Favorite Pancakes (without eggs)

Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 8 pancakes
Nutrition Facts: View Label(s)
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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: 04/03/17

79 Comments for "Favorite Pancakes (without eggs)"

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

I signed up simply to leave a comment on this wonderfully delicious recipe. I did make a few changes, I added a bit more salt ( I use fine sea salt ) A few extra Tablespoons milk, organic virgin coconut or light olive oil in place of the vegetable oil and about 1/2 teaspoon of pure vanilla extract. Make sure to sift the dry ingredients together first and do not over mix once you add in the liquids. These are delicious plain or topped with Greek yogurt and fruit!

These are fantastic, quick and easy to make. They taste wonderful!

What if I do not add baking powder? Is there an alternative ingredient for it?

Quick breads need a source of carbon dioxide to make them puff up a little and be light and airy.  Otherwise, they would be very flat, kind of like crepes.  Baking powder has at least two ingredients that will react when moistened and sometimes when heated to make the gas.  If you did not use baking powder, you would need other ingredients that react together.  Most commonly, this is baking soda and an acid food ingredient such as buttermilk, yogurt, vinegar, or lemon juice.  It is important that the amounts of soda and the acid are balanced so there will not be leftover soda that would taste bitter and soapy.  Making this substitution is not always easy because amounts of liquid and dry ingredients also need to be balanced. Let us know if you would like to know more.

The Food Hero Team

Hello! I'm yet to try out this recipe but I've seen so many positive comments on it so I'm really excited to try them out, by the way, is it okay to use full cream milk or would it alter the results ? Thanks for the recipe !!:)

You would not see much difference if you use 'whole' milk (4%) but it will add more calories from fat.  Enjoy!

Food Hero Team

Thank you, thank you, thank you for this recipe!!!! They are absolutely delicious :)  My son has severe dairy and egg allergies and trying to find recipes for him that actually taste good is impossible. It helps when it tastes so good the rest of the family will eat the same thing and not even realize it! 

Yummy & fluffy - used soya milk, may try coconut milk next time!

As a vegan I would use soya or other 'milk'

These pancakes are SO DELICIOUS and super fast and easy to whip up! Not to mention incredibly fluffy! I did 3/4c whole wheat flour and added a tbs of flaxseed meal and used a little bit of honey instead of white sugar  and they're to die for. Wrote this recipe down and will be my go-to recipe now! Thank you!!!!!

They tasted good but didn't end up fluffy, I followed the recipe exactly so I don't know what went wrong. I still enjoyed them, though.

Very rarely do I take the time to make an account to comment but on this recipe I had to. As someone who loves pancakes and it's my go to dish this is amazing. I threw a little chocolate chips in mine and they came out great. I had no issue with barter thickness and they came out big and fluffy. I will say I was able to get 4 decent size pancakes out of this so I got more than the two it states but such an amazing breakfast. I was able to keep everyone happy with pancakes without trying to go out and find eggs on New Years morning. 

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