Fluffy And Delicious Eggless Pancakes (Easy Recipe!)

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Pancakes are a breakfast staple loved by people of all ages. But what if you’re out of eggs or following a vegan diet? Don’t worry, whipping up a delicious batch of pancakes is still possible! This easy eggless pancake recipe is perfect for those mornings when you’re craving something fluffy and satisfying.


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1 1/2 cups all-purpose flour

  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cups unsweetened plant-based milk (almond, soy, oat, etc.)
  • 1/4 cup vegetable oil
  • 1 tablespoon apple cider vinegar

  • Instructions:

    1. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    2. Combine the Wet Ingredients: In a separate bowl, whisk together the plant-based milk, vegetable oil, and apple cider vinegar.
    3. Wet Meets Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix! A few lumps are perfectly okay.
    4. Heat Up the Pan: Preheat a lightly greased griddle or frying pan over medium heat.
    5. Pour and Cook: Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface.
    6. Flip and Finish: Gently flip the pancakes and cook for an additional 1-2 minutes, or until cooked through.
    7. Serve and Enjoy: Serve your delicious eggless pancakes immediately with your favorite toppings!

    Nutrition Facts (per pancake):

    Calories: 180

  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 220mg
  • Carbohydrates: 28g
  • Fiber: 1g
  • Sugar: 4g
  • Protein: 2g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.


    These easy eggless pancakes are a great way to enjoy a classic breakfast treat without the eggs. They’re fluffy, flavorful, and perfect for topping with your favorite fruits, syrups, or vegan whipped cream. So next time you’re craving pancakes, don’t let the lack of eggs stop you! Give this recipe a try and enjoy a delicious and satisfying breakfast.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of milk?

    Absolutely! You can use any type of unsweetened plant-based milk you prefer, such as soy milk, coconut milk, or cashew milk. Just keep in mind that the consistency of the batter may vary slightly depending on the milk you choose.

    2. What can I substitute for the apple cider vinegar?

    If you don’t have apple cider vinegar, you can substitute it with an equal amount of lemon juice or white vinegar. However, the apple cider vinegar helps activate the baking powder and adds a slight tang that complements the sweetness of the pancakes.

    3. How can I make these pancakes gluten-free?

    To make these pancakes gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that contains xanthan gum or another binding agent to help the pancakes hold their shape.

    4. Can I add any additional flavors to the recipe?

    Yes, you can definitely customize this recipe to your liking! Try adding a teaspoon of vanilla extract, a pinch of cinnamon, or a handful of chopped nuts to the batter for extra flavor.

    5. How can I keep leftover pancakes fresh?