I perfected this recipe months ago, because I noticed my son seemed to be having a reaction anytime he ate eggs. It has quickly become our classic weekend morning breakfast, replacing my small batch pancakes for two, naturally. However, I sit here now with allergy test results in hand that do not make sense. Even though my little dude is ‘class 0’ for eggs (both yolk and white), we’re still avoiding it because the reaction whenever he eats eggs tells a different story. The ‘story’ comes about 2 hours later, on the dot, and I won’t elaborate any more on that. I’ll just leave you with my entire eggless recipe collection here. In the meantime, we’ll be enjoying these eggless pancakes while we await further testing. We’ll always enjoy eggless chocolate cupcakes, and keeping them in our repertoire. My kids can’t imagine a celebration without eggless sugar cookies either! And even if it turns out he can have eggs again one day, I have a feeling he’ll still be asking for these pancakes. If you cook for those with food allergies, my heart is with you. You should definitely make my chocolate chip cookies without eggs to cheer yourself up.
Ingredients
All-Purpose Flour. Just one cup of all-purpose flour. Fluff it before spooning it into the measuring cup, and level the surface with a knife. Granulated Sugar. A small amount of sugar for the actual pancakes helps them brown in the skillet. We’ll be topping them with maple syrup before serving, so it’s only a small amount. Baking Powder. Yes, this recipe really only calls for baking powder, not baking soda! Butter. One of my secrets to incredible pancakes (like my lemon pancakes) is melting butter into the batter and cooking the pancakes in a skillet with plenty of melted butter. Milk. I’m using cow’s milk most commonly, but we have used oat milk in our house with great results. Oil. An oil with a neutral flavor (like grapeseed oil, avocado oil, or canola oil) mixed with water is our egg replacement for this recipe. Vanilla Extract. Adding vanilla to baked goods brings an underlying level of sweetness and depth of flavor.
How to Make Eggless Pancakes
Substitutions
If you’re here for eggless pancakes, you might be here because of other food allergies, too. Or, you just ran out of eggs or forgot the flour bin was empty! Either way, I have you covered.
Flour - You might be wondering if you can use gluten-free flour. And the answer is yes! I frequently use the ‘Cup 4 Cup’ brand of gluten free flour in this recipe whenever we have guests that are gluten-free. Be sure to check out all of my gluten free recipes here. Butter - Oh, are you trying to avoid dairy ingredients, too? Try the plant-based butter sticks in this eggless pancakes recipe. I don’t recommend the vegan tub butter or margarine, but the actual sticks of vegan butter. Milk - I make these egg-free pancakes with oat milk all the time for my vegan husband. Any type of milk is great here.
More Favorites from Dessert for Two
- Melt 2 tablespoons of the butter in a glass measuring cup, then add milk, oil, water, and vanilla extract. Whisk together well.
- Pour the wet ingredients into the dry, and whisk until just combined—do not over mix or over-stir—lumps are completely fine in pancake batter!
- We’re going to cook the pancakes two at a time, for a total of 4 batches (or 8 pancakes total). Melt ½ tablespoon of butter in a skillet (I like cast iron, but nonstick works too) over medium-low heat. Add two ¼-cup scoops of pancake batter, and cook on the first side until bubbles appear all around the edges and the top starts to appear dry. Flip and cook the second side for 1 minute, or just until set. Remove from heat and place on wire cooling rack so they don’t get soggy while the rest of the batch cooks.
- Repeat step 4, using ½ tablespoon of butter for every batch of 2 pancakes, for a total of 4 batches. Serve with extra butter pats, maple syrup, and fresh berries.
