Believe it or not, but these Eggless Pancakes are just as light and fluffy as a traditional pancake recipe. Double the batch and freeze for later to have pancakes anytime you need a quick breakfast for you and your family!
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I don’t know about you but I am always looking for ways to enjoy pancakes. Whether you’re looking for more traditional pancakes like my Whole Wheat Pancakes or are into Cottage Cheese Pancakes, there are never enough kinds in my book.
And more recently I discovered these eggless pancakes. I could not stop eating them and was amazed at the fluffy, light texture of them.
So whether you’re fresh out of eggs, need to avoid them for dietary reasons or trying to cut back, this pancake recipe is perfect.
Recipe Highlights:
- No eggs in the fridge? No problem!
- Whole grain flour meets yogurt makes for an extra special pancake batter.
- Suits all friends who have an egg allergy or dietary restriction.
- Pantry and fridge staples! You don’t need eggs or buttermilk here. Just 8 simple ingredients.
Ingredient Notes:
Pancakes without eggs requires your usual list of simple ingredients. Here’s what we need from the grocery store:
- whole wheat white flour – I love the whole grain power of white whole wheat flour. The next best substitute is half whole wheat flour and half all-purpose flour.
- baking powder – one full tablespoon gives us extra fluffy pancakes.
- ground cinnamon – for special background warmth.
- fine sea salt – a pinch of salt bring out all the flavors.
- vanilla extract – for that sweet vanilla essence we love.
- milk of choice – I use unsweetened soy milk, but any milk will work, including unsweetened almond milk, cashew milk, oat milk, coconut milk, or regular whole milk.
- yogurt – I tested these with regular plain yogurt and they came out just right. If you use Greek yogurt, you will need the water mentioned below to thin it out slightly. Note I have not tested with dairy-free yogurt but let me know if you do!
- water – as mentioned, use a bit of water to thin out the Greek yogurt.
- butter – or coconut oil, either work for that hot griddle.
FAVORITE ADD-IN’S: toss in some mini chocolate chips or fresh fruits like blueberries or diced strawberries.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
Now the fun begins! Here are the step-by-step instructions for how to make pancakes without eggs:
1
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2
make pancake batter
To the bowl of dry ingredients, add the milk, yogurt, and water (if using). Whisk until just combined, with some visible lumps. Rest the batter for 5 minutes.
3
preheat griddle
Preheat a griddle or non stick pan over medium heat for a few minutes. Then add the butter and swirl it around evenly.
4
cook pancakes
Give the batter one more good mix. Scoop 1/4 cup of batter and spoon onto the hot skillet.
Cook pancakes on the first side until you see bubbles, about 3 minutes. Then carefully flip and continue cooking on the second side until puffy, another 2 minutes.
Transfer to a wire rack, plate, or warm oven (200ºF).
Serve with fresh fruit, a little maple syrup, honey, peanut butter and more.
QUICK TIP: for best results, space each egg-free pancake about 1″ apart on the hot pan so they have room to create those crunchy golden brown edges.
Meal Prep Tips
A simple pancake recipe is one of my favorite ways to get ahead for the week. I make a double batch at the beginning of the week and stick the extras in the freezer. Here are my best meal prep tips:
- Make a bigger batch: this recipe makes about 8 small pancakes. Double or triple the recipe as needed.
- Store in an airtight container: if you know you and the whole family will finish the pancakes in the next few days, store in an airtight container in the fridge.
- Freeze the extras: if you think you will have extra pancakes on hand, freeze them in one single layer on a wire rack for one hour. Then, transfer to a plastic freezer bag for later.
Recipe Tips
Here are some baking tips so you get the best eggless pancakes recipe:
- Do not mix into a smooth batter: a few lumps in pancake batter is normal and totally expected. If you mix the batter all the way through, you’ll end up with tough pancakes.
- Rest the batter: Let the batter rest for at least 5-10 minutes before you start cooking. This will result in fluffier pancakes versus cooking immediately.
- Use a measuring cup or cookie scoop: use a 1/4 cup measuring cup or large ice cream scoop to get equally sized pancakes every time.
How to Store, Freeze, & Reheat
Leftover eggless pancakes can be stored in an airtight container in the fridge for up to 4 days.
Freeze: Flash freeze the pancakes in a single layer on wire rack for about 1 hour. Then, store in a freezer bag and freeze for 3 months.
Reheat in the toaster or pop one in the microwave for 10 seconds for a quick grab-and-go breakfast.
Recipe FAQs
What can I use instead of eggs in pancakes?
Instead of one egg in pancakes, you can use a combination of baking powder, yogurt, and water. Each contributes to the same lift and moisture you would get from an egg.
Can I make pancakes without eggs?
Yes, and you will not even notice! They are just as light, fluffy, and delicious as regular pancakes.
Is it necessary to put an egg in a pancake?
No, not today! While eggs do create structure, we achieve similar results with baking powder, yogurt, and water.
Do these eggless pancakes really not need baking soda?
Nope! We only need baking powder (which already has some baking soda mixed in!).
If you make this Eggless Pancakes recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Eggless Pancakes
Ingredients
- 1 cup white whole wheat flour, or half whole wheat flour, half all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ tablespoon vanilla extract
- 1 cup unsweetened soy milk, cashew or almond milk okay subs
- ¼ cup plain 2% Greek yogurt
- 1 tablespoon water, see notes
- 1 tablespoon butter or coconut oil, for cooking
Instructions
- In a large bowl, add dry ingredients and whisk to combine.
- Add in milk, yogurt and water, whisking until just combined, some lumps are okay. Set aside to rest for 5 minutes.
- Preheat griddle pan and add 1 tablespoon of butter or coconut oil once warm.
- Cook: Use 1/4 cup measuring cup to scoop batter and add to pan, being sure to leave enough room for flipping. Cook pancakes on one side until you start to see bubbles and you can see pancakes rise, about 3 minutes or so. Then carefully flip and continue cooking for about 2 more minutes. Use flat spatula to transfer to plate or warm oven (200ºF).
Recipe Notes:
Nutrition Information
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photography by: Monica Stevens Le.
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