Egg Free Pancakes
Fluffy sweet egg free pancakes! Easy to make eggless pancakes in one bowl with simple ingredients. No flax or chia egg required!
No matter if you have an egg allergy or just forgot to grab some eggs at the store, you can still have amazingly delicious pancakes! I’ve made these pancakes for over a decade now and just love them. They taste just like traditional pancakes using this easy recipe. No egg substitute required! Just basic ingredients for a stack of fluffy pancakes.
This recipe is quick to mix up on a weekend morning to feed hungry people. Top with maple syrup, blueberry sauce, fresh berries and whip cream, the possibilities are endless!
Free from: Dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Why You’ll Love these Pancakes
- Soft, sweet, and fluffy
- No flax egg or chia egg required!
- Easy to mix up in one bowl and use one pan
- Egg free, dairy free option, nut free recipe
Egg Free Pancakes Ingredients
You only need a few ingredients to make these amazing pancakes!
- All Purpose Flour – These pancakes do great with all purpose flour. For a variation, mix half all-purpose with half whole wheat flour for a
- Baking Powder – This helps the pancakes to rise up in the hot pan!
- Milk – You can use any type of milk in this recipe, whole milk, low fat milk, soy milk, rice milk, or almond milk all work interchangeably. Use room temperature milk for best results.
- You’ll also need – Canola oil, vanilla extract, white sugar, water
Allergy Substitutions
To make these dairy free (and vegan) use your favorite non-dairy milk in place of the milk in this recipe. It works perfectly! In fact, I used rice milk in these photos of pancakes. Top with vegan butter and enjoy!
To make these corn free, replace the baking powder with a corn free baking powder. Also make sure to use a corn free vanilla extract.
Instructions
For the full instructions, complete with measurements, please see the recipe card below!
Pancakes go quick once you start cooking them!
- Start by sifting together all the dry ingredients into a large bowl.
- In another bowl, whisk together all the wet ingredients.
- Add the dry ingredients to the wet and mix until just combined.
- Heat a skillet over medium heat and lightly coat with oil.
- Cook the pancakes until the bottoms are brown and the bubbles have formed and popped on top of the pancake (about 4 minutes). Flip and cook for another few minutes on the second side.
- Repeat with the remaining batter and enjoy!
Variations
- Blueberry – Fold in 1 cup of fresh or frozen blueberries.
- Chocolate Chip – Fold in 1 cup of mini chocolate chips.
- Mocha – Add 1 tablespoon cocoa powder and 2 teaspoons instant espresso powder.
- Peanut Butter – Top with sliced bananas and a spoonful of your favorite nut butter. Try sunbutter for a nut free version.
How to Store
This can’t be made ahead of time with the batter and left overnight in the fridge because of the reaction of the baking powder with the hot skillet.
Fridge: After cooking, pancakes can be kept in an airtight container in the fridge for up to 5 days.
Freezer: After cooking, the cooled pancakes can be kept in an airtight container with parchment paper in between the pancakes in the freezer for up to 2 months. Thaw in the fridge overnight and heat again before serving.
FAQ
Yes! They will make good gluten-free pancakes. Just use your favorite gluten free flour blend (I always suggest King Arthur Measure for Measure). Or, check out this gluten free pancake recipe here!
Good pancakes are made on either a hot griddle or in a non-stick pan. Use a medium to medium-low heat for the first pancake and make sure you use a neutral vegetable oil for cooking them in.
Perfect Pancake Tips!
- This recipe easily doubles for more pancakes!
- The amount of water you need depends on several factors such as altitude and the weather outside when you are making them. Use the water suggestion as a guideline and add more water or less depending on your pancakes.
- Let the pancake batter rest for 10 minutes before you start to cook them. The gluten in the flour starts to relax after a few minutes which gives you fluffier pancakes!
- Go lightly on oiling the pan and use a fresh batch of oil each round of pancakes. Use a damp towel to carefully wipe away any excess between each round.
- Use about a ¼ cup of batter per pancake.
- The first one is always the worst! Share it with your dog or just eat it while you make the remaining (fluffier) pancakes.
More Breakfast Recipes
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Equipment
- mixing bowl
- mixing spoon
- whisk
- measuring cups
- measuring spoons
- Spatula to flip pancakes
- Skillet or griddle pan
Ingredients
- 1 ½ all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons canola
- ⅓ cup water
- 1 cup rice milk
- 1 teaspoon vanilla
- 2 tablespoons white sugar
Instructions
- Preheat a large skillet over medium heat for about 2 minutes.
- Sift the dry ingredients in a medium bowl: Flour, baking powder, and salt. Set aside.
- Whisk the wet ingredients in a large bowl: Rice milk, oil, water, vanilla, and white sugar.
- Combine the dry and wet ingredients, mixing until just combined. Don’t overmix the pancakes or they will be tough. A few lumps are okay!
- Spray the skillet with a neutral oil. Scoop ¼ cup of pancake batter per pancake.
- Cook the pancakes until browned on the bottom and bubbles have formed and mostly popped on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned and the pancakes are slightly firm to the touch. Repeat until no more batter remains, using more oil in the pan as needed. Enjoy!
Notes
- Variations
- Blueberry – Fold in 1 cup of fresh or frozen blueberries.
- Chocolate Chip – Fold in 1 cup of mini chocolate chips.
- Mocha – Add 1 tablespoon cocoa powder and 2 teaspoons instant espresso powder.
- Peanut Butter – Top with sliced bananas and a spoonful of your favorite nut butter. Try sunbutter for a nut free version.
- Allergy Substitutions
- To make these dairy free (and vegan) use your favorite non-dairy milk in place of the milk in this recipe. It works perfectly! In fact, I used rice milk in these photos of pancakes. Top with vegan butter and enjoy!
- To make these corn free, replace the baking powder with a corn free baking powder. Also make sure to use a corn free vanilla extract.
- How to Store
- This can’t be made ahead of time with the batter and left overnight in the fridge because of the reaction of the baking powder with the hot skillet.
- Fridge: After cooking, pancakes can be kept in an airtight container in the fridge for up to 5 days.
- Freezer: After cooking, the cooled pancakes can be kept in an airtight container with parchment paper in between the pancakes in the freezer for up to 2 months. Thaw in the fridge overnight and heat again before serving.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
