The Best Eggless Pancakes Ever & Video


(from 239 reviews)
607


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 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 in 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 Pancake Recipe

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Eggless Pancakes Recipe

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Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 239 reviews
If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don't waste time searching for recipes and going through each one of it.
Ingredients:
  • 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
Procedure:
  1. Whisk together the dry ingredients.
  2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
  4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
  6. 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.
  7. Carefully flip the pancake and cook until its golden brown.
Taste:
  1. 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.
My Notes:
  1. 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.
  2. 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 7.2g11%
Saturated Fat 3.4g17%
Trans Fat 0g
Cholesterol 14mg5%
Sodium 145mg6%
Potassium 217mg6%
Total Carb 19.5g7%
Dietary Fiber 0.7g3%
Sugars 2.7g
Protein 3.5g
Vitamin A 3% - Vitamin C 0%
Calcium 13% - Iron 6%
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607 COMMENTS

  1. I found this recipe today after looking for a new one that didn’t have an eggy taste to it so my toddlers would eat pancakes; they love pancakes but boxed mix gets expensive over time. This recipe is great! I did tweak it a little bit and used self rising flour instead of ap and it gave it just that right amount of fluff I was lacking before. I also added more cinnamon and vanilla since my kids love cinnamon vanilla pancakes. Next time I will try adding a little more sugar to the mix as it wasn’t that sweet especially since we use sugar free syrup for the kids; all in all, awesome!

  2. Fantastic! I have never left a comment for a recipe before but this recipe deserves 5 stars! I am allergic to eggs and I am always trying to make things that I can eat as well as my two teenage boys that are not allergic to eggs so we can enjoy eating the same thing together. Usually eggless recipes turn out to be a flop and I feel bad for them that I didn’t use eggs. I made these pancakes this morning for breakfast and they raved about them the whole time they were eating. They couldn’t understand why I was able to eat them and I told them because they didn’t have eggs. I added chocolate chips and bananas. They said you will definitely have to make these again! Thank you for the wonderful recipe!!

    • Wow! Thank you very much Melissa. That was so nice of you to leave a detailed feedback. I’m glad that you could enjoy a lovely breakfast with your boys!

  3. My son has food sensitivity to diary (cow’s and goat’s), soy, wheat, oats and eggs. He’s going through a 3 months food elimination. I bought some gluten free flour that is supposed to use 1 for 1 normal flour. He loves pancakes. I have yet to find a recipes that do not require (or can be replaced with) all 3 of the food he’s sensitive to – eggs, diary, and wheat. I tried gluten free, vegan recipes but it didn’t turn out well. Any suggestions?

  4. I usually like to add cottage cheese to my pancakes for protein for my son. How you think this would be with this recipe?

    • Yes I have tried it gluten-free as well. Depending upon the flour we use the quantity of liquid has to be adjusted.

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