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 Pancakes are soo delicious. I didn’t even eat them with syrup, they were amazing as they are. I’m definitely don’t to make these again. I made these for my family and they thought it was soo good too and ask for more! Thanks for sharing this amazing recipe with everyone.
You’re welcome, Becca.
Most delicious! I was craving pancakes this morning, but I’m out of eggs. Found this recipe and tried it. I’m impressed! My toddlers loved them, too! Also, I appreciate that the recipe is reasonably sized so I could make it without destroying the kitchen in the process.
Thank you, Lydia.
These are the best eggless pancakes I’ve ever made, hands down. One of my kids is allergic to eggs so I’m always looking for recipes our whole family can enjoy together. These delivered! I added sliced bananas and chocolate chips to about half of them while they cooked. All were delicious!
To be fair, i have had (and made) better pancakes with eggs. But if you’re not comparing the two side by side, you wouldn’t know the difference. I think the liberal amount of butter gives it that cakiness and crispy crust that I look for in pancakes. I think buttermilk instead of regular milk would put these over the top. Well done!
Thank you very much for the detailed feedback, Taue.
Melts in your mouth
Thank you, Brenda.
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Can i make these in advance and store in the fridge? How long I can store? Pls advice.
The best ever and i have been using this recipe for sometime already. I love it
Thank you very much, Annie.
What can I substitute for butter? I want to keep my cholesterol down.
You can use oil instead or even try applesauce.
What else can I use besides butter? Because I want to reduce cholesterol but still have something delicious.
[…] >> For pancake recipes without eggs, Asian style or pancakes, it’s here. […]
I am just making them now for the first time……ABSOLUTELY AMAZING!! These are better than my original recipe!!!
Thank you sooooo much !!!
You’re most welcome, April.
AMAZING. I tried these and they are fantastic. My family did not even realize they were eggless. THANK YOU. This recipe is a keeper.
You’re welcome, Gelnda. Thank you very much for the feedback.
You know, there are always claims about having the best this or the best that. And rightly so. You should be proud of the food that you make. However very seldom is it a shared opinion. But in this case these are the absolute BEST pancakes I’ve ever had in my life! lol I was so surprised. That little touch of cinnamon really does something to this recipe. I used soy milk and added pecans. Thank you so much for sharing this with the world.
Aawww….you made my day with your lovely comment. Thank you very much, One Miller.
Can I make these a day ahead and store in fridge overnight? Can I reheat in over or microwave?
Yes, you can, Gail. I usually double the batch and use it the next day.
How long I can store? Pls advice.
I think it should keep fine in the freezer for 2-3 months. I have kept it in the fridge for 3-4 days max because it doesn’t last longer than that in our home because the kids eat it 😉
Wow! I had a craving for pancakes and this recipe totally delivered. I could tell by the batter, and by pouring it into the skillet, that it would be good. I used oat milk instead of regular, and a little bit more water and these pancakes came very fluffy and light. A total keeper!
Thank you for the feedback, Emmanuelle.
These were amazing. I made them with self raising flour and added 1/2 teaspoon of baking soda. Delicious
Thank you for the feedback, Annah.
These are so good! Being vegan I usually have to use banana but these worked perfectly
Thank you for the feedback, Libby.
I have tried lots of eggless pancake recipes. This is the best! Each pancake is soft and fluffy.
Thank you, Nisha.
These were really good! I used 1/4 cup of flaxseed meal and 3/4 flour to make it a bit healthier and added some blueberries. Thank you, super yummy!
You’re welcome, Shelly.
I made this with buttermilk instead of regular and they were the best pancakes I’ve ever had. We’ve also tried them with blueberries and they taste great! The cinnamon and vanilla are subtle but add great flavor. My partner is allergic to eggs, so we’re always looking for great eggless recipes. You can’t tell at all that these don’t have eggs in them.
Thank you for the feedback, Mati.
These were great! Thank you for the recipe. I added some fresh nutmeg as well. The texture and fluffiness were perfect!
That’s awesome, Sarah!
My son has a dairy and egg allergy. I just replaced the milk with Almond milk and these were the best pancakes I’ve ever made! My husband said they were the best pancakes he’s ever had in his life, lol.
Thank you for the recipe! ☺️
Wow! Thank you so much for the feedback, Basia.
Inedible. Spit it out and threw the whole batch away. Had the flavor of raw batter even though it was fully cooked.
Sorry for your experience, Christy.
Hands down the best pancakes ever. The only ones my g-kids want me to make.
Thank you very much, Denise.
OMG! They are so delicious. I seriously recommend them if you have run out of eggs or they have gone bad. They taste better than normal pancakes and that’s saying something!
That’s so nice of you to leave such a generous compliment, Cory.