Crisp edges and a fluffy interior make these Pancakes without Eggs among the best breakfasts—especially for families with allergies! Bonus: They can be vegan, too.
I recently realized my Vegan Waffles recipe works amazingly well to make pancakes, and I am so happy to share this with you today.
Because while it can be hard to make fluffy pancakes without eggs, this recipe is easy and makes the absolute perfect pancake texture.
You can make this dairy-free and vegan, too, and you can make the pancakes plain or add fruit or chocolate chips for an easy baby breakfast idea, toddler breakfast, or family meal to share.
(You might also like my favorite vegan recipes for kids.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Pancakes without Eggs so you know what to pick up from the store or have ready.
- Milk: You can use any type of milk here that you prefer, whether dairy, soy milk, almond milk, mixed nut milk, or rice milk.
- Apple cider vinegar (or lemon juice): This works with the milk to make a sort of buttermilk, which enhances the flavor of the pancakes.
- All-purpose flour and whole wheat flour: I like to use a mix of flours to include some whole grains but also ensure that the middle of each pancake is fluffy.
- Sugar: A little sugar rounds out the flavor of these egg-free pancakes. You can also use maple syrup if you prefer.
- Baking powder: Do check to make sure your baking powder is fresh as it is essential to making fluffy pancakes that are cooked all the way through.
- Butter or coconut oil: This, melted and slightly cooled, or another neutral vegetable oil adds richness to the pancakes and crispiness to the edges.
- Vanilla extract: I like to add vanilla to my pancakes to ensure they are plenty flavorful all on their own.
TIP: You can add blueberries, other diced berries, or chocolate chips to the batter if you’d like, too.
Step-by-Step Instructions
Here’s a preview of how to make these Pancakes without Eggs so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the milk and vinegar to a bowl. Let sit briefly.
Step 2. Mix the dry ingredients together in a bowl.
Step 3. Add the wet ingredients, including the milk mixture, and whisk to make a thick and even batter.
Step 4. Cook dollops of batter on both sides for about 2-3 minutes, being gentle as you flip them.
Pancakes without Eggs FAQs
No, this recipe works with all of the classic pancake ingredients to make fluffy pancakes that are perfectly cooked through—no vegan eggs required.
They have protein from the milk already, and you’re welcome to serve them with milk, a toddler smoothie, yogurt drink, or a thin layer or nut or seed butter if you’d like.
You can place them in a single layer on a heat-safe plate and warm in the microwave for 15-30 seconds. Or pop into the toaster on a very low heat setting.
How to Store
Once cooled, store these pancakes without eggs in an airtight container in the refrigerator for up to 5 days. Or you can freeze in a freezer bag, removing as much air as possible before sealing, for up to 6 months.
Best Tips for Success
- Cook in a pan on the stovetop or on a griddle.
- Add fresh or frozen blueberries, diced strawberries, sliced bananas, or chocolate chips if you’d like.
- Make as Silver Dollar Pancakes or Mini Pancakes with Fruit if the kids prefer tiny pancakes.
- Top with my easy Strawberry Sauce or Blueberry Sauce.
More Pancakes for Kids
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Fluffy Vegan Banana Pancakes
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3-Ingredient Banana Pancakes
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Favorite Pancakes for Kids
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Oatmeal Protein Pancakes
I’d love to hear your feedback on this post, so please rate and comment below!
Fluffy Pancakes without Eggs
Ingredients
- 1½ cups milk
- 2 teaspoons apple cider vinegar (or lemon juice)
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter (slightly and slightly cooled; or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the milk and apple cider vinegar. Let sit briefly.
- Add both flours, sugar, baking powder, and salt to a medium bowl and stir to combine. Stir in the milk mixture, melted butter (or coconut oil), and vanilla.
- Heat a nonstick skillet or griddle over medium-low heat. Add a sliver of butter (or oil) and swirl to coat the pan.
- Add ¼ cup batter and cook for 3-4 minutes per side, flipping when you see bubbles around the edges. Repeat to make the rest of the batch. (To make mini pancakes, use 1 tablespoon batter.)
- Serve warm with desired toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or for 6 months in the freezer. Pop into the toaster to warm through.
- Use dairy, soy milk, almond milk, mixed nut milk, or any other nondairy milk you prefer.
- Use lemon juice in place of the apple cider vinegar if desired.
- Serve with maple syrup, applesauce, any fruit puree, or yogurt as you like.
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