Who says you need eggs to make perfect pancakes? This pancake recipe no egg is here to change the game. Light, fluffy, and incredibly delicious, these pancakes are perfect for breakfast, brunch, or even dessert. Whether you’re out of eggs or following a plant-based lifestyle, this recipe has your back. Let’s whip up some magic with simple ingredients you already have in your kitchen!
Pancake Recipe No Egg
Cuisine: InternationalDifficulty: Easy8
servings10
minutes15
minutes120
kcalThis pancake recipe no egg creates soft, fluffy pancakes with simple pantry ingredients—perfect for a quick and satisfying breakfast.
Ingredients
- Dry Ingredients
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
- Wet Ingredients
1 1/4 cups milk (dairy or plant-based, like almond or oat milk)
2 tablespoons vegetable oil or melted butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar (or lemon juice)
Directions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt
- In a separate bowl, combine the milk, oil, vanilla extract, and vinegar. Let it sit for a minute to allow the vinegar to activate the baking soda.
- Gradually pour the wet ingredients into the dry ingredients. Mix until just combined; some lumps are fine (don’t overmix).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with your favorite toppings: maple syrup, fresh fruits, or a dusting of powdered sugar.
Notes
- For thicker pancakes, reduce the milk slightly.
- Avoid overmixing to ensure fluffy pancakes.
- Batter consistency should be pourable but not too runny; adjust with a splash of milk or a sprinkle of flour if needed.
Tips for Fluffy Pancake Recipe Without Egg
- Make It Vegan: Use plant-based milk and a neutral oil like coconut or sunflower.
- Add Flavor: Mix in a dash of cinnamon or a handful of chocolate chips for variety.
- Prevent Sticking: Heat the skillet properly and grease it lightly between batches.
- Keep Pancakes Warm: Place cooked pancakes in a 200°F (93°C) oven while cooking the rest.
Recipe Variants
- Banana Pancakes (No Egg): Add 1/2 mashed banana to the wet ingredients for extra flavor and moisture.
- Blueberry Pancakes: Fold 1/2 cup fresh or frozen blueberries into the batter.
- Gluten-Free Pancakes: Use gluten-free all-purpose flour instead of regular flour.
FAQ
Yes, but the pancakes may not be as rich and fluffy. Consider adding a teaspoon of vegetable oil for better texture.
The vinegar reacts with baking soda, creating bubbles that make the pancakes fluffy.
Refrigerate in an airtight container for up to 3 days or freeze for up to a month. Reheat in a toaster or microwave.
Looking for more breakfast ideas? Try our Protein Muffin Recipe for a healthy and satisfying start to your day!
This pancake recipe no egg proves that simplicity is the key to greatness. Fluffy, flavorful, and versatile, these egg-free pancakes are the perfect start to your day. Whether you’re accommodating dietary preferences or just want an easy breakfast solution, this recipe delivers every time.
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