These egg-free pancakes are fluffy, simple, and made with everyday pantry ingredients, perfect when you’re out of eggs or cooking for someone who doesn’t eat them.
For more easy breakfast recipes, check out our apple cinnamon overnight oats, healthy banana cookies, banana oatmeal muffins, and Greek yogurt chia pudding.
A Light, Fluffy Breakfast Made With Pantry Staples
These egg-free pancakes are one of those recipes we come back to again and again because they’re simple, reliable, and gentle on the body. They’re perfect when you’re out of eggs, cooking for someone who avoids them, or just want a lighter breakfast that still feels comforting 🥞. The batter comes together with everyday pantry staples, making this an easy, no-stress option for slow mornings or busy weekdays alike.
Louise and I often make these pancakes at home in Umbria, topping them with seasonal fresh fruit and a drizzle of local honey (maple syrup works too, of course), the kind of breakfast that feels relaxed and nourishing without being heavy.
Because they’re made without eggs or butter, these vegan pancakes are naturally lower in saturated fats and easy to customize with dairy-free milk if needed.
If you’ve ever searched for a no egg pancake recipe that actually works, this one is a keeper.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Flour: all-purpose flour gives soft, fluffy pancakes. Substitute whole wheat flour for a more fiber-rich option, or a gluten-free blend if required.
- Sugar: adds light sweetness and helps browning. Swap with coconut sugar, maple sugar, or leave it out for savory breakfast pancakes without eggs.
- Baking powder: essential for lift and fluffiness in this simple vegan pancake recipe. There’s no real substitute here, so make sure it’s fresh.
- Salt: just a pinch to balance sweetness and enhance flavor. You can use sea salt or fine kosher salt.
- Milk: any milk works, making this recipe very flexible. Use dairy milk, almond milk, soy milk, or oat milk for easy dairy-free pancakes.
- Vanilla extract: adds warmth and aroma. Substitute with a pinch of cinnamon, lemon zest, or orange zest for a Mediterranean twist.
- Vegetable oil: used for cooking so pancakes don’t stick. Olive oil works beautifully and keeps these pancakes without eggs or butter simple and wholesome.
How to Make Egg-Free Pancakes
Step 1: Mix the Dry Ingredients
Add the flour, sugar, baking powder, and salt to a large bowl. Whisk briefly to combine and break up any lumps so everything is evenly mixed.
Step 2: Add the Liquids and Rest the Batter
Pour in the milk and vanilla extract. Whisk gently, just until most lumps are gone. Do not overmix. A few small lumps are perfectly fine and help keep these fluffy pancakes without eggs soft and light.
Let the batter rest for 10 minutes at room temperature so the flour can fully hydrate.
Step 3: Heat the Pan and Cook
Place a non-stick pan over medium-low heat. Add a few drops of vegetable oil and spread it evenly with kitchen paper. Pour about 1/4 cup of batter into the hot pan.
If the batter spreads too much, whisk in one or two tablespoons of flour. If it feels too thick, add a splash of milk. Cook for 1.5 to 2 minutes, until bubbles form and the edges look set. Flip and cook for 1 more minute, until golden brown.
Step 4: Keep Warm and Serve
Wipe the pan lightly and oil again between batches. Keep the pancakes warm on a platter or in a low oven at 120°F or 50°C. Serve right away with fruit, syrup, and your favorite toppings.
Tips
- Focus on batter thickness: the real secret is a batter that’s fluid but not runny. One extra tablespoon of flour can make a big difference when making pancakes without eggs.
- Watch the bubbles: small bubbles that pop and leave tiny holes are a good sign. Too many tiny bubbles usually mean the batter is too thin.
- Understand the rise: baking powder creates air as it heats. If the batter is too thin, it can’t trap that air, and your pancakes won’t rise into soft, fluffy layers. If needed, add 1 to 2 tablespoons of flour and mix very gently for about 5 seconds.
- Avoid over-thick batter: batter that’s too thick makes pancakes bready and dense. You still want it light and pourable.
- Mix just until combined: overmixing develops gluten and leads to rubbery, less airy pancakes.
- Use medium-low heat: the pan should be hot but not scorching, so pancakes cook through without burning.
- Wipe and oil the pan regularly: wiping the pan and adding a few drops of oil every couple of pancakes helps achieve even, golden browning.
- Flip with confidence: once the pancake is on the spatula, commit to the motion and flip in one smooth movement.
Frequently Asked Questions
Yes. This recipe is designed specifically for making pancakes without eggs, using baking powder and proper batter thickness to create lift and fluffiness.
There are two common reasons. The batter may be too thin to trap air, or the baking powder may be inactive. Baking powder loses strength over time, so if it’s old, your pancakes won’t rise properly even with the right batter consistency.
Add 1/2 teaspoon of baking powder to a small bowl and pour in a few tablespoons of hot water. If it bubbles vigorously right away, it’s still active. If little or no bubbling happens, it’s time to replace it.
Absolutely. Dairy milk and plant-based milks all work well, which makes this a flexible option for vegan pancakes pancakes too.
Yes. Letting the batter rest for 10 minutes helps the flour hydrate and improves texture.
You can mix it a few hours ahead and keep it covered in the fridge. Stir gently before cooking, adding a splash of milk if needed.
Yes, this recipe can be considered a vegan pancake recipe when made with plant-based milk and toppings.
More Easy Breakfast Recipes
- Oatmeal Pancakes
- Banana Pancakes
- High Fiber Muffins (Oil-Free)
- Healthy Granola Recipe
- Oil-Free Carrot Cake Muffins
- Protein Banana Bread
- Protein Apple Muffins
- Cinnamon Rolls (No-Eggs, No Butter)
If you tried this egg-free pancakes recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Egg-Free Pancakes (Easy, Fluffy, Made With Pantry Staples)
Ingredients
- 1 cup all-purpose flour + 1 to 2 tablespoons if the batter is too thin
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk any
- 1 tablespoon vanilla extract
Instructions
- Mix the dry ingredients: Put 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt into a large bowl. Whisk for a few seconds so everything is evenly mixed and there are no big lumps.
- Add the liquids and rest: Pour in 1 cup milk and 1 tablespoon vanilla extract. Whisk gently just until combined. Don’t worry about small lumps — that’s normal and helps make soft pancakes.Let the batter rest for 10 minutes at room temperature.
- Cook the pancakes: Heat a non-stick pan over medium-low heat. Add a few drops of oil and wipe it around with paper towel. Pour about ¼ cup of batter into the pan. Cook for 1½–2 minutes, until bubbles appear and the edges look set. Flip and cook for about 1 more minute, until golden. Tip: If the batter spreads too much, mix in 1–2 tablespoons of flour. If it’s too thick, add a splash of milk.
- Keep warm and serve: Lightly oil the pan between batches. Keep cooked pancakes warm on a plate or in a low oven at 120°F (50°C).Serve with fruit, syrup, or your favorite toppings.
Notes
- Flour → Whole wheat flour, or a gluten-free flour blend
- Sugar → Coconut sugar, maple sugar, or skip it for savory pancakes
- Baking powder → No good substitute — make sure it’s fresh
- Salt → Sea salt or fine kosher salt
- Milk → Dairy milk, almond milk, soy milk, or oat milk
- Vanilla extract → Cinnamon, lemon zest, or orange zest
- Vegetable oil → Olive oil, coconut oil or avocado oil
- Aim for the right thickness → Batter should pour easily but not be watery; 1 extra tablespoon of flour can fix thin batter fast
- Watch for bubbles → Bubbles that pop and leave tiny holes mean it’s ready to flip
- Help the pancakes rise → If batter is too thin, gently mix in 1–2 tablespoons of flour for better fluff
- Don’t go too thick → Thick batter makes pancakes dense instead of light and fluffy
- Mix gently → Stir just until combined to avoid rubbery pancakes
- Keep heat medium-low → Hot enough to cook through, not so hot that they burn
- Wipe and oil the pan → A quick wipe and a few drops of oil keep pancakes evenly golden
- Flip with confidence → One smooth, quick flip works best
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
So delicious thank you for assisting us.
I am waiting for the need a job I l need a just let me know
My DIL and i really love these.
Love this recipe but it seems like you have changed it from the original recipe. Can you share with me the first one please. They use to bubble and double in size during the rest period.
Hi Krystle,
Thanks so much for your message! It’s actually the same recipe — we haven’t changed it (only taken new photos) The bubbling and rising during the rest period can vary a bit depending on the freshness of your baking powder, room temperature, and the type of plant milk used. Letting the batter rest for 5–10 minutes should still give you that nice lift. I hope it turns out just as fluffy next time!
Kindest,
Louise
I’m using notes from an older YouTube video and the only difference I noticed is the “1 cup of plant based milk” versus “1/2 cup of plant based milk + 1/2 cup of water”.
I thought I noticed a more dense consistece too and went back to the 50/50 milk/water option. I hope this helps.
Hi Gianni,
Thank you for sharing this — the 50/50 milk and water version is a great adjustment if you prefer a lighter texture. It’s so helpful to hear what works for you. Appreciate you sticking with the recipe!
Kindest,
Louise
Nico sei sempre il numero ☝🏼!
Prima volta che provo a fare i pancakes. Spectacular result!!
Thank you for sharing.