These allergy friendly Egg Free Pancakes are light and fluffy, and can also easily be made dairy free/vegan or top 8 allergen free. I love this recipe because it’s versatile, and works well with substitutions. They are easy to make, and the whole family will love them.
Looking for something a little different? Give these Eggless Oatmeal Pancakes, Egg Free Cornmeal Pancakes, or my Apple Cinnamon Pancakes a try. If you’re serving breakfast or brunch for a crowd, serve these egg free pancakes with my Egg Free Sausage Hash Brown Bake – it’s always a brunch hit around here!
These allergy friendly, eggless pancakes are:
- Egg free
- Peanut free
- Tree nut free
- Dairy free (use cow’s milk alternative)
- Soy Free (sub canola oil)
- Fish and Shellfish Free (needless to say)
- Vegan
For a brunch spread, try some of my other egg free breakfast recipes:
- Recipe: Egg Free Waffles
- Recipe: Egg Free Sausage Hash Brown Bake
- Recipe: Apple Cinnamon Pancakes (Egg Free/Vegan)
- Recipe: Eggless Sausage Bites (DF option)
- Recipe: Cornmeal Pancakes (Egg Free, DF, Vegan)
- Recipe: Best Vegan Banana Muffins
Weekend breakfasts are kind of a big deal around our house. I’m not sure why, but it’s always been that way (I think my husband started it…). Pancakes and bacon, omelettes, biscuits and gravy… Any one of these could be considered a typical Saturday or Sunday breakfast for us. Now that our son is old enough to enjoy meals with us, I’ve been tweaking breakfast recipes to exclude his allergens: eggs, peanuts, and tree nuts (he passed his wheat challenge in November, which has opened up a lot!).
These egg free pancakes hold a special place in my heart. Aside from baby purees and single ingredient items, this was one of the very first “real” foods our son ate with us! We had been doing food introductions very slowly after his diagnosis of multiple food allergies. At first I wondered what he would ever safely be able to eat, and if it would just be easier to just feed him baby purees forever (kidding, maybe…?).
When my son was around 10 months, I decided these pancakes would be a good place to start, as they have few ingredients to begin with (and less chance of a reaction to an unknown ingredient). We also have some incredible raspberry bushes that produce a TON of raspberries every summer. And what better place to put them than on top of a pile of pancakes? Summer can’t come soon enough…
Fluffy Egg Free Pancakes (DF, Vegan)
Ingredients
- 2 cups all purpose flour
- 3 Tbsp sugar
- 2 Tbsp baking powder
- 1/2 tsp salt
- 2 cups milk (or DF milk)
- 1/4 cup vegetable or canola oil (may also substitute melted butter or DF margarine)
- 1 tsp vanilla
Instructions
- Preheat griddle to 350F. If not using nonstick, lightly spray with cooking spray.
- In a large bowl, whisk together all dry ingredients.
- Add milk, oil, then vanilla, and whisk together just until combined (do not over mix).
- 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, and serve immediately 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!