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 them and they turned out amazing!!
Thank you very much, Sharapreet.
Thanks for this! I used evaporated & choco soy milk ’cause I ran out of regular milk, & omitted the butter too but still turned out great. So fluffy! I don’t think I’m going back to boxed mixes.
Chocolate milk sounds like an amazing idea, Paula. Thanks for the tip. Now I can’t wait to try it.
Amazzing i added a combination of wheat and all purpose flour…and i ran out of vanilla so substituted i teaspoon of instant coffee..i also added 1tsp of coco powder
It turned out amazzing
Thank you very much for the feedback, Maya. I’m also going to try the cocoa powder and coffee powder combination.
I can’t thank you enough for posting this. My 3 year old has an egg allergy so he’s never been able to have pancakes(we tried those fancy eggless brands and they were disgusting).
This recipe has the taste AND texture of panocakes with egg and now my son is thrilled that he can eat pancakes!
You’re very welcome, Nic. Thank you for trying the recipe and taking the time to leave a feedback.
Like everyone else on the planet, I consider myself a pancake connoisseur. These pancakes are terrific! Thank you for sharing. It’s great just the way it is. Nice job!
You’re very welcome, Erik.
My mix seems awfully thick, I can barely paddle it out, is that normal?
Hi Alison, it shouldn’t be too thick. Don’t expect it too be thin too. A bit thicker batter will only give fluffy pancakes.
So delicious thank you!! I have an egg allergy and my boyfriend didn’t notice the difference between these and normal egg pancakes!
That’s awesome, Eve.
Wonderful first time I tried pancakes homemade n it came out like professional thank you so much and without the eggs it came out lovely
You’re very welcome, Sunita.
Have you tried making this with gluten free flour 1:1 flour? Do you think I will need to add anything to make up for the loss of gluten? Thank you in advance!
You can use gluten-free baking flour mix in place of all-purpose flour and I don’t see why it wouldn’t work. That has worked in other recipes. You may also try this gluten-free banana pancake recipe I have.