Ever had that sudden, intense craving for a warm, fluffy stack of pancakes, only to open the fridge and find… no eggs? Yep, I’ve been there! It feels like a breakfast tragedy. But don’t you worry, because this pancakes recipe without eggs is my go-to lifesaver. It’s surprisingly simple and yields pancakes that are so light and delicious, you might just forget eggs were ever a thing. Let’s get that griddle warming up!

Ingredients for this Pancakes Recipe Without Eggs

You probably have everything you need already! It’s all about pantry staples, which makes this recipe a real winner for spontaneous breakfast moods.

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk (any kind works! Dairy-free options like almond or soy milk are great here)
3 tablespoons melted butter (or vegetable oil)
1 teaspoon vanilla extract

Instructions

Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Just give it a quick mix to get everything acquainted.
Combine the wet ingredients: In a separate, smaller bowl, mix the milk, melted butter, and vanilla extract.
Bring it all together: Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula just until everything is combined. Remember what I said… lumps are good! Let the batter rest for a couple of minutes while you heat up your pan.
Time to cook! Heat a lightly oiled griddle or non-stick frying pan over medium heat. You’ll know it’s ready when a drop of water sizzles and dances on the surface.
Pour and flip: Pour about ¼ cup of batter onto the griddle for each pancake. Cook for about 2-3 minutes, or until you see little bubbles forming and popping on the surface. That’s your signal to flip! Cook the other side until it’s beautifully golden brown.
Serve ’em up! Stack them high, add your favorite toppings like maple syrup, fresh fruit, or a dollop of whipped cream, and dig in.

Cook and Prep Times

Prep Time: About 5 minutes
Cook Time: 10-15 minutes
Total Time: Less than 20 minutes from craving to satisfied!

Nutritional Information

Please note: This is an approximation and will change based on the specific ingredients you use (like the type of milk or toppings).

Per pancake (makes about 8):

Calories: Approx. 150 kcal
Carbohydrates: 22g
Protein: 4g
Fat: 5g

Frequently Asked Questions

How do you make eggless pancakes fluffy?

The magic trio for fluffy pancakes is fresh baking powder, not overmixing the batter, and letting it rest for a few minutes before cooking. The baking powder creates little air bubbles, and resting the batter allows the gluten to relax, resulting in a more tender, light pancake. Lumps in the batter are a sign you haven’t overmixed, which is perfect!

What can I use to substitute for eggs in pancakes?

Well, in this recipe, we don’t use a direct “substitute” at all! The combination of baking powder for leavening and the moisture from the milk and butter is enough to create a great pancake. Other recipes might call for things like mashed banana, applesauce, or yogurt, but for a classic pancake flavor and texture, this simple method works wonders.

Can I make these pancakes vegan?

It’s an easy switch. Just use your favorite plant-based milk (like almond, soy, or oat milk) and swap the melted butter for vegetable oil, coconut oil, or any vegan butter. The result is just as delicious. Enjoy!