Eggless Pancakes are the perfect solution for anyone craving a delicious breakfast treat without using eggs! Whether you are dealing with an egg allergy or simply out of eggs, these pancakes serve up all the fluffiness and flavor you love. They are light and fluffy, with just the right amount of sweetness, providing an ideal base for your favorite toppings. I like mine with a pat of butter, maple syrup, and fresh berries.
Making eggless pancakes is quick and easy, so you can whip them up on a busy morning or for a leisurely weekend brunch. With just a few simple ingredients from your pantry, including milk and butter, you’ll have a stack of warm and satisfying pancakes ready to serve. For the fluffiest pancakes, mix the batter as little as possible. Fold it just until the flour is moistened, but not enough to smooth out all the lumps. As the pancakes sizzle in plenty of melted butter, they’ll puff up beautifully, forming crispy edges and light, tender centers. To keep your pancakes crispy, simply place the cooked ones on a wire rack while you cook the rest of the batter.
To make the Eggless Pancakes, you will need the following ingredients:
In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
In a glass measuring cup, whisk together 2 tablespoons butter, 1 cup milk, 1 tablespoon oil, 1 tablespoon water, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry, whisking until just combined. Do not overmix or over-stir—it's OK to have lumps in the pancake batter!
Melt ½ tablespoon of butter in a skillet or pancake griddle over medium-low heat. Once it’s melted, working in batches, drop about ¼ cup of batter per pancake on the griddle. Cook on the first side until the edges look set and bubbles appear all around the border, about 2 minutes. Flip and cook the other side for about 1 minute or just until set. Remove from heat and place on a wire cooling rack. Coat the griddle/skillet with butter again, if needed, for each batch of pancakes.
Serve warm with a pat of butter and drizzled with maple syrup. Garnish with berries.
Yummy fluffy pancakes!
I made these pancakes last Sunday for a quiet morning. They were superbly fluffy and reminded me of my mom's cooking. Perfect with maple syrup and berries.
Superb! I whipped these up for a cozy Sunday brunch and they turned out amazing! Fluffy and delicious, just like my mom used to make when I was a kid. My new go-to pancake recipe!
Delicious! Made them for brunch; kids loved them with berries.
Super easy pancakes! I surprised my friends with a brunch, and they couldn’t believe they were eggless. It’s amazing how fluffy they turned out. We topped them with berries and syrup – such a hit! Can’t wait to make them again!
I made these pancakes for my grandkids last weekend and they loved them. So fluffy and easy to make, it felt like a special treat without the fuss. We topped them with berries and maple syrup, yum!
Superb! These eggless pancakes are my go-to on busy mornings. My kids love them with strawberries on top, and they've become a family favorite. It’s nice to whip them up without worrying about eggs. They turn out so fluffy every time!
Simply the best. I made these pancakes for friends and they loved it. So fluffy and delicious.
