Fluffy Eggless Pancakes
If you’re looking for the best eggless pancake recipe, these classic pancakes are guaranteed to become a favorite. They’re soft, fluffy, and perfectly golden brown that rivals any traditional pancake recipe. Made with simple pantry staples and no eggs, the batter comes together in just minutes.
Saturday mornings are for pancakes at our house. It’s a sweet tradition we all look forward to. Pancakes are a staple breakfast item, and everyone in my family loves them. They’re frequently requested and never go out of style.
Most pancake recipes call for eggs, after an egg allergy diagnosis I worked to create a safe, egg-free version. We’ve tried several store-bought egg-free mixes, but I ultimately found it more cost-effective – and much tastier – to make them from scratch. The best part? These eggless pancakes couldn’t be easier to make and use simple, everyday ingredients.
You probably already have everything you need in your pantry and fridge. They come together fast and are perfect with your favorite toppings. They are similar to my eggless protein pancakes which are excellent option if you are looking additional protein.
Ingredients and substitutions
- All-purpose flour: This type of flour adds to the fluffy “light” texture.
- Milk: I recommend whole milk. It has more added fat and results in a richer, creamier taste. You can swap for any milk you have on hand.
- Baking powder AND baking soda: both of these you will need to get that fluffy rise.
- Unsalted butter: If you use salted you can omit the additional salt.
- Apple cider vinegar: The baking soda needs an acid to react with (since we removed the eggs).
- Sugar: Can easily sub for honey or omit all together if you plan on covering them in maple syrup.
- Vanilla Extract
- Salt
How to make pancakes without eggs
Step one: Mix wet ingredients in a large bowl: milk, melted butter, apple cider vinegar, and vanilla. Mix dry ingredients in a separate bowl: flour, baking powder, baking soda, sugar, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined. Avoid overmixing!
Butter your griddle. Use a 1/4 measuring cup to pour. Let each pancake cook about 2 minutes prior to flipping. You are looking for bubbles on top of the pancake and the edges to be nicely formed (not too runny) prior to flipping.
Why you’ll love these pancakes. Note from Lexi
DELICIOUS: These pancakes have the best consistency. They are buttery, light, and fluffy.
EGG FREE: You will not miss the eggs in this recipe. Whether it’s an allergy or you are out of eggs this recipe does not need them.
LEFTOVERS: Prep a large batch and eat them throughout the week. They reheat well.
FAQ
About 2 minutes per side. Wait for bubbles to form on top of the pancake AND for the edges of the pancake to form so they are not super runny.
I prefer to reheat in the microwave for about 30 seconds- 1 minute.
Using both baking soda and baking powder creates the right “lift” in these pancakes. Be sure you add the apple cider vinegar as the baking soda needs an acid to react to and activate.
Equipment Needed
- 1 skillet or griddle
- 1 large mixing bowl
- 1 medium mixing bowl
- Measuring spoons and cups
More eggless pancakes!
You will also love these Easy Oatmeal Pancakes (No Eggs). The batter is made simply by blending all the ingredients! Another fun tradition is making pancakes into shapes or designs with these Letter Pancakes for Kids. Lastly are these amazing Banana Pancakes Without Eggs.
One of my favorite things is to drizzle on this homemade Blueberry Maple Syrup!
Top Tips
Measure the flour correctly: If you don’t use gram measurements then spoon the flour into the measuring cup and level it off with a knife.
Cook on medium low heat: This avoids the pancakes from burning. If using a griddle this would be 350 degrees Fahrenheit.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Fluffy Eggless Pancakes
Equipment
Ingredients
- 2 ⅛ cups (275 g) all-purpose flour
- 1 ¾ cups (420 g) whole milk
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter melted
- ½ teaspoon apple cider vinegar
- ⅛ cup sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Optional: Maple syrup or fresh fruit
Instructions
- In a large bowl combine wet ingredients including milk, melted butter, vanilla, and apple cider vinegar. Stir with a whisk until well combined.1 ¾ cups whole milk, 4 tablespoons unsalted butter, 2 teaspoons vanilla extract, ½ teaspoon apple cider vinegar
- In a separate medium sized bowl mix your dry ingredients together including flour, baking powder, baking soda, sugar and salt. Pour into the wet ingredients and mix until just combined. The batter will have some lumps in it.2 ⅛ cups all-purpose flour, 4 teaspoons baking powder, ¼ teaspoon baking soda, ⅛ cup sugar, ½ teaspoon salt
- You want your batter to not be too runny that it spreads out way too much on the skillet or too thick that the inside won't cook.
- Heat your skillet or griddle to medium-low heat. On the griddle I cooked mine at 350 degrees.
- Butter your griddle. I like to take a stick of butter and just rub it directly on the skillet.
- Use a 1/4 cup measuring cup to pour the perfect sized pancakes.
- Let the pancake cook for about 2 minutes per side prior to flipping. Look for bubbles to form on the top and the edges of the pancake to be formed (not too runny).
- Top with maple syrup or fresh fruit!
Perfect
Great recipe for when I ran out of eggs!
So glad you enjoyed the pancakes, Elise! Thank you for taking the time to leave a review!
Delicious and safe for my egg free kids!
This was simple and I appreciate it without eggs for my kids!