Pancakes Without Eggs
Pancakes without eggs or milk make breakfast delicious for those on special diets. The good news? Pancakes don’t need eggs! These egg substitutes can make pancakes that are crispy on the outside and fluffy on the inside. Grab your maple syrup and favorite pancake toppings, and let’s get going!
Looking for some fantastic pancake toppings? Try this Blueberry Syrup, or this Strawberry Purée, or even this Berry Chia Jam.
Pancakes are a beloved breakfast favorite that has delighted taste buds for generations. Traditionally, pancakes are made using a simple batter of flour, eggs, milk, and a rising agent like baking powder.
However, what if you have dietary restrictions or allergies that prevent you from using eggs in your pancake recipe? Fear not! Let’s explore the world of eggless pancakes and show you just how easy it is to create fluffy, mouthwatering pancakes without eggs.
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 that it’s possible and easy.
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. Stir in chia seeds, milk, applesauce, agave, and vanilla.
- 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 — Pour pancake batter into rounds on a heated skillet.
- Cook until bubbles form on the top, 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 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 (1/4 cup per egg)
- chia seeds (1 tablespoon chia seeds with 3 tablespoons of water)
- ground flax seeds (1 tablespoon of flax seeds with 3 tablespoons of water)
- whipped tofu (1/4 cup)
- applesauce (1/4 cup)
- 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.
Why Choose Eggless Pancakes?
Before we dive into the exciting world of eggless pancakes, you might be wondering why you should give them a try in the first place. Several reasons make eggless pancakes an appealing option for many people:
- Dietary Restrictions: Eggs are a common allergen, and some individuals might have dietary restrictions that prevent them from consuming eggs. Eggless pancakes provide a safe and delicious alternative.
- Vegan-Friendly: For those following a vegan lifestyle, eggless pancakes are a fantastic addition to their culinary repertoire. They allow vegans to enjoy this classic breakfast treat without compromising their beliefs.
- Health Benefits: Eliminating eggs from the recipe can result in a lower cholesterol content, making eggless pancakes a healthier option for those watching their cholesterol levels.
Now that we understand the reasons behind choosing eggless pancakes, use the recipe card below to explore how to make them.
Tips for Perfect Eggless Pancakes
- Don’t overmix the batter: Overmixing can lead to tough pancakes. A few lumps in the batter are normal and won’t affect the final result.
- Let the batter rest: Allowing the batter to rest for a few minutes before cooking allows the baking powder to activate, resulting in fluffier pancakes.
- Thicker batter makes thicker pancakes: Keep the batter thick if you prefer thicker pancakes. If you prefer thinner pancakes, make the batter thinner.
- Adjust the consistency: If you find your batter too thick, add a little more milk. If it’s too runny, add a touch more flour until you reach the desired consistency.
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!
Conclusion
Making pancakes without eggs is a delicious and inclusive option for those with dietary restrictions, vegans, and anyone looking to try something new.
With a few simple tweaks to the traditional pancake recipe, you can enjoy a stack of fluffy and mouthwatering pancakes without eggs. Experiment with different toppings and flavors to create your perfect eggless pancake experience.
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No Egg Pancake Recipe
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!