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% | |
My daughter wanted me to make the cottage cheese oatmeal pancakes but I was out of eggs and made these instead. Your eggless pancakes were delicious, quick and easy. I prefer your recipe to the oatmeal cottage cheese ones I made this morning.
I am thinking of putting the dry ingredients together at night then mixing up the wet ingredients in the morning so my kids can have them on weekdays. Thank you!
You’re very welcome, Karina. Thank you very much for the feedback.
Such an amazing recipe, made these when the relatives came to town and they were a hit! Nobody even noticed the lack of eggs.
You’re very welcome, Ashley.
Awesomely easy and great tasting. We had ours with lemon juice & cinnamon, and plain honey. Sunday standard for sure. Thank you.
They were a little ‘thick. I used self raising flour as well as baking powder. Overkill?
Thanks Ally. Yes you don’t have to use baking powder if using self raising flour, or at least should try reducing the quantity of baking powder.
Can margarine be used in place of butter?
Yes, Anna.
These are better than any pancakes I’ve ever made, my kids loved them!!! I made them exactly as written and they turned out thick and fluffy. Perfect!
Thank you very much, Shannon.
I didn’t realise that we had ran out of eggs & I had already committed to making pancakes. Luckily I found this recipe, it turned out great! Probably even better than what I was going to do to start with!
I actually also ran out of milk (I should really check my ingredients beforehand), so I supplemented it with half a cup of coconut milk that I had on hand & it still worked brilliantly.
Coconut milk sounds awesome! Thanks for the feedback.
Fantastic, better then regular pancakes. I found this recipe a few years back when daughter was a baby and had an early in life egg allergy. I always try to find this blog post again when I want to make pancakes from scratch. I should probably just print it and tape it on my cupboard at this point. Great job!
Thanks for the feedback, Luke 🙂
These really are great and they got me out of a bind when I opened the fridge to find no eggs. I added a 1/4 cup of instant oats to make these a little more hearty. Great recipe!!!
Thanks Kevin.
I LOVED IT THANK YOU IT WAS PERFECT
Thank you very much Beatrice.
I just finished making these for my son, he’s two and has an egg allergy. They were delicious. I followed the recipe exactly except I used unbleached flour then sifted all dry ingredients and I added some blueberries but I did sweeten the berries with a bit of sugar to take away some of the tartness. I did have a little trouble at first finding the right temperature to cook them. My griddle has a temp knob so I wasn’t sure what your #4 setting was temperature wise. My griddle started smoking fairly bad and I thought for sure I’ve burnt the first set of cakes! They did not burn and turned out great. I adjusted the temperature to 250 and that seemed to work well. Thanks for the recipe I’m definitely making these again.
You’re very welcome, Jaimie. Thank you very much for the detailed feedback.
These did not come out well at all. Doughy inside and crusty outside. I cooked them on low but I could not get the inside to cook.
The pan wouldn’t have been hot enough to start with.
My pancakes did not turn out fluffy but they were so good! I made them this morning with sausage links on the side for my family. It was a very enjoyable meal! Thank you!
You’re welcome, Susan. The batter has to be quite thick for the pancakes to turn out fluffy. Try adjusting the quantity of liquid next time.
Thank you! That was the trick! I made eggless pancakes again today and kept the batter thick. We had thick, fluffy pancakes!
You’re welcome, Susan.
I made these pancakes for breakfast today and they were wonderful. I omitted the cinnamon & water, and substituted buttermilk for 2% milk, whole wheat flour for all-purpose flour and increased (tripled) the sugar to one tablespoon of brown sugar. Also, this recipe is easy to make for one person. My single pancake version of this recipe is the following:
1/4 cup whole wheat flour
3/4 teaspoon brown sugar
1/2 teaspoon baking powder
1/16 teaspoon salt
1/4 cup buttermilk
3/4 teaspoon oil
1/4 teaspoon vanilla extract
1/2 tablespoon butter
Follow the same directions except only make one pancake and cook it on medium heat. Also, I don’t pour the melted butter back into the batter. I just use the melted butter to grease my pan.
Wow! That’s amazing, Katherine! Thank you for taking the time to leave your feedback and recipe.
My mom has celiac disease and can’t eat anything with flour in it. Can you make this recipe but gluten free no eggs?
P.s. also thanks for the recipie it turned out great!!
You’re welcome.
She can make it with gluten-free all-purpose flour. You can also try this gluten-free vegan vanilla waffle recipe to make pancakes too.
Turned out great! Added some blueberries and mashed banana to the mix. Can it be made using wheat flour (aata)? What will the proportion be? Thanks!
You’re welcome Ritu. Yes you can use whole wheat flour.
I made these pancakes today because I ran out of eggs! They tasted really good! The texture was just perfect. Definitely recommend this recipe!
Thanks for the feedback, Aya.
I made these pancakes for Easter Brunch..with blueberries…and they were outstanding! My one son has egg sensitivities and usually spends his time in “his office” after having eggs but not this time! The pancakes were light and we made a triple batch for 5 adults wirh only two left over. Definitely a keeper!
Wow! That’s great to know Lyn! Thank you very much for the feedback.
Can we use olive oil instead of vegetable oil?
Any neutral flavored oil can be used.
It tasted very bitter in the end.. I guess the 2tsp baking powder is too much.
It has to be something else Aarti. I have made this recipe a 1000 times and still do it. Was the baking powder you used stale, past the expiry date? Did you mix up baking soda and baking powder? These are few things that go wrong usually.
Hi. I tried the pancake and it turned out to be very nice. So soft. Only thing it gave a bitter taste. Not able to know the reason.
Did you check the expiry date of the baking powder and the measurement?