Eggless Pancakes

This eggless pancakes really do taste like the real thing! Fluffy, easy and delicious… definitely a breakfast winner!

I would never have thought it was possible to make pancakes without eggs. In fact, it sounds bizarre. I always thought that the egg was the key ingredient for super-fluffy and delicious pancakes … I was sooo wrong! You won’t believe how good these pancakes are until you prepare them yourself.

Victoria’s egg allergy has made me more conscious about what I give my kids. The truth is… It is hard; especially for me. Victoria is too young to realize what is going on. She instinctively (I suppose) restricted herself from eating many things, for

My daughter is too young to realize what is going on. She instinctively (I suppose) restricted herself from eating many things, for example, bake-goods. The other day we went to a birthday party and that was when I realized that my baby could hardly eat anything. I really really hope she overcomes this allergy as she grows, as the specialist said.

Meanwhile my mission, as a mom, is to provide her as many egg-free delicious options as possible so she does not feel limited or sidelined.

These egg-free pancakes were a BIG hit!

Happy Cooking!!!

4.61 from 38 votes

Print

Egg-Free Pancakes

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

This eggless pancakes really do taste like the real thing! Fluffy, easy and delicious... definitely a breakfast winner!

Course: Breakfast

Cuisine: American

Keyword: Eggless, pancakes

Servings: 6

Calories per serving: 167 kcal

Author: Oriana Romero

Ingredients

• 1 cup self-raising flour
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoons of butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Combine the flour, sugar and baking soda in a medium bowl and stir using a balloon whisk to combine.
2. Add the wet ingredients: buttermilk, butter, and vanilla and mix until smooth.
3. Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
4. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Use a spatula to turn and cook the other side until golden brown and cooked through. Transfer to a plate and repeat with remaining batter to make 6 pancakes.

Recipe Notes

LOOKING FOR MORE EGGLESS RECIPES?

• The Best Eggless Chocolate Cake Ever
• Eggless Red Velvet Cake
• Eggless Sugar Cookies
• Eggless Snickerdoodle Cookies
• Eggless Vanilla Cake Recipe
• Eggless Vanilla Cupcakes
• The Best Eggless Chocolate Chip Cookies
• Eggless Chocolate Cupcakes
• More recipes...

 

 

★ Did you make this recipe? Don't forget to give it a star rating below!

 

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts

Egg-Free Pancakes

Amount Per Serving

Calories 167 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 3g 15%

Cholesterol 14mg 5%

Sodium 167mg 7%

Potassium 74mg 2%

Total Carbohydrates 25g 8%

Sugars 10g

Protein 3g 6%

Vitamin A 3.7%

Calcium 4.9%

Iron 1%

* Percent Daily Values are based on a 2000 calorie diet.

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun! 

📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!

* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!

↓↓↓PIN THIS TO YOUR PINTEREST BOARD↓↓↓