These eggless pancakes are so light and fluffy no one would ever guess they are made without eggs! Super easy and fun to make with simple pantry ingredients.
Wanna make a delicious stack of light and fluffy pancakes but you’re out of eggs? Or maybe you’re avoiding eggs. Well, you’ve come to the right place.
These eggless pancakes are just as light and fluffy and delicious as the regular version. The recipe is adapted from our perfect homemade pancakes (made with eggs) and with a few small changes we created the perfect eggless pancake recipe. Every bit as good and no one will miss the eggs.
And if you want more options for eggless breakfasts then check out our granola bars too.
Ingredients You’ll Need:
Ingredient Notes
- Butter – can be lightly salted or unsalted, it doesn’t make a big difference at all.
- Buttermilk – you can use store-bought buttermilk or make a homemade buttermilk substitute by adding lemon juice or vinegar to a measuring jug and then adding in room temperature milk and letting it curdle into buttermilk.
- Baking powder – we use a tablespoon of baking powder in this recipe, which may seem like a lot, but it works wonderfully to create perfect fluffy pancakes.
How To Make Eggless Pancakes
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
- Add buttermilk, milk, melted butter and vanilla extract and mix into a pancake batter.
- Heat up a frying pan or skillet on medium high heat, add butter or oil and let it melt and swirl it around the pan.
- Add around 1/4 cup of pancake batter to the pan. When the edges of the pancake start looking dry and bubbles appear on the top of the wet batter then flip the pancake.
- Cook on each side until browned on both sides.
- Serve topped with a pat of butter and lots of maple syrup for drizzling over your pancakes.
Eggless Pancake Recipe Tips
Measure the flour correctly. The best way to measure the flour if you’re using cups is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into your cup. If you have a food scale then just measure the flour on your food scale for complete accuracy.
The batter is thick. This is a thick batter which makes it all the more important that you use the right amount of flour. If you accidentally use too much flour then the batter will be too thick.
Add chocolate chips (optional). If you wanted to add some chocolate chips to the pancake batter you can definitely do so. Use 1/2 to 1 cup of chocolate chips and fold them into the batter.
Cook two at a time. If your frying pan or skillet is big enough you can cook two pancakes at a time to speed things up.
Recipe FAQ
The edges of the pancake will start to look dry and bubbles will appear on the surface of the batter, that’s when it’s time to flip the pancake and cook it on the other side.
You can try these pancakes with a gluten-free all purpose flour blend in the same quantity. We like Bob’s Red Mill Gluten Free All Purpose Baking Flour.
These pancakes (like all pancakes really) are at their best when served hot and fresh. However, leftovers can be stored in the fridge for up to 5 days. Reheat in the microwave or toaster.
They are freezer friendly! Let them cool completely before freezing. Reheat in the toaster.
More Eggless Recipes
- Simple Oatmeal Cookies
- The Best Apple Crisp
- Chocolate Tiffin
- Eggless Brownies
- Eggless Carrot Cake
- Eggless Chocolate Chip Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Pancakes
Ingredients
- 1 and 1/2 cups All Purpose Flour Measured Correctly*
- 3 Tbsp White Granulated Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 1 cup Buttermilk or Homemade Buttermilk*
- 1/4 cup Milk
- 1/4 cup Butter Melted
- 1 tsp Vanilla Extract
- Butter or Oil For Frying
Instructions
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking powder and salt. Mix together.
- Add buttermilk, milk, melted butter and vanilla extract and mix into a pancake batter.
- Heat up a frying pan or skillet on medium high heat, add butter or oil and let it melt and swirl it around the pan.
- Add around 1/4 cup of pancake batter to the pan. When the edges of the pancake start looking dry and bubbles appear on the top of the wet batter then flip the pancake.
- Cook on each side until browned on both sides.
- Serve topped with a pat of butter and lots of maple syrup for drizzling.
Notes
- Measure the flour correctly. The best way to measure the flour if you’re using cups is to use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into your cup. If you have a food scale then just measure the flour on your food scale for complete accuracy. Click ‘metric’ below the list of ingredients to get the ingredient weights in grams.
- Buttermilk – you can use store-bought buttermilk or make a homemade buttermilk substitute. Add 1 tablespoon of lemon juice or distilled white vinegar to a measuring jug and then add in room temperature milk up to the 1 cup (240ml) line. Leave it for a few minutes to curdle into buttermilk.
- Storing and Freezing – They are at their best when served hot and fresh. However, leftovers can be stored in the fridge for up to 5 days. Reheat in the microwave or toaster. They are also freezer friendly! Let them cool completely before freezing.
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