You don’t need eggs to bake cake, pancakes, and more, like I proved with my Eggless Banana Bread, Eggless Chocolate Chip Cookies, or Eggless Cupcakes. These eggless pancakes are so fluffy and tasty that nobody can guess they are egg-free. Kids love these pancakes more than recipes using eggs, so don’t bother with eggs and go for these easy, vegan-friendly pancakes in the morning!
Ingredients and Substitutions
All you need to make a batch of egg-free pancakes are a few simple, wholesome ingredients.
Plant-Based Milk – The higher in protein, the fluffier the pancakes will be. I like soy milk or protein-loaded almond milk. Apple Cider Vinegar or lemon juice. The action of acidic vinegar on plant-based milk creates creamy buttermilk that makes fluffy pancakes. All-Purpose Flour – You can also use white spelt flour or white whole-wheat flour for a healthy swap. Baking Powder – You will need more baking powder in egg-free pancakes than in a classic pancake recipe. This is because eggs usually add a fluff that we would be missing without baking powder. Oil – Olive oil, avocado oil, or plant-based melted butter works well. Cinnamon – For more flavor. Vanilla Extract – I add vanilla extract to almost all my baking recipes for more flavor.
How To Make Eggless Pancakes
It’s so easy to make fluffy pancakes without eggs, and you don’t need an egg replacer.
Variations
This eggless pancake recipe is endless. You can add so many delicious ingredients to the batter to create a range of pancake flavors. For example, try stirring 1/3 cup of:
Fresh Berries like blueberries or raspberries Dark Chocolate Chips Chopped Nuts like walnuts or pecans
Also, you can simply flavor the batter by adding a teaspoon of almond extract, cinnamon, or pumpkin pie spices.
Storage Instructions
You can make this egg-free pancake batter ahead and store it in the fridge in a sealed container for up to 24 hours. The next day, take the batter out of the ridge for 15 minutes to room temperature before cooking. Give it a good stir before using. It may have thickened slightly. Add a splash of almond milk to thin it out. The cooked egg-free pancakes store well at room temperature in a sealed box for up to 2 days or up to 4 days in the fridge. You can also freeze these pancakes in zip-lock bags or airtight containers. Spread the pancakes in a single layer, so they don’t stick to each other while freezing. Or, place a piece of parchment paper between each pancake before freezing them in a stack.
Serving
These pancakes are delicious with any of the most classic pancake toppings like:
A drizzle of maple syrup Dairy-free butter Fresh berries or slice of bananas Chopped nuts Dairy-free yogurt or whipped cream Shredded coconut
Allergy Swaps
If you are allergic to some of this recipe’s ingredients, you can consider some of the substitutions below.
Gluten-Free – I didn’t try it yet, but most of the time, an all-purpose gluten-free flour blend with a 1:1 Ratio works well. Nut-Free – Pick a nut-free milk like soy milk, oat milk, or coconut milk. Sugar-Free Skip the sugar or use sugar-free natural sweeteners like erythritol or allulose. Oil-Free – I didn’t try the recipe without oil, but almond butter or applesauce should work. However, the texture of the pancakes won’t be as fluffy.
Below are my answers to your most frequent questions about this pancake recipe.
More Egg-Free Pancake Recipes
I bake without eggs all the time for breakfast and below I listed all my egg-free dairy-free pancake recipes for you to try next time.
