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How to Make Pancakes without Eggs

by victor

A stack of eggless pancakes on a white plate and garnished with berries and dusted with powdered sugar.

Pancakes are a favorite breakfast dish for millions of people. I am no exception – I love homemade pancakes. You know, the old fashioned kind, made completely from scratch? This is an old, tried-and-true egg-less family pancake recipe that I’ve been using for ages. These pancakes are so good that you won’t need another pancake recipe.

What I like the most about this pancake recipe is that the batter can be prepared in just 5 minutes or less. It’s as quick as reaching out for a box of pre-made pancake mix, reading instructions and adding additional ingredients to it. And you don’t even have to go to the store to buy the ingredients as pretty much every kitchen has flour, sugar, salt, baking soda and buttermilk.

Eggless pancake batter in a bowl with a whisk.

These pancakes are not very sweet so serve them dusted with powdered sugar, drizzled with maple or corn syrup, or honey. Or with your favorite jam on the side.

A stack of fluffy pancakes.

The batter in this recipe is fairly thick and makes very thick and fluffy pancakes. If  you like your pancakes bigger, add a little bit more buttermilk to thin the batter out.

A pancake split in half, showing fluffy crumb.

Five ingredient, super easy Homemade Pancakes Without Eggs. Fluffy and airy texture. No eggs required in this pancake batter recipe. These are the best buttermilk pancakes, hands down. | ifoodblogger.com

How to Make Pancakes without Eggs

Thick and fluffy egg-less homemade pancakes made from scratch.
4.8 from 5 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 servings
Calories: 145kcal
Author: Victor

Ingredients

For the batter:

  • 2 cups buttermilk or kefir (2% fat content or higher recommended)
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 Tbsp white sugar (plus more to taste)
  • 2 cups all-purpose flour (using scoop and sweep method)

For garnish:

  • powdered sugar
  • maple syrup (or corn syrup)
  • fresh berries

For frying:

  • 2 Tbsp butter (or vegetable oil)

Instructions

  • Combine all ingredients for the batter in medium bowl. Let rest for 5 minutes.
  • Meanwhile, preheat a large non-stick frying pan over medium-low heat.
  • Add half a tablespoon of butter, let it melt and spread around the pan. 
  • Using a 1/4 cup measuring cup, add 3 scoops of batter to make 3 small pancakes. Cook about 2-3 minutes per side, until nicely browned. Repeat with the rest of the batter.
  • Serve hot or warm with berries, sprinkled with powdered sugar, or maple / corn syrup, or your favorite jam.

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 429mg | Potassium: 91mg | Fiber: 0g | Sugar: 3g | Vitamin A: 150IU | Calcium: 59mg | Iron: 1.2mg

 

 

 

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10 comments

Larissa September 16, 2019 - 10:18 am

These are officially my favourite pancakes! And it’s coming from someone who absolutely loves eggs! Never knew eggless recipes could be so good. Thanks a million!

Reply
victor September 16, 2019 - 10:03 pm

You are very welcome, Larissa. Thank you for the kind words.

Reply
Vibha July 10, 2019 - 4:35 pm

I made these today and it turned out awesome. Thanks for this recipe.

Reply
Kylie April 29, 2019 - 1:11 pm

Can these pancakes be frozen and reheated?

Reply
victor April 29, 2019 - 11:29 pm

Kylie, just like most pancakes, these can be frozen and reheated beautifully.

Reply
Jaime January 28, 2019 - 12:34 pm

My family loved them. Thanks for the recipe.

Reply
Krista January 3, 2019 - 11:39 am

What should I do if I don’t have any baking soda what do I do then

Reply
victor January 3, 2019 - 6:23 pm

Buying it is the only way, unfortunately.

Reply
Jess September 13, 2016 - 1:17 pm

This is the best pancake recipe from scratch I’ve ever tried. The pancakes turned out so thick and fluffy, and so flavorful. Yum! Thanks for sharing this recipe.

Reply
victor September 13, 2016 - 1:20 pm

No problem at all. Glad you liked the recipe.

Reply