Have kids coming over for a sleepover, and need a quick and easy breakfast idea? I have you covered! These easy pancakes without eggs come together in 20 minutes and are so fluffy, yummy and adaptable. Plus, they are vegan.
This post contains helpful notes, tips, and tricks to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
Breakfast is an important meal of the day for me and I love something that is quick, easy, and filling at the same time.
If there is one dish that comes close to this pancake and ticks all the boxes for me, it is vegan pumpkin banana bread with warming spices.
What is your favorite meal of the day? Do let me know in the comments below. I would love to hear from you. - Padma
Allergens Free Labels
This all time favorite breakfast pancake recipe is a plant based one and is:
Ingredients for eggless pancakes
These pancakes require your usual pantry ingredients.
You can add more interesting flavors to the pancakes, based on what you have the mood for - check the notes section for ideas.
Check the recipe card below for quantities.
Plant based milk: I use almond milk. You can use any milk of your choice.
Sugar: Use demerara or any other type of sugar of your choice.
Vanilla extract: and not essence will give a lovely, deep vanilla flavor to the pancakes.
Cinnamon: I love this warming spice. It adds a lovely flavor and is healthy too.
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
Can you make pancakes without eggs?
Absolutely you can! Here is a quick overview of this no-eggs pancakes recipe.
Texture: Even though these pancakes have no eggs, they are fluffy like a dream! The baking powder makes them soft enough for me to not have to add baking soda. The all purpose flour gives these pancakes a lightness.
Ease: These homemade pancakes without eggs are a breeze to make! Seriously, you cannot go wrong with them. Just mix the wet ingredients and the dry ingredients separately and then combine them together - that's it!
Adaptability: This is a vegan version of the classic pancake recipe. You can make it gluten free if you make it with buckwheat or millet flour. Moreover, you can also add flavors to make this recipe more interesting, based on what you feel like having: see the notes section below for ideas.
How to make pancakes without eggs
Let us make these easy and quick 'without eggs' pancakes!
- In a bowl, add oil, plant based milk, and vanilla extract. Add salt, sugar, and cinnamon powder. Whisk.
2. Now add the flour in 3-4 batches, mixing in between each batch. Whisk well to make a smooth, lump free batter.
3. Add the baking powder and pour water on top of it - this will froth up the baking powder. Mix gently.
The batter is ready.
Make the pancakes: Place a pan over medium heat and make sure it is evenly hot.
Pour a ladle of batter and drizzle ½ teaspoon of oil.
When bubbles appear on the top and a few of them pop, flip the pancake over. Drizzle ½ teaspoon more oil. Cook until the bottom turns golden brown and is dry.
Remove from pan and keep aside.
Cook the rest of the pancakes in the same way.
Serve the pancake with toppings of your choice:
- a generous drizzle of dairy-free chocolate syrup
- maple or agave syrup
- fresh berries - I love fresh blueberries and strawberries.
- oat milk whipped cream or any other plant based cream.
Tips, Notes, Storage
Flavor boost: To add more texture and flavor to these eggless pancakes, add some or all of these to the batter:
- 2 tablespoons of finely chopped apple or applesauce
- One mashed, over ripe banana
- 1 tablespoon of raisins
- 1 tablespoon of chocolate chips (check for dairy free ones)
- 2 teaspoons of melted butter (the recipe will not be vegan)
- 1 teaspoon of pumpkin spice instead of cinnamon powder.
Storing the pancake mix: Mix the dry ingredients ahead-of-time, and store them in a container with lid. When ready to make, just add the wet ingredients and, voila! the pancake batter is ready within minutes!
Storing the pancake batter: Combine the wet and dry ingredients into a smooth, lump free batter. Store it, in an airtight container with a lid, in the refrigerator for up to 2 days.
This batter works perfectly in waffle makers as well!
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you.
- You can use whole wheat flour instead of plain flour. Add 1 to 2 tablespoons more of water if the batter is too thick.
- To make these pancakes gluten-free, swap the all-purpose flour with buckwheat or millet flour. Ragi or finger millet works really well.
- Make banana pancakes by adding a medium sized, over ripe, mashed banana to the batter.
- Add ½ cup of canned pumpkin to make these egg-free pancakes healthier.
More easy recipes
If you, like me, love hassle free cooking, then you will love these recipes that come together in under 20 minutes:
- Corn and Peas Salad: This easy street-style snack comes together in just 5 minutes and is so delicious!
- If you want to make a quick side dish and get your daily dose of green, make this spinach stir fry in just 10 minutes. I love having it as a light meal when I want to eat a grain free lunch.
- I love sweet potatoes for their taste and versatility. Plus they are healthier than regular potatoes and so I often make this 20 minute sauteed sweet potatoes.
Frequently Asked Questions
Ingredients that can replace eggs in a pancake are mashed banana, applesauce, ground flaxseed or baking powder as I have used in this recipe which will make the fluffiest pancake without having to add egg.
It is easy to make eggless American pancakes. All you need is flour, oil, milk, salt, sugar, ground cinnamon and baking powder.
Absolutely you can! Most store bought pancake mix have egg in them. It is easy to make eggless pancake mix at home. All you need is a few pantry staples such as flour, milk, salt, sugar, ground cinnamon, oil and water.
Yes, you can substitute milk in pancakes with plant-based alternatives like almond milk, soy milk, oat milk, and rice milk.
If you have made these pancakes without eggs, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
Fluffy Pancakes without Eggs (Vegan)
- 1 mixing bowl
- 1 ladle
- 1 whisk
- 1 frying pan
- 1 spatula
- 1 cup (220ml) plant based milk
- 1 tablespoon neutral oil
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 3 teaspoons sugar
- ¼ teaspoon cinnamon, ground
- ¼ teaspoon salt
- 1 and ¼ cups (156g) plain (all purpose) flour
- 2 teaspoons baking powder
- 10-12 teaspoons neutral oil, 1 teaspoon per pancake
To serve (all or some)
- fresh berries of choice
- dairy-free chocolate syrup
- maple syrup
- plant based whipped cream
Make the batter
- Place oil, plant based milk and vanilla extract in a bowl. Add salt, sugar and cinnamon powder. Whisk.1 cup (220ml) plant based milk, 1 tablespoon neutral oil, 1 teaspoon vanilla extract, 3 teaspoons sugar, ¼ teaspoon salt, ¼ teaspoon cinnamon, ground
- Now add the flour in 3- 4 batches, mixing in between each batch. Whisk well to make a smooth, lump free batter.1 and ¼ cups (156g) plain (all purpose) flour
- Add the baking powder and pour water on top of it - this will froth up the baking powder. Mix gently with a ladle. The batter is ready.2 teaspoons baking powder, 1 tablespoon water
Making the pancakes
- Pour a ladle of batter to a frying pan on medium high heat. Drizzle ½ teaspoon of oil. Cook until you see bubbles appear on the top, a few bubbles pop and the edges are dry.10-12 teaspoons neutral oil,
- Flip. Drizzle ½ teaspoon more oil. Cook until the bottom is golden brown and dry.
- Cook the rest of the pancakes in the same way.
Serving the pancakes
- Serve the pancake with toppings of your choice a generous drizzle of vegan chocolate syrup or maple syrup.fresh berriesapplesauceplant based whipped creamfresh berries of choice, dairy-free chocolate syrup, applesauce, maple syrup, plant based whipped cream
- dairy-free chocolate chips;
- finely chopped apple (or applesauce);
- mashed over ripe bananas to the batter.
- fresh berries,
- plant based whipped cream
- chopped banana
- cinnamon sugar or pumpkin spice
- chocolate chips or chocolate sauce
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.