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)
TipsRecipe Notes

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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: 05/25/17

83 Comments for "Favorite Pancakes (without eggs)"

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!

A classic, fluffy pancake recipe. My family devoured them!

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