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% | |
I tried the recipe and the pancakes were awsome. I am vegetarian so i do not eat eggs. I cooked these pancakes for my dads birthday and he loved them. Thank you so much for these eggless recipies.
i have heard of people deep – frying pancakes, so can i deep fry these pancakes?
You’re welcome, Eloise. I have never heard of deep-frying pancakes. So not sure how this will turn out.
So these are absolutely the best ever eggless pancakes and I have made lots of them. We are animal and gluten free so I used earth balance sticks and coconut oil, coconut milk, gf flour mix, and organic raw cane sugar as substitute! Very fluffy and so delicious! PS: add chopped pecans and used organic pumpkin syrup and it was like having pumpkin nut cake for breakfast!
That’s wonderful to know, DrCarol! Thank you for the feedback.
This was the first time I’ve made egg-free pancakes and they were great! They taste delicious with the addition of a little cinnamon. Perfect for that last-minute moment when you realise you have no eggs or you’re having vegan friends for breakfast (changing milk of course).
Thanks, Michaela.
I can wait to try these !
My son has a severe egg allergy and so far I have found only one brand of shelf pancakes he can eat and I personally don’t like them 🙂
I am no good cooking from scratch but I have complete faith that these will work out !! Thank you so much
All the best, Mandi! Hope you and your son will like these pancakes.
Excellent recipe. Have made now twice with vanilla cashew milk instead of milk because wanted to use it up. So fluffy! Will try next without butter to see difference, although the butter is so tasty!
Thank you, Melissa.
This was really good. I loved the tips you gave too. TY! :). I definitely plan on trying it again.
You’re welcome, Filipa.
Excellent recipe I am a vegetarian Jain so don’t eat eggs.
My kids love the pancakes Mad with this recipe. Thank you so much for posting eggless recipe.
You’re welcome, Dhara.
I made these this morning and loved the recipe!! It was so easy to make and tasted delicious! We used it because we ran out of eggs…I will be using this all the time even when we do have eggs! Thank you so much!
Thank you very much, Julia.
first off — SO GOOD!!! I am fully and happy!
I didn’t have eggs but was craving pancakes, found this recipe, and went for it! My judgement of pancakes are if they soak up the syrup or not and these soaked up every drop! So yummy! I can’t say I’ve ever made pancakes from scratch but I don’t think I’ll be going back to the box mix after these!
Side note: I used almond milk and couldn’t tell the difference.
Wow! Thank you very much for the feedback, Maggie.
Thank you sooooooo much for sharing this recipe!!! I am a true lover of pancakes, but in normal New York fashion, am more accustomed to going to get them as opposed to preparing them myself. Like the rest of New York, I’m sheltering in place during the pandemic and tried restaurant delivery several times to much disappointment. Came across your recipe because I don’t have eggs and just didn’t want to go to the store. The only changes I made is that I used vanilla almond milk instead of regular milk, canola oil in place of vegetable oil (because that’s what I had), and coconut oil in lieu of butter. Babbbbyyyy when I tell these pancakes are delicious and probably the best that I’ve ever made!!!! Lol. All of this to say thank you and this will be added to my go to of recipes!
Wow! Thank you so much for the detailed feedback, Mathew. You made my day!
I found these as wonderful as egg pancakes. The sugar content is low so I poured on some syrup and jam. Lovely and fluffy! Thank you!
You’re welcome, Ulika.
These are just delicious. I’ve made them plain, with blueberries and with sliced banana mixed into the batter. All with traditional butter and maple syrup. Next is chocolate chips. I tried them because I had no eggs. I feel like I’ll never try another pancake recipe. These are perfection and my daughter agrees!
Wow! Thank you so much, Penny.
Can you make them and refrigerate them for a few days to cook later?
Not sure, MJ. I have made the batter the previous day night and used it the next morning. That’s the most I have done. But the pancakes keep good if you refrigerate/freeze them.
We made these today because we ran out of eggs, and they were excellent!! My husband and I both agreed we’d be using this recipe again even if we do have eggs! Baby approved too 🙂 Thanks for a great recipe!
Thanks, Sierra.
Awesome recipe. I made a mistake of not waiting for a few minutes for the first batch and so it wasn’t fluffy but the next batch was super fluffy.
Can I deep freeze the pancakes and later microwave them?
Thanks for the feedback, Varun. Yes you can freeze it.
I made this recipe for my daughter with food allergies and she liked it a lot! It’s soft and fluffy. We loved it! Thanks for sharing this recipe!
You’re welcome, Grace.
This recipe gets a thumbs up from me, my husband, and two children. Substitutions I used were, almond milk, grapeseed oil, soy-free non-dairy butter, and I used 1 cup all-purpose flour and 1 cup whole wheat flour since I doubled the recipe. The consistency was perfect. It made ten pancakes. I also liked that I didn’t have to spray the pan in-between pancakes since butter was added in the mixture. I didn’t have any bananas to make my usual vegan pancake recipe, but I’m so glad I now have a new go-to. Thanks so much for sharing! This is a winner.
You’re very welcome, Angela. I have tried this recipe without butter too, in case you want to try it in the future without butter.
I made these for my family today and everyone loved them! I added an extra pinch of sugar and added some flour for the consistency we like. My son got chocolate chips in his. Honestly, best pancakes we have ever had. Never going back to boxed mixes. Thank you!
You’re very welcome, Kimberly. Thanks for the feedback.
Absolutely delicious, my family preferred these to our egg pancke recipe.
That’s wonderful to know, Andrea. Thank you for the feedback.
These are the best eggless pancakes I’ve made and I have tried LOTS!! My husband said they were so good, they needed nothing on them. We loved them with lemon & sugar or butter and also maple syrup. Thank you!!
You’re welcome, Andree. Thank you for the feedback.
My grandson can’t have dairy. No milk, no butter. No eggs. I will have to try almond milk and bananas.
Have you tried egg whites in it?
No Becca. We don’t use eggs at home, so not sure about the effect.
Hey Becca, I swapped out all the dairy with much success. I used vanilla almond milk in lieu of milk and coconut oil in lieu of butter to much success and zero sacrifice in taste, flavor, and texture.
Sorry, but I have to agree with the comment regarding thick batter tower. This is the worst pancake recipe ever.