pancake no egg recipe

Written ByJenny Smyth Posted on
pancake no egg recipe
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The Best pancake no egg recipe

I’ve always been a fan of pancakes, and this pancake no egg recipe is one that I just can’t get enough of. It’s a game-changer for anyone who wants to make a delicious breakfast without using eggs. The best part is that it’s so easy to make, even my kids can help me in the kitchen.

We love making this recipe on weekends, and it’s perfect for a quick breakfast during the week too. My family loves the taste of these pancakes, and they’re so versatile – we can top them with fresh fruit, syrup, or even just a pat of butter. I’ve been making this recipe for years, and it never fails to please.

Whether you’re looking for a special treat or just a regular breakfast option, this pancake no egg recipe is a great choice. Plus, it’s healthy too – we use whole wheat flour and skip the eggs to make it lighter and more nutritious. My kids are picky eaters, but they love these pancakes almost as much as I do!

We make them all the time and always have fun in the kitchen together. This recipe is also super easy to customize – if you want to add some extra flavor, just toss in some vanilla or cinnamon powder and see what happens. It’s amazing how something so simple can be so delicious.

My family and I love making this recipe because it’s just so easy to make and always turns out perfectly. I’ve tried other pancake recipes before, but this one is by far my favorite.

Fluffy Eggless Pancakes

Fluffy Eggless Pancakes

4.7 from 1662 votes

These eggless pancakes are light, fluffy, and perfect for a quick breakfast. Made with simple pantry ingredients, they are a great option for those with egg allergies or when you run out of eggs.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon salt
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
2Make a well in the center of the dry ingredients.
3Pour the milk, melted butter, and vanilla extract into the well.
4Stir gently with a whisk until just combined; the batter should be slightly lumpy.
5Do not overmix, as this can make the pancakes tough.
6Heat a non-stick skillet or griddle over medium heat.
7Lightly grease the surface with a little butter or oil.
8Once hot, pour about 1/4 cup of batter onto the skillet for each pancake.
9Cook until bubbles form on the surface of the pancake and the edges look set, about 2 to 3 minutes.
10Flip the pancake with a spatula and cook for another 1 to 2 minutes, until golden brown and cooked through.
11Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
12Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or sliced bananas.

🔧Equipment

Large mixing bowl
Whisk
Non-stick skillet or griddle
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 480mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 5g

📝Notes

For dairy-free pancakes, substitute milk with almond milk and use coconut oil instead of butter. Let the batter rest for 5 minutes before cooking for fluffier pancakes.

Watch Video Of How Fluffy Eggless Pancakes Works

This pancake no egg recipe is always a good idea for any occasion. It works well for family gatherings because it is easy to scale up and everyone can enjoy them.

I often make a double batch for sleepovers or holiday mornings. To store leftover pancakes let them cool completely then place them in a zip top bag.

They keep in the fridge for a few days or in the freezer for up to a month. To reheat just pop them in the toaster or warm them in a skillet.

Serve with fresh berries, yogurt, or a drizzle of honey for a simple and satisfying meal.

❓ Frequently Asked Questions About Fluffy Eggless Pancakes

Q: What type of flour should I use in this pancake no egg recipe?

You can use either all-purpose flour or whole wheat flour – both will give you great results. If you want a lighter pancake, use all-purpose flour. If you prefer a nuttier flavor, go with whole wheat flour.

Q: Can I substitute milk with another liquid in this pancake no egg recipe?

Yes, you can substitute milk with other liquids like water or almond milk if you prefer a dairy-free option.

Q: How long does it take to make this pancake no egg recipe?

This pancake no egg recipe is super quick to make – it only takes about 20 minutes from start to finish!

Q: Can I store leftover pancakes in the fridge?

Yes, you can store leftover pancakes in an airtight container in the fridge for up to 3 days.

Q: Can I freeze this pancake no egg recipe?

Yes, you can freeze these pancakes for up to 2 months – simply thaw them at room temperature when you’re ready to serve.

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