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

Add the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk to combine.
If using room temperature butter: Use your fingertips to mix it into the flour until the mixture looks like coarse crumbs. Then, add the milk and vinegar and whisk until just combined.
If using cold butter: Melt it until it’s just melted—not hot! Then, mix in the melted butter, milk, and vinegar, and 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.
Heat a large skillet over medium heat. To test if it’s ready, flick a few drops of water on the surface—if they sizzle and dance, you’re good to go. Add a bit of butter or coconut oil to coat the pan.
Scoop the batter onto the skillet using a ¼ cup or large cookie scoop. (Add chocolate chips or blueberries on top if you’d 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.
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