Oregon State University OREGON STATE UNIVERSITY

Favorite Pancakes (without eggs)

Photo of Favorite Pancakes (without eggs)
Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 8 pancakes
Nutrition Facts: View Label(s)

Recipe Notes

  • Try adding fresh bananas or blueberries to the batter before cooking.
  • Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick. 
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.

  • Top with applesauce, fresh fruit or yogurt.

Ingredients

1 1⁄4 cups
all-purpose flour
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1 cup
nonfat or 1% milk
2 Tablespoons
vegetable oil
2 Tablespoons
water

Directions

  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water. Add to dry ingredients.
  3. Stir just until moistened.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  5. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try adding fresh bananas or blueberries to the batter before cooking.
  • Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick. 
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.

  • Top with applesauce, fresh fruit or yogurt.

Last updated: 08/28/17

91 Comments for "Favorite Pancakes (without eggs)"

I’ve made these a few times but they’ve always been a little bitter. Tried again this morning, but used 1/4 cup sugar. They were perfect! 

I've followed this recipe quite a few times. This morning I had no baking powder, so I used self raising flour and it turned out REALLY well, I'm actually going to switch to using self raising flour all the time for this recipe.

I also always add a splash of vanilla extract and an extra tablespoon of sugar.

Good idea if you have self rising flour on hand.  The proportions of baking powder to flour are slightly different but it can be successful.  Self rising flour also contains salt so you might want to omit the salt in the recipe.

The Food Hero Team

A fantastic find. My eldest is allergic to egg. This allowed us to do a family pancake day and are now a favourite weekend treat breakfast.

Do you think the recipe would work for Yorkshire Pudding? 

Also is it possible to translate the recipe in to European with solids being measured in grams and liquids in millilitres?

We're so glad this recipe lets your family enjoy breakfast together! 

Yorkshire Pudding is made from a batter using eggs, flour and milk or water.  It is a very liquid batter and as it bakes, steam from the liquids cause it to puff up.  The protein in the eggs hold it together so it would be difficult to eliminate them.

The recipe could be translated into European measurements but we do not have the resources to do that.  If you have a scale and metric measuring utensils, try measuring out the ingredients as written in the recipe and then weighing or transferring them to metric utensils. 

The Food Hero Team

 

I don't have vegetable oil, can I use butter or olive oil instead ?

Yes you can

Great recipe - added to it, just a bit! I followed this recipe to a T, but the batter came out very runny, so I added about 1/3 cup more of flour to thicken up a bit. Also, I took note of the comments that said the pancakes came out a bit bitter, so I added 1 tbsp more of sugar. The pancakes came out light, fluffy, and my family loved them!!! I had no vanilla extract or eggs at the house at the moment, so this recipe was a life saver for people asking for pancakes that morning!

I followed the recipe perfectly and even used the ¾ wheat, ½ all purpose flour and adding banana suggestion. The pancakes turned out pretty fluffy and light alright, but had a slight bitter taste to them. And I'd use baking powder and not baking soda. I registered just to comment. What went wrong? 

This is kind of a puzzle.  Check your individual ingredients, especially the whole wheat flour.  If it were beginning to turn rancid, it might give a taste that could be described as bitter. 

The Food Hero Team

can i substitute baking powder with baking soda?

We're so glad you asked!  The short answer is no, not as a direct substitution.  Baking powder contains baking soda plus an acid ingredient in balanced amounts.  The easiest formula for making your own baking powder is : 1 teaspoon baking powder = 1/2 teaspoon baking soda + 1/4 teaspoon cream of tartar + 1/4 teaspoon cornstarch. The cornstarch helps keep the other ingredients dry until used in a recipe and makes measuring easier.  Baking soda can also be used with acid food ingredients but the amount of a specific ingredient depends on how much acid it contains so the balance is a little more difficult. Too much baking soda gives an unpleasant soapy bitter taste to food and a yellow color.

The Food Hero Team

Had no eggs and had to find a recipe QUICK. This helped me so much, I added some peanut butter protein powder from Quest and they came out SO good! Had to add another bit of water but having too little at first is better than too much!

I'm so excited to try these.  How do you measure your flour?  Spoon it into the measuring cup and level off?  Or dip the cup into the flour?  I saw someone said they came out thin and I know sometimes the measuring technique is the culprit.  Thanks in advance!

You're right. Flour is an ingredient that packs together quite easily so some method is usually used to 'un-pack' the flour and get more consistent results from measurement to measurement.  Sifting before measuring used to be the standard method but today most recipes are developed for stirring to lighten the flour before measuring. 

We generally

  • stir the flour in the storage container to loosen it
  • spoon it lightly into the measuring cup
  • level it with a straight edged utensil. 

Dipping the measuring cup into the flour causes it to pack together more closely as the cup is being filled.  This would cause more flour than the recipe was developed to include.

We hope you enjoy the pancakes!

The Food Hero Team

I just made these and they are very yummy! They rised too much to cook all the way through without burning the outside. So I would suggest cutting back on the baking powder. I also added some vanilla extract which was extra delicious.

Delicious and convient recipe! Love it.

We are so happy to hear that you like the recipe.  If they are getting too brown before they cook all the way through, try reducing the heat just a little.  See the notes section for testing the skillet heat with drops of water.

The Food Hero Team

I made this this morning for my 3 boys, I have one with an egg allergy. I used it to make Belgium waffles. Easiest recipe ever and a huge hit with my 3 boys!  Thank you!

I signed up just to comment on these pancakes. My two year old requested pancakes the day before our designated shopping day so naturally we were all out of eggs. Desperate, I completed a quick internet search and came across this recipe. I whipped it up hopeful that I would not need to head to the store early! I am so impressed with how easy and delicious these were. Thank you for the recipe.

Love,

A happy mom and toddler

Can I use spelt flour and coconut  and if so what would be the measurements 

We haven't tested spelt flour and coconut oil but they should work.  We would suggest starting with the same measurements given in the recipe.

The Food Hero Team

I have organic unsweetened almond milk. Will this cause a problem?

Any of the milks should work fine.

The Food Hero Team

I usually don't register to leave a comment but this recipe is magic. Its awsm n my mom n my family loves it. Thanq so much!!

If I only have 2% milk do I still use the same amount as I would 1% milk?

Exactly, you are correct!!

Best pancakes! I used 3/4 cup whole wheat flour 1/4 cup flour and added 1 grated apple with a tsp cinnamon and a dash of all spice. 

2 of my 3 kids have egg allergies and I'm always on the lookout for new recipes so that they can enjoy what other kids might take for granted. I've tried other eggless crepes and pancake recipes, but this one turned out very well.  My wife says it was the best pancakes she's ever had, so I think I'll be sticking with this recipe.  The kids destroyed it and everyone seemed very satisfied with how they turned out.  This is the best eggless pancake recipe I've come across and couldn't be more pleased with the results.  Full stomachs and smiling faces is always the goal, and I'm confident that we've succeeded in meeting expectations.  Thanks for sharing.  

I followed the directions perfectly, but for some reason they batter was so thin it was like water. I tried thickening them, but apparently made it worse. They didn't bubble, and they came out super greasy.

Sounds like a possible measuring problem. Use standard measuring cups and spoons. Are you substituting anything for regular wheat flour? Try again and let us know how it works. 

The Food Hero Team

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