These eggless pancakes really do taste like the real thing! Fluffy, easy, and quick to make, require just a few simple ingredients, and are freezer-friendly…. definitely a breakfast winner!
Easy & Quick Eggless Pancakes Recipe Highlights
I would never have thought it was possible to make pancakes without eggs. In fact, 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.
These egg-free pancakes are a BIG hit every single time! They are fluffy, easy and quick to make, require just a few simple ingredients, and are freezer-friendly.
How To Substitute Eggs in A Pancake Recipe
The best way to substitute eggs in a cake recipe is to find the right combination of leavening agents. For these eggless pancakes, we use buttermilk and baking soda to get the pancakes light and fluffy.
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
- All-purpose flour — You can also use self-rising flour (see recipe notes).
- Granulated sugar – White regular sugar, also known as caster sugar.
- Baking powder & Baking soda – Make sure they’re not expired.
- Buttermilk — This is how to make buttermilk if you don’t have any.
- Unsalted butter – You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Pure Vanilla extract – For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Combine the Dry Ingredients
Combine the flour, sugar, and baking soda in a medium bowl and stir using a balloon whisk.
2 – Combine the Wet Ingredients
Add the wet ingredients: buttermilk, butter, and vanilla, and mix until smooth.
3 – Cook the Pancakes
Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter. 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 the remaining batter to make 6 pancakes
QUICK RECIPE TIPS
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t overmix the batter. It’s ok if your pancake mixture is a little lumpy.
Make sure the skillet isn’t on high heat as you might end up with pancakes that brown before the inside is cooked through.
Wiping down the skillet in between batches will help avoid any burned bits of butter ending up on your pancakes.
You can use self-rising flour; just omit the baking powder and salt called in the recipe.
Frequently Asked Questions
Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. My favorite is Cup4Cup gluten-free flour.
The best way to substitute eggs in a cake recipe is to find the right combination of leavening agents. For these eggless pancakes, we use buttermilk and baking soda to get the pancakes light and fluffy.
If you are unable to have dairy, here are my tips on how to adapt this recipe:
Make your dairy-free buttermilk: mix 1 cup plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.
Use the same amount of vegan butter substitute. For baking, my fave dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
Storing & Freezing Instructions
I love making extra eggless pancakes so we can enjoy them for breakfast on the weekday without having to cook them up from scratch. Here’s how to store them.
Leftovers
Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.
Freezer
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible in order to prevent freezer burn.
Reheat Frozen Pancakes
Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
Oven: Cover with foil and heat in a preheated oven for 6-8 minutes or until warm.
Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
More Recipes You’ll Love
- Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)
- Eggless Lemon Ricotta Pancakes
- Easy Eggless Sheet-Pan Pancakes
- Easy Eggless Chocolate Chip Pancakes
- Fluffy Red Velvet Pancakes (No Eggs)
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Egg-Free Pancakes
Ingredients
- 1 cup (140 g) all-purpose flour (you can also use self-rising -see notes)
- 1/4 cup (50 g) granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) buttermilk (see notes)
- 2 tablespoons (30 g) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, melted butter, and vanilla, and mix until smooth. Let the batter rest for 5 -10 minutes.
- Heat a medium non-stick frying pan over medium-low heat. Lightly spray with butter.
- 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 the remaining batter to make the rest of the pancakes.
Video
- Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm.
- Microwave: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once, or until heated through.
- Make your dairy-free buttermilk: mix 1 cup plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.
- Use the same amount of vegan butter substitute. For baking, my fave dairy-free butter substitutes are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
- Don’t overmix the batter. It’s ok if your pancake mixture is a little lumpy.
- Make sure the skillet isn’t on high heat as you might end up with pancakes that brown before the inside is cooked through.
- Wiping down the skillet between batches will help avoid any burned bits of butter ending up on your pancakes.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted in February 2014, the video tutorial was added in July 2021, and the post content was edited to add more helpful information, no change to the recipe. Additional information was added in June 2021.
