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% | |
Wanted pancakes but realized I was out of eggs. Made this today. Absolutely wonderful recipe! I have a bit of a sweet tooth so I used 1/8 cup of sugar. I added chopped pecans. Will definitely be using this recipe again. Thanks!
You’re welcome, Angie.
Can we make a premix of this and keep? How long can b keep?
Sorry, I’m not sure. The maximum I have kept is overnight. Sometimes I prepare the batter overnight and make the pancakes for breakfast the following morning.
Low on eggs I scrambled to find an eggless pancake recipe and came across this one. It did not disappoint, it’s a keeper! The pancakes fluffed nicely and had a great taste. I must admit I made some changes; instead of milk I used soy, instead of sugar I used Truvia blend, and instead of 1/4 tsp of cinnamon I used 1 tsp.
Thanks for the feedback, Teresa.
Thank you for this recipe. Everyone loved it and I have 4 kids including a picky one. Just found out my 8 month old is allergic to eggs and peanuts and needed a new recipe.
You’re welcome, Paige.
Absolutely delicious
Thanks, Jay.
Hey would these work with whole wheat flour?
Yes, it does.
I cannot thank you enough!! I’m an avid cook and I never eat pancakes , these are amazing!!
Thanks, Jon.
Can the batter be refrigerated and used over a few days?
Not sure about few days, Maddy. I have just done it overnight.
I halved the recipe and it still worked perfectly. Sometimes batters don’t always work out that way. Like You said definitely need a small bit of syrup or honey but otherwise they are delicious!!
Thanks, Diana.
This recipe Would probably be fine without so much baking powder. I think it’s may be a typo?
It isn’t. The recipe works great as it is.
These really are the BEST pancakes. I don’t think you can get better ones at the supermarkets. ABSOLUTELY DELICIOUS. Before you start cooking them, however, you might have to adjust it a bit with the milk and water. THANK YOU for this simple and quick recipe.
You’re very welcome, Arjun.
Out of eggs, I searched online for an eggless pancake recipe and this is the first one that popped up. It was delicious. I had to cook them on very low heat so that they cooked all the way through. Thanks for sharing this simple recipe!
You’re welcome, Kay.