Fluffy Eggless Pancakes

4 eggless pancakes placed on a brown plate along with a fork.

These Fluffy Eggless Pancakes are one of the best homemade pancake recipes you'll make! They come out thick, fluffy, and perfect every time. Ideal for vegetarians or those mornings when you’re fresh out of eggs. No buttermilk needed!

Course Breakfast

Cuisine American

Keyword eggless pancake recipe, eggless pancakes, pancake recipe without eggs, pancakes without eggs

Prep Time 5

Cook Time 15

Total Time 20

Servings pancakes

Calories 139kcal

Author Maria Doss

Ingredients

2 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons butter (reduce salt if using salted butter)
1 ¾ cups milk
2 teaspoon white vinegar

Instructions

Mix dry ingredients. Add 2 cups flour, 2 tablespoon sugar, 4 teaspoon baking powder, 1 teaspoon baking soda and ½ teaspoon salt into a large bowl. Whisk to combine.
Finish batter
If using room temperature butter 👉 Use your fingertips to mix 4 tablespoon butter into the flour until the mixture looks like coarse crumbs. Then add the 1 ¾ cups milk and 2 teaspoon vinegar. Whisk until just combined.
If using cold butter 👉 Melt 4 tablespoon butter until it’s just melted—not hot! Then, mix in the melted butter, 1 ¾ cups milk and 2 teaspoon vinegar. Whisk until everything is just combined.
Batter consistency 👉 The batter should be thick enough to pour easily, but not runny. If it looks too thick, just whisk in a splash of milk to thin it out.
Cook. Heat a large skillet over medium heat. When hot, add about ¼ cup of batter onto the skillet (add chocolate chips or blueberries on top if you like!). Cook for 1–2 minutes, until the edges look golden and bubbles form and pop on the surface. Flip and cook another 1–2 minutes, until golden brown and cooked through.
👉 For the fluffiest pancakes with the best rise, cook them over medium to medium-high heat. If the heat is too low, the pancakes may spread and turn out flatter instead of thick and fluffy.
Serve. Repeat with the remaining batter and serve hot with maple syrup.

Video

Notes

Batter consistency

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.

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