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 AND QUICK EGGLESS PANCAKES RECIPE
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 YOU’LL NEED
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
- Baking powder
- Baking soda
- Buttermilk — This is how to make buttermilk if you don’t have any.
- Unsalted butter
- Salt
- 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 to combine.
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.
HOW TO MAKE THESE EGGLESS PANCAKES GLUTEN-FREE
If you are unable to have gluten, here are my tips on how to adapt this recipe:
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.
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 for as long as three months in the freezer.
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.
HOW TO REHEAT FROZEN PANCAKES
Remove the pancakes from the freezer, let them stand at room temperature for 5 minutes.
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.
MORE EGGLESS BREAKFAST RECIPES YOU’LL LOVE
- Eggless Blueberry Pancake Muffins
- Easy Eggless Chocolate Chip Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
- Browse more recipes…
Egg-Free Pancakes
Equipment
Ingredients
- 1 cup (140 gr) all-purpose flour (you can also use self-rising -see notes)
- 1/4 cup (50 gr) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) buttermilk (see notes)
- 2 tablespoons (30 gr) unsalted butter, melted
- 1 teaspoon (5 ml) vanilla extract
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.
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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Originally posted February 2014, video tutorial added in July 2021, and post content edited to add more helpful information, no change to the recipe. Additional information was added June 2021.
