Eggless Pancakes

Course: Breakfast

Cuisine: American

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

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 81kcal

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!

Print Recipe

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).

Notes

WATER - I tested these with plain yogurt. So if you have plain yogurt on hand feel free to use that. If you use greek yogurt, it will need about 1 tbsp water to thin just slightly.

STORAGE - Leftover eggless pancakes can be stored in an airtight container in the fridge for up to 4 days.

FREEZE - 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 - reheat in the toaster or pop one in the microwave for 10 seconds for a quick grab-and-go breakfast.

Nutrition information approximate, based on 1 pancake.

Nutrition