How To Make Pancakes Without Eggs: It’s Easier Than You Think 

Do you want to make pancakes but hesitate because you run out of eggs or worse you have an egg allergy? If you do, then you’re lucky because this article will teach you how to make pancakes without eggs.

I have learned this egg-free pancake recipe after so many experiments. I never thought that the pancakes would turn out as fluffy and soft as the ones we like. If you’re ready, let’s begin.

What You’ll Need

• All-Purpose Flour

You’ll need about one cup of all-purpose flour to make the pancake batter. The all-purpose flour will give the pancake shape and structure once cooked. For best results, use only new flour, not the old or crappy one.

• Baking Powder

The fluffiness of the pancake relies on the quality of the baking powder so you should use one that’s less than six months old. If you use a crappy or old baking powder, it won’t do its job in increasing the volume of the pancake when it cooks. For this recipe, you’ll need one tablespoon of baking powder.

• Sugar

This ingredient will bring a hint of sweetness into the pancakes. I use granulated sugar, but you can try using brown sugar if you want the pancakes slightly moist. For this eggless pancake recipe, you’ll need one tablespoon of granulated or brown sugar.

• Salt

I like to add salt to the pancake batter because it balances the sweetness of the sugar nicely. This condiment also enhances the flavors of all the ingredients, giving a more flavorful pancake results. Use about 1/4 teaspoon of salt.

• Buttermilk

I love buttermilk because it imparts a subtle tang to your pancakes as it reacts with the baking soda. You can use one cup of buttermilk but if you only have milk available, try adding a squeeze of lemon before you mix it with the dry ingredients. The acidity of the buttermilk or the lemon will balance the flavors of the pancakes.

• Vegetable Oil

You’ll need about one tablespoon of vegetable oil to make the batter. Without it, the pancakes cook out dry. Alternatively, you can use melted butter or unsweetened applesauce. Reserve a few teaspoons to lightly grease the skillet or griddle.

• Skillet

You’ll need a wide heavy-bottomed skillet or pan to cook the pancakes. The width is significant because you need enough room to flip your pancakes neatly. If you have a griddle, the better because it can allow you to make a larger batch than a skillet.

• Spatula

The spatula will help you flip the pancake without any mess. If you’re using a nonstick cookware, use a silicone spatula. If not, you can use a metal spatula.

• Bowl

You need a bowl to serve as the place where you’ll combine the dry and wet ingredients. Since you’ll be using buttermilk, avoid using a metal bowl because the acid can react with it. You can use glass or plastic bowls. 

Step-By-Step Instructions

1. Mix The Ingredients

In a bowl, combine the dry ingredients: all-purpose flour, baking powder, sugar, and salt. Create well in the center of the dry mix and pour the wet ingredients: buttermilk and vegetable oil. Mix gently until you can’t see any streaks of flour.

You may see some lumps, but they’re perfectly okay. Set aside for several minutes.

2. Heat The Skillet

After several minutes have passed, get back to the batter and mix again. Warm the skillet over medium-high heat. Once the skillet is hot enough, lightly grease with the vegetable oil.

3. Cook And Flip The Pancake

Pour about 1/4 cup of batter for every pancake. Cook the pancake for 1-2 minutes or the base has turned golden brown. You can tell that the pancake is ready to be flipped when you see bubbles appear on the surface.

Use a spatula to flip the pancake to the other side. Maintain the heat medium to medium low because pancakes can get burn fast. Transfer to a plate and serve to enjoy.

Pro Tips

• Sprinkle a few drops of water to check if your skillet is hot enough. The heat is enough if the drops skitter around.
• Cook your pancake batter right away to make fluffier and softer pancakes.
• Never overmix your batter because it can result to chewy pancakes. Stop mixing when the flour streaks are gone.
• You can try mixing one teaspoon of vanilla extract and 1/4 teaspoon of ground cinnamon for more flavor.

Final Thought

Did you enjoy learning how to make pancakes without eggs? You can barely notice the absence of eggs because the results can also be fluffy and soft. Remember to use fresh ingredients to produce the best results.

If you have tried making some pancakes without eggs, share with us your thoughts in the comment section. Please share this article with your friends if you like it.

Author bio:

Vivian has a huge passion for cooking. That’s why she created “Cookingispassio.com” to share her great love with other people. She believes that fine food is not only the key to promoting family cohesion, but it also helps make every member become closer.

How To Make Pancakes Without Eggs: It’s Easier Than You Think