Fluffy, sweet and identical to regular ones, these Eggless Pancakes are the best thing to come out of my kitchen. If you have an egg allergy but still want a tall stack of pancakes in the morning, this is for you!
I perfected this recipe months ago, because I noticed my son seemed to be having a reaction anytime he ate eggs. It has quickly become our classic weekend morning breakfast, replacing my small batch pancakes for two, naturally.
However, I sit here now with allergy test results in hand that do not make sense. Even though my little dude is 'class 0' for eggs (both yolk and white), we're still avoiding it because the reaction whenever he eats eggs tells a different story. The 'story' comes about 2 hours later, on the dot, and I won't elaborate any more on that. I'll just leave you with my entire eggless recipe collection here.
In the meantime, we'll be enjoying these eggless pancakes while we await further testing. We'll always enjoy eggless chocolate cupcakes, and keeping them in our repertoire. My kids can't imagine a celebration without eggless sugar cookies either!
And even if it turns out he can have eggs again one day, I have a feeling he'll still be asking for these pancakes. If you cook for those with food allergies, my heart is with you. You should definitely make my chocolate chip cookies without eggs to cheer yourself up.
Ingredients
- All-Purpose Flour. Just one cup of all-purpose flour. Fluff it before spooning it into the measuring cup, and level the surface with a knife.
- Granulated Sugar. A small amount of sugar for the actual pancakes helps them brown in the skillet. We'll be topping them with maple syrup before serving, so it's only a small amount.
- Baking Powder. Yes, this recipe really only calls for baking powder, not baking soda!
- Butter. One of my secrets to incredible pancakes (like my lemon pancakes) is melting butter into the batter and cooking the pancakes in a skillet with plenty of melted butter.
- Milk. I'm using cow's milk most commonly, but we have used oat milk in our house with great results.
- Oil. An oil with a neutral flavor (like grapeseed oil, avocado oil, or canola oil) mixed with water is our egg replacement for this recipe.
- Vanilla Extract. Adding vanilla to baked goods brings an underlying level of sweetness and depth of flavor.
How to Make Eggless Pancakes
First, whisk together all of the dry ingredients: the flour, sugar, baking powder and salt.
Next, melt two tablespoons of the butter in a glass measuring cup, and then add the milk, oil, water and vanilla extract. Whisk this together well, also.
Pour the wet ingredients into the dry ingredients, and stir just until combined.
A few lumps are perfectly fine in pancake batter. If pancake batter is mixed until perfectly smooth, the resulting pancakes will be tough. Go easy on the mixing!
Melt ½ tablespoon of remaining butter in a skillet, and add ¼ cup scoops of pancake batter. Cook until bubbles appear on the edges, flip and cook another 1 minute.
This recipe makes 8 pancakes total using ¼ cup scoops of batter. Let the pancakes cool on a wire rack so they don't get soggy while the others cook.
Substitutions
If you're here for eggless pancakes, you might be here because of other food allergies, too. Or, you just ran out of eggs or forgot the flour bin was empty! Either way, I have you covered.
- Flour - You might be wondering if you can use gluten-free flour. And the answer is yes! I frequently use the 'Cup 4 Cup' brand of gluten free flour in this recipe whenever we have guests that are gluten-free. Be sure to check out all of my gluten free recipes here.
- Butter - Oh, are you trying to avoid dairy ingredients, too? Try the plant-based butter sticks in this eggless pancakes recipe. I don't recommend the vegan tub butter or margarine, but the actual sticks of vegan butter.
- Milk - I make these egg-free pancakes with oat milk all the time for my vegan husband. Any type of milk is great here.
Instead of one egg in pancakes, you can use one tablespoon of oil and one tablespoon of water. This recipe also calls for melted butter and milk, which provides plenty of moisture for a stack of fluffy eggless pancakes.
This recipe uses oil, water, and baking powder instead of an egg in pancake mix.
Yes, you will not even notice! This recipe is just as fluffy, light, and delicious as a regular recipe.
Yes, the best way to store pancakes overnight is to keep them in an airtight container. Reheat them in the microwave for 10 seconds the next morning. Or, if you have a lot of extra pancakes, place them on a wire rack and freeze them flat. Once they're frozen, you can pile them in a bag to store in the freezer for up to 3 months. To reheat, use the toaster.
Eggless Pancakes
Fluffy, sweet eggless pancakes. Recipe makes 8 pancakes total.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons butter, divided use
- 1 cup milk
- 1 tablespoon oil
- 1 tablespoon water
- 1 teaspoon vanilla extract
- For serving: pats of butter, maple syrup, berries
Instructions
1. Whisk together the dry ingredients: flour, sugar, baking powder, and salt.
2. Melt 2 tablespoons of the butter in a glass measuring cup, then add milk, oil, water, and vanilla extract. Whisk together well.
3. Pour the wet ingredients into the dry, and whisk until just combined—do not over mix or over-stir—lumps are completely fine in pancake batter!
4. We’re going to cook the pancakes two at a time, for a total of 4 batches (or 8 pancakes total). Melt ½ tablespoon of butter in a skillet (I like cast iron, but nonstick works too) over medium-low heat. Add two ¼-cup scoops of pancake batter, and cook on the first side until bubbles appear all around the edges and the top starts to appear dry. Flip and cook the second side for 1 minute, or just until set. Remove from heat and place on wire cooling rack so they don’t get soggy while the rest of the batch cooks.
5. Repeat step 4, using ½ tablespoon of butter for every batch of 2 pancakes, for a total of 4 batches. Serve with extra butter pats, maple syrup, and fresh berries.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 260mgCarbohydrates: 21gFiber: 1gSugar: 7gProtein: 3g
Stephanie says
I’m sure you’re already looking into other reasons for your sons diagnosis but if your doctor hasn’t already brought it up, consider investigating FPIES (food-protein induced enterocolitis syndrome). Typical symptoms are GI related and appear two hours after eating. It’s also non-IgE mediated so probably wouldn’t show up on a standard allergy test. You may need to see a specialist for testing and would probably benefit from a registered dietitian for managing it if this ends up being the case. I hope you find answers and I’m sorry if you are already investigating this.
Christina Lane says
Thank you so much for saying this! We are absolutely looking into FPIES. We're in the process of cutting out all eggs, and then we're going to do an 'egg test'. Depending on the results of the test, we'll see an allergist to discuss FPIES. Because his reaction is definitely GI within 1-2 hours. It has all the same signs. Thanks again :)
Sandy says
Oh the egg free options are brilliant, thank you! A friend’s daughter is egg free and I never know what to do. Now I do!!
Somewhat unrelated, I took an allergy blood test last year. Said I was sensitive to gluten and had no issue with milk. I live off of gluten. Like it’s in every meal I eat. I love bread. Waffles. Pancakes. Gluten. Never had an issue. Eat it all the time.
But milk. Milk I’ve been allergic to since birth. Causes ear infections, GI issues, and my throat to close up. I do not eat any milk. Ever. Well butter occasionally. But I’m just not a milk person.
When I asked the doctor why it said I had no issue with milk she said it was probably because I don’t eat it. And the gluten sensitivity was because I eat it all the time. I was rather disappointed with the results. How can I trust the other ones?
So I say go with what you know works for y’all! I wish you lots of luck.
Christina Lane says
This sounds so similar to what my friend said. She recommended not testing, because the results will conflict real-life experiences. And, you're both right. Hm. I'm sorry you're going through this, too.
My son is 'class 1' for milk, but my doc said the numbers were so low that she wanted him to keep eating cheese. Otherwise, if we swore off all milk, it could elevate to a class 4-6 (which requires an epi-pen). So, we do cheese, but no fresh milk or yogurt. It's so hard to adapt like this!
Stephanie says
I’m not sure what blood test you got, but there is any LEAP or MRT blood tests are not backed by any research/evidence. Those tests typically look for IgG antibodies which are just produced in your body after you eat a food so if you eat that food more often, they will be higher. True allergy tests done after skin pricks or other tests administered by an allergist look for IgE antibodies. Here’s more information: https://www.eatright.org/health/allergies-and-intolerances/food-intolerances-and-sensitivities/are-food-sensitivity-tests-accurate
Just something to consider as that could be why the results do not correlate with your real experiences.
Disclaimer: I am a registered dietitian although am currently not practicing as I’m a SAHM.
Julie Aspen says
I only tested for an "intolerance" of egg whites. But, every time I consume eggs, I, too have a very undesirable reaction within an hour. I have learned to just stay away from eggs altogether and have been fine. Thank you for your egg-free recipes - they are so tasty and save me from trying the egg substitutes that don't always work as well.
Christina Lane says
I'm so glad you said this! This seems so common. We did the blood test, which is supposed to be super accurate, but clearly, we might have an intolerance, not an allergy. Thank God we don't have to deal with an epi-pen--my heart goes to those parents who have allergy kids! Have you tried that stuffed called 'Just Eggs' in the yellow mustard bottle? It is REMARKABLY just like eggs. We love it.
Beatrice Baker says
I am famous in my family for making the best pancakes (been using the Betty Crocker recipe since 1980) but this morning my 15 year old grandson called and asked for blueberry pancakes and I had no eggs. I found your recipe and the results were amazing. Fluffy and delicious! Thanks for this!
Jennie says
These pancakes are amazing ❤️🥞
I was low on ingredients so technically they shouldn't have turned out as delicious as they did. I used my last cup of flour which happened to be bread flour. I used half water, half coconut milk from a carton for the milk. And I wanted to save the last of the butter for the finished pancakes so I used part canned coconut milk in place of some of the melted butter. Honestly these are some of the best pancakes I ever made. Thank you for sharing this wonderful recipe ❤️
Katherine R says
Made these today, turned out delicious. Will make again in the future. Thanks for the recipe!