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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.

If you are looking for eggless recipe ideas, then check out Waffles without Eggs, Banana Muffins no Eggs, or Egg Free Carrot Cake, Banana bread no eggs.

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

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

  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.

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 3/4 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.

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

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:

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.

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.

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 Pancake Recipes to try-

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Fluffy eggless pancakes

Fluffy eggless pancakes

Yield: 6 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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.

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.

Did you make this recipe?

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Corwin

Friday 16th of September 2022

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

Monday 19th of September 2022

Happy to hear, Maria

Shelby

Wednesday 14th of September 2022

Tiny yield.

This recipe is bogus for that alone

Ana

Thursday 18th of August 2022

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

Thursday 18th of August 2022

Glad you liked it hun, Maria

Harriet

Thursday 21st of July 2022

Was so hungry and had no eggs, this saved my morning with my little one

Maria Doss

Thursday 21st of July 2022

Hi Harriet, Happy to hear, Maria

Samantha

Sunday 10th of July 2022

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

Monday 11th of July 2022

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

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