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    Home » Recipes » Pancake Recipes

    Published: Feb 15, 2023 by Nicole This post may contain affiliate links.

    Eggless Pancakes

    Jump to Recipe Print Recipe
    promotional graphic for Eggless Pancakes

    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!

    an upclose view of the side of a stack of pancakes on a plate topped with fresh berries and butter

    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

    1. 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.
    2. 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.
    3. 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!
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 🍴 Recipe Tips
    • 🍳 Reheating
    • ⏲️ Make Ahead Instructions
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    labeled ingredients needed to make eggless pancakes

    🥘 Ingredients

    All purpose flour- This will provide the gluten structure in the pancakes as the base of the recipe.

    Granulated sugar- For added sweetness and color, use a little sugar in the mix.

    Leavening agents- You will need both baking powder as well as baking soda to help these pancakes puff up nicely as they bake.

    Salt- A natural flavor enhancer.

    Vegetable oil- Giving the pancakes some necessary fats will help them to stay moist.

    Vanilla extract- Another flavor enhancer.

    Milk- Use milk to moisten the batter to the correct consistency. You can use dairy milk or non-dairy milk, depending on your preferences.

    For specific quantities, see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Whisk
    • Medium-Sized Skillet

    🔪 Instructions

    Check out how to make eggless pancakes with these simple step-by-step instructions:

    dry ingredients in a bowl with a whisk

    Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl.

    dry ingredients whisked together in a mixing bowl

    Whisk together until combined.

    wet ingredients added to dry ingredients in a mixing bowl with a whisk

    Add in the vegetable oil, milk, and vanilla.

    eggless pancake batter in a mixing bowl with a whisk

    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).

    raw pancake batter in a skillet

    Scoop the batter by the ¼ cup measures and round out into circles.

    cooked pancake in a skillet

    Cook for about 1-2 minutes per side or until both sides are golden in color.

    aerial view of a stack of pancakes on a plate with maple syrup to the side

    When the pancake is finished cooking, transfer to a plate.

    side view of a stack of pancakes on a plate with a cup of maple syrup to the side

    Continue until all pancakes have been cooked.

    Serve with butter, maple syrup, and/or fresh fruits as desired.

    Enjoy!

    a stack of fluffy pancakes topped with fresh berries and butter with maple syrup in a container to the side

    🧾 Substitutions

    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).

    🍴 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.

    🍳 Reheating

    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.

    👩🏻‍🍳 Storage

    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.

    💭 FAQs

    What is the secret to perfect pancakes?

    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.

    Why are second pancakes better?

    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.

    Why are my pancakes dense and chewy?

    Chewy and rubbery pancakes are usuaully 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!

    a side view of a stack of pancakes on a plate topped with fresh fruit and butter with maple syrup dripping down the sides and in a container to the side

    More great pancake recipes to check out soon

    • Simple Berry Syrup
    • Easy Fluffy Pancakes
    • Strawberry Cheesecake Pancakes
    • The BEST Sweet Cream Pancakes
    • Muffin Mix Pancakes
    • Pancakes in a Mug

    📖 Recipe

    an upclose stack of eggless pancakes topped with blueberries strawberry slices and butter
    Print Recipe
    5 from 1 vote

    Eggless Pancakes

    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! (Makes about 8-10 pancakes)
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Servings: 4 servings
    Calories: 371kcal
    Cost Recipe $0.62 / Serving $0.16
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Whisk
    • Medium-Sized Skillet

    Ingredients

    • 1 ¾ cups all purpose flour ($0.14)
    • 2 tablespoon 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 teaspoon vanilla ($0.02)
    • 1 ½ cups milk ($0.29)
    US Customary - Metric

    Instructions

    • 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.
    • Enjoy!

    Notes

    • 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.

    Nutritional Information

    Serving: 1serving | Calories: 371kcal | Carbohydrates: 53g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 530mg | Potassium: 198mg | Fiber: 1g | Sugar: 11g | Vitamin A: 148IU | Calcium: 239mg | Iron: 3mg
    Author NicoleDurham
    Course Breakfast, brunch
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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