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These easy pancakes without eggs are incredibly fluffy and moist and make an amazing breakfast made in 10 minutes with only pantry staples. This eggless-pancake recipe is simple and tasty and comes together quickly which makes it perfect to serve on busy mornings!

Eggless pancakes

These delicious pancakes are great if you have an egg allergy, or if you have no eggs on hand, as well as if you’re vegan or if you’d just rather not have eggs on any given day.

Eggs are usually used in pancakes to provide richness, moisture, structure and fluffiness to the pancake recipe. However, just because you make a pancake recipe without eggs that does not mean you have to completely give up on on any of these things.

In fact, not only does this recipe taste absolutely amazing, but it also has great structure, moisture, richness and it is very fluffy!

Of course, this no egg pancake recipe is not as fluffy as pancakes made with eggs, but, they’re surprisingly fluffy considering that they do not contain eggs!

And, the best part is that my family loves them! In fact, my partner believes that these are some of the best pancakes I’ve made!

Ingredients for making pancake recipe without eggs

This eggless pancake recipe is made with only simple ingredients. Here is what you will need:

151 grams (or 1 cup + 2 tbsp) all-purpose flour
1 cup whole milk (3.5%)
1 1/2 tbsp brown sugar
1 tbsp vegetable oil (I used coconut oil)
2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract, optional

What can be used instead of eggs in pancakes?

Applesauce, nut butters like peanut butter, flax eggs or mashed bananas are typically used to substitute eggs in pancakes made with no eggs. However, you don’t have to use any egg replacement at all if you enjoy traditional pancakes.

Notes for recipe

Do not overheat the pan otherwise the pancakes will blacken quickly on the outside without getting cooked on the inside. The best setting for cooking these pancakes is on medium heat.
To know when your pan is ready, add 1/4 tsp of water to the pan. If a ball of water forms and it does not break apart, then the pan is hot enough for cooking.
Measure out the flour with a food scale if you can. This will ensure that you have the exact amount of flour to make a perfectly thick batter. Too much flour will make the batter too thick and too little will make it to runny.

How to make pancakes without eggs

To start, measure out all the ingredients and gather them in one place.

Then add all the dry ingredients in a medium bowl and mix well until properly combined.

Next pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until a thick pancake batter is made.

Then heat up a large non stick pan on low to medium heat (or use a hot griddle if you have one) and spray with cooking spray.

To cook each pancake, add 4 tablespoons of pancake batter to hot skillet and cook for 30 seconds to 1 minute on each side or until they are golden brown.

The batter makes four (4 1/2 inch) eggless-pancakes.

Once the pancakes are cooked served warm with some fresh fruit, maple syrup and butter.

What to serve with no egg pancakes

Here are a few topping ideas for these egg free pancakes:

Whipped cream and chocolate chips
Strawberries and maple syrup
Blueberries and maple syrup
Banana slices and syrup
Chocolate syrup
Strawberry syrup
Chopped nuts

Different variations for eggless fluffy pancakes:

Whole wheat – If you want to use some whole wheat flour to make these pancakes, then simply do so by replacing only 1/3 of the all purpose flour with whole wheat. This means that for this recipe, you will be using:

51 grams whole wheat flour
100 grams all purpose flour

Add 1 or 2 tablespoons of water if the pancake batter becomes too thick.

Buttermilk – Use 1 cup of buttermilk to replace the whole milk, but keep all the remaining ingredients as they are.

Eggless strawberry pancakes – while the pancakes are cooking, add some chopped strawberries to the pancake.

Eggless blueberry pancakes – Whole the pancakes are cooking, sprinkle some blueberries on top.

Can these egg-free pancakes be made vegan?

To make vegan pancakes without eggs simply replace the whole milk with almond milk, coconut milk or soy milk. Also, ensure that your pancake toppings are also vegan.

Storing and freezing egg-free pancakes

If you double or triple this recipe and there is remaining batter, you can store it in a freezer bag and freeze for up to 1 month. It’s also possible to store the no egg pancake batter in the fridge in an air tight container, first covered with some plastic wrap, then sealed tightly. Store only for a few hours or a day at the latest. Use the batter as quickly as possible so it does not go bad.

If you make a large batch of pancakes and you have leftovers or you like to meal prep, store the remaining pancakes in the fridge in an air tight container. Make sure there is a piece of wax paper between each pancake to make separating and reheating easier. Store for up to 3 days in the fridge and reheat in a toaster or preheated oven at 350 degrees.

Same goes for freezing these pancakes. Place some parchment paper between each pancake, then stack the pancakes in a freezer bag or air tight container and freeze for up to a month.

This stack of fluffy pancakes are eggless but, they’re so fluffy and delicious, no one will actually believe that they are eggless if you don’t tell them yourself!

You have to try these amazinly fluffy and tender pancakes without eggs! They're made with simple ingredients and no one will be able to tell these pancakes are eggless!

More easy pancake recipes

Yield: 4 pancakes (4 1/2 inches each)

Fluffy Pancakes Without Eggs

Name: Fluffy Pancakes Without Eggs
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 151 grams (or 1 cup + 2 tbsp) all-purpose flour; 1 cup whole milk (3.5%); 1 1/2 tbsp brown sugar; 1 tbsp vegetable oil (I used coconut oil); 2 tsp baking powder; 1/4 tsp salt; 1/4 tsp vanilla extract, optional

These easy pancakes without eggs are incredibly fluffy and moist and make an amazing breakfast made in 10 minutes.

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Ingredients

151 grams (or 1 cup + 2 tbsp) all-purpose flour
1 cup whole milk (3.5%)
1 1/2 tbsp brown sugar
1 tbsp vegetable oil (I used coconut oil)
2 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla extract, optional

Instructions

To start, measure out all the ingredients and gather them in one place.
Then add all the dry ingredients in a medium bowl and mix well until properly combined.
Next pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until a thick pancake batter is made.
Then heat up a large non stick pan on low to medium heat (or use a hot griddle if you have one) and spray with cooking spray.
To cook each pancake, add 4 tablespoons of pancake batter to hot skillet and cook for 30 seconds to 1 minute on each side or until they are golden brown.
The batter makes four (4 1/2 inch) eggless-pancakes.
Once the pancakes are cooked served warm with some fresh fruit, maple syrup and butter.

Notes

Do not overheat the pan otherwise the pancakes will blacken quickly on the outside without getting cooked on the inside. The best setting for cooking these pancakes is on medium heat.

To know when your pan is ready, add 1/4 tsp of water to the pan. If a ball of water forms and it does not break apart, then the pan is hot enough for cooking.

Measure out the flour with a food scale if you can. This will ensure that you have the exact amount of flour to make a perfectly thick batter. Too much flour will make the batter too thick and too little will make it to runny.

Nutrition Information:

Yield:

Serving Size:

1 pancake (of 4)
Amount Per Serving: Calories: 222Total Fat: 5.8gSaturated Fat: 1.4gCholesterol: 6.1mgSodium: 417mgCarbohydrates: 36gFiber: 1gSugar: 7.2gProtein: 5.8g