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!
3tablespoonbutter(melted and cooled, or use your preferred neutral-flavored cooking oil)
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Instructions
In a large mixing bowl, sift together the 1½ cups all-purpose flour, 2 tablespoon sugar, 1½ tablespoon baking powder, and ¼ teaspoon 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.
Create a well in the center of the dry ingredients. Then add 1½ cup milk, 1 teaspoon vanilla extract, and3 tablespoon butter.
Use a whisk to mix the batter until it is well combined. *Don't worry if the batter is slightly lumpy; it's better to not over-mix the batter! Then set your mixing bowl aside and rest the pancake batter for about 10-15 minutes.
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.
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.
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!
To store: Store your leftover pancakes in an airtight container or Ziploc storage bag in the fridge for up to 7 days.
To freeze: Gently wrap the leftover pancakes in plastic cling wrap, then transfer them to a heavy-duty freezer bag. Freeze for up to 3 months.
To reheat: 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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