Ingredients
Directions
- Wash hands with soap and water.
- Mix together flour, baking powder, sugar and salt in medium bowl.
- Combine milk, oil and water. Add to dry ingredients.
- Stir just until moistened.
- 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 F in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- 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.
- Refrigerate leftovers within 2 hours.
Notes
- To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
- Combine wet ingredients ahead of time. Store in refrigerator up to 2 days.
- Mix dry ingredients ahead of time and store in a sealed container.
- Top with applesauce, fresh fruit or yogurt.
Variations:
Whole wheat – use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. Add 1 to 2 Tablespoons of water or milk if batter is too thick.
Oatmeal – replace about half the flour with rolled oats. Soak the rolled oats in the milk for 5 minutes before mixing the batter.
Corn Cakes - Omit the sugar, replace up to half the flour with cornmeal and add 1/2 to 1 cup cooked corn.
Buttermilk – replace milk with buttermilk; reduce the baking powder to 2 teaspoons and add ½ teaspoon baking soda.
Apple – Add ½ cup shredded or chopped apple to the liquid ingredients.
Berry – Try blueberries, raspberries, blackberries or a mix. After batter is poured on the skillet or griddle, sprinkle the tops with berries. No need to thaw frozen berries.
Pumpkin - Add 1/2 cup canned pumpkin.
Zucchini - Add 1/2 cup grated zucchini. Squeeze out some moisture before adding.
Waffles - This batter also works great in waffle makers!
Comment
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.
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!!!!!
As a vegan I would use soya or other 'milk'
Yummy & fluffy - used soya milk, may try coconut milk next time!
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!
You would not see much difference if you use 'whole' milk (4%) but it will add more calories from fat. Enjoy!
Food Hero Team
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
These are fantastic, quick and easy to make. They taste wonderful!
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
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.
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.
If I only have 2% milk do I still use the same amount as I would 1% milk?
Exactly, you are correct!!
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!!
I have organic unsweetened almond milk. Will this cause a problem?
Any of the milks should work fine.
The Food Hero Team
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 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
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 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'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
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
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!
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
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
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 don't have vegetable oil, can I use butter or olive oil instead ?
Yes you can
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'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
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 love this recipe. When my son was a baby, he was allergic to egg, so this recipe was a godsend. He has since outgrown it, but it's still my family's go-to pancake recipe. The only changes I've made is to use white whole wheat flour instead of all-purpose and whole milk instead of low/non-fat. They're perfectly fluffy and a perfect consistency every time, whether I add fruit or not. Thank you!
These pancakes are amazing! My in-laws are from India and are vegan. When they visit, they always want to try American food, but so much of it has eggs. I tried this recipe today (with a few blueberries thrown in) and it was amazing!!! I will be sure to make it for them next time they come so they can have an authentic American pancake. Thank you for a great recipe!
Replacing the all purpose flour completely with whole wheat pastry flour works beautifully. I have made this with groups ranging from young children to adults and they all love this recipe. My teenage daughters frequently make these pancakes at home. My oldest daughter is lactose intolerant; lactose free milk and soy milk work great in this recipe too. The Food Hero Any Berry Sauce pairs well with the pancakes.
This recipe was amazing when my daughter was allergic to eggs. She outgrew the allergy, but we still use the recipe all the time!
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
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!
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