These Eggless Pancakes are thick and fluffy using two clever techniques! Up your pancake game with this reader-favorite recipe! It is perfect for vegetarians or if you simply run out of eggs.
To create truly exceptional eggless pancakes, with a soft, light, fluffy texture, that just collapses with the weight of the fork, I had to devise a recipe that cleverly combines two distinct techniques.
Eggs play a vital role in achieving a desired structure like in pizza pancakes or almond flour banana pancakes, which explains why pancakes lacking eggs often turn out flat and thin.
Say goodbye to the boxed pancake mix. These eggless pancakes are not overly sweet, are easily customizable based on the ingredients available in your kitchen, and serve as a versatile foundation for incorporating your favorite add-ins like the sheet pan pancakes.
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Why this recipe works?
I adopt the pastry method of incorporating butter into the flour as opposed to the conventional approach of mixing melted butter. Why?
When flour mixes with liquids, the wheat proteins form gluten, making pancakes chewier. Coating flour with butter prevents liquid from reaching these proteins, yielding soft eggless pancakes.
As the pancake cooks, melted butter lubricates, moisture evaporates, and bubbles expand between flour molecules.
Reader reviews
Heaven writes "These were DELICIOUS! I was skeptical when I saw vinegar and baking soda, but trusted the process. lol. 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!!"
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- All-purpose flour - The main dry ingredient, providing structure and texture.
- Sugar - Adds a subtle sweetness and also helps with browning and caramelization. Use white granulated or brown sugar.
- Leavening - Both baking powder and baking soda work with vinegar, reacting rapidly to produce carbon dioxide, which leavens eggless pancakes upon cooking.
- Butter - Adds richness, and flavor and coats the flour, limiting gluten formation.
- Milk - Provides more richness and ensures the eggless pancakes remain tender.
- Vinegar - Provides the necessary acid to react with the baking soda and leaven the pancake. Distilled white vinegar gives a clean flavor, but fresh lemon juice also works well.
Variations
There are numerous variations to this basic eggless pancakes that allow you to customize the flavor and add interesting elements. Here are a few ideas:
- Add fresh or frozen blueberries.
- Mix in semi-sweet chocolate chips.
- Add lemon zest and poppy seeds.
- Stir in ground cinnamon.
- Swirl Nutella or peanut butter into the batter.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: It is important not to over-mix your eggless pancake batter. The more you stir the batter, the more gluten develops, resulting in a toucher pancake.
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Trouble shooting
The batter's consistency is crucial for perfect eggless pancakes. It should be slightly thick, pouring easily without being runny.
- If the batter is too thick, it can result in a bread-like texture. To adjust the batter and make it soft and light, you can add one to two tablespoons of additional milk. It will help to loosen and create a smoother, more pourable consistency similar to a cake batter.
- If the batter is too thin, it will make the eggless pancake spread out, be thinner and not give a fluffy texture. You can try stirring in one or two tablespoons of additional all-purpose flour, 2 to 4 tablespoons almond flour, or about ¼ cup of rolled oats like the oat flour pancakes, to fix the issue.
How to serve?
Stack the cooked eggless pancakes on a plate and serve with a pat of softened butter and drizzle them with maple syrup. You can top them with fresh fruits (like berries or sliced bananas), whipped cream, chocolate chips, chopped nuts, honey, jam, or even a sprinkle of powdered sugar. Get creative!
Storage and reheating instructions
To freeze - Lay cooled eggless pancakes in a single layer, on a baking sheet, and place in the freezer for about an hour or until they turn hard. Transfer them into zip lock bags and freeze them for 1 to 2 months.
- Reheat in the microwave - Place desired number of eggless pancakes on a microwave-safe plate and cook until heated through.
- Reheat in air fryer - Place frozen eggless pancakes in the air fryer in a single layer and cook at 250 degrees f for 3 to 4 minutes.
- Reheat in the oven - This method is handy when you are reheating a large number - Place frozen eggless pancakes on a baking sheet (in a single layer) and bake at 350 degrees F, for about 10 minutes.
Helpful tips
- 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 eggless pancakes 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 eggless pancakes over medium heat. High heat will brown them faster without getting them cooked through.
- Buttermilk - Replace milk and vinegar with equal parts buttermilk
Good read: I love this Bon Appetit article on the science behind making a perfect pancake.
Recipe FAQs
Eggs act as a binding agent and provides structure. The proteins in the eggs coagulate during cooking, forming a network that gives the pancakes their shape and prevents them from falling apart. They also leaven the pancake by trapping air during mixing, creating some lift and contributing to the fluffy texture.
There are several tricks to producing a fluffy texture in your eggless pancakes. Chemical leaveners such as, baking powder and baking soda, combine with the acid, like buttermilk or vinegar, and help the pancakes rise and become fluffy. Also, overmixing the batter can lead to development of gluten, resulting in dense and tough pancakes.
More eggless recipes
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 + 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.Tip: By coating the flour molecules with butter, it inhibits the liquid from coming in contact with those natural proteins, resulting in a super soft texture.
- Add milk and vinegar, whisk until just combined. Batter should be slightly thick, pour easily but not be runny. Whisk in a splash of milk, if batter looks thick. Pro tip: The batter should be slightly thick, and pour easily but not be runny. Refer notes for trouble shooting tips.
- Cook pancakes - Place a non-stick pan over medium heat and add a teaspoon of butter, when moderately hot. Ladle about ⅓ cup of batter into the skillet, spreading into a circle, but not too thin.
- 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).
- Repeat with remaining batter to make additional pancakes and serve hot with a generous drizzle of maple syrup.
Notes
- If the batter is too thick, it can result in a bread-like texture. To adjust the batter and make it soft and light, you can add one to two tablespoons of additional milk.
- If the batter is too thin, it will make them spread out, be thinner and not give a fluffy texture. You can try stirring in one or two tablespoons of additional all purpose flour, 2 to 4 tablespoons almond flour or about ¼ cup of rolled oats to fix the issue.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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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
Devin
Found this recipe on an early Saturday morning after taking the dog out and realized I had no eggs.
Eating now and everyone loves it. The detailed instructions regarding batter led to a beautiful and fluffy pancake. Thanks!
Maria Doss
Happy to hear that, have a wonderful weekend - Maria
Elizabeth
I looked for a recipe without eggs when the price of eggs skyrocketed, because I make them regularly for our Church morning tea when I'm rostered on. No one noticed the difference in no eggs, and the recipe is fantastic every time. It's now my go-to recipe for pikelets; so yummy buttered and jammed up with plum or berry jam. Thank you so much!
Maria Doss
That’s so great to hear! So glad you enjoyed it Elizabeth! – Maria ♡
Milky
Maria your recipe was absolutely wonderful, my friend ate them with joy. Thankyou!
L
Thanks for explaining the cause of rubbery pancakes. My kids like boxed mixes but I hate them. These were velvety.
Maria Doss
That’s so great to hear! So glad you enjoyed it – Maria ♡
Brenda
This recipe is amazing! I am celiac and already have a GF “go-to” recipe for pancakes but was in a pinch this morning when I realized we were out of eggs. I decided to try this recipe using the King Arthur 1:1 GF flour and was not disappointed! I did have to use a little more milk to reach the consistency from the video, rested my batter about 15mins (usually do this with GF baking) and added white chocolate chips. Even my husband who has no dietary restrictions said these were great! Thank you so much for your recipe, breakfast is my favorite and I think I may have just found a new go-to recipe!
Maria Doss
That’s so great to hear! So glad you enjoyed it Brenda – Maria ♡
Talia
This was great
I did add cinnamon and a dash of vanilla
Maria Doss
That’s so great to hear! So glad you love them hun – Maria ♡
Darshana Chaudhari
After trying many a different recipes, the one that has always given me the perfect result is always been yours. N i have been making these for a good number of years. Always perfect. My kids love these pancakes. I have shared this page with everyone who has needed an eggless pancake recipe. Its the best ever.
Thank you for making this..
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Sue
Ive made a lot of pancakes through out the years and this one is my new go to..My husband gave them a 10/10.
Maria Doss
That’s so great to hear! So glad you love it hun – Maria ♡
Veronica Villalvazo
Super delicious and fluffy
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Ann
The best pancakes I’ve eaten in a long time. Followed the recipe word for word. Wonder if they can be made with either almond flour or wheat flour?
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Lisa Ryan
I've made these several times and I love the results every time. Today I am getting my experimenters hat on to add blueberries and chia seeds. Thanks for the recipe!!!
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Charmie Jung
Hello!
Glad to have seen and tried this recipe! Even though it's eggless, it is still fluffy.
Was a little bland for me and my son's liking so I sprinked brown sugar and choco chips on others before flipping.
And since my son also loves cheese, I also added cheese in some batches.
Easy and delicious, just how busy moms like me would like it!
Thank you, and greetings from the Philippines 🇵🇭! 🤗
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Kara
My 13 yr.old daughter has an egg allergy. I’ve tried many eggless pancake recipes over the years. These were hands down the best.
Thanks so much for the recipe!!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡