Fluffy Eggless Pancakes

Thick and fluffy eggless pancakes!! This recipe uses two clever techniques in making a pancake recipe without eggs, thick and fluffy using only pantry staple ingredients. A great recipe for vegetarians or if you simply run out of eggs.

2 white plates each filled with eggless pancakes, topped with maple syrup, garnished with fresh berries  and with black forks on the side

We love pancakes around here. Weekend mornings can never be complete without a tall stack of pancakes drenched in maple syrup and butter!!!

A good pancake needs to be soft, light, fluffy, golden with crisp edges. Eggs play a crucial role in developing that structure, which is why pancakes without eggs tends to be flat and thin. So, we developed a recipe that uses 2 different techniques in solving that problem:

  1. We adopt the pastry method of mixing butter into the flour when compared to the traditional method of mixing melted butter along with the wet ingredients. Why? When butter is rubbed into the flour, the fat forms a protective coating around the flour protein which helps in less gluten in the final product.
  2. When vinegar and baking soda are combined together, they become a a major lifting power in the pancake. Vinegar activates baking soda which results in a well risen pancake.

If you are a vegetarian and looking for a pancake recipe eggless or if you have simply run out of eggs, then this recipe might come handy.

Eggless Pancakes :

  • Soft
  • Fluffy
  • Tall
  • Easy
  • Pantry ingredient
  • Vegetarian

Main ingredients:

All purpose flour

Sugar – Plain white sugar or brown sugar

Baking powder, Baking soda – Leavening

Butter – Room temperature butter is essential (skip salt if using salted butter).

Milk – Whole or reduced fat. Non fat is not recommended!

Vinegar – White vinegar (Use fresh lemon juice instead)

How to make pancakes without eggs?

Whisk flour, sugar, baking powder, baking soda and salt together. Add room temperature butter and mix with your finger tips, until it resembles coarse crumbs. Add milk and vinegar and whisk just until combined. Make pancakes.

A hot, thick and fluffy eggless pancake on a spatula held on top of a non stick skillet

Tips and tricks to make the perfect pancakes:

Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth. 

Batter consistency – Batter should be slightly thick, pour easily but not runny

Too thick batter – will give a bready texture and not soft and fluffy. If the batter looks thick, then add one or two tablespoons additional milk to get a batter that soft and light (cake batter consistency).

Too thin batter – will make the batter spread out and not give a fluffy texture.

Make right away – Don’t leave the batter sitting around. The rising power will be compromised and the batter will get more thicker, resulting in a not so fluffy pancake.

Heat – Cook over medium heat. High heat will brown the cakes faster without getting them cooked through.

White vinegar can be replaced with fresh lemon juice.

Buttermilk – Replace milk and vinegar with equal buttermilk

(I love this Bon Appetit article on the science behind perfect pancake)

Eggless pancake recipe variations:

You can stir in any of the following mix ins into the batter (peanut butter or Nutella should be stirred in partially so that you can see streaks running through the batter):

  • Semi sweet chocolate chips
  • Blueberries
  • Finley chopped apple and cinnamon
  • Chopped strawberries
  • peanut butter
  • Lemon zest and blueberries
  • Nutella
  • Chopped walnuts or pecans

Frequently asked questions:

What does egg do in pancakes?

Eggs provide structure to the pancake, helps them rise and also provide richness.

What is the trick to fluffy pancakes?

Leaveners like baking powder and baking soda creates bubbles in the cooked pancake, the egg and gluten helps in trapping those bubbles which results in a well risen, fluffy pancake.

Serving suggestions:

Pancakes are best enjoyed warm, with a dab of salted room temperature butter and drenched in maple syrup.

Looking for more recipes without eggs? Check out Eggless Banana Bread

2 white plates each filled with pancakes without eggs, topped with maple syrup, garnished with fresh berries  and with black forks on the side

More pancakes:

Marbled Sheet Pan Pancakes

Pizza Pancakes

Blueberry Pancakes in a muffin pan

Cream Cheese Stuffed Pumpkin Spice Pancake Cups

Baked Fluffy Pancake Cups

Banana Nut Pancake Cups

or more breakfast recipes

Yield: 6 pancakes

Fluffy eggless pancakes

Fluffy eggless pancakes

Super thick and fluffy eggless pancakes!! This recipe uses two clever techniques in making a pancake recipe without eggs, thick and fluffy using only pantry staple ingredients. A weekend morning favorite.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

DRY

  • 1 cup all purpose flour 
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

WET

  • 2 tablespoons unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons milk
  • 1 teaspoon white vinegar 

Additional ingredients

  • additional butter, to make pancakes
  • maple syrup, for serving 

Instructions

Pancake batter:


1. Add all dry ingredients into a medium bowl and whisk until incorporated.

2. Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.

3. Add milk and vinegar, whisk until just combined (Batter should be slightly thick, pour easily but not runny). Whisk in a splash of milk, if batter looks thick).

Make pancakes:


1. Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot.

2. Ladle about 1/3 cup batter into the skillet, spreading into a circle (don't spread too much)

3. Cook for about 1 and 1/2 minutes, until few bubbles appear on top and the bottom is golden brown.

4. Turn over and cook for an additional minute ( the centre should spring back when touched).

5. Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.

Notes

Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth. 

Batter consistency – Batter should be slightly thick, pour easily but not runny Too thick batter – will give a bready texture and not soft and fluffy. Add one or two tablespoons milk to get a batter that soft and light (cake batter consistency). Too thin batter – will make the batter spread out and not give a fluffy texture.

Make right away – Don’t leave the batter sitting around. The rising power will be compromised and the batter will get more thicker, resulting in a not so fluffy pancake.

Heat – Cook over medium heat. High heat will brown the cakes faster without getting them cooked through.

White vinegar can be replaced with fresh lemon juice.

Buttermilk – Replace milk and vinegar with equal buttermilk

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 297Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 410mgCarbohydrates: 58gFiber: 1gSugar: 36gProtein: 3g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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