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 the 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 on 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 Pancakes Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 10 Mins | 6 Small Pancakes |
| Author | Category | Method |
| Madhuram | Breakfast | Cooking |
- 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
- Whisk together the dry ingredients.
- In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
- 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.
- Carefully flip the pancake and cook until its golden brown.
- 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.
- 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.
- 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.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Per Serving | % Daily Value* |
| Calories 157 | |
| Total Fat 7.2g | 11% |
| Saturated Fat 3.4g | 17% |
| Trans Fat 0g | |
| Cholesterol 14mg | 5% |
| Sodium 145mg | 6% |
| Potassium 217mg | 6% |
| Total Carb 19.5g | 7% |
| Dietary Fiber 0.7g | 3% |
| Sugars 2.7g | |
| Protein 3.5g | |
| Vitamin A 3% – Vitamin C 0% | |
| Calcium 13% – Iron 6% | |
Hey the recipe is perfect…. my kids loved it!!! Thanks a lot….!!!
You’re very welcome, Madhavi.
Amazingly fluffy delicious pancakes. The addition on cinnamon made them extra special. Made them originally beauce we had run out of eggs but they have now become our go to recipe. A big hit with the family. Slight variation to the recipe as I had no plain flour only SR flour so I halved the baking powder component and they turned out magic!
Thank you very much, Sarah. May I please ask what is SR flour?
Hi should v put butter in base of the pan.
If it’s a non-stick pan it’s really not necessary, but doing it is also fine.
This is the best eggless pancakes i’ve ever had, thank you so much
P.s. it’s a must try
Thank you very much for trying the recipe and for your feedback, Masyam.
This turned out really good. My son pulled out the pancake pan and asked me to make pancakes but I was out of mix, so I looked this one up. They love it and so do i.
Thank you very much for trying the recipe, Candice.
I have never cared much for pancakes, until now! I made this recipe for my egg allergic daughter and the pancakes are amazing!! Light, fluffy, great taste, big hit with my family. We have also made them with blueberries and with Enjoy Life brand chocolate chips – both amazing! I honestly think this recipe is better than a traditional recipe with egg included. This will become a staple in my family – thank you!
You’re very welcome, Jill. I’m glad that your family likes it.
Just made it. It is a great recipe. I’ve added choc chips and coconut flakes. It was perfect. Thank you for sharing this recipe.
Thank you, Karyn.
Wow, I make a lot of pancakes for my son and all the little neighborhood kids..( you know how picky some kids are, then add the egg allergy too the mix) These are the best, seriously! I don’t even care for pancakes but I love em! I’ve made PC’s with yogurt, bananas mashed in, a dozen different recipes, just to try something new and different. Hands down the best and most delicious! Guess I’m a PC lover now, Thanks for sharing! Made em with cherries and a few choc chips … decadent!
Thank you very much, Michelle. First thing in the morning I’m reading today. What a great way to start the day!
Delicious! We’ve lived with egg free recipes for 10 years because of my sons allergies – this is for sure the best pancake recipe. Not too complicated but enough depth to taste like a darn good pancake. Thank you!
You’re very welcome, Katy.
These were good, didn’t really brown properly but the flavor was good and they were fluffy enough. This recipe isn’t for 6 servings though. I made the recipe, come out with 5 four inch pancakes, and served it to two people. I’m not sure all the fat is necessary, next time I’ll omit or reduce the oil and reduce the butter to make this recipe not so high calorie.