Easy Eggless Pancake Recipe For Fluffy And Delicious Breakfast

Eggless pancakes are a fantastic breakfast option for those avoiding eggs or looking for a vegan-friendly alternative. These pancakes are soft, fluffy, and simple to make with everyday ingredients. Whether you have an allergy, follow a plant-based lifestyle, or just ran out of eggs, this recipe ensures you won’t miss out on enjoying a classic pancake breakfast. Ready in under 20 minutes, it’s perfect for busy mornings or a cozy weekend brunch. Plus, they’re versatile enough to pair with a variety of toppings and flavors.

Ingredients Of Easy Eggless Pancake Recipe

Why You Will Love This Eggless Pancake Recipe

This eggless pancake recipe is incredibly easy and quick, requiring no special ingredients. It produces fluffy, tender pancakes that taste just as good as the traditional version. It’s perfect for anyone with egg allergies or those on vegan diets. The batter comes together quickly and cooks evenly on the stovetop. Plus, you can customize it with your favorite flavors or toppings for endless variety.

Preparation Process Of Eggless Pancake Recipe

Start by mixing all your dry ingredients to ensure the baking powder and salt are evenly distributed. Then add your wet ingredients to form a smooth batter. Heat a lightly greased non-stick pan or griddle over medium heat. Pour batter in portions and cook until bubbles form, then flip and cook until golden brown. Repeat until all batter is used.

Step By Step Instructions

Marinate the Dry Ingredients: In a large bowl, combine 1 cup of all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Whisk well to evenly distribute the ingredients.

Add the Wet Ingredients: Slowly pour in 1 cup of milk (dairy or plant-based), 2 tablespoons vegetable oil (or melted butter), and 1 teaspoon vanilla extract (optional). Stir gently until just combined. It’s okay if the batter is slightly lumpy—do not overmix.

Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little oil or butter to prevent sticking.

Pour the Batter: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake, shaping them into rounds.

Cook the Pancakes: Let the pancakes cook for 2 to 3 minutes, until you see bubbles forming on the surface and the edges look set.

Flip and Cook: Carefully flip each pancake using a spatula, and cook the other side for 2 more minutes, until golden brown and cooked through.

Serve Warm: Remove the pancakes from the pan and keep warm while cooking the remaining batter. Serve immediately with your favorite toppings.

How to Serve?

• Stack pancakes on a plate for a classic breakfast look.
• Drizzle with maple syrup or honey for sweetness.
• Add fresh fruits like berries or sliced bananas on top.
• Spread nut butter or yogurt for extra protein.
• Sprinkle with powdered sugar or cinnamon for a touch of flavor.

Tips & Variations

Nutrition

1. Calories: 180 per serving
2. Total Fat: 4 grams
3. Saturated Fat: 1 gram
4. Cholesterol: 0 mg
5. Sodium: 220 mg
6. Carbohydrates: 28 grams
7. Dietary Fiber: 1 gram
8. Sugars: 5 grams
9. Protein: 4 grams

Recipe Card

Easy Eggless Pancake Recipe For Fluffy And Delicious Breakfast

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

180

kcal

Enjoy fluffy, soft, and delicious eggless pancakes that are quick and easy to make. This recipe is perfect for vegans, those with egg allergies, or anyone wanting a simple breakfast option. Made with common ingredients, it produces light and tender pancakes that pair well with your favorite toppings.

Ingredients

• All-purpose flour

• Sugar

• Baking powder

• Salt

• Milk (dairy or plant-based)

• Vegetable oil or melted butter

• Vanilla extract (optional)

Directions

• Marinate the Dry Ingredients: In a large bowl, combine 1 cup of all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Whisk well to evenly distribute the ingredients.
• Add the Wet Ingredients: Slowly pour in 1 cup of milk (dairy or plant-based), 2 tablespoons vegetable oil (or melted butter), and 1 teaspoon vanilla extract (optional). Stir gently until just combined. It’s okay if the batter is slightly lumpy—do not overmix.
• Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little oil or butter to prevent sticking.
• Pour the Batter: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake, shaping them into rounds.
• Cook the Pancakes: Let the pancakes cook for 2 to 3 minutes, until you see bubbles forming on the surface and the edges look set.
• Flip and Cook: Carefully flip each pancake using a spatula, and cook the other side for 2 more minutes, until golden brown and cooked through.
• Serve Warm: Remove the pancakes from the pan and keep warm while cooking the remaining batter. Serve immediately with your favorite toppings.

Recipe Video

Notes

• Do not overmix the batter; a few lumps help keep the pancakes light and fluffy.
• Use fresh baking powder for the best rise and texture.
• Adjust the consistency of the batter by adding more milk if it feels too thick.
• Always cook on medium heat to avoid burning and ensure even cooking.
• If using plant-based milk, choose unsweetened to control sweetness.
• Let the batter rest for 5–10 minutes if time allows; it improves texture.
• To keep pancakes warm, place them on a tray in a low oven (around 200°F/90°C) while cooking the rest.

FAQs

Conclusion