These fluffy pancakes are perfect for a quick breakfast or brunch, and they’re made without eggs! Whether you’re out of eggs or just looking for a lighter, egg-free option, this recipe delivers delicious, golden pancakes every time. You can top them with fresh fruit, yogurt, or your favorite syrup for an extra burst of flavor. This simple yet tasty dish is bound to become a favorite in your household!

Why You’ll Love This Recipe

If you’re looking for a versatile, easy-to-make pancake recipe, this egg-free version is a must-try. The pancakes are light and fluffy with just the right amount of sweetness. Plus, the recipe is quick and simple—perfect for busy mornings or lazy weekends. Whether you stick to the classic topping of maple syrup or get creative with fresh fruit, you can customize these pancakes to suit your tastes. Plus, this recipe can easily be modified to cater to different dietary preferences, such as dairy-free or gluten-free.

Ingredients

• 1 ¼ cups all-purpose flour

• 1 Tablespoon baking powder

• 1 Tablespoon sugar

• ¼ teaspoon salt

• 1 cup nonfat or 1% milk

• 2 Tablespoons vegetable oil

• 2 Tablespoons water

• 1 teaspoon vanilla (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Wash your hands with soap and water before beginning.

2. In a medium bowl, mix together the flour, baking powder, sugar, and salt.

3. In a separate bowl, combine the milk, vegetable oil, and water. Add the wet ingredients to the dry ingredients and stir until just moistened. Be careful not to overmix.

4. Lightly spray a large skillet or griddle with non-stick cooking spray, or lightly wipe with oil. Heat the skillet or griddle over medium-high heat (about 350°F in an electric skillet).

5. For each pancake, pour about ¼ cup of batter onto the hot griddle.

6. The pancakes are ready to flip when the tops are bubbly, a few bubbles have burst, and the edges begin to look dry. Flip the pancakes with a broad spatula and cook until the bottoms are golden brown.

7. Refrigerate any leftovers within 2 hours.

Servings and Timing

• Servings: Makes 8 pancakes (4-inch)

• Prep time: 10 minutes

• Cook time: 5 minutes

Variations

• Whole Wheat: Use whole wheat pastry flour or replace about half the all-purpose flour with whole wheat flour. You may need to add 1 to 2 tablespoons of water or milk if the batter becomes too thick.

• Oatmeal: Replace half the flour with rolled oats. Soak the oats in milk for 5 minutes before mixing the batter.

• Corn Cakes: Omit the sugar, replace half the flour with cornmeal, and add ½ to 1 cup of cooked corn.

• Buttermilk: Replace the milk with buttermilk, reduce the baking powder to 2 teaspoons, and add ½ teaspoon of baking soda.

• Apple: Add ½ cup of shredded or chopped apple to the liquid ingredients for a fruity twist.

• Berry: Add blueberries, raspberries, blackberries, or a mix by sprinkling them on top of the batter once it’s poured on the griddle.

• Pumpkin: Add ½ cup of canned pumpkin for a fall-inspired pancake.

• Zucchini: Add ½ cup of grated zucchini, squeezing out any excess moisture before adding it to the batter.

• Waffles: This batter works perfectly in a waffle maker for a different take on the classic.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat pancakes in a toaster, microwave, or on the stovetop over medium heat until warm. You can also freeze pancakes for up to 1 month and reheat them as needed.

FAQs

Can I make these pancakes without dairy?

Yes, you can use non-dairy milk (such as almond milk, soy milk, or oat milk) and substitute vegetable oil for the milk.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. If the batter is too thick, add a little more liquid.

How do I make these pancakes fluffier?

For fluffier pancakes, make sure not to overmix the batter and let it rest for a few minutes before cooking. You can also increase the amount of baking powder slightly.

Can I use a different oil for this recipe?

Yes, you can substitute vegetable oil with other oils like olive oil or coconut oil.

Can I add other fruits to the pancakes?

Absolutely! You can mix in or top the pancakes with fruits like blueberries, strawberries, raspberries, or even bananas.

Can I freeze leftover pancakes?

Yes, freeze cooked pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag for up to 1 month.

How can I make these pancakes gluten-free?

To make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

How do I know when the pancakes are ready to flip?

The pancakes are ready to flip when bubbles form on the surface and the edges begin to look dry. The pancake should be golden brown on the bottom when you flip it.

Can I make this recipe without the vanilla extract?

Yes, you can leave out the vanilla extract if you prefer a more neutral flavor or if you don’t have any on hand.

Can I make these pancakes in advance?

Yes, you can prepare the dry ingredients ahead of time and store them in a sealed container. You can also combine the wet ingredients and refrigerate them for up to 2 days. Then, just mix the wet and dry ingredients together when you’re ready to cook.

Conclusion

These egg-free pancakes are a perfect addition to any breakfast or brunch spread. Whether you’re vegan, egg-free, or simply looking to try something different, this recipe offers a delicious, easy-to-make option that everyone will love. Customize them with your favorite toppings and enjoy a stack of warm, fluffy pancakes in no time!