Eggless Pancakes

🍯 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!

🧾 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).

🔪 Instructions

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.

Enjoy!

🍴 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.