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.
Eggless Pancakes
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.
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. These are tall, soft, fluffy, easy and made with only pantry ingredients.
Say goodbye to the boxed pancake mix. Everything you need to make delicious breakfast is probably sitting in your kitchen right now. These aren’t too sweet and is a base recipe for your favorite add-ins. They are delicious and they are easily adapted to what you have in your kitchen.
Secret Techniques
- 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.
- 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.
Batter consistency
Consistency of the batter affects the pancake texture. So, getting a right consistency is absolutely critical in making the best recipe. It 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.
Pro Tips for Success
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.
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)
What our readers are saying?
Christina writes "Great recipe! Fluffier than when I use eggs. Family loved them!"
Heaven writes "These were DELICIOUS! I was skeptical when I saw vinegar and baking soda, but trusted the process. lol. I use a little of a butter flavored crisco stick after every pancake for crispy edges. Only change I made was instead of 2 tablespoons of milk, I did one tablespoon of vanilla and one tablespoon of milk (plus the ¾ cup of milk.) They tasted really good, this is the first homemade recipe I’ve used that tastes like actual BUTTERMILK pancakes!"
Meena writes "I made a few eggless recipes of pancakes and this is the best so far. So fluffy and flavoursome!! Thank you.this recipe deserves 5 out of 5"
Natalie writes "My family loves pancakes and then we found out that my 1 year old is extremely allergic to egg. After trying many other pancakes and egg substitute, I found this recipe. It was a BIG success. Love that the pancake is still fluffy and it tastes good too. We like to add some vanilla or cinnamon into the mix to add a variety to the mix!!"
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
Key ingredients
This recipe is made with standard pancake ingredients like all purpose flour, white or brown sugar, butter, milk, baking soda and baking powder for leavening. The only unusual ingredient is white vinegar which is one of our secrets for that fluffy texture.
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.
Frequently asked questions:
Eggs provide structure to the pancake, helps them rise and also provide richness.
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.
How to serve?
Pancakes are best enjoyed warm, with a dab of salted room temperature butter and drenched in maple syrup.
Can I make this ahead of time? Can I freeze?
Sure can! They are perfect for freezing and reheat well. This is a great way to have pancakes on a any weekday morning before heading out to school or work.
To freeze them - Cook, lay them in a single layer on a baking sheet and cool completely. Place the baking sheet in the freezer for about an hour or until they turn hard. Transfer them into zip lock bags and freeze for 1 to 2 months.
To reheat in microwave - Place desired number on a microwave safe plate and cook until heated through.
To reheat in air fryer - Place frozen ones in the air fryer in a single layer and cook at 250 degrees f for 3 to 4 minutes.
To reheat in oven - This method is handy when you are reheating a large number - Place frozen ones on a baking sheet (in a single layer) and bake at 350 degrees F for about 10 minutes.
More Pancake Recipes to try-
- Almond Pancakes
- Gluten Free Banana Pancakes
- Pancakes with Oat Flour
- Sheet Pan Pancakes
- Healthy Pumpkin Pancakes
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Fluffy eggless pancakes
Ingredients
DRY
- 1 cup all purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
WET
- 2 tablespoons unsalted butter room temperature
- ¾ cup plus 2 tablespoons milk
- 1 teaspoon white vinegar
Additional ingredients
- additional butter to make pancakes
- maple syrup for serving
Instructions
- Add all dry ingredients into a medium bowl and whisk until incorporated.
- Add butter and mix with your finger tips, until you no longer see any visible pieces of butter and the flour resembles coarse crumbs.
- 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).
- Cook pancakes - Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot. Ladle about ⅓ cup batter into the skillet, spreading into a circle (don't spread too much).
- Cook for about 1 and ½ minutes, until few bubbles appear on top and the bottom is golden brown. 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
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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Aaralyn
This taste super amazing! It turned out the way I wanted it to turn out. It’s so good, me and my little sister enjoyed it!
Maria Doss
Hi Aaralyn, So glad you enjoyed these pancakes, Maria
Ian Hanson
Wonderful recipe! Just one issue with the cooking process. Butter cooks really hot and burns easily, so if you have a glass top stove, PLEASE use oil or only cook it on medium-low. I'm standing in the kitchen waiting for my pan to cook off so I can wash it and cook the rest of the pancakes. LOL
Natalie
My family loves pancakes and then we found out that my 1 year old is extremely allergic to egg. After trying many other pancakes and egg substitute, I found this recipe. It was a BIG success. Love that the pancake is still fluffy and it tastes good too. We like to add some vanilla or cinnamon into the mix to add a variety to the mix!!
Thank you so much!!
Maria Doss
Hi Natalie, Glad that your baby was able to enjoy these pancakes, Maria
Jennifer
I have made what seems like every eggless fluffy pancake recipe known to the internet. Zero have worked until this morning. Brilliant recipe! Thank you.
Maria Doss
Glad you liked them hun - Maria
Meena KESIRAJU
I made a few eggless recipes of pancakes and this is the best so far. So fluffy and flavoursome!! Thank you.this recipe deserves 5 out of 5.
Maria Doss
Mi Meena, Glad you liked these pancakes, Maria
Lisa S
WOW! I made these vegan, and we are blown away. I’ve tried dozens of eggless recipes and they all fall flat…literally. These were OUTSTANDING. So fluffy and delicious.
My minor changes…
Replaced milk with unsweetened almond milk. (Added about 1/4 cup more than asked for. To match consistency in your video).
Replaced butter with earth balance original.
Added teaspoon of vanilla.
And voila! The absolute BEST vegan pancakes I’ve ever had.
Thank you!
Maria Doss
Hi LISA, So glad you loved these pancakes and thank you for the tip of using almond milk, Maria
Heaven
These were DELICIOUS! I was skeptical when I saw vinegar and baking soda, but trusted the process. lol. I use a little of a butter flavored crisco stick after every pancake for crispy edges. Only change I made was instead of 2 tablespoons of milk, I did one tablespoon of vanilla and one tablespoon of milk (plus the 3/4 cup of milk.) They tasted really good, this is the first homemade recipe I've used that tastes like actual BUTTERMILK pancakes!
Maria Doss
Hi Heaven, So glad you loved these pancakes, Maria
Yasmine
Made these pancakes and they were delicious!! Substituted lemon juice for vinegar and it worked out perfectly fine. If you’re planning on doing so as well, make sure you double the amount of lemon juice, so for every teaspoon of vinegar, instead use 2 teaspoons of lemon juice. also skipped the baking powder cause I didn’t have any they turned out amazing!!
Maria Doss
Thank you for the tip Yasmine😊 Have a wonderful day - Maria
Christina
Great recipe! Fluffier than when I use eggs. Family loved them!
Maria Doss
Sounds wonderful:)
Mikey
A little disappointed with how these turned out after all the raving reviews. If you are expecting pancakes that taste like normal pancakes made with egg then this is not that. Consistency was fluffy but more like cake texture. Taste was ok. Difficult to turn in the pan without adding lots of oil as the mixture just crumbled
Maria Doss
Hi Mikey, Sorry to hear that this recipe did not work out well for you. Our guess is that the measurements might have been a little off. We would recommend mixing in more liquid (milk/water) to get a softer texture. Hope it helps, Maria
ma. Ino……
WOW!!!
I gobbled up 2 fluffy pancakes in a flash! Deelishus! I used buttermilk and added vanilla 1 tsp and a bit more buttermilk until I got the consistency I liked( thicker than usual) and scooped out 6 x 1/3 cupfuls of batter. The butter was a little melted after 15 sec in microwave when I rubbed it into the flour. Only part I was horrified was finding out that 1 pancake = 58g carbs! O my Lordy! But it was cloud- like. You bet! Once a year will treat m’self heheh!
Thanks!
Maria Doss
Hi, Glad you loved the pancakes, Maria
Grant
I'm not reading this searching for the recipe first thing in the morning. Thumbs down. Should've been short sweet to the point
Maria Doss
Thanks for your feedback, Maria
Kim
@Grant, There is a this thing at the top of any food recipe blog that says, "Jump to Recipe"
I'm guessing you were too tired to see it.
Tash
If I wasn't so lazy, I'd totally say goodbye to boxed pancake mix😄! This recipe is really good! I usually caramelize apples & cinnamon in butter & sugar and then add to my batter and fry in butter for crispy edges. I still used my method but by rubbing the butter into the flour gave it that extra buttery taste I love!!
I hate the taste of eggs in pancakes so your eggless version is perfect! The next breakfast or brunch I have at my house...no boxed pancakes lol
Maria Doss
Hi Tash, Glad you loved it hun, Maria
Belinda
These are AMAZING!
Fantastic recipe, this will be my no.1 recipe I use. Thankyou!
Maria Doss
Glad you loved them Belinda, have a wonderful summer, Maria
Samantha
Tried these today as I had ran out of eggs. Followed recipe exactly and measured very carefully. They got increasingly puffy as I worked through the batch but they were still pretty gross and most of them ended up in the bin. My daughter flat refused to eat them and pancakes are one of her fav things ever. I wish I'd just popped next door to ask for an egg! I don't think that amount of rising agent and vinegar against that amount of sugar was ever going to work really.
Maria Doss
Hi Samantha, I'm so sorry that this recipe did not work for you. It is one of our reader favorites that has been a huge hit since it was published. My guess is that the amount of leavening might have been interchanged or they might have passed the expiration date. Hope you give this a try again, Maria
Harriet
Was so hungry and had no eggs, this saved my morning with my little one
Maria Doss
Hi Harriet, Happy to hear, Maria
Ana
First fluffy pancakes that I try and I really like on all sides😋 Always loved how american pancakes look but the taste and texture were a bit dissapointing. Now I've got my favourites, THANK You! ❤️ Also the explanations about the science behind helped me understand not just follow the instructions. Amazing!
Maria Doss
Glad you liked it hun, Maria
Corwin
Awesome pancakes!! Worked very well and tasted fantastic, a godsend when I realized I was out of eggs after already measuring out my flour
Maria Doss
Happy to hear, Maria
Millie
I made these vegan with maple flavored oat milk and vegan “butter”. I also added blueberries and they were delicious and fluffy!
Nicole
These just aren’t quite right. I read the reviews and was so excited. These pancakes are beautiful out of the pan. They look great and seem to be everything you want. But then you dress them up with syrup and they become a a floury soggy messy. They fall apart, and have a raw flour taste too. I followed the recipe to a T and they looked awesome, but absolutely don’t taste awesome or hold up with syrup. Your texture in a pancake should not really change with syrup when absorbing. Maybe if it had sat for hours, but this is immediate and unpleasant. I could not bring myself to eat the doughy messy on my plate. The texture is like thick flour and water mixture in your mouth.
Maria Doss
Hi Nicole, we are so sorry that the pancakes didn't turn out as expected. Not sure what went wrong, although this has been a beloved reader favorite since it was published. Our guess is that the ingredient measurements might have been different or baking soda and baking powder might have been interchanged. Hope you give this a try again. Have a great day - Maria
Abra
Made the mistake and forgot the eggs for Christmas breakfast......no worries made this gem of a recipe and boy what a kitchen Christmas miracle! Thanks for this amazing yummy recipe. Delightful and easy to make!
Maria Doss
Glad you liked it hun - Maria
Ann C
Overall these pancakes are really enjoyable, they look extremely appealing and everything however i would reccomend that you use moderation with the syrup. If you put too much syrup then they become soggy and have the the texture of corn meal.
Maria Doss
Thanks for the tip, wishing you a wonderful new year - Maria
J
I did as what is said on the recipe. But my pancakes turned very salty. My children didn’t like it.
Maria Doss
Hi, The butter used might have been salted butter or you added more than recommended measure of salt by accident. We recommend using unsalted butter and not more than 1/4 teaspoon of salt. Hope it helps next time, have a great weekend - Maria
Priscilla
I love this recipe! Super fluffy & great texture every time. Any tips on how to manage the baking powder taste though? Should I try adding a bit less, or will bumping up another ingredient maybe neutralize it?
Maria Doss
Hi Priscilla, You could experiment with any of the following options:
1. Reduce the baking powder (the pancakes will be thinner and less fluffy)
2. Add some vanilla extract or ground cinnamon along with the wet ingredients.
3. Stir in some fresh blueberries, semi sweet chocolate chips, sliced banana & walnuts into the batter just before making pancakes.
Hope it helps, have a wonderful week hun - Maria
Melissa
Absolutely delicious. The only thing I did differently was to add a little vanilla extract. Perfect birthday breakfast.
Maria Doss
Happy to hear hun, have a wonderful day - Maria
Claire
So good! I added an extra spoonful of sugar and a teaspoon of vanilla extract and they were super delish!
Maria Doss
Happy to hear hun, have a wonderful day - Maria
Leslie
Really delicious and so fluffy ! Instead of milk I used sweetened plain yogurt and less sugar worked just fine!
Maria Doss
Happy to hear hun, have a wonderful day - Maria