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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.

Photo of Favorite Pancakes (without eggs)
Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 8 pancakes (4-inch)
Nutrition Facts: View Label
Last updated: 05/16/19

118 Comments for "Favorite Pancakes (without eggs)"

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. 

With my electric griddle I don't use spray or oil.

I was looking for a recipe because I had no eggs and stumbled on this one. This recipe is great!! Only thing I added was some vanilla extract and I poured from a 1/4 cup. I got 14 nice looking pancakes. Easy recipe and delicious pancakes, a must save!!

thank you so much for this recipe because I am very allergic to eggs ,but I love pancakes!

Like another comment I read here, I just had to create an account bec. I was just so happy how these turned out. I used the part all purpose part whole wheat recipe and didn't bother putting oil and the pancakes were still nice and fluffy. Batter was thick and I thinned out the last couple of pancakes to see what happens and still turned out great. I lightly buttered my pan. This is a nice blank canvas recipe, I added vanilla extract , next time I will try adding banana and berries. Thanks!

Just tried these, I used almond milk buttermilk and added some baking soda, and oh MY WOW these tasted just like mcdonalds hot cakes! They tasted so incredibly amazing, this is definitely my new pancake recipe :) 

This has become my go-to pancake recipe. I've slightly altered it to fit my diet. I switched out the dairy milk for vanilla almond milk and I add just a touch more of almond milk then the recipe calls for to thin out the batter just a touch. 

These are the best, fluffiest pancackes I've ever made at home. You can not tell that any ingredient is "missing." 

Hey everyone, my mum's coeliac but she really likes pancakes. If I use buckwheat flour instead of the normal one, will the recipe work? Should I use rice flour?

I have always bought the expensive pancake mix from the store, and never thought to make mine from scratch. I didn't eggs today, so upon looking to see if I could make the batter without eggs, I came across this recipe. I have never had such thick, fluffy, easy to turn, pancakes. So easy to make and delicious. I will never buy store bought pancake mix again. I had everything for this recipe in my kitchen!

I created an account solely for the purpose of leaving a comment for this recipe. These pancakes are THE best pancakes I've ever eaten. They are seriously THAT delicious! They came out light but filling, fluffy, flavorful... perfect. I did use whole-wheat flour instead of all-purpose and unsweetened almond milk in place of cow's milk (side note: I added an extra 1/2 tbsp of organic cane sugar and a dash of cinnamon to make up for it). I'll never use any other pancake recipe again. Like, ever. Thank you immensely for posting this!

Same here! I had to create an account after making these pancakes. I have never had such great pancakes that were so easy to make. They were thick and dense, yet soft and fluffy. (If that makes any sense.) Super easy to make, and they flipped without any mess.

This recipe is great, and easy to modify to fit my dietary restrictions, no meat, dairy, or processed sugar. Almond milk instead of dairy milk, and honey in place of sugar. These are easy to make, very tender, and delicious!

I was out of Aunt Jemima pancake mix :-) which we use for camping, so came to this site via Google. We are back home now so decided to make waffles. The recipe worked well and they were delicious and fluffy...not heavy or too filling, just right. I like the idea of no eggs.  Next time I'll make blueberry pancakes using this recipe. A key factor is mixing the dry ingredients first then all the liquids in a separate bowl...add gradually and don't stir too much. Also, make sure the waffle iron or skillet is hot enough. You may need to experiment. I may try using just water instead of milk. 

How much pancakes does this recipie make. Please give a amount not like something yeild or serving because i dont get them. Ex. 2 panckaes

Thank you!!

By using a 1/4 cup to pour the batter into individual pancakes on the griddle you can make about 8 pancakes.  Each serving is 2 pancakes and you can serve about 4 people with this recipe.

The first pancakes I've made from scratch -- and they're perfect! Fluffy and delicious.

i loved them and the kids did too xx

I registered for this website to specifically comment on this recipe and WOOWWWW!!! I have tried a lot of pancake recipes and I mean ALOTTT! This is honestly THE BEST recipe that I have come across!My husband is really picky with breakfast food and doesn't really like pancakes or waffles and he tried these yesterday and absolutely fell in LOVEEE! He probably loves them more than me lol they are soo fluffy and just melt in your mouth good. They're also VERY easy to make;requiring very basic ingredients. They're just the absolute best pancakes ever!!!

I totally agree, best recipe ever that I have came across and I also registered just to comment haha

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?