Need to make eggless pancakes? These pancakes without eggs are easy to make, and my family loves how incredibly fluffy and delicious they taste!
Eggless Pancakes are an easy breakfast that the whole family will love
There are few breakfasts better than a stack of fluffy pancakes with maple syrup pouring down the sides. But what do you do when you run out of eggs?
These no egg pancakes are for those mornings. Instead of running to the store or settling for a bowl of cereal, you can make this simple eggless pancake recipe.
Or maybe there’s an egg allergy or sensitivity in your family. My son’s eczema flares up when eating eggs, so I’ve been experimenting a lot with eggless cooking. But, I find myself craving this pancake recipe too, just because they are so tasty.
Regardless of why you want to make pancakes without eggs, this eggless pancake recipe creates a stack of fluffy, delicious pancakes that your family will love.
Can you make pancakes without eggs?
You can absolutely make pancakes without eggs! And they can be just as fluffy and delicious.
First let’s look at why most recipes use eggs. Then I’ll show you how you can make this pancake recipe, no eggs required.
What do eggs do in pancakes?
Generally speaking, eggs in fluffy American-style pancakes have a couple key roles:
- Help bind the ingredients
- Provide richness thanks to fat from the yolk
- Create a fluffy texture by holding bubbles in the batter
All three of these things are important for making flavorful pancakes that hold together when flipped and are light and airy rather than overly dense.
What can you use instead of egg in pancakes?
As this recipe doesn’t use eggs, let’s talk about how to make equally fluffy and delicious pancakes without them.
To replace the eggs, I use just three simple ingredients — none of which are commercial egg replacements:
- Kefir or buttermilk
- Baking powder
Why kefir or buttermilk? These fermented beverages provide fat to help bind all the ingredients together. They also provide acidity and acts as a leavener.
I also add a knob of butter to provide that rich, buttery flavor that my family loves.
And finally, baking powder helps with rising as it creates bubbles inside the pancake to create a light and fluffy texture.
Do eggless pancakes taste the same as pancakes with eggs?
These egg free pancakes taste very similar to traditional buttermilk pancakes. In fact, when I make them for friends who can eat eggs, they always rave about how delicious they are.
Personally, if I’m paying really close attention to the flavor then I can tell tell that they don’t have eggs as I don’t get that eggy taste.
But other than a very small difference in flavor, the texture and look of these eggless pancakes are just like traditional pancakes.
Plus, once you add even just a small dab of maple syrup, you won’t be able to tell much of a difference.
How to make pancakes without eggs
To make pancakes without eggs, all you need are a few simple ingredients, a stove or griddle, and a spatula for flipping.
- All-purpose flour
- Baking powder
- Granulated sugar
- Sea salt
- Kefir or buttermilk
- Vanilla extract
- Whole milk
Note: When making this pancake recipe without eggs, I’ve noticed that different brands of kefir and buttermilk have different consistencies.
So depending on the brand you choose, you may or may not need to add the whole milk to thin out the batter.
My favorite way to make this eggless pancake recipe is with kefir. In case you aren’t familiar, kefir is a fermented milk drink that’s similar to thin yogurt. But it can sometimes be hard to get.
If you can’t find kefir, buttermilk is a good substitute as it’s similar in flavor, texture, and fat content.
Cooking these no egg pancakes
To make perfectly fluffy egg free pancakes pancakes, here are a few of my key tips and tricks:
- Make a well in the dry ingredients. This will help you combine the wet and dry ingredients gently and not over-work the batter.
- Keep the batter thick. This batter should be thick but still scoopable. You can add a little whole milk at a time to reach just the right consistency.
- Don’t overmix. A few lumps in the batter is a good thing as overmixing can result in dense pancakes.
- Flip when the time is right. For perfectly cooked pancakes, be patient with fipping.
- Don’t press down on the pancakes while cooking. Pressing down on your pancakes with a spatula can press out the air bubbles inside, resulting in denser pancakes.
As this batter is quite thick, you’ll also want to quickly spread the dropped batter into circles using the back of a spoon.
To keep cooked pancakes warm while you cook the rest, cover them in foil and place on a baking sheet in a 200oF (93oC) oven.
Flipping egg free pancakes
The hardest part of making pancakes is being patient and not flipping too soon. You’ll know the pancakes are ready to flip when the bubbles that have formed on top start to pop, and the edges look set.
Keep in mind that eggless cooking always takes longer, so don’t rush it by turning up the heat.
TIP: Use a big sturdy pancake flipper for perfect pancakes every time.
Pancakes without eggs and milk
Want pancakes with no eggs and no milk? No problem. This pancake recipe without eggs can be easily adjusted.
Instead of regular buttermilk, you can make your own vegan buttermilk by simply combining a milk alternative (soy, almond, oat, etc.) and lemon juice.
Just note that if you use a milk alternative or vegan buttermilk, you’ll likely need a bit less liquid as they might not be as thick as regular buttermilk or kefir.
Topping suggestions for these no egg pancakes
These aren’t fancy pancakes, but they are every day pancakes. Which means they go perfectly with a drizzle of pure maple syrup.
However, you can make them taste a little fancier by topping them:
- Homemade Blueberry Chia Jam
- Easy Strawberry Chia Jam
- This sugar free maple syrup alternative made from fruit
Can you store these eggless pancakes?
Yes! These eggless pancakes keep well in the fridge for several days. To reheat, simply heat in a toaster oven for a short amount of time.
Tip: Eggless pancakes can also be stored for up to several months in the freezer.
To freeze, simply place pancakes in a single layer on a cooling rack or baking sheet in the freezer for 30 minutes, or until frozen. Transfer the frozen pancakes into a freezer bag and store in the freezer.
Eggless pancakes are fluffy and delicious
Whether you ran out of eggs, have an allergy, or are simply looking for something different, this pancake recipe without eggs are easy to make and are just as satisfying as regular pancakes.
I really hope this breakfast recipe makes it on your table soon. It’s definitely a recipe we make when we’re craving a stack of pancakes that my son can enjoy too. Any questions? Feel free to ask in the comments below or email firstname.lastname@example.org
More eggless breakfast recipes
If you are looking for eggless breakfast recipes, here are a few more I think you’ll love:
More eggless pancakes on The Worktop
And if you are just after egg free pancake recipes, don’t miss these popular recipes on The Worktop:
- Vegan Oatmeal Pancakes
- Vegan Banana Pancakes
- Vegan Blueberry Pancakes
- Free From Baby Pancakes (corn, dairy, and egg-free)
Eggless PancakesPrint Recipe
- 1 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon sea salt
- 1 cup kefir or buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons butter – melted
- 2 tablespoons whole milk – as needed, to thin out batter (this will depend on the brand of kefir or buttermilk that you use)
- In a large bowl, combine the dry ingredients together. Make a well in the middle and slowly stir in the kefir or buttermilk. Stir in the vanilla and melted butter until everything is just combined. The batter should be thick, but still scoop-able. If it feels too thick, you may need to add up to 2 tablespoons of milk (it will depend on the brand of kefir or buttermilk that you use).
- Preheat a non-stick griddle on medium heat (I use heat setting 5.5/9 on my stovetop). Brush on a bit of oil. When the pan is hot, using a cookie scoop or 2 spoons, drop on about 3 tablespoons of pancake batter for each pancake. Using the back of the spoon, gently help spread the batter so it forms a round pancake.
- Cook for about 3 minutes, until there are many bubbles visible on the top and a few have popped, the sides of the pancakes look dry, and the bottom of the pancake is a nice golden brown. Adjust the heat as necessary if the pancake is browning too quickly or slowly. Gently flip and cook for an additional 2 minutes on the bottom side.
- Repeat to make the remaining pancakes. Brush on a tiny bit of oil before each pancake.
- Serve warm with your favorite toppings.