Go Back
+ servings
Eggless Pancakes | Mommy's Home Cooking

Egg-Free Pancakes

This eggless pancakes really do taste like the real thing! Fluffy, easy and delicious... definitely a breakfast winner!
Course Breakfast
Cuisine American
Keyword breakfast, eggfree, Eggless, pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pancakes
Calories 167kcal


  • 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


  • 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.



STORE: 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.
FREEZE: 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 to prevent freezer burn.
REHEAT: 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.
FLOUR: You can use all-purpose flour or self-rising flour. If using self-rising, omit the baking powder and salt called in the recipe. 
You don't have buttermilk? NO problem!!
To make 1 cup of buttermilk, combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. What the video here!
DAIRY-FREE: 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.
GLUTEN-FREE: 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. 
  • 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.
 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.


Calories: 167kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 167mg | Potassium: 74mg | Sugar: 10g | Vitamin A: 185IU | Calcium: 49mg | Iron: 0.2mg