Pancakes Without Eggs

These pancakes without eggs are so fluffy, delicious, and easy to make that you won't even realize that the eggs are missing! They make a fabulous breakfast option whether you have an egg allergy or you simply ran out. Load them up with your favorite pancake toppings like butter, syrup, powdered sugar, or fresh fruit for a sweet treat that the whole family will enjoy!

Fluffy Eggless Pancakes Recipe

Pancakes are a classic breakfast staple loved by many, but the traditional version often relies on eggs for structure and moisture. For those who are allergic to eggs or follow a vegan diet, it can be difficult to find a pancake recipe that doesn't include them.

Luckily, this recipe will satisfy your pancake cravings without compromising on taste or texture, and there are absolutely no eggs! The batter comes together in no time, making these fluffy pancakes a perfect fuss-free breakfast option for busy mornings.

🥘 Pancakes Without Eggs Ingredients

With this short list of basic pantry staples, it is likely that you'll have most of them already! The baking powder acts as a leavening agent and will help the pancakes rise properly.

• All-Purpose Flour - 1½ cups of all-purpose flour. You can also use an all-purpose flour substitute or whole wheat flour if preferred!
• Sugar - 2 tablespoons of granulated sugar. You could use maple syrup or honey in place of the sugar.
• Baking Powder - 1½ tablespoons of baking powder or use a baking powder substitute.
• Salt - ¼ teaspoon of salt.
• Milk - 1½ cups of milk or a milk substitute. Or use buttermilk or unsweetened non-dairy milk if you'd like!
• Vanilla Extract - 1 teaspoon of vanilla extract or use a vanilla extract substitute.
• Butter - 3 tablespoons of butter or use a butter substitute. The butter needs to be melted and cooled, or feel free to use your preferred neutral-flavored cooking oil instead.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Pancakes Without Eggs

These eggless pancakes are incredibly easy to make. Just remember that the key to perfectly fluffy pancakes is not to overmix the batter! You will need some measuring cups, a large mixing bowl, a skillet (or griddle), a silicone whisk, a ladle, and a silicone spatula set to begin.

This recipe will make 8 servings, but the number of pancakes will depend on how large you decide to make them!

1. Sift dry ingredients. In a large mixing bowl, sift together the 1½ cups of all-purpose flour, 2 tablespoons of sugar, 1½ tablespoons of baking powder, and ¼ teaspoon of salt. *If you opt to use maple syrup or honey in place of the sugar, wait to add them with the rest of the wet ingredients in the next step.
2. Add wet ingredients. Create a well in the center of the dry ingredients. Then add 1½ cups of milk, 1 teaspoon of vanilla extract, and 3 tablespoons of butter.
3. Mix batter & rest. Use a whisk to mix the batter until it is well combined. *Don't worry if the batter is slightly lumpy; it's better not to over-mix the batter! Then set your mixing bowl aside and rest the pancake batter for about 10-15 minutes.
4. Cook pancakes. Heat a griddle or frying pan over medium-high heat with a little oil. Once the oil is hot, gently ladle ¼-cup scoops of batter onto your pan. When the pancakes start to bubble, flip them, and cook until they are a golden-brown hue on both sides.
5. Serve. As soon as they are finished cooking, take the pancakes off the griddle and serve them right away with your favorite pancake toppings if desired.

Serve your pancakes with your favorite pancake toppings like homemade whipped cream or roasted berries! You could also try a simple cinnamon sugar or fruity blueberry syrup. Enjoy!

💭 Angela's Tips & Recipe Notes

• Feel free to swap out the sugar for maple syrup or honey. This will help add extra rich flavor! It's incredibly delicious if you like serving syrup with your pancakes.
• If you prefer to use a dairy-free alternative, you can simply replace the milk with your favorite non-dairy milk, like almond or soy! You can also use coconut oil in place of the butter if desired!
• If you have a large liquid measuring cup, you can combine the wet ingredients in it first and use a whisk to mix it thoroughly. This will lessen the amount of mixing required. 
• Don't overmix the pancake batter, or your pancakes can lose their fluffiness. For more info, check out my entire guide on how to make pancakes fluffier!
• I highly recommend that you rest the pancake batter for at least 15 minutes before you start cooking to get the best texture results.
• If you are wanting to add some extra flavor to the batter, you can add a dash of cinnamon, allspice, apple pie spice, or pumpkin pie spice!

🥡 Storing & Reheating

Store your leftover pancakes in an airtight container or Ziploc storage bag in the fridge for up to 7 days.

Freezing Pancakes Without Eggs

Gently wrap the leftover pancakes in plastic cling wrap, then transfer them to a heavy-duty freezer bag. Freeze for up to 3 months.

Reheating Pancakes Without Eggs

When you're ready to serve your leftover frozen pancakes, you can reheat them straight from frozen in the microwave or toaster oven. Heat for 20-30 seconds or until they have reached your desired level of warmness.

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❓ FAQ

🥞 More Breakfast Recipes To Try

• Coffee Cake - A delicious and comforting breakfast treat that's full of warm cinnamon flavor!
• Egg McMuffin - A kid-friendly breakfast sandwich featuring Canadian bacon, American cheese, and egg on a toasted English muffin!
• Apple Oatmeal Muffins - A naturally sweet and healthy muffin recipe that's incredibly easy to make!
• Sun Dried Tomato Quiche - If you're looking for an easy recipe that will impress your brunch guests, this quiche is the one for you!
• Air Fryer Pancakes - These air fryer pancakes are perfect for busy mornings as they are ready to serve in just 20 minutes!
• Pizza Dough Cinnamon Rolls - A quick, easy, and delicious breakfast pastry featuring pizza dough, melted butter, cinnamon, and brown sugar!

📋 Recipe