Pancakes Without Eggs
Who knew it’s possible to make delicious, tender, homemade pancakes without eggs or milk! The good news? You don’t even need eggs to make the best pancakes ever. I’ll show you several substitutes and my favorite recipe for crispy on the outside, fluffy on the inside pancakes. Grab your maple syrup and favorite pancake toppings and let’s get going!
Looking for some amazing pancake toppings? Try this Blueberry Syrup, or this Strawberry Purée, or even this Berry Chia Jam.
How to Make Pancakes Without Eggs and Milk
The first question I asked when approaching this recipe is, can you even make pancakes without eggs? Well, I soon learned, not only is it possible, it’s easy. Besides, now you can enjoy pancakes with no cholesterol.
Of course, I took things a step further and made pancakes without milk and eggs! I figure if someone has issues with eggs, they might just have issues with dairy, too.
Here’s how you make them:
- Prepare Wet Ingredients — Heat vegan butter in a microwave until melted. Add the chia seeds, milk, applesauce, agave, and vanilla. Stir that all together and then set it aside.
- Mix Dry Ingredients — In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
- Prepare the Skillet — Heat a skillet over medium to medium-high heat.
- Make the Batter — Pour the wet mixture in with the dry mixture and stir to combine. Some lumps are fine.
- Cook Pancakes — Once the skillet is hot, use a 1/4 cup measuring cup to pour the pancake batter into the heated skillet. Cook until bubbles form on the top side of the pancakes, then use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
- Serve — Serve pancakes warm with vegan butter, maple syrup, fruit jam, and fresh fruit.
Marly’s Tips
To keep pancakes warm while you make more, transfer them to an oven heated to around 200°F/95°C.
Why This Recipe is a Winner
- Applesauce is a great egg replacer in pancakes and helps to keep them moist and tender
- The perfect balance of flour transforms your pancakes from thin and lifeless to magically fluffy and delicious
- Adding a bit of melted butter to the batter gives it a creamy, buttery flavor that makes these pancakes perfect to pair with your favorite toppings like maple syrup
Frequently-Asked Questions
What is the Purpose of Eggs in Pancakes?
Eggs play multiple roles in cooking, and one of the key functions is to serve as a binding agent, holding the finished product together. So, for example, with pancakes you want a light and fluffy pancake, but not so fluffy that you can’t transfer it from the skillet to a plate without the pancake falling apart. Having a good binding agent helps create a fluffy pancake but ones that stay intact.
The good news is there are other ingredients besides eggs that can produce that binding agent, like bananas, flaxseed meal, and more.
What is a Good Substitute for Eggs in Pancakes?
There are several great substitutes for egg-free pancakes, like bananas. Here is a list of my favorite egg substitutes for pancakes you can use to make delicious pancakes every time:
- mashed bananas
- chia seeds
- ground flax seeds
- whipped tofu
- applesauce
- store-bought egg replacers (such as Ener-G)
In the no-egg pancakes recipe below, you’ll see I used a combination of both applesauce and chia seeds. However, any of the above substitutes would work just as well.
Can You Make Store-Bought Pancake Mixtures Without Eggs?
You can buy a pancake mix without eggs, just be sure to read the labels to make sure the mix itself is also egg-free. Then follow the instructions on the package and substitute a chia egg or a flax egg for the egg. If your package calls for two eggs, consider using 1 chia or flax egg and 1/4 cup applesauce for the best results.
Interestingly enough, even Bisquick is accidentally vegan. That means you can make Bisquick pancakes without eggs or milk. Simply use one of the egg substitutes above and use plant-based milk, like almond milk.
There are several nutrients you’ll want to take note of from today’s recipe:
- Fiber
- Omega-3 fatty acids
- Protein
- Iron
- Magnesium
- Folate
- Calcium
You know, that’s just the beginning. Because there is so much nutrition in plant-based foods. I love cooking with whole wheat pastry flour for that very reason. It’s more finely churned creating a lighter whole wheat flour. I use it in most of my baked goods and it doesn’t create a heavy, grainy finished product.
And you know what would be delicious on this pancake no eggs recipe? My Vegan Date Caramel Sauce. You can make it with only two ingredients — dates and water — but I like to add a little bit of peanut butter for added flavor. Most of all, my date caramel sauce is perfect over dairy-free ice cream, but you can serve it on other things like pancakes, too.
Storage Tips
Store pancakes in an airtight container in the fridge. They will keep for up to 5 days. To freeze pancakes, allow them to cool, then place them on a tray in a single layer. Place the tray in the freezer. Once the pancakes are frozen, transfer them to a freezer bag. When you’re ready to serve, grab one or two of the frozen pancakes and place them in a toaster or toaster oven.
More Vegan Breakfast Favorites
We love having green smoothies every single day, but on the weekends we like to mix things up. Sometimes I will make Whole Wheat Waffles on the weekend. And if we have guests staying for the weekend, this Vegan Casserole is amazing! But then again, the simplicity of baked donuts with chocolate glaze is pretty great, too.
Here are even more delicious vegan breakfast recipes:
Reader Reviews
★★★★★
Kylie
These are the best pancakes ever. We make them all the time now!
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Pancakes Without Eggs
Ingredients
- 2 tablespoons vegan butter
- 1 tablespoon chia seeds
- 1 ¼ cup plant based milk (vanilla or plain)
- ¼ cup applesauce
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1 ¼ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Place vegan butter in a microwave-safe bowl. Heat for 30 seconds in the microwave. Add the chia seeds, milk, applesauce, agave, and vanilla. Stir to combine. Set aside.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
- Heat a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
- Pour the plant-based milk in with the dry ingredients and stir to combine. Some lumps are fine.
- Once the skillet is hot, pour the pancake batter (using a ¼ cup measuring cup) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
- Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Enjoy!
Something you wrote really caught my attention. You wrote that you were a previous IBS sufferer. My 21-year-old is dealing with this right now and it seems like we have tried many things. How did you get to be a previous IBS suffer? What did you change about your lifestyle? Many, many thanks!
This looks absolutely scrumptious! You are so talented. Everything looks delicious, I’m ready to come over!
Great recipe. Easy to follow. Took about a half an hour total to make and turned out exactly as pictured. Thanks u so much!
Hi Dustin. I’m so glad you liked this recipe. We like them so much I oftentimes make a double batch and freeze some.
These are the best pancakes ever. We make them all the time now!
I made these today. I substituted flax for the chia seeds, and they may have been the best vegan pancakes I ever had. Thank you!
I cannot wait to try this one. Bananas as the binding agent sound good. But, I’m not sure about the flax seed thing. I’m curious. How does that work?
Kate, when mixed with a liquid, ground flax seed turns into a sticky egg-like substitute, with a gelatinous, stretchy texture.
I will have to make these soon. Looks delicious!