These eggless pancakes are proof that you can have a light and fluffy breakfast treat without the eggs! Not only are they easy to make, but they're also versatile and can be customized with your favorite add-ins and toppings.
Egg Free Pancakes
We do pancakes for breakfast at least 2 times a week. And no, I don't make them fresh like I used to before having kids. Instead, I keep an assortment of healthy pancakes for babies and toddlers in the freezer that I can pull out easily whenever needed.
Today I am sharing a very highly requested recipe - eggless pancakes! Whether you or your child have an egg-allergy or you've simply run out of eggs, this recipe is a MUST try!
All you need are a handful of common ingredients and you've got yourself the most perfectly fluffy and tender pancakes.
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Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- All purpose flour - for the best flour substitutes, check out the FAQ section below.
- Milk - I like to use whole milk, but if dairy-free, there are so many great non-dairy milks to choose from. Almond milk or cashew milk will work well or soy milk, oat milk, or coconut milk if needing a nut-free option. Bring to room temperature for best results. Refer to the Tips for Success section!
- Water - added in addition to milk to help thin out the batter and make the pancakes lighter and fluffier.
- Sugar - added to give the pancakes a little sweetness. You can leave it out if serving to babies.
- Baking powder - it is what makes these pancakes light and fluffy.
- Melted butter - Refer to the FAQ section if you are looking for vegan pancakes
Related - Best Milk for toddlers
How to Make Eggless Pancakes
- In a large bowl, add the dry ingredients. To the same bowl, add the wet ingredients. Whisk gently until the pancake batter is just combined. There will be small lumps and that's OK! do NOT over mix!!
- Allow the batter to sit for 10 minutes.
- Heat a large skillet or griddle over medium heat. Add ¼ cup of batter and cook on medium-low heat. You will start to see bubbles appear on the surface. Carefully flip the pancakes and cook for another minute or two, until golden brown.
Variations
This is a very basic eggless pancake recipe to which you can stir in all kinds of add-ins. Here are some suggestions:
- Peanut butter or nut butter (seed butter if there's an allergy)
- Fresh fruit - like strawberries, apples, peaches, blueberries
- Lemon zest - will really brighten up the pancakes!
- Chopped nuts - such as walnuts, almonds, pecans
- Chocolate chips
- Unsweetened shredded coconut
- Grated carrots
You can also turn this basic recipe into savory pancakes. Try adding:
- Grated zucchini
- Finely chopped spinach
- Finely chopped red bell pepper
- Shredded cheese - here are the best cheeses for babies and toddlers
- Finely chopped cooked broccoli
- Herbs and spices - such as cumin, curry powder, oregano
Tips for Success
- Use room temperature milk and water. It will help create a smoother and more consistent batter as well as make the pancakes light and fluffy.
- Do not over mix! Otherwise you will end up with tough and dense pancakes.
- Let the batter rest for 10 minutes before cooking. it will help the baking powder activate and create super fluffy pancakes.
- Wipe out the pan between batches, especially if you are using butter, which tends to burn easily.
- Don't rush it! You will know when they are ready when the bubbles form and the edges look set. To get that perfect flip, shove your spatula all the way underneath and turn them over quickly and confidently. Don't be nervous. You got this ;).
Serving Suggestions
While delicious as is, you can top these pancakes with:
- Maple syrup
- Fresh fruit (e.g. more banana slices, fresh strawberries or other fresh berries)
- Fruit jam (here's a recipe for mango chia jam. You can make this with any fruit!
- Date syrup
- Healthy cream cheese frosting
- Yogurt
- Peanut/nut/seed butter (thinned out for babies)
- Mashed banana
- Unsweetened applesauce
Storage Suggestions
Store in an airtight container for 3-4 days in the fridge or cool completely on a wire rack and freeze for up to 3 months.
Here's how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.
Frequently Asked Questions
Eggs act as a binder and help hold all the ingredients together. They also add moisture to the pancake batter, which helps create a tender and fluffy texture. In addition, the proteins in the eggs help create structure, allowing the pancakes to rise properly.
However, it is very possible to make delicious pancakes without eggs. Follow this recipe to achieve a similar texture and flavor.
You can but the texture will be denser. You will definitely want to sift the flour before using it in the recipe and add more liquid to the batter until it is thin enough to spread easily.
The best option would be to use ½ cup all purpose flour and ½ cup whole wheat flour or use white whole wheat flour. It's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor.
You can use vegan butter (not one that comes in a tub) or use neutral-flavored oil, like avocado oil or canola oil
You will need a leavening agent, like baking powder, which will react with the liquid in the pancake batter to create bubbles, which help the pancakes rise.
Also, take care not to over mix the batter as it can cause the gluten in the flour to develop, leading to a dense and flat pancake. Mix the batter until the ingredients are just combined. It doesn't have to be smooth. In fact small lumps are encouraged.
Finally, let the batter rest for 10-15 minutes before cooking to help activate the baking powder.
More Egg Free Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Eggless Pancakes
Equipment
Ingredients
Dry Ingredients
- 1 cup all purpose flour (130g)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 tablespoon sugar (optional)
- a pinch of salt
Wet Ingredients
- ¾ cup milk, room temperature
- ¼ cup water, room temperature
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add the dry ingredients. To the same bowl, add the wet ingredients. Whisk gently until the pancake batter is just combined. There will be small lumps and that's OK! do NOT over mix!
- Allow the batter to sit for 10 minutes.
- Heat a large skillet or griddle over medium heat. Add ¼ cup of batter and cook on medium-low heat. You will start to see bubbles appear on the surface. Carefully flip the pancakes and cook for another minute or two, until golden brown.
Notes
- Want to make these vegan? use any non-dairy milk and substitute butter with vegan butter (not one that comes in a tub) or use neutral-flavored oil, like avocado oil or canola oil
- Store in the refrigerator for 3-4 days or freeze the pancakes for up to 3 months.
moh says
The best! So flufy and they come out perfect every time i've made them, even when I tried the modification (added apple shreds or chocolate chips).
Min says
Yay!!! I'm so glad you're loving these pancakes as much as we do! Thank you for sharing :).