Eggless Pancakes
May 12, 2022
Light and fluffy eggless pancakes make the perfect start to the day! These are great for those who don't eat eggs or are allergic to them. Serve these with maple syrup, fresh fruits for a wholesome breakfast!
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These light and fluffy eggless pancakes make the best breakfast! They are great on their own but can also be enjoyed with maple syrup, butter and fresh fruits. This is a great recipe for those who don’t eat eggs or for those days when you run out of eggs and want pancakes for breakfast!
I love pancakes for breakfast on the weekends just like French toast! When the weather gets warmer, we often go to this pancake place which we both love and enjoy a stack of pancakes with a cup of coffee. It makes the perfect start to our weekend. And on weekends when we want to eat pancakes and but want to laze around in the house, I make a batch of these eggless pancakes.
They are super easy to make with basic pantry ingredients and will make your mornings even better. After all, who doesn’t like waking up to a stack of soft, fluffy homemade pancakes!
Why We Love These Eggless Pancakes!
- made with basic pantry ingredients.
- are egg-free and easy customizable.
- great for those with egg allergies.
- also great for days when you just run out of eggs.
- turn out light and fluffy without the egg!
Ingredients
All-purpose flour: for the pancakes, I have used plain flour. You can use whole wheat flour but the resulting pancakes will be denser.
Buttermilk: homemade butter is made for this recipe by mixing milk with white vinegar. If you wish, you can straight away use store bought buttermilk, around 1 & 3/4 cup.
Flavorings: these pancakes are flavored with vanilla extract and butter also add to the flavor of these pancakes.
Yogurt: makes these eggless pancakes softer. I use plain whole milk yogurt but other yogurts should also work.
Leavening agents: both baking powder and baking soda are used in this recipe. We need soda as we use both vinegar and yogurt in the recipe and soda reacts with them to make the pancakes light and fluffy.
How To Make Eggless Pancakes (Step by Step)
1- To a large bowl or large measuring jar, add 1 & 1/2 cup milk (I used whole milk). Add 4 tablespoons of white vinegar.
2- Give it a quick stir and let it sit for 5 minutes. We are making homemade buttermilk here.
3- Meanwhile, in a large bowl mix all the dry ingredients and set it aside:
- 2 cups all-purpose flour (260 grams)
- 3 tablespoons granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
4- After resting for 5 minutes, you would notice that the milk would have curdled a bit. Stir it and then add 1/2 cup plain yogurt to it (I used whole milk yogurt).
5- Next, add 1 teaspoon vanilla extract and 4 tablespoons of melted butter. I have used salted butter here but you can use unsalted as well.
6- Using a whisk, mix all the wet ingredients until nicely combined.
7- Now, pour the wet ingredients over the dry and mix using a wire whisk.
8- Do not over-mix the batter, just gently mix it all together. You would notice the batter all bubbling up due to the reaction between baking soda and yogurt-vinegar. Once you have made the batter, you should immediately use it to make the pancakes.
9- Heat a pan on medium heat, I like using a cast iron skillet. Add a little butter and let it melt. You can also spray with oil but butter adds to the flavor. Again, I used salted butter here but unsalted would also work.
10- Add little milk to thin out the batter if the batter looks too thick before you start making the pancakes, I added around 2 tablespoons of milk at this point (you may need to add more). Scoop around 1/2 cup of batter (or use 1/3 for smaller pancakes) and pour it onto the pan.
11- Let it cook for around a minute until you see bubbles on top and the edges look set. Then flip it over using a spatula carefully.
12- Cook the other side for an additional 1 to 2 minutes until it’s cooked from that side as well. Enjoy warm!
Serving Options
You can serve these eggless pancakes with so many things. The popular choices are:
- honey, maple syrup
- fresh fruits like bananas, strawberries
- butter
- fresh blueberry or strawberry syrup
Variations
This recipe is for basic eggless pancakes but you can add several things to it like:
- fruits like blueberries, raspberries, apples
- spices like cinnamon, cardamom
- chocolate chips
- shredded coconut
- chopped nuts
- sprinkles & more!
Pro Tips
- Make them immediately: after you have made the batter, do not wait and let the batter sit. Make the pancakes as soon as the batter is ready. If it becomes too thick as it sits, you can always add a little batter to thin it out. It should be pouring consistency batter but not thin and not super thick either.
- Don’t substitute the butter: it gives these pancakes a lot of flavor and also those golden edges when you pour it on the pan before adding the batter.
- Do not over-mix the batter: this is super important, if you mix the batter too much it can lead to tough pancakes (more gluten formation) and we don’t want that. So mix until the batter is just combined.
- Cook on medium heat and adjust heat throughout the process: I like cooking these pancakes in a cast iron skillet on medium heat. As you make the pancakes, the temperature of the pan goes up and at times you would need to lower the temperature as well. Your pancakes will start turning dark brown and
- Add mix-ins as needed: you can add mix-ins to the batter as needed like berries, chocolate chips, and nuts to make the pancakes even more flavorful.
- Keep cooked pancakes warm in the oven: I often like to make the entire batch of these pancakes before serving them up for breakfast. So while making pancakes, I keep the already made ones in the oven at 200 F. Just pre-heat your oven to 200 F degrees and keep these pancakes in a tray lined with parchment paper while you make the rest. This will keep all of them warm before it’s time to serve.
Frequently Asked Questions
Yes you may but the resulting pancakes will be denser. You will also need to add little more milk as whole wheat absorbs more liquid than plain flour.
Lemon juice can work although I find white vinegar gives the best results.
Although I haven’t tested the recipe with non-dairy milk and yogurt, I think it should work fine.
No, make the batter only when you are ready to eat the pancakes. This batter can’t be stored and if you do that, the resulting pancakes will not turn out light and fluffy.
More Eggless Recipes On The Blog
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Eggless Pancakes
Ingredients
- 1 & 1/2 cups milk I used whole milk, 12 oz + 1-2 tablespoons extra, as needed
- 4 tablespoons white vinegar 2 oz
- 2 cups all purpose flour 260 grams
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup yogurt I used plain whole milk yogurt
- 1 teaspoon vanilla
- 4 tablespoons butter melted, I used salted butter
- fresh fruits, maple syrup, butter to serve
Instructions
- To a large bowl or large measuring jar, add 1 & 1/2 cup milk (I used whole milk). Add white vinegar, give it a quick stir and let it sit for 5 minutes. We are making homemade buttermilk here.
- Meanwhile, in a large bowl mix all the dry ingredients using a wire whisk :all-purpose flour, granulated white sugar, baking powder, baking soda and salt. Mix and set it aside.
- After resting for 5 minutes, you would notice that the milk would have curdled a bit. Stir it and then add plain yogurt to it (I used whole milk yogurt).
- Next, add vanilla extract and melted butter. I have used salted butter here but you can use unsalted as well. Using a whisk, mix all the wet ingredients until nicely combined.
- Now, pour the wet ingredients over the dry and mix using a wire whisk.Do not over-mix the batter, just gently mix it all together. You would notice the batter all bubbling up due to the reaction between baking soda and yogurt-vinegar. Once you have made the batter, you should immediately use it to make the pancakes.
- Heat a pan on medium heat, I like using a cast iron skillet. Add a little butter and let it melt. You can also spray with oil but butter adds to the flavor. Again, I used salted butter here but unsalted would also work.
- Add little milk to thin out the batter if the batter looks too thick before you start making the pancakes, I added around 2 tablespoons of milk at this point (you may need to add more). Scoop around 1/2 cup of batter (or use 1/3 for smaller pancakes) and pour it onto the pan.
- Let it cook for around a minute until you see bubbles on top and the edges look set. Then flip it over using a spatula carefully. Cook the other side for an additional 1 to 2 minutes until it's cooked from that side as well.
- Enjoy warm with maple syrup, butter or fresh fruits!
Notes
- Make the pancakes immediately after making the batter. Do not make the batter in advance else the pancakes would not turn out light and fluffy.
- Do not over-mix the batter, that will lead to tough pancakes.
- Cook the pancakes on medium heat and adjust heat throughout the process if pancakes start turning out very brown.
- This recipe yields 8 pancakes if you use 1/2 cup batter per pancake. If you use 1/3 cup, you would get around 10 pancakes.
- Several mix-ins like chocolate chips, blueberries can be added to the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is–by far–the BEST eggless pancake recipe I have ever tried. I didn’t have any yogurt, so I used sour cream instead. The pancakes were slightly crispy on the edges, moist, and fluffy. I topped them with sour cream, honey, and strawberries. They were SO good, hubby and I ate almost the entire batch. Wow! I am DEFINITELY making these pancakes again, and soon!
so glad to hear Jennifer, thanks for trying!
Pancakes came out soft and fluffy. Easy recipe to follow. Well explained as well. Had to just add a little more milk to bring the required consistency. Pancakes tasted absolutely yumm. Thank you for the recipe ❤
Thanks Supriya, I am glad you liked them!
Tried with and without added blueberries. Result was cooked outside and uncooked inside. Didn’t hold shape and difficult to flip because too soggy.
Hi Nancy, I test every recipe I put here multiple times so it makes me really sad when it doesn’t work for you guys. I am sorry it didn’t but I am trying to understand what went wrong because I make these so many times. Can you please explain what do you mean by cooked outside and uncooked inside? Pancakes don’t really have inside, they just have 2 sides and each one gets cooked on the pan. Any pancake (with egg or without) will be difficult to flip if you don’t wait for the edges to set. It’s basic batter with flour, it will cook (just like any batter) and then you flip. Maybe your pan temperature was too high that it got browned too quickly and didn’t get a chance to cook properly. Hope you can give the recipe another try because I know it’s good. Sorry you had trouble with it.