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% | |
Trying this recipe for the first time. Batter was a bit thick to spoon out on to the frying pan. So I added a bit more milk. But the taste was so good and the pancakes were light and fluffy. Will now use this as my go to recipe for pancakes. Is there a way to make them a little more runny?
I guess the water absorption depends upon the type of flour we use and also how we measure it because that will considerably increase/decrease the quantity of flour used. So you can adjust the consistency of the batter by adding more liquid (water or milk) in small increments if it’s thick.
[…] Nov 29, 2020 … 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 … read more […]
Lovely recipe. Saved my day when we were out of eggs
Thank you, Nicole.
I just made this eggless pancake recipe and it turned out the best ever. I added tiny bits of apples to the mixture. It turned out very light and fluffy. But, the best part is, everyone enjoyed it.
Thank you very much, Savita.
[…] Egglesscooking […]
They were okay, but unfortunately the batter stuck to the frying pan, so I had to use a lot of oil and they turned out a bit greasy.
Pleasingly Delicious❤️Light Yet Fluffy & Moist. Thanks A Bunch I Opted Not To Use The Vanilla Extract, Instead Added A Small Drip Or
2 of Vanilla Bean Creamer. Cinnamon (Not A Fan).
Thank you, Miss Reid.
OMG! We’ve tried so many “eggless” pancake recipes… but THIS ONE IS THE BEST! It is so yummy… we overloaded the batter with lots of Fresh Blueberries from our farm and served Big Fat Pancakes for DESSERT one night… friends and family LOVED ’em! Another time… we used grated fresh Zucchini and Yellow Squash in the batter… substituted Ground Pepper and Herbs instead of the Cinnamon… and served them with Homemade Salsa and Pico. The recipe is versatile – it is awesome – whether you make it Sweet or Savory! THANK YOU! (It’s official… we’ve THROWN OUT… all the other “eggless” pancake recipes.) 😉
Aww! That’s so kind of you Gigi. I’m glad that you like this recipe.
Terrible. It just tastes like baking powder. Could see it being a good recipe if you use less than half of the amount because I didn’t even use a full two teaspoons of baking powder and it is not edible.
Hi! I’m in love with this recipe! First off, my whole family knows I can’t cook pancakes. My daughter usually has to make them. I recently found out I am egg intolerant and I woke up craving pancakes. I’ll be using this recipe forever because these are the best pancakes I’ve ever made!! Also super easy!!
Thank you very much, Cassie.
This is a great eggless pancake recipe and trust me, I’ve tried MANY! I did omit the cinnamon as my son has reaction, but they were still fluffy and delicious!
I used Bob’s gluten free 1-1 flour too and they came out great! Thanks! Pinned to my favorites board!
Thank you for the feedback, Kelly. It’s great to know that this recipe works will gluten-free flour mix too.
Fretting over being out of eggs but wanting a nice breakfast, I found this recipe! As I was making them I was very disappointed I couldn’t find my vanilla extract, but I otherwise followed the recipe exactly save for spotting in some semi-sweet chocolate chips. They still came out beautifully; a fluffy, dense, tasty and satisfying pancake! Thanks!
Thank you very much, Soshana.
I subbed flour for oat flour and added figs to the mixture, topped with walnuts and drizzled with honey. Absolutely delicious, thank you so much!
Wow! Sounds yummy!
Was sceptical about an eggless recipe but had no choice, so google it was!
I’m delighted to have found this recipe, it’s delicious and might be the best pancakes I’ve made! Fluffy but still creamy and dense, almost cake like.
I did swap out the cinnamon for some maple syrup as I had no cinnamon and didn’t find I needed the water.
Wish I could post a picture because they looked amazing topped with whipped butter, maple syrup, scoop of vanilla ice cream and a dusting of icing sugar
Thank you so much for the detailed feedback, Rhie.
Our family’s favorite pancakes right here! We found this recipe a few years ago because the kids wanted pancakes, but we didn’t have eggs. There’s no turning back now. They frequently request “cinnamon” pancakes (as they call this recipe)! They have been named “the best pancakes” by our guests too. Thank you!
Thank you very much, Jen. It’s so kind of you.
I can confirm, these are the best pancakes! I even prefer them over the egg pancakes!
Thank you very much, Thea.
This recipe was amazing!!!! The only difference I did was use sweetened condensed milk and added caramel extract with the vanilla!!
Wow! That’s sounds like an interesting and yummy twist to the recipe. Thanks for sharing, Nadina.
These pancakes were great! I had real maple syrup and bacon and I realized pancakes would go perfectly but I had no eggs. Thanks for this recipe, I will surely make this again, even if I do have eggs.
That’s a lovely feedback to get any day, Beth. Thank you.
I won’t be using eggs for pancakes again. Why would I when I found these to be as good, maybe even better, than my original ones. Glad I ran out of eggs.
Thanks for your generous compliment, Ron Gee.
soooooooooooooooooooooo good
Thank you very much.
What an awesome recipe. Made some these evening and they were delicious. I’ve never been good at making pancakes but this was easy peasy and most definitely a recipe to keep. Will be making this one regularly. Thank you
You’re most welcome, Bevo.
I made these because i didnt have eggs, and honestly I might not go back to normal pancakes. These are the best pancakes I’ve ever had.
Thank you very much for the feedback.
Adjusted for liquid content (too watery as is) and made vegan and gluten-free. Also didn’t have baking powder so adjusted for that. Added a lot more cinnamon and some nutmeg. Turned out very delicious. I made a second batch with cherries, which was also delicious.
Adjustments:
[substitute for baking powder] 1/2 tsp baking soda (dry ingredients), 1/2 tsp white vinegar (wet ingredients)
[substitute for gluten flour] 1 c. buckwheat flour (almost filled 1 c. then topped off with cornstarch to fill to 1 c.)
[substitute for butter] 2 tbsp. of oil (I used both olive and avocado, either work great; please note this will be 3 tbsp. total with the 1 tbsp. already in the recipe)
[substitute for milk] 1/2 c. water or almond milk (oat milk, soy milk could likely be fine too, I just didn’t try them) *Please note this is half the liquid the original recipe called for. You may want to add 1 or 2 more tbsp. to get the right consistency, but 1 c. is entirely too much liquid for this much flour.*
[increased sugar] 2 tbsp. (very important for buckwheat, will be too bitter and bland otherwise)
[increased cinnamon] 2 tsp. (could add more if you want a strong cinnamon presence)
[added nutmeg] 1/2 tsp. or to taste (very delicious compliment to buckwheat)
[added cherries] Boiled the 1/2 c. water with some (~1 tbsp) agave syrup (can use sugar, honey, or any other syrup). Reduced to simmer and added diced cherries (pitted). Waited until liquid was rich red and cherries were starting to break down. Added to wet ingredients, mixed, and added to the dry ingredients. After thoroughly mixing, added a few splashes of almond milk (water is fine as well) to give the thinness I like (whisk should still catch some batter without being hard to stir).
[cooking] 1/4 tsp. oil (olive or avocado) per pancake in a small skillet. I use a gas stovetop with the knob set to 3. Do not add too much batter at once. Batter should spread out to ~3 in. (7.5 cm) diameter. Let cook undisturbed until there are deep bubbles throughout and the edges started to crisp. Flip and let set until a beautiful brown. Add more oil for each pancake, you won’t regret the extra 30 calories, trust.
This makes 8-10 pancakes. Enjoy!
Wow! I appreciate your time for the detailed feedback, Lucky.
I went a step Further and made these pancakes using GF Flour (Bobs Red Mill 1-for-1) and vegan butter (Miyokos) in place of the vegetable oil and butter and they turned out amazing!!! Best pancake recipe omitting all the stuff (egg, dairy and gluten) I’ve made to date and I think they would hold up well against the real deal for sure. Thank you!
Wow! I have not tried it with the GF flour blend. I tried with almond flour and it was a disaster. Thank you for letting me know that it works with GF flour too.
My kid cant do eggs or dairy so I made this and subbed with plant based milk and oil. They turned out great this this is far far better than any already-vegan recipes I’ve tried. The others have all come out like dense hockey pucks. These are light and fluffy and we will be making these again and again!
If anyone says they are flat, check to make Ayre your baking powder isn’t old and you haven’t overmixed the pancakes. These things will kill any recipe!
Thank you very much for the detailed pancake, Shari.