This 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, 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.
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 FREEZE PANCAKES?
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. 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, or until heated through.
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.
LOOKING FOR MORE EGGLESS BREAKFAST RECIPE?
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- 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
Egg-Free Pancakes
Ingredients
- 1 cup (140 gr) self-rising flour (see notes)
- 1/4 cup (50 gr) granulated sugar
- 1/2 teaspoon baking soda
- 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 and baking soda in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, butter, and vanilla and mix until smooth.
- 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 remaining batter to make 6 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, or until heated through.
- 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
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- Glass Mixing Bowl Set
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- Measuring Cup Set
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- Measuring Spoons
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- Balloon Whisk
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Originally posted February 2014, video tutorial added in February 2020 and post content edited to add more helpful information, no change to the recipe.
