If you’ve ever wondered how to make fluffy pancakes without eggs, you’re in the right place! Whether vegan, allergic to eggs, or ran out, this recipe delivers the same light, airy texture as traditional pancakes. Plus, it’s easy to follow, perfect for beginners.
Pancakes are a breakfast favorite, and skipping eggs doesn’t mean sacrificing fluffiness. With the right ingredients and techniques, you’ll enjoy golden, pillowy pancakes every time. Let’s dive in!
How to Make Fluffy Pancakes Without Eggs
Ingredients
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 2 cups milk
- 2 tbsp water
- 1 tsp vanilla extract
- 4 tbsp butter, melted
Can You Make Pancakes Without Eggs?
It may be hard to believe, but yes, you can! With dozens of pancake recipes on this site, even I was a little skeptical when I started testing out recipes for making pancakes without eggs.
When you follow the method and recipe below, you’ll get a thick batter that holds up well, pancakes that are easy to flip and stack, and drizzle with syrup or fill with pancake toppings.
The taste is almost the same as old-fashioned classic pancakes, even though they don’t contain buttermilk, and the best part is you don’t have to find an egg substitute for pancakes to make a batch!
How to Make Eggless Pancakes
The process of making eggless pancakes is similar to making traditional pancake batter; however, there is one crucial step in this recipe that is crucial to avoiding failed pancakes.
Step 1. Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. This helps distribute everything evenly.
Step 2. Combine Wet Ingredients
- In a separate bowl or large measuring cup, mix the milk, melted butter (or oil), vinegar (or lemon juice), and vanilla extract. Stir well.
Step 3. Bring It All Together
- Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix. A few lumps are fine. Overmixing makes pancakes tough, and we want them fluffy and tender.
Step 4. Let the Batter Rest
- This is crucial. Let your batter rest for 5-10 minutes. This allows the baking powder and vinegar to react and create bubbles, which will make your pancakes rise beautifully on the griddle.
Step 5. Cook with Confidence
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes or until golden brown.
Step 6. Stack and Serve
- Plate up your pancakes, add toppings like maple syrup, fresh fruit, or dairy-free whipped cream, and dig in!
Tips and Tricks for Extra-Fluffy Pancakes
Even though you’re not using eggs, there are ways to make your pancakes extra fluffy:
- Don’t skip the acid (vinegar/lemon juice): This activates the baking powder.
- Let the batter rest: Time allows air bubbles to develop.
- Use room temperature ingredients: This helps the batter combine more smoothly.
- Resist flipping too early: Wait for the bubbles to form and edges to look set.
If you’re wondering how to make fluffy pancakes without eggs that still taste just like diner-style favorites, these tips are your secret.
Tasty Variations and Add-Ins
Pancakes don’t have to be boring. Here are some add-ins and flavor variations to spice things up:
- Chocolate chip pancakes: Stir in dairy-free chocolate chips for a sweet treat.
- Blueberry pancakes: Fresh or frozen berries add a pop of flavor.
- Banana-nut pancakes: Add mashed banana and chopped walnuts for a hearty option.
- Cinnamon swirl: Mix cinnamon and brown sugar into the batter or swirl on top while cooking.
Try mixing and matching to find your favorite version of eggless pancakes. It’s all about making them yours.
Storing Leftovers
- Refrigerator: Store pancakes in an airtight container for up to 4 days.
- Freezer: Wrap in plastic or parchment and store in a zip-top bag for up to 2 months.
- Reheating: Pop them in a toaster or microwave. For that just-cooked taste, try reheating on a skillet over low heat.
Conclusion
So now you know how to make fluffy pancakes without eggs, and as you can see, it’s not only doable—it’s delightful! Whether you’re cooking for dietary needs, allergies, or just experimenting in the kitchen, eggless pancakes are a guaranteed win.
These pancakes are soft, airy, golden, and versatile. Best of all, they’re simple enough for beginners and delicious enough for everyone at the table. Try them out this weekend, you might just ditch the eggs for good!
Nutrition
Total Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 210mg | Total Carbohydrate: 20g | Dietary Fiber: 2g | Total Sugars: 3g | Protein: 5g | Vitamin A: 200IU | Calcium: 137mg | Iron: 2mg | Potassium: 95mg
FAQ
How to make fluffy pancakes?
Add a teaspoon of lemon juice to the milk about 10 minutes before mixing it into the batter. This will cause the milk to curdle a little, but will no effect the taste, except that it will taste a little tart. This will help activate the raising agent and make the pancakes even fluffier.
How to make a pancake fluffy?
Baking powder: Baking powder is the secret to making a leavened, fluffy pancake. Sugar: You only need a tablespoon of white sugar for lightly sweet pancakes. Salt: A pinch of salt will enhance the overall flavor of your pancakes without making them taste too salty.
What to put in banana pancakes?
- 1 cup all-purpose flour.
- 1 tablespoon baking powder.
- ½ teaspoon cinnamon.
- ¼ teaspoon salt.
- ¾ cup mashed overripe banana.
- 1 large egg.
- ¾ cup milk.
- Banana sliced, for serving.
How to make easy pancakes?
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to form a smooth batter.
Set it aside for 30 minutes or start cooking straight away if you have time.
Can I use water instead of milk?
Yes, but the pancakes will be slightly less rich. Consider adding a spoonful of yogurt or mashed banana for better texture.