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)"

This came out great not runny. I doubled recipe used soy milk. Was thick add about a quarter more liquid to thin. I had made one thicker cake it was a little undercooked in middle sho that is why I added to thin. I could have added more heat and more time but I chose to thin it. I added carob chips to them and had extra apples so I made cinnamon apples with syrup then topped the cakes with those..Oh I added more salt that's it wonderful my kids adult kids and his wife are them lived them. I then told them the recipe they were also shocked they tasted so awesome. My daughter in law who is pregnant said she well be using this recipe from now on...way to go!!!

First Bite Review:

WOW!  Okay this recipe has changed the way I look at Pancakes.  I'm shovelling them in my mouth as I write this, so please excuse any syrup that drips onto this post. 

I have developed an egg allergy and rather than simply trying to find a decent recipe, I just pretty much gave up on pancakes, but this morning I woke up craving pancakes, and since we were out of (please don't ban me for this... ) pancake mix (aaaarrgghh!) I went in search of a good egg-free pancake mix.

I'll have to admit, I was a bit skeptical when I saw 1 Tbl of baking powder, but I mixed it all together and it looked right.  The batter was a bit thick, and I almost thinned it with milk first, but went ahead and made that first pancake per the recipe.

Wow!  It was like watching the test at Bikin Atoll all over again!  I grew up with the thin, crepe like "box-mix" pancakes, and even in resturants I've never seen pancakes fluff up like this.  I used a 1/2 cup measure to ladle it from bowl to pan and it turned into the pancake variant of the Incredible Hulk right before my eyes!  

Again I became skeptical. I've gotten my "box-mix" batter's too thick before and they came out gooey in the center.. but not these.  These were well done, all the way through and light and fluffy...  

I will never look at a pancake the same way again.  You have spoiled me. :D

Thank you for the permanant addition to my recipe box.

Has anyone tried using this batter for waffles? 

I was a bit skeptical about this recipe since there is no egg replacement, and all my previous attempts at making pancakes without eggs or some replacement (often banana) have turned out poorly. But I really wanted to eat pancakes and since I was out of eggs and bananas, I decided to give this recipe a go. And it was a great success! The pancakes turned out really nice looking and very tasty, so I will definitely save this one for future use :)

I just tried this recipe out today. Loved it!

Pancakes were extra fluffy and my daughter (who is allergic to eggs) devoured them. 

You can also add cinnamon to it for some extra flavor. 

Delicious!!!

Wow! I actually made an account just to post this comment!! This is the best pancake recipE for vegetarians! ! I added cinnamon and oats to it and it was awesome!! Just one problem.these are bitter because of so much of baking powder. Please help me with that. The bitter taste spoils it but the pancakes are soft and fuffy. can you please suggest a solution and some variations?also i cannot use applesauce or honey or maple syrup or anykind of syrup. Thanks for this recipe!!

First, check that you used baking powder not baking soda!  Baking powder has a balance of acid and soda so there is not a bitter tasting residue.  Using baking soda alone relies on acid in the other ingredients to neutralize.  If enough acid is not present, the effect of heat on the soda is to form a soap-like product.  The final pancakes will taste bitter or soapy and sometimes look more yellow.  If you try reducing the baking powder, the pancakes will be more dense and flat and maybe less tender.

The Food Hero Team

Can I also use buttermilk in this recipe?  I've also used plain yogurt, mixed with the melted butter and baking soda/powder, to replace eggs, I mix separately, and add to flours.  I also like adding a little flax meal.

You could use buttermilk in this recipe.  Usually when buttermilk is used, baking soda replaces part of the baking powder for the leavening.  The baking soda helps neutralize the acid of the buttermilk and as part of the reaction, carbon dioxide is released to lighten the batter as it bakes.  1 cup of butternilk plus 1/2 teaspoon of baking soda will release the same amount of levening as 2 teaspoons of baking powder.  In this recipe you coulde use 1 cup of buttermilk for the sweet milk; add 1/2 teaspoon baking soda and reduce the baking powder to 1 teaspoon. 

The Food Hero Team

Was really impressed, I made these in an emergency when I'd run out of eggs & milk and they were actually some of the best pancakes I've ever made! I replaced the milk with soy milk and half of the flour with wholegrain spelt flour. Will definitely be making again!

I had made these with my younger sister three times, did everything correctly and they came out gooey and uncooked in the middle EVERY TIME. we have even slow cooked them on a low heat for 10 minutes and STILL came out gooeyand uncooked. Gross recipe.

It sounds like the problem could be the temperature of the skillet or griddle.  If you have an electric skillet, try setting the temperature between 350 and 375 degrees.  In a skillet on a burner, try a medium-high setting which might be about 7 or 8 if the dial has 10 divisions between low and high.  You can test the temperature of the skillet by shaking a drop or two of water on the surface.  The droplets should bubble and skip across the surface.  If they don’t move, the skillet is probably too cool.  If they evaporate immediately, the skillet is too hot.  The skillet should be pre-heated to the correct temperature before the batter is added.

Try a test pancake.  Using ¼ cup of batter will make a pancake about 3 to 4 inches across depending on the thickness of the batter. Larger pancakes can be more difficult to bake evenly.  By the time the underside of the pancake is turning golden brown, you should see bubbles coming up through the batter all across the surface of the pancake.  Seeing bubbles in the center is a sign that the batter there is baking.  The edges of the pancake will begin to look dull rather than shiny.   If the underside is too dark by the time you see bubbles in the center of the pancake, the temperature is too hot.  Adjust the heat until you get the amount of browning and the bubbles across the surface to happen within a few minutes.  Turn the pancakes only once.  Check for browning on the second side by gently lifting the edge of the pancake.  Pancakes are best when eaten as they are baked.  As they sit in a stack, they tend to get soft and soggy from the steam and the weight of the additional pancakes.

The Food Hero Team

Delicious!!

I chose this recipe because my kiddos were craving pancakes but we were out of eggs. I followed it very carefully because of the other comments I read about it  being too runny but my batter was actually thick and the pancakes were very fluffy and delicious. I used all organic ingredients like I do with everything I cook but I doubt that made a difference in the batter though. Thanks for the recipe! (btw I never take the time to register to leave a comment on a recipe but these were so suprisingly good that I had to lol)

These are the best vegan pancakes ever! I use all whole wheat flour, coconut milk, and add a pinch of cinnamon and they're great! Thanks for the recipe.

I love these! I have a favourite basic pancake mix with eggs but I have run out of eggs. I have finally found a mix that is basic and doesn't need an egg substitute. I think these will become my new favourite pancake mix. Thank you!

I wish this had worked for me, but it was an inedible mess. 1 1/4 cup of flour and 1 cup milk (largest ingredient amounts) basically makes soup. Are we sure the measurements are correct?

Pancake batters can vary in thickness from very thin to somewhat thick but they are generally a batter that can be poured onto the hot griddle.  The baking powder and the steam cause them to puff up slightly as they bake. The griddle or skillet should be hot enough that a drop of water will bubble immediately across the surface. Can you give us more information about how you made this recipe?  Perhaps we can make more suggestions.

The Food Hero Team

It should be pretty runny. I don't know how you could have ended up with an "inedible mess." I found it to be too thick and I added a little extra milk (could have used water) to make it flow a bit better. (I expect my pancakes to be kind of "as flat as a pancake.") My first test one was a bit more crispy that I like so I added a touch more oil also to make them softer. Mine turned out really well. I will be using this recipe again.

I experienced the same thing. 

Very confused what it was you expected from a pancake batter?! Most batters I've ever used have resembled soup in texture!

Did you use 1 and 1/4 cups of flour as it can be misread as 1 x 1/4cup in my opinion?

I had the opposite problem. This made more of dough than a batter and I needed almost another 1/4 cup of milk to get something that would spread on a griddle.

How ingredients are measured can have a big effect on the thickness or thinness of the batter.  Check out our tips for measuring liquid  https://foodhero.org/tips/cooking-basics#tip-4 and dry ingredients https://foodhero.org/tips/cooking-basics#tip-3

Did you try cooking it?

These were great!

I used 1/2 cup regular flour and 3/4 cup whole wheat flour and the pancakes turned out great!! Very hearty meal. Also, I didn't have a griddle so I used a nonstick skillet and cooking spray on medium heat. It worked very well! No sticking and easy to flip. Next time, I am going to add blueberries to the batter!

My daughter had a sleepover and I made these in the morning with mixed berries in them, the girls LOVED them! I am now the coolest mom with great food!

Love these, tasty, quick and easy, adaptable, and family eats them up! Sometimes add finely chopped apples + cinnamon, or bananas and vanilla extract, or pumpkin and pumpkin pie spice, or even some frozen berries. Easiest way to make them cook well I found is using a soup ladle to pour the batter on the griddle. Love them with yogurt + applesauce!

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