No eggs? No problem! With these easy eggless pancakes, you can enjoy your favorite breakfast without cracking any shells. Even better, we don't use any fancy egg replacements either!
Waking up to pancakes is what it's all about, I mean, who can ignore those light and fluffy golden colored flapjacks smothered in maple syrup? Adapted from our Buttermilk Pancake Recipe, this recipe holds up pretty well against our family favorite.
We love these eggless pancakes so much that they're definitely becoming a go-to in our home. No need to rush to the store for a dozen eggs when we can simply do without.
When I served them to my husband the first time (right after taking photos), he asked if there was anything special about them because they tasted like normal pancakes to him! No one else noticed the missing ingredient either, making these egg free pancakes a win in our house!
🍯 Why This Recipe Works
- Simple ingredients. Instead of using fancy egg replacements like flax seed, aquafaba, or banana, we keep this recipe plain and simple by simply omitting the egg entirely. This keeps the recipe ingredients simple and basic. You may even have everything needed on hand already.
- One bowl. Instead of the usual pancake batters that require two bowls (one for wet and one for dry ingredients), we only need one because there are no eggs to break first! This means fewer dirty dishes.
- It's a frugal recipe! Breakfast and pancake recipes are usually on the cheaper side of things, but removing eggs just made this recipe a tad cheaper. Perfect for tight budgets!
All purpose flour- This will provide the gluten structure in the pancakes as the base of the recipe.
Leavening agents- You will need both baking powder as well as baking soda to help these pancakes puff up nicely as they bake.
For specific ingredients and measurements, please see the recipe card below.
Milk: You can use whole fat cow's milk, buttermilk, soy milk, almond milk, etc. Even water can be used in a pinch (but the pancakes may lack some flavor as a result).
Step 1: Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.
Step 2: Whisk together until combined.
Step 3: Add in the vegetable oil, milk, and vanilla.
Step 4: Whisk well to combine until no flour streaks remain. Do not overmix. Lumps are okay!
Step 5: Let the batter rest for up to 5 minutes as you preheat a greased skillet to medium heat (350F).
Step 6: Scoop the batter by the ¼ cup measures and round out into circles.
Step 7: Cook for about 1-2 minutes per side or until both sides are golden in color.
Step 8: When the pancake is finished cooking, transfer to a plate.
Step 9: Continue until all pancakes have been cooked.
Serve with butter, maple syrup, and/or fresh fruits as desired.
🍴 Recipe Tips
Do not overmix the batter. Your goal is to get the flour incorporated so that there are no more streaks and the batter should retain a few lumps.
You know your pancake is ready to flip when the edges look set and there are bubbles in the center. You may need to have a few test pancakes as you adjust to the proper heating temp.
Do not squish your pancakes when you flip them as this will press out the air and cause the pancakes to turn out rubbery and flat. You want them tall and fluffy, so let them rise to the occasion.
Greasing with Oil vs Butter
While butter tastes great on pancakes, but I truly enjoy spraying my pans with oil and then rubbing the fresh pancakes with butter before serving.
This is because butter often burns and browns too quickly on the skillet, which results in spotty-looking pancakes. Oil on the pan is more likely to give you a nice golden color.
You can reheat pancakes in the microwave in about 30 seconds on a plate. For even cooking, do not stack the pancakes on the plate. Lay them side by side.
⏲️ Make Ahead Instructions
You can make this batter the night before and keep it well covered and stored in the fridge until ready to use in the morning.
These egg free pancakes taste best when at their freshest but can be saved for later too. You can keep your pancakes stored in an airtight container in the fridge for up to 4 or 5 days.
Don't overmix the batter (this causes them to turn out dense and rubbery). Preheat the skillet well. You want it to sizzle before adding the batter. And don't flip the pancakes until ready.
Your first pancake is the one that absorbs most of the grease from the skillet giving it a spotty appearance, and it's also the pancake that helps you adjust the cooking temperatures. Your second pancake will have a much cleaner surface in the pan and a better heat level to adapt to.
Chewy and rubbery pancakes are usually a direct result of overworking the gluten in the pancakes by mixing too much. Remember that you just want the white streaks to go away in the bowl and that lumps are fine to have!
❤️ More Delicious Pancake Recipes
If you tried these Eggless Pancakes, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
- 1 ¾ cups All purpose flour ($0.14)
- 2 Tablespoons Granulated sugar ($0.01)
- 2 teaspoons Baking powder ($0.04)
- ½ teaspoon Baking soda ($0.01)
- ¼ teaspoon Salt ($0.02)
- 3 Tablespoons Vegetable oil ($0.09)
- 1 ½ cups Milk ($0.29)
- 1 teaspoon Vanilla extract ($0.02)
- Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.
- Whisk together until combined.
- Add in the vegetable oil, milk, and vanilla.
- Whisk well to combine until no flour streaks remain. Do not overmix. Lumps are okay!
- Let the batter rest for up to 5 minutes as you preheat a greased skillet to medium heat (350F).
- Scoop the batter by the ¼ cup measures and round out into circles.
- Cook for about 1-2 minutes per side or until both sides are golden in color.
- When the pancake is finished cooking, transfer to a plate.
- Continue until all pancakes have been cooked.
- Serve with butter, maple syrup, and/or fresh fruits as desired.
- Do not overmix the batter. You should only try to get the flour incorporated so that there are no dry streaks left in the batter. Overmixing will result in rubbery pancakes. There should be a few lumps.
- The pancakes are ready to flip when the edges look set and there are bubbles on top.
- Do not squish the pancakes. Squishing will make them rubbery and dense. Let them rise naturally. If the outside is cooking faster than the insides, turn down the heat.
- Leftovers. Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating.