Easy Eggless Pancakes Recipe (No Flax!)

Easy Eggless Pancakes

Fluffy, golden, and made with simple pantry staples, these easy eggless pancakes are perfect for breakfast any day of the week! Whether you’re out of eggs, dealing with allergies, or just looking for a lighter alternative, this recipe delivers soft, delicious pancakes without sacrificing flavor or texture.

With just a few ingredients and one bowl, you’ll have a stack of warm, tender pancakes ready in minutes. Top them with your favorite syrup, fresh fruit, or a dusting of powdered sugar for a satisfying, egg-free breakfast the whole family will love!

Follow our Breakfast Pinterest Board for lots of delicious breakfast inspo!

Explore a delicious collection of breakfast recipes, from hearty classics like pancakes and omelets to healthy smoothies, overnight oats, and grab-and-go options. Find easy-to-follow recipes that cater to every morning craving, whether you’re in the mood for something sweet, savory, or nutritious.

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★★★★★
“This recipe is amazing! The pancakes turned out to be perfect! Thank you so much for sharing this.”

Ingredients Needed for Easy Eggless Pancakes

• Buttermilk – Adds richness and helps create fluffy pancakes. If you don’t have buttermilk, substitute with 1 cup milk + 1 Tbsp Lemon Juice or Vinegar (let sit for 5 minutes).
• Baking Soda – Works with the buttermilk to create bubbles, making the pancakes light and airy.
• White Vinegar – Enhances the reaction with baking soda, boosting fluffiness. Can be swapped with lemon juice.
• All-Purpose Flour – The base of the pancakes, providing structure and texture. You can use whole wheat flour for a heartier option, but it may make the pancakes denser.
• 2 Tbsp white sugar – Adds a touch of sweetness. Feel free to reduce or replace it with honey, maple syrup, or a sugar alternative.
• Baking Powder – Helps the pancakes rise and stay soft.
• Salt – Enhances the flavor by balancing the sweetness.
• Melted Butter – Adds moisture and richness. Can be replaced with vegetable oil or melted coconut oil for a dairy-free option.
• Vanilla – Adds a subtle warmth and enhances the overall flavor. Optional but recommended!

These simple ingredients come together for perfectly soft, fluffy, and delicious eggless pancakes! 

The BEST Egg-Free Pancakes – Soft & Fluffy! | These easy egg-free pancakes are light, fluffy, and require just a few ingredients! Perfect for those with egg allergies or when you’re out of eggs. Try this quick recipe!

But isn’t it Necessary to Put Eggs in Pancakes?

Good news– it’s not! While eggs are commonly used in pancakes for structure, moisture, and fluffiness, they’re not essential. In this eggless pancake recipe, the combination of buttermilk, baking soda, and vinegar creates the same light and fluffy texture you’d expect from traditional pancakes.

Here’s how it works:

• Buttermilk + baking soda + vinegar → Creates a chemical reaction that helps the pancakes rise.
• Butter → Adds richness and moisture, replacing the fat and tenderness that eggs provide.
• Baking powder → Further helps with lift and fluffiness.

So, even without eggs, these pancakes turn out soft, fluffy, and delicious—no one will even miss them! 

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FAQs

Can I make these pancakes dairy-free?

Yes! Replace buttermilk with 1 cup of non-dairy milk + 1 tablespoon vinegar or lemon juice (let it sit for 5 minutes). Use melted coconut oil or vegetable oil instead of butter.

Can I make the batter ahead of time?

It’s best to make the batter fresh, as the baking soda and vinegar start working immediately. However, you can mix the dry ingredients ahead of time and just add the wet ingredients when you’re ready to cook.

Why do my pancakes turn out dense?

Overmixing the batter can cause dense pancakes. Stir just until the ingredients are combined—lumps are okay! Adding too much flour is another common mistake. It’s easy to feel like the batter is too thin if it’s running out of the scoop; but don’t be fooled– the batter shouldn’t be runny like water, but it should be more on the thin side than on the thick side.

Make Perfect Eggless Pancakes Every Time! | Enjoy a stack of warm, fluffy eggless pancakes with this easy recipe! Perfect for when you’re out of eggs or need an allergy-friendly breakfast.

What Toppings Go Well with Eggless Pancakes?

We highly recommend these family favorite syrups, sauces, and toppings.

• Pure Maple Syrup (of course!)
• Maple Cream (I’ve used Roxbury Mountain Maple in the past, but this is a similar maple cream that you can find on Amazon)
• Mom’s Strawberry Sauce
• Homemade Buttermilk Syrup
• Caramel Buttermilk Syrup
• Peanut Butter Syrup
• Caramel Apple Cider Syrup

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Easy Eggless Pancakes

Craving pancakes but don’t have eggs? These eggless pancakes are soft, delicious, and easy to make with simple ingredients. Give them a try!

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Ingredients

• 1 cup buttermilk
• 1 tsp baking soda
• 1 Tbsp white vinegar
• 2 Tbsp butter (melted)
• dash of vanilla
• 1 cup all-purpose flour
• 2 Tbsp white sugar
• 1 tsp baking powder
• dash of salt

Instructions

1. Pour buttermilk (or substitute) in bowl and set to side
2. Mix baking soda and white vinegar (our egg substitute) until uniform, and let sit for a minute or so
3.  Melt 2 Tbsp butter and then whisk all wet ingredients lightly
4. Sift together all dry ingredients in mixing bowl, create a depression in middle of flour mixture, pour wet ingredient mixture into depression and stir until just combined
5. Over a medium-heated, greased griddle, pour 1/4 cup batter, let sit until bubbly on opposite side, flip, cook for another couple of minutes, and enjoy!

Notes

Don’t Overmix the Batter – A few lumps are okay! Overmixing can make the pancakes dense instead of fluffy.

Let the Batter Rest – Letting the batter sit for 5-10 minutes before cooking allows the baking soda and vinegar to react fully, resulting in fluffier pancakes.

Check Your Baking Soda & Baking Powder – Expired leavening agents can cause flat pancakes. If they’ve been sitting in your pantry for a while, test their freshness before using.

Adjust the Consistency – If the batter seems too thick, add a splash of buttermilk or milk to thin it out. If it’s too runny, sprinkle in a little more flour.

Low & Slow Cooking – Cook the pancakes over medium-low heat to ensure even cooking without burning the outside before the inside is done.

Make Them Dairy-Free – Use a non-dairy milk + vinegar for buttermilk and swap butter for coconut oil or vegetable oil.

Customize the Flavor – Add a sprinkle of cinnamon, nutmeg, or a mashed banana for a flavor twist!

Freezing Tip – Freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or microwave for a quick breakfast.

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