Eggless Pancakes (5 Ingredients)

Chichi Uguru

If you’ve ever been ready to make pancakes on a weekend morning only to realize you’re out of eggs, this eggless pancake recipe is one to save.

Prep Time 5

Cook Time 15

Course Breakfast, Brunch

Cuisine American

Servings 4

Calories 406kcal

In a mixing bowl, whisk together the dry ingredients (flour, baking powder and sugar if using) until well combined.
Pour in the milk and melted butter, then gently stir until you have a lumpy batter. Avoid overmixing; it’s totally fine if the batter isn’t completely smooth.
Let the mixture sit for about 5 minutes. This resting time helps the batter thicken slightly, which makes for fluffier pancakes.
Meanwhile, place a non-stick skillet or griddle over medium heat to preheat.
Once hot, scoop about ¼ cup of batter onto the pan for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set. Flip and cook the other side until golden brown.
Serve warm with your favorite toppings, syrup, berries, or a pat of butter all work beautifully.

If the batter is too runny, let it rest longer or add 1 tablespoon of flour.
For a buttermilk flavor, stir 1 tablespoon of vinegar into the milk.
Add 2 tablespoons of sugar if you prefer sweeter pancakes. We usually skip it since syrup is sweet enough.
Don’t over-mix; gentle stirring makes fluffier pancakes.
Preheat your skillet fully for even browning.
A good non-stick pan doesn’t need greasing, just add the batter when hot, and it’ll release easily.
You can also use plant-based milk for this recipe.

Nutrition Facts

Eggless Pancakes (5 Ingredients)

Amount Per Serving

Calories 406 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 45mg15%

Sodium 456mg20%

Potassium 255mg7%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 6g7%

Protein 11g22%

Vitamin A 548IU11%

Calcium 339mg34%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.