Pancakes without Eggs

This homemade pancake recipe without eggs yields incredibly moist and tender pancakes that will be the star of any breakfast.

Unfortunately, dietary restrictions can limit people's enjoyment of their favorite foods, but there is no need to take pancakes off the list. This easy recipe uses simple ingredients that can be prepared in no time, so the whole family can enjoy this breakfast classic!

Why are there eggs in pancakes?

There are many good reasons eggs are used to make perfect pancakes. They provide moisture, richness, and most importantly, are needed to create fluffy pancakes. More specifically, the eggs provide structure to the batter and trap bubbles so the cakes rise higher while cooking. If I am looking to impress someone with incredibly fluffy pancakes I whip up a batch of my restaurant-caliber buttermilk pancakes for them.

Will my no egg pancake recipe yield an equally towering stack of fluffy pancakes? In all honestly, no. And anyone who claims to have an incredibly fluffy eggless pancake recipe is lying, or at least exaggerating greatly. The fact is, without eggs, your best pancakes will never be as fluffy as a classic pancake recipe that includes them. That doesn't mean they still won't taste great though!

Substitutes for Eggs in Pancakes

Some people substitute applesauce, mashed banana, or nut butter in their egg-free pancakes. You can certainly do this, but it changes the flavor too much for my tastes. The applesauce and mashed bananas, in particular, will both add structure and moisture to create wonderfully delicious pancakes, but I prefer more traditional pancakes using basic ingredients.

Ingredients Needed

• All purpose flour - Whole wheat flour is a good substitute to create healthier pancakes.
• Sugar - White sugar is best, but brown sugar can be substituted for a deeper flavor.
• Vanilla extract
• Baking powder - This recipe doesn't include any acidic agents for baking soda to react to, so we use baking powder instead. If using buttermilk, you can also add baking soda.
• Salt
• Milk - Any milk is fine, but whole milk is my preferred choice. Buttermilk is a great option to substitute, or a little lemon juice can be added to milk to mimic the acidity. Dairy-free options such as almond milk or coconut milk can be substituted but dairy products will have the best flavor.
• Butter - You can use vegetable oil if attempting vegan pancakes.

How to make pancakes without eggs

Prepare this eggless pancake recipe by first combining all of the dry ingredients in a large mixing bowl. This includes the flour, sugar, baking powder, and salt.

In a separate medium bowl, mix the mix with vanilla extract, and melted butter. Then combine the two bowls together to create your pancake batter.

Tip: You can add more milk to thin out your batter if you think the batter consistency is too thick. Alternatively, if it gets too thin you can sprinkle in a little more flour.

Heat your griddle or electric skillet to 350 degrees and butter the surface. (If you don't own an electric griddle, feel free to use a nonstick frying pan instead.) Then ladle your pancake batter onto the hot griddle. I use ¼ measuring cup, but you can use a larger cup to create bigger pancakes. Let the pancakes cook until bubbles form on the surface, then give them a quick flip and let cook for another 1-2 minutes until golden brown.

Tip: You can save the dry ingredient mixture to have your own homemade pancake mix ready to go whenever the craving hits.

What to serve with pancakes?

Pancakes drizzled with maple syrup and melted butter is the classic way to serve this breakfast. However, I like mine smothered in fruit jam or fresh fruit. Restaurants will also dust these with powdered sugar too, or even chocolate chips!

Storing and Reheating Leftovers

Homemade pancakes always will have the best flavor when enjoyed fresh off the griddle, but they are still delicious when enjoyed as leftovers too. Leftover pancakes should be stored in an airtight container or plastic bag and placed in your refrigerator for up to a week. Alternatively, pancakes are great to freeze as well. Place the pancakes in a freezer bag and store for up to two months.

Pancakes can be reheated in the microwave until heated through. Similarly, you can reheat them individually in a large skillet over medium-low heat, or in a 350-degree oven for approximately ten minutes.

This recipe was originally published June 10, 2021, on FoxValleyFoodie.com.

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