These egg-free pancakes are fluffy, simple, and made with everyday pantry ingredients, perfect when youâre out of eggs or cooking for someone who doesnât 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 theyâre simple, reliable, and gentle on the body. Theyâre perfect when youâre out of eggs, cooking for someone who avoids them, or just want a lighter breakfast that still feels comforting đĽ. 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 theyâre 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 youâve 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. Thereâs no real substitute here, so make sure itâs 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 donât 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 thatâs 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 canât trap that air, and your pancakes wonât 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 thatâs 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 itâs old, your pancakes wonât 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, itâs still active. If little or no bubbling happens, itâs 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 đ 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
- Âź 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 Âź 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. Donât worry about small lumps â thatâs 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 Âź cup of batter into the pan. Cook for 1½â2 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 1â2 tablespoons of flour. If itâs 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 â Whole wheat flour, or a gluten-free flour blend
- Sugar â Coconut sugar, maple sugar, or skip it for savory pancakes
- Baking powder â No good substitute â make sure itâs fresh
- Salt â Sea salt or fine kosher salt
- Milk â Dairy milk, almond milk, soy milk, or oat milk
- Vanilla extract â Cinnamon, lemon zest, or orange zest
- Vegetable oil â Olive oil, coconut oil or avocado oil
- Aim for the right thickness â Batter should pour easily but not be watery; 1 extra tablespoon of flour can fix thin batter fast
- Watch for bubbles â Bubbles that pop and leave tiny holes mean itâs ready to flip
- Help the pancakes rise â If batter is too thin, gently mix in 1â2 tablespoons of flour for better fluff
- Donât go too thick â Thick batter makes pancakes dense instead of light and fluffy
- Mix gently â Stir just until combined to avoid rubbery pancakes
- Keep heat medium-low â Hot enough to cook through, not so hot that they burn
- Wipe and oil the pan â A quick wipe and a few drops of oil keep pancakes evenly golden
- Flip with confidence â One smooth, quick flip works best
Nutrition
Hi! We are Nico & Louise
Weâre here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) đżâ¨.
Welcome to our blog, we are glad you are here.
This is then only pancake recipe I trust – perfect results every single time, super comprehensive and I hugely appreciate all the troubleshooting with the pan temp and oiling. Best recipe out there with amazing results (and I always sub in 100% wholewheat spelt flour) but theyâre so fluffy and gorgeous youâd never know. THANK YOU Nico & Louise! X
Hi S, Wow â what an amazing comment, thank you! Weâre so happy this has become your go-to pancake recipe, and I love that the 100% wholewheat spelt works so beautifully for you. Thank you for being here and for sharing! All the best,
Louise
Hands down, this is my go-to, vegan pancake recipe. Let’s face it, vegan pancakes are never as fluffy as the ones most of us grew up on. I’ve been chasing that fluff that’s found in the unhealthy, commercial boxed pancake mixes. This recipe does the trick for me. Even my picky family loves them. I don’t need to search for another recipe. Thanks for sharing!
Great recipe! I needed to add an additional 1/2 cup of plant milk to get the right consistency of the batter though. I ended up with a ball of dough at first.
This is my go to vegan pancake recipe! Thank you!
Hey NICO
they tasted a little like my son’s cereal
after he ate it I’m not a fan;-(
honestly, a little disappointed maybe because I’m Chinese đ
goodbye for now
– Karen Baker
My granddaughter and her friends love these. One friend is vegetarian, these are amazing, she asks for these every time she comes over
Hi Linda,
That’s fantastic, it sounds like a cozy arrangement with a stack of pancakes and a group of hungry girls đ
Thanks so much for leaving a comment. All the best,
Louise
Eccezionali, complimenti!! Ho provato tante ricette di pancakes vegani prima di questa e non c’è paragone! Vengono alti, morbidi, perfettamente cotti, una goduria!
Continuate cosÏ, tutto il vostro canale è super!
Grazie mille, Ester, molto gentile!! â¤ď¸
Hi, I love your Instagram and YouTube feeds. 𤊠These pancakes are nice and fluffy, but I found that the taste of the baking powder was too strong, is it 1teaspoon not 1 Tablespoon maybe? I really liked the tip about using water with the milk, to make a lighter batter!
Hi Alison,
Thanks so much for your kind words, I’m so happy you like our content! And I’m sorry for this late reply, we had to test the pancakes a couple of times again in order to reply đ
So:
1 teaspoon of baking powder: it works but the pancakes lose their airy and fluffy texture (we would not recommend it)
2 teaspoons of baking powder: the sweet spot, you still get airy and light pancakes
I hope this helps, do let me know if you have additional questions! Hope you’ll have a great week. Louise
Hi Nico, greetings from Germany.
Thank you so much for providing the recipes also in English. I also like that you do not use a lot of weird ingredients.
I made these pancakes yesterday for breakfast and my husband was surprised how nice they turned out. I will need to practice a bit more to get them as fluffy as yours. But I will get there. I used an American 1/4 cup and it got us 9 pancakes in total. Maybe mine weren’t as fluffy because they were not as big as yours? Anyway, just a minor remark.
I have read that using water with gas also helps to get them nice and fluffy.
HI Jenny, thanks for your message, ahah, happy to hear you like that we try not to use “weird” ingredients :-).
Im happy your husband liked the pancakes. It could be that making them smaller also makes them less fluffy. But it’s true it takes a bit of practice to make them perfect. We have been testing this recipe at least 10 times before getting it to look the way we wanted đ
I haven’t tried sparkling water yet, I’ll make sure to try in my next batch….thanks for the tip!
Have a great day now đ
Nico
The pancakes were delicious and like a cloud! All the recipes that Iâve tried from your webpage/youtube channel have been delicious! Keep up the good work!
Angie, thank you so much, that means a lot to us. Iâm delighted you liked the pancakes â¤ď¸
Thank you very much for this recipe, the video and the post. Greetings from Belgium.
Thank for your message Roxana, happy you liked the recipe and the video đ