Egg-free Pancakes
This post contains affiliate links. Read the full disclosure here.
Get ready for the best egg-free pancakes! You’re going to love having a stack of soft and fluffy eggless pancakes this weekend. Plus, you only need 7 simple ingredients.
Is there anything better than a big stack of pancakes with maple syrup on a Saturday morning? This eggless pancake recipe is perfect for people with egg allergies, and you can easily make these pancakes vegan!
Just like my oat milk pancake recipe, these egg-free pancakes are so easy to whip up on a weekend morning.
Why You’ll Love These Egg-free Pancakes
- You only need 7 simple pantry ingredients to make these egg-free pancakes.
- This recipe is egg-free, but you can easily make vegan pancakes by using vegan milk.
- These pancakes are so soft and fluffy, people won’t believe they don’t have eggs!
- They go perfectly with fresh berries, chocolate chips or a big dollop of whipped cream.
Ingredients Needed
- Milk: I’m using oat milk, but feel free to use any plant based milk or regular milk.
- Sunflower Oil: you can swap out sunflower oil for another neutral oil, or you can use apple sauce or melted butter.
- Flour: I’m using all purpose flour in this pancake batter recipe, but if you’re gluten free you can use all purpose gluten free 1-1 baking flour. You can also use white whole wheat flour, whole wheat flour, or oat flour by weight. If you want to use oat flour, you’ll need 2 cups and 2 tablespoons of oat flour.
- Sugar: you can use regular granulated sugar or coconut sugar.
Step by Step Instructions
Step 1: Add the oat milk, vanilla extract and oil to a large bowl and whisk until combined.
Step 2: In a medium bowl, whisk together the flour, baking powder, sugar and salt. Pour the wet ingredients into the dry ingredients and whisk until just combined. It’s fine if there are some small lumps of flour!
Step 3: Heat a large skillet or nonstick griddle to medium low heat. If you’re using a pan, add a bit of butter to grease the pan or spray with cooking oil.
Step 4: Once the pan or griddle is hot (you can test this by dropping a drop of water, if it sizzles then it’s ready), scoop out ¼ cup of pancake batter and pour onto the pan.
Step 5: Once bubbles start to form on the pancake, use a spatula to flip it over and cook for another 1-2 minutes. Remove from heat and serve with your favorite toppings!
Expert Tips
- Measure your flour: It is so important to measure your flour with a kitchen scale, otherwise you might end up with dry pancakes. If you don’t have a kitchen scale, make sure you use the scoop and level method to measure the flour.
- Don’t over mix the batter: stop mixing the pancake batter once it’s combined, even if there are a few small lumps of flour.
- Flipping the pancakes: keep an eye on the pancakes so they don’t burn, but you also don’t want to flip them too early! Once one side has bubbles on it, you can flip the pancake and cook the other side for 1-2 minutes.
Storage Instructions
Store any leftover egg-free pancakes in a Ziploc bag or airtight container in the fridge for up to 5 days.
To freeze, place in a freezer safe bag and let them thaw at room temperature or microwave them to enjoy.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Egg-free Pancakes (Thick & Fluffy!)
Ingredients
- 1½ cup (354.88 ml) oat milk, or other milk of choice
- ¼ cup sunflower oil, (may sub butter of choice or unsweetened applesauce)
- 1½ teaspoons vanilla extract
- 1¾ cup + 1Tablespoons (228 g) all-purpose flour, SEE NOTES
- ¼ teaspoon salt
- 3 Tablespoons (36 g) granulated sugar or coconut sugar
- 2 Tablespoons baking powder
Instructions
- Add oat milk, vanilla extract, and oil to a large bowl and whisk until combined.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour into the bowl of wet ingredients whisk until just combined. Don’t over-mix the batter, if there are still some small lumps of flour that’s okay!
- Heat a large skillet or nonstick griddle to medium low heat. If using a pan, add a little bit of butter to grease the pan or lightly spray the pan with cooking oil.
- Once the pan or griddle is hot (a drop of water dropped on the pan should sizzle), scoop ¼ cup of pancake batter and pour it onto the pan/griddle.
- When bubbles start to form on top of the pancakes, use a spatula to flip them over and cook on the other side for another 1-2 minutes, until the pancakes are golden brown. Remove from heat and add toppings of choice!
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
couldn’t even tell these were vegan. made them for my son who is recently diagnosed with an egg allergy!