dry ingredients.
  2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
  4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
  6. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
  7. Carefully flip the pancake and cook until its golden brown.
Taste:
  1. I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be.
My Notes:
  1. The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
  2. I added a couple of blueberries to the batter. You can add about 1/2 a cup of nuts, fruits or chocolate chips for this measurement.
Tried this recipe? Give your feedback below

568 COMMENTS

  1. I used this recipe today and after making the first pancake I realized that it was missing something.. salt. I added 1/4 teaspoon of salt to the batter and that helped bring out the flavors of the rest of the ingredients. Thanks for the recipe.

  2. Madhuram I made ths recipe to the letter, but without cinammon as I am allergic to it, and all my ingredients were completely fresh, but the taste of the baking powder was overpowering. Perhaps my tastebuds are super sensitive to it, but I have seen this same recipe elsewhere and people do comment in the taste of baking powder coming through. Nevertheless, it is a good recipe and I will try it again but reduce the baking powder by half to start.

    • Hmm..I made this recipe even yesterday and didn’t notice any after taste from the baking powder. The kids loved it as usual. Maybe you are indeed very sensitive. Not sure. Hope you will like it better when you try reducing the baking powder.

    • I make this for my son who is allergist to eggs almost every weekend.

      We too have encountered the baking powder taste twice and have figured out what was causing it for us.

      The trick is that you have to add the wet ingredients while the butter is melting and WAIT. The time that passes allows the baking powder to create the bubbles for the baking recation (i.e., ‘work’). I realized that when I tried to shortcut the process by prepping all ingredients and melt the butter to add along with the other wet ingredients that we have the baking powder taste. One other thing that I have seen by letting the it sit that ~ 2 minutes is that the batter also thickens up. Don’t forget, don’t overmix, make sure all dry ingredients are wet but let it have clumps… then when you add the butter you can whisk it smooth.

  3. Thanks to your recipe this year is the first year my 2 boys have had pancakes due to severe egg allergies. They turned out perfect I even doubled the ingredients to make more. Looking forward to trying more recipes…

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