These simple egg free pancakes are light and fluffy (and great for weekends)! My easy pancake recipe requires no eggs, and only uses a handful of ingredients. With easy measurements, these pancakes turn out great every time.
This allergy friendly pancake recipe is also versatile, and works well with substitutions. Use dairy-free milk for a vegan and dairy free, or gluten free 1:1 flour for GF pancakes. They are easy to make, and the whole family will enjoy them.
I often make mini egg free pancakes on the weekends (like below!) and freeze them for quick weekday breakfasts. Place pancakes in a single layer in the freezer. As soon as they’re frozen, transfer to an airtight Ziploc bag (or similar). We microwave them or pop them in the toaster oven on school days, and serve with fruit and a protein.
Making brunch for a crowd? Check out some of my other egg free breakfast and brunch recipes:
- Egg Free French Toast
- Egg Free Sausage Hash Brown Bake
- Egg Free Cinnamon Swirl Bread
- Baked Vanilla Donuts
- Egg Free Waffles
- Egg Free Sausage Breakfast Bites
- Cinnamon Apple Cake
- Egg Free Blueberry Muffins
The pancakes pictured above have diced strawberries in the batter for a fun twist!
A few of my other fan-favorite egg free breakfast staples are Egg Free French Toast and Egg Free Waffles. Check one of these out for next weekend!
These egg free pancakes hold a special place in my heart. My son was diagnosed with multiple food allergies as an infant (peanuts, eggs, and tree nuts). Aside from baby purees and simple whole foods, this was one of the first “real” foods he ate. With few ingredients, there was less chance of a reaction to an unknown ingredient. Once he tolerated (and loved!) these egg free pancakes, the door opened to experimenting with new recipes from there.
Fluffy Egg Free Pancakes – What You’ll Need:
The ingredients for these fluffy pancakes are simple and require no eggs. It’s mostly pantry staples, plus milk! (To jump to the full recipe, scroll to bottom or click button below).
- All purpose flour, lightly spooned into the cup, and leveled off with a knife (never pack or tap the cup to settle the flour, or you’ll end up with too much)
- Sugar
- Baking powder
- Salt
- Milk (or your favorite dairy-free milk)
- Vegetable Oil (OR melted butter)
- Vanilla Extract – optional, but recommended!
How to Make Egg Free Pancakes
Preheat nonstick griddle to 350F. Measure flour, sugar, baking powder, and salt and whisk together in a large bowl. Add milk, oil, and lastly, vanilla extract and whisk just until combined (do not overmix).
Pour or scoop batter onto griddle in your desired size. Cook until bottom is golden brown. Flip pancakes with a spatula and cook until second side is golden brown. Carefully remove, and serve warm with your favorite toppings.
Fluffy Egg Free Pancakes
Ingredients
- 2 cups all purpose flour
- 3 Tbsp sugar
- 2 Tbsp baking powder
- 1/2 tsp salt
- 2 cups milk
- 1/4 cup vegetable oil (may substitute melted butter or DF margarine)
- 1 tsp vanilla
Instructions
- Preheat nonstick griddle to 350F.
- In a large bowl, whisk together all dry ingredients.
- Add milk and oil, then vanilla. Whisk together just until combined (do not over-stir).
- Pour batter onto skillet to desired size. Cook until bottom is light golden brown (bubbles will begin to form on top), or approximately 2 minutes.
- Gently flip pancake with spatula and cook until second side is golden brown.
- Remove from griddle. Serve warm with toppings of choice.
For a brunch spread, try some of my other egg free breakfast recipes:
I have a granddaughter with numerous allergies. I made these ahead and froze them. The whole family loved them (not the case with a lot of allergy free food). Thank you for publishing this.
Thank you so much for the kind review!! I’m so glad your family enjoyed them! 🙂
Perfect eggless pancakes on my griddle. I never comment on recipes but this one is so perfect. I added just a smidge extra milk. Loved them. Thank you!!
Thank you so much! I’m so glad you enjoyed. 🙂
Do you think I could substitute avocado oil instead of canola or vegetable? We have a soy allergy and canola sensitive.
Hello! I’ve never used avocado oil, but if it’s mostly flavorless like vegetable/canola oil, I bet it would work out! You can also try substituting a safe DF butter, if you have one available.
Did you recently change the recipe again? ‘Cuz dang. They are turning out even more amazing. They start bubbling and getting fluffy in the bowl and the pancakes cook so nicely! Who needs Dennys? Seriously.
Haha! Thank you! I did recently update it, and I agree that they’re fluffier than ever! I try to leave my recipes alone, but after making them this way half a dozen times, I just had to update it. 🙂
Tried this recipe twice. Both times the pancakes were raw in the middle and hard as rocks on the outside.
Oh no! This is one of my reader favorites – I’m sorry they didn’t turn out for you. It sounds like your batter ended up too thick, which could mean the flour was measured too heavily. You’ll want to stir your flour first so it’s not packed, then lightly spoon it into a measuring cup and level it off with a knife (never packing it down). Otherwise, if you find it too thick, you can add milk to thin it out.
I hope you find a recipe that works out better for you!