Fluffy Egg-Free Pancakes DO exist!! These Eggless Pancakes are light, tender, and incredibly fluffy! Not only are these pancakes egg-free but they also can easily be made without dairy, creating the fluffiest vegan-friendly pancakes ever.
I know just how difficult it can be to deal with food allergies. My nephew has a life-threatening allergy to eggs and my niece has a severe dairy allergy. That can often make planning meals for family gatherings difficult, especially when it comes to breakfast. Everything seems to feature eggs or dairy, or a combination of both. There is no way I can serve my famous recipes for hash brown breakfast casserole, french toast casserole, or quiche when my sweet nieces and nephews are in town.
This aunt has made it her mission to create dairy-free, egg-free recipes that the entire family can enjoy together. And these eggless pancakes have become a staple at all our gatherings, as they are also dairy-free. But most importantly, they are light, fluffy, tender, and loved by everyone! Even those without any dietary restrictions!
Reasons to Love This Recipe for Eggless Pancakes
- Amazing Texture. Even though this recipe for pancakes is egg-free, the pancakes turn out light and fluffy. You won't feel at all deprived or cheated with this recipe!
- Super Easy Recipe. This recipe for egg-free with minimal effort. In fact, it is just about as easy as using a box of pancake mix.
- Affordable Ingredients. Oftentimes egg-free or dairy-free recipes can require a lot of hard-to-find and/or expensive ingredients. Not this recipe! It uses things you likely have on hand to make delicious eggless pancakes.
- Adaptable. Not only are these egg-free pancakes but they can also be made dairy-free. And I have even tested them using an all-purpose gluten-free flour with success!
- Crowd-Pleasing Recipe. Even those without dietary restrictions will enjoy these pancakes. In fact, they likely won't realize they aren't normal pancakes!
Notes on Ingredients
- Ground Flaxseed: You will need to use ground flaxseed to replace the eggs traditionally used in pancakes.
- Milk of Choice: I recommend using unsweetened, plain soy milk, almond milk, oat milk, or dairy milk of your choice.
- Apple Cider Vinegar: The acidity from the vinegar reacts with the baking powder to keep the pancakes light and fluffy.
- Flour: All-purpose or whole white flour both work well for this pancake recipe.
- Sweetener: I recommend maple syrup, as what goes better with pancakes than maple syrup?! Honey or granulated sugar works as well.
- Fat: Use canola oil, melted coconut oil, melted butter, or melted non-dairy butter. They all work with success.
- Optional Add-Ins: If desired all in fresh or frozen berries, chocolate chips, and/or sprinkles.
Modifications
- Gluten-Free Eggless Pancakes: Use an all-purpose 1:1 gluten-free flour blend.
- Dairy-Free Eggless Pancakes: Use non-dairy milk for your milk of choice and canola oil, melted coconut oil, or melted non-dairy butter for the fat of your choice.
- Vegan-Friendly Pancakes: Use non-dairy milk for your milk of choice and canola oil, melted coconut oil, or melted non-dairy butter for the fat of your choice. And be sure to use maple syrup as your choice of sweetener.
Secrets for Fluffy Eggless Pancakes
The number one complaint about egg-free pancakes is that they are dense. Not with this recipe! With a few SIMPLE tips, you will enjoy pancakes just like you crave--light, fluffy, and full of flavor.
Find the full recipe in the recipe card at the end of this post.
- Prepare a flax "egg." In many recipes for egg-free pancakes just add the ground flaxseed right into the pancake batter. However, by letting the flaxseed sit in the liquid, the flaxseed will form a thick substance that helps these pancakes have the texture of traditional pancakes and get super fluffy!!
- Sift the Flour: There is NOTHING worse than biting into a clump of baking powder. Avoid this disaster by sifting the dry ingredients. It removes any clumps and allows the flour to be a bit lighter, creating less dense pancakes.
- Add additions to dry ingredients. If you would like to add in blueberries or chocolate chips, it is best to toss them with the flour, rather than folding them in at the end. This will prevent the addition from sinking to the bottom of your pancakes.
- Add apple cider vinegar. The acidity from the vinegar reacts with the baking powder to keep the pancakes light and fluffy.
- Do NOT overmix the batter. A few lumps are fine! Overmixing the batter will cause your pancakes to be dense.
- DO NOT push down on pancakes after flipping. This will cause the bubbles to pop and the pancakes to become flat and dense.
- Remove the pancakes from the griddle and place on an oven-safe cooling rack on the baking sheet. Simply stacking pancakes on a plate after cooking will trap the heat in between the pancakes and make them soggy.
How to Keep Pancakes Warm for Serving
To keep these eggless pancakes warm from the start to the finish of cooking, preheat your oven to 200 degrees F and place a baking sheet lined with a rack into the oven. As you remove the cooked pancakes from the pan, add them to the baking sheet in the oven. The low heat of the oven will keep the pancakes warm while preventing them from drying out and the rack will help the air to circulate evenly around the pancakes.
Storage & Reheating Instructions
- To store pancakes in the refrigerator, cool to room temperature. Place pancakes in layers between wax paper and place them in an airtight container or bag. The wax paper will help keep the pancakes from sticking together. Store in the refrigerator for up to 5 days.
- To freeze the pancakes, place the cooled pancakes onto a sheet pan lined with wax or parchment paper. Place into the freezer and freeze until pancakes are frozen solid, about 30 minutes. Place the pancakes into a freezer-safe bag or container and store them in the freezer for 3 months.
- Reheat Pancakes: Place the pancakes in a single layer on a heat-safe plate and cover with a damp paper towel. Microwave for 45-60 seconds. The paper towel will prevent the pancakes from drying out. Alternatively, place the pancakes on a baking sheet in a single layer. Cover the pancakes with foil and pop them in a 350-degree oven for 4-5 minutes.
More Egg-Free Breakfast Recipes
- Instant Pot Steel Cut Oats
- Slow Cooker Maple Brown Sugar Oatmeal
- Overnight Oats
- Homemade Sausage Gravy
- Homemade Granola
- Maple Candied Bacon
If you tried this recipe for Eggless Pancakes, I would love for you to leave a comment or a review below.
Eggless Pancakes with Vegan Option
These Eggless Pancakes are light, tender, and incredibly fluffy! Not only are these pancakes egg-free but they also can easily be made without dairy, creating the fluffiest vegan-friendly pancakes ever.
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Servings: 4
Calories: 204kcal
Ingredients
- 1 cup milk or non-dairy milk divided;
- 1 tablespoon ground flaxseed
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen berries or chocolate chips optional
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 tablespoons oil or butter melted coconut oil, canola oil, or melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a small mixing bowl, whisk together flaxseed with ¼ cup milk. Set to the side while you prepare dry ingredients.
- In a large mixing bowl, sift together the flour with the baking powder and salt. If adding berries or chocolate chips, add them now and toss to coat with flour.
- To the flaxseed mixture, add in remaining milk, vinegar, melted coconut oil, maple syrup, and vanilla extract. Whisk well.
- Add the wet ingredients to the flour mixture and gently mix until just combined. It is okay to have a few lumps remaining.
- Preheat a nonstick skillet or griddle over medium-high heat. Grease the pan with coconut oil or cooking spray.
- Drop pancake batter onto heated skillet by ¼ cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake. Flip and cook for an additional 2-3 minutes, or until bottom is browned.
- Remove pancakes from pan and place onto a baking sheet lined with an oven safe rack. This prevents condensation from forming on the pancakes. Store in a 200 degree Farenheit oven until ready to serve to keep the pancakes warm.
Equipment Needed
Notes
Milk: Use your favorite dairy or non-dairy milk.
Fat: Use canola oil or melted and slightly cooled coconut oil, butter, or nondairy butter.
Flour: Feel free to use an all-purpose gluten-free flour blend in place of the flour or white wheat flour.
Additions: If desired all in fresh or frozen berries, chocolate chips, and/or sprinkles. Do NOT defrost the berries before adding to the pancake batter.
To store pancakes in the refrigerator, cool to room temperature. Place pancakes in layers between wax paper and place them in an airtight container or bag. The wax paper will help keep the pancakes from sticking together. Store in the refrigerator for up to 5 days.
To freeze the pancakes, place the cooled pancakes onto a sheet pan lined with wax or parchment paper. Place into the freezer and freeze until pancakes are frozen solid, about 30 minutes. Place the pancakes into a freezer-safe bag or container and store them in the freezer for 3 months.
Reheat Pancakes: Place the pancakes in a single layer on a heat-safe plate and cover with a damp paper towel. Microwave for 45-60 seconds. The paper towel will prevent the pancakes from drying out. Alternatively, place the pancakes on a baking sheet in a single layer. Cover the pancakes with foil and pop them in a 350-degree oven for 4-5 minutes.
Nutrition
Calories: 204kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 190IU | Vitamin C: 2.7mg | Calcium: 235mg | Iron: 1.1mg
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Via
Light, tender, and incredibly fluffy, these pancakes are not just egg-free but also dairy-free for the fluffiest vegan-friendly treat ever! I love this recipe. Thanks for sharing!
Kristen Chidsey
Thrilled to hear you enjoyed the pancakes Via! I just made them myself this morning!
April
I never have enough eggs - whodathunk I didn't need 'em anyway? These were great, and still so fluffy!
Ann R
I can't believe how light and fluffy these came out! My vegan friend was visiting and I found this recipe. These were amazing!
Kristen Chidsey
Fabulous! I am so happy you were able to serve your friend a recipe she safely enjoyed--that you could enjoy as well.
Beth
I would be in the mood for anything vegan if it looks turn out this light, fluffy and delicious!
Kristen Chidsey
I am so glad the pancakes were light and fluffy for you Beth! I hope you will enjoy again!
Nellie Tracy
Such an amazing recipe! Love these for Sunday mornings!!
Kristen Chidsey
We enjoy them ourselves on the weekend Nellie! Glad your family does as well.