There’s nothing better than a fluffy stack of pancakes in the morning.
These eggless pancakes are light, tender, and full of flavor without needing eggs.
They’re simple to make, perfect for busy mornings, and can be topped any way you like.
Why You’ll Love This Recipe
These pancakes are completely egg-free, making them great for those with allergies or dietary preferences.
The batter comes together in minutes with basic pantry ingredients.
They’re light, fluffy, and customizable with endless toppings.
What You’ll Need (Ingredient Highlights)
All-purpose flour gives structure and softness to the pancakes.
Baking powder creates lift, making them fluffy and airy.
Cinnamon adds a subtle warmth and sweetness.
Milk helps bind the ingredients and keeps the texture moist.
Butter adds richness and flavor to the final pancakes.
Pro Tips Before You Start
Don’t overmix the batter—lumps are okay and make the pancakes fluffier.
Let the batter rest for a minute to allow the baking powder to activate.
Use medium heat to avoid burning while still cooking the pancakes through.
Grease the skillet lightly if not using a non-stick pan.
How to Make Eggless Pancakes
Step 1 – Mix dry ingredients
Whisk together flour, baking powder, cinnamon, sugar, and salt in a bowl.
Step 2 – Combine wet ingredients
In a jug, mix milk, oil, water, and vanilla extract. Stir gently.
Step 3 – Make the batter
Pour wet mixture into dry ingredients.
Stir just until combined; don’t overmix. Let sit for 1–2 minutes.
Step 4 – Add butter
Melt butter in a skillet. Pour it into the batter and mix lightly
Return skillet to heat.
Step 5 – Cook the pancakes
Scoop batter onto skillet. Cook until bubbles form and edges set.
Flip and cook until golden brown.
Step 6 – Serve
Serve warm with maple syrup, fruit, or your favorite toppings.
What to Serve Them With
Drizzle with maple syrup for a classic breakfast.
Top with fresh berries or sliced bananas.
Serve with a dollop of jam, nut butter, or whipped cream.
Variations / Substitutions
Swap milk for a plant-based option like almond or oat milk for dairy-free pancakes.
Use coconut oil instead of sunflower oil for a richer flavor.
Add chocolate chips or blueberries to the batter for extra sweetness.
Storage & Leftovers
Store cooled pancakes in an airtight container in the fridge for up to 3 days.
Freeze in a single layer, then stack with parchment between layers for up to 2 months.
Reheat in a toaster, skillet, or microwave until warm.
FAQs
Can I make these pancakes vegan?
Yes, just use plant-based milk and oil for a fully vegan version.
Can I double this recipe?
Absolutely, just double the ingredients for more servings.
Do I have to use butter in the batter?
No, but butter adds richness; you can skip or replace with oil.
Why are my pancakes flat?
You may have overmixed the batter or your baking powder isn’t fresh.
Can I make the batter ahead of time?
It’s best fresh, but you can refrigerate for 1 hour. Stir gently before cooking.
Can I add fruit directly into the batter?
Yes, blueberries, diced apples, or bananas work great.
What’s the best pan for pancakes?
A non-stick skillet or griddle works best for even cooking.
Can I reduce the sugar?
Yes, you can reduce or omit since toppings often add sweetness.
Why should the batter rest?
Resting activates the baking powder, making fluffier pancakes.
How do I keep pancakes warm while cooking batches?
Place them on a baking sheet in a low oven (200°F/95°C) until ready to serve.
Final Thoughts
These eggless pancakes are quick, fluffy, and perfect for any morning.
With simple ingredients and endless topping options, they’re a go-to recipe for breakfast lovers.
