Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account

Favorite Pancakes (Without Eggs)

NotesVideo: Pancakes with KidsAny Berry Sauce

Recipe Notes

  • For more whole grains use whole wheat pastry flour or blend ¾ cup whole wheat flour and ½ cup all-purpose flour. Add 1-2 Tablespoons of water or milk if batter is too thick. 
  • Try adding fresh bananas or blueberries to the batter before cooking.
  • 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.




1 1⁄4 cups
all-purpose flour (see notes)
1 Tablespoon
baking powder
1 Tablespoon
1⁄4 teaspoon
1 cup
nonfat or 1% milk
2 Tablespoons
vegetable oil
2 Tablespoons
1 teaspoon
vanilla (optional)


  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.


  • For more whole grains use whole wheat pastry flour or blend ¾ cup whole wheat flour and ½ cup all-purpose flour. Add 1-2 Tablespoons of water or milk if batter is too thick. 
  • Try adding fresh bananas or blueberries to the batter before cooking.
  • 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.

Favorite Pancakes (without eggs)
Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 8 pancakes (4-inch)
Nutrition Facts: View Label
Last updated: 06/21/20

124 Comments for "Favorite Pancakes (Without Eggs)"

Made a few adjustments and they are wonderful...less baking soda and a large dollop of sour cream (I like thin pancakes).

I was so pleasantly surprised with how perfectly and delicious these pancakes turned out! Not only was I out of eggs, but also vegetable oil. I gave it a shot using EVOO and never noticed the difference. I did use the optional vanilla extract and adorned with baby blueberries. The result -- fantastic! Thank you!

Would this recipe still work if i use baking soda instead of cv powder?

Thanks for asking the question! If you don't have baking powder (which is a mixture of baking soda and an acid), in this recipe you can try substituting the 1 Tablespoon baking powder with 3/4 teaspoon baking soda and 1 Tablespoon lemon juice. Add the baking soda to the dry ingredients and add the lemon juice to the liquid ingredients, then follow the directions as written. Let us know how this works out for you! 

Food Hero team

These came out really dense on the inside for me.
The batter was quite thin, but the middle just never cooked.
I turned down the heat and cooked them for a little longer, I remade the batter, I added more baking powder but no luck.
The only substitution I had made was oat milk but I didn't think that would mess it up.

Thanks for trying our Favorite Pancakes (without eggs), though I’m sorry they didn’t come out the way you had hoped. I don’t think the oat milk substitution was an issue, but it is possible the batter was over-stirred since you described it as “quite thin.” Pancakes are happiest when liquid and dry ingredients are stirred gently, mixing just until the ingredients are combined. By resisting the urge to break up small lumps and create a smooth batter, you allow more air to remain and for lighter pancakes to form when they hit the hot pan. Stirring until smooth also develops the flour’s gluten, which causes pancakes to be chewy rather than light and fluffy. Please let us know how your next batch comes out!

How long can you store the batter in the fridge?

Once the batter is blended together it is best to go ahead and cook the pancakes.  They can be refrigerated after cooking for 2 to 3 days.  Another option is to mix the liquid ingredients and dry ingredients separately.  Store the dry ingredients at room temperature and store the liquid ingredients in the refrigerator for up to a week.  Mix the two together just before cooking.

The Food Hero Team

I made the pancakes smaller and I got more and used whole milk

What a great recipe!! I love pancakes made with lots of eggs but I didn't have any, this is the first recipe I clicked on and I am glad. 

I made some adjustments, omitted the sugar, doubled the vanilla and the baking powder, and added cinnamon. Whisked it all together and let it sit for 5 minutes to let the baking powder do its thing, added an extra 1/4 cup of milk after it sat, and cooked them with coconut oil. 

They were so so good. Had them with the e.d. Smith low sugar syrup, and 1.5 cups of thawed fruit. Had another one with peanut butter. 


Thank you for sharing!!!

Can you use 2% milk?

Yes, 2% milk will work fine.  It just increases the calories a little.

The Food Hero Team

Powdered sugar is a great topping 

How about topping pancake with flavour yogurt

Flavored yogurt makes a great topping. Or try our Any Berry Sauce!  It's easy to make and tastes like fresh fruit.

The Food Hero Team

Followed the recipe exactly and put it in the waffle iron. They turned out really good. We have egg allergy so this is perfect for us. Thanks for the recipe. 

This looks great!  My son is allergic to several things, including wheat, oats, and rice, so all purpose flour and gf all purpose flour are not options.  He has passed many ancient grains, though, so I am wondering if you can make suggestions about what might work well here?  So far, he can have sorghum, millet, and tapioca flours, as well as cornmeal.  We will be trying amaranth soon, and I expect him to pass that as well.  I am open to other suggestions for things to try, as well, if you think there is another grain or type of flour that may work well.

You have an amazing challenge.  We do not have the capacity to test all the alternative grains in our recipes but we have come across a reliable website that may have just the information you need.  Try King Arthur Flour - Baking with Ancient Grains  https://www.kingarthurflour.com/guides/baking-with-ancient-grains/

You may still need to combine some flours from different grains to obtain the texture you like but their trials are a really helpful place to start.

Good luck!

The Food Hero Team

I just tried this recipe yesterday, but the outer layer was hard and the inside was dense and moist. What could be the possible causes?

We need a little more information to try to figure this out.  Tell us if you made any ingredient substitutions and describe the final pancake in a little more detail.

The Food Hero Team

The only ingredient I substituted was using goat's milk instead of nonfat milk.

The outer layer of the pancake was hard and dry, the inside was dense and not fluffy at all. Could it be I overmixed the batter? I mixed till there was no lumps to be seen. Should I have left the batter lumpy instead? How much oil should I use to cook the pancake? 

Here are our suggestions.  Overmixing could contribute to less tender, dense pancakes. A very thick batter will also take longer for heat to reach the center.  Try adjusting the heat or thinning the batter with a little more milk or water. Adjust the temperature so a drop of water just sizzles and skips across the pan surface.  If the pan is too hot, the outside overcooks before the inside is heated through. Too much oil on the skillet or griddle could contribute to a hard dry outside.  Try just wiping the skillet or griddle with a little oil on a paper towel. 

The Food Hero Team

Can the sugar in this recipe be replaced with Stevia? 

It probably can but we have not tested it.  Keep in mind that pure stevia is about 200 times more sweet than sugar.  There are different forms and strengths of stevia products available so the first place to check for substitution amounts is the stevia label.  If you have pure stevia powder, you might try 1/4 teaspoon stevia powder to replace 1 Tablespoon sugar. 

The Food Hero Team

Is this recipe suitable for someone with gluten intolerence.

Not sure what flour to use.

Any suggestions welcome x

This recipe is not for someone with gluten intolerence because as written, it contains wheat flour.  Look for something labeled as a gluten-free all-purpose baking flour.  If it is called a baking mix rather than flour, it might already have the leavening added.  Read the package directions but more than likely you will substitute the gluten-free flour in the same amount as given for flour in the recipe.  

The Food Hero Team

I made these w a few slight variations and they were THE BEST pancakes I’ve ever had. I used half all purpose flour, and half coconut flour. I used coconut oil instead of vegetable oil. And I used almond milk, and much more than the recipe called for. The pancakes smelled like custard pie when they were cooking. And they were so light and fluffy when they were done. I topped w fresh strawberry’s and maple syrup. Amazeballs!

These are really good. I make them using rice milk. Son has egg and dairy allergy.  Could you make waffles with this batter?


We tested this batter in a waffle maker and it made a nice crispy waffle.  The batter is thin so it spread out but it puffed up nicely to fill out the waffle iron.  Be careful not to add too much batter.

The Food Hero Team

This recipe was amazing when my daughter was allergic to eggs. She outgrew the allergy, but we still use the recipe all the time!