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 whole grain 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!
How To Make Egg-Free Pancakes?
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
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% | |
These were yummy!!! Pancake came out nice and brown, giving that Cinnamon colour. Thanks for the recipe.
I added 2 leveled tablespoons of soft brown sugar and extra ¼ cup of milk to the pancake batter to thin it as it was too thick. I use Self Raising Flour instead of All Purpose Flour. No need for Baking soda.
Cook Pancakes on nob 2 to get a golden brown colour. Enjoy!
Thank you, Leona.
Mmmm so good. So nice to find recipes for my daughter who has an egg allergy.
Thank you, Heather.
Made these for my daughter, who recently discovered she is allergic to egg whites. Turned out great!!
Thanks!
Thank you, Sean.
Thanks for this amazing recipe! It totally worked with gluten flour (Bob’s Red Mill) . Kids loved it
That’s awesome, Gabriela.
Made these, and I don’t know if it was just the recommended conversion measurements were off or what, but the first two I made were super runny – added another 50g or so of flour and they started to fluff up. They also started out really hole-y, so might use a lil bit less baking powder next time too, but A+ for flavour and portion sizes!
I’m used to standard American cup size while measuring for baking. The conversion charts are off the internet from various websites. I really wouldn’t know the accuracy of it. Sorry about that Freddie. This pancake batter needs some resting time, like 5-10 minutes. What looks watery will get to the right consistency as it sits and soaks up.
Could I put the batter in the fridge over night?
Yes, you can, Amanda. I do it for most of my pancake and waffle recipes. Make it the night before so that breakfast the next day will be quick.
Thank you for sharing this recipe. We’ve just discovered that my husband has an egg intolerance and are new to eggless cooking. These pancakes were amazing!! The kids said they were the best ones I’ve made by far.
Thank you very much for trying the recipe, Monika.
I was craving pancakes, realised I ran outta eggs and found this recipe.
Honestly, I’m so grateful that I did because these are probably THE BEST homemade pancakes I’ve ever had, they were so fluffy and delicious. I had mine with maple syrup and some fresh blueberries!
I think I’ll stick to this recipe in the future, even if I do have eggs 🙂
Thank you very much for the lovely feedback, Sona.
The best eggless pancakes EVER!!!TYSM!!!!
Thank you for the feedback, Anika.
Just made these. Approved by my 5 year old with severe egg allergy! Definitely saving this recipe. Thank you for sharing. Looking forward to checking out some of your other recipes!
You’re very welcome, Caitlin.
Absolutely fantastic. Used soy milk to make them more vegan friendly (still used butter), absolutely delicious!
Thanks for trying the recipe and feedback, Jesse.
This was very tasty!! I made myself more then one serving cause it was so good!!!!!
Thank you, Madeline.
Next time I will double the batch for sure. A single batch made 9 small pancakes, and my daughter had 5 of them herself and was asking for more! I prefer a slightly sweeter pancake, but the kids thoroughly enjoyed the recipe as is. I added some frozen blueberries to my couple pancakes and it was the perfect added sweetness that I enjoy. Will definitely make these regularly, only difference is I’ll at least double the recipe each time. Maybe triple it and throw a full batch in the freezer for easy mornings!
Thank you very much for the detailed feedback, Olivia. I’m glad that your family likes these pancakes.
I am a decent cook and baker except for pancakes, until I made these! Thanks so much!
You’re very welcome, Ann.
These were amazing. Here’s what I changed: double recipe but kept butter 2 T. Instead of second cup of flour and water, I used sourdough discard. I had 1 and 3/4 cup to use up. I dumped it all in and didn’t add any water because it was runny enough. I added two cups frozen blueberries and 1 and 1/2 oz crushed cashews. It still makes 12 pancakes but they are large and have 140 calories each. Worth it!
Wow! That’s awesome! Thank you for sharing your ideas with all of us.
I was skeptical that these would be comparable to our “normal” pancakes, but WOW! These turned out GREAT!! I doubled the recipe and added one extra teaspoon of baking powder and a half teaspoon of baking soda. These were SO FLUFFY! Great flavor! I think this may be our next go-to recipe. THANKS!!!
You’re welcome, Jackie.
Delicious! Thank you, my entire family loved it.
You’re very welcome, Judy.
A big hit in our household! I added blueberries and made mini-pancakes. Thanks for sharing your recipe.
You’re welcome, Ivy.
I can cook, and I’ve made a bunch of pancakes in my life, but my pancakes didn’t look anything like the ones pictured in the recipe. So many people are saying these pancakes are fluffy; mine tasted great, but they were super runny and flat. I triple checked the recipe, thinking I had doubled the milk or didn’t use enough flour, but nope – I followed the recipe to a T. If I make them again, I’ll leave out the water and the vegetable oil. I think the butter makes the oil unnecessary anyway. Madhuram, do you have any idea what might have happened to make my pancakes so runny? (If I could rate taste only, I’d give the recipe 5 stars, but I wanted fluffy pancakes for my 3-year-old grandson, who has a severe egg allergy.)
Caroline, I make these pancakes almost every weekend and haven’t faced any problem with it being flat at all. Did you try leaving out the batter for a couple of minutes extra before making the pancakes? The batter does look a bit runny initially but as it sits for about 5 minutes it does thicken up a bit and you get thick and fluffy pancakes. Please do give it a try once again.
Thank you so much! I made fried oreos with this recipe its perfect! I wish I could upload pics here
Wow! Fried Oreos! What is that? I have to Google it.