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    Home » Breakfast

    Eggless Pancakes

    Published: Apr 13, 2021 Updated: Apr 13, 2021 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Eggless Pancakes

    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.

    Stack of pancakes topped with butter and drizzled with syrup, on a white plate.

    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:

    Photo of the ingredients needed to make eggless pancakes.

    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.
    Stack of pancakes topped with butter and drizzled with syrup, on a white plate.

    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.
    Collage of two photos showing dry ingredients added to a mixing bowl and mixed together.
    • Add buttermilk, milk, melted butter and vanilla extract and mix into a pancake batter.
    Two photo collage showing wet ingredients added to dry in a mixing bowl and mixed 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.
    Two photo collage showing butter added to frying pan and melted.
    • Add around ¼ 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.
    Two photo collage showing pancake batter added to frying pan and then flipped over.
    • Cook on each side until browned on both sides.
    Two photo collage showing pancake cooking on one side and then flipped over.
    • Serve topped with a pat of butter and lots of maple syrup for drizzling over your pancakes.
    Stack of eggless pancakes topped with a knob of butter on a white plate.

    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 ½ 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.

    Syrup pouring over a stack of pancakes on a white plate.

    Recipe FAQ

    How do you know when to flip your pancakes?

    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.

    Can these pancakes be made gluten-free?

    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.

    How to store these pancakes?

    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.

    Can you freeze them?

    They are freezer friendly! Let them cool completely before freezing. Reheat in the toaster.

    Stack of pancakes with a section cut out, on a white plate.

    More Eggless Recipes

    1. Simple Oatmeal Cookies
    2. The Best Apple Crisp
    3. Chocolate Tiffin
    4. Eggless Brownies
    5. Eggless Carrot Cake
    6. Eggless Chocolate Chip Cookies
    Cut stack of pancakes on a fork.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Stack of pancakes topped with butter and drizzled with syrup, on a white plate.

    Eggless Pancakes

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 10
    Calories: 144kcal
    Author: Alison

    Ingredients

    • 1 and ½ cups All Purpose Flour Measured Correctly*
    • 3 Tbsp White Granulated Sugar
    • 1 Tbsp Baking Powder
    • ¼ tsp Salt
    • 1 cup Buttermilk or Homemade Buttermilk*
    • ¼ cup Milk
    • ¼ cup Butter Melted
    • 1 tsp Vanilla Extract
    • Butter or Oil For Frying
    US Customary – Metric

    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 ¼ 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

    1. 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. 
    2. 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. 
    3. 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.

    Nutrition

    Serving: 1Pancake | Calories: 144kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 128mg | Potassium: 184mg | Fiber: 1g | Sugar: 5g | Vitamin A: 191IU | Calcium: 91mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor 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.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sudha

      September 11, 2021 at 11:25 am

      So I made these pancakes today and I must say they are HEAVENLY!! So yummy, soft and filling too. My kids had them with maple syrup and jam but I must say they are perfect without any addition too 🙂
      Thanks for yet another great recipe Alison :))
      Always your faithful fan 🙂5 stars

      Reply
      • Alison Hope

        September 11, 2021 at 12:04 pm

        That’s awesome Sudha! So happy you enjoyed them! Thanks so much for the lovely comment and review!

        Reply
    5 from 5 votes (4 ratings without comment)

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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