Perfect pancakes without eggs
Whatever the reason you need to make pancakes without eggs, this recipe is great!
Why This Recipe Works
- The fluffiest pancakes
- Easy recipe with basic ingredients
- A great way to make pancakes without eggs
Ingredients you will need
Hopefully, you should have all the ingredients you need to make pancakes with no eggs in your pantry.
- self-raising flour
- caster sugar
- baking soda
- salt
- melted butter
- milk
- vanilla extract
- vinegar
Ingredient Notes and Substitutes
- self-raising flour: If you don't have self-raising flour you can use 1 cup of plain flour combined with 1 teaspoon of baking powder.
- caster sugar: I like to use caster sugar as it is a bit finer than regular granulated sugar, but regular sugar will work just fine.
- melted butter: Melted coconut oil or your favourite mild-flavoured oil will work fine. (steer clear of Extra virgin olive oil, it will be too strongly flavoured for this pancake recipe.
- vinegar: I tend to use apple cider vinegar, but any vinegar you have on hand is fine.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used self-raising flour from their range in this recipe.
How to make egg-free pancakes
Below are illustrated step-by-step instructions to make my no-egg pancake Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Heat a frying pan to medium heat.
Step one: Place the dry ingredients in a large mixing bowl; self-raising flour, baking soda, caster sugar and salt. Use a fork or whisk to combine them.
Step two: Melt the butter and add to the dry ingredients along with the remaining ingredients. Mix well, I use a wooden spoon at this stage. The batter will be quite thick and fluffy.
Step three: Grease the pan, and place scoops of the egg-free pancake butter onto the heated pan. (I use a ¼ cup scoop, 60 ml).
Step four: Cook for a few minutes, you will probably see a couple of bubbles forming and popping on the surface of the pancake.
Step five: Flip and cook on the other side for 2-3 minutes.
Enjoy!
Top Tips
Here is how you can make these egg-free pancake recipe perfectly every time!
- Don't overmix: Pancake batter is a little like muffin batter, it is better to not overmix, overmix activates gluten and you end up with a dense chewy pancake.
- Don't skip the vinegar! The vinegar is in the recipe because its acidic nature activates the baking soda, giving you the lightest fluffiest pancakes.
FAQs
Yes you can, using a combination of self-raising flour and baking soda with vinegar will ensure pancakes without eggs are still light and fluffy.
Other Pancake Recipes you might like
My kids love pancakes, so I have quite a few pancake recipes on my website.
- Baby Pancakes: A pancake designed to little ones, apple and oat pancakes that are refined sugar free.
- Banana baby pancakes: A 3 ingredient gluten free pancake recipe
- Strawberry Pancakes: A tradional vanilla pancake studded with fresh strawberry pieces.
- Banna Oat Pancakes: Pancakes made with bananas, rolled oats and greek yoghurt.
- Pumpkin pancakes: A wheat free pancake recipe, with delicious spiced pumpkin flavours
Pancakes without eggs
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Ingredients
- 1 cup self raising flour
- 2 Tablespoons caster sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 50 grams melted butter
- 250 mililitres milk
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
Instructions
- Heat a frying pan to medium heat.
- Place the dry ingredients in a large mixing bowl; self-raising flour, baking soda, caster sugar and salt. Use a fork or whisk to combine them.
- Melt the butter and add to the dry ingredients along with the remaining ingredients; milk, vinegar, vanilla extract. Mix well, I use a wooden spoon at this stage.
- Grease the pan, and place scoops of the egg-free pancake butter onto the heated pan. (I use a ¼ cup scoop, 60 ml).
- Cook for a few minutes, you will probably see a couple of bubbles forming and popping on the surface of the pancake.
- Flip and cook on the other side for 2-3 minutes.
- Enjoy.
Notes
- Don't over mix: Pancake batter is a little like muffin batter, it is better to not overmix, overmix activates gluten and you end up with a dense chewy pancake.
- Don't skip the vinegar! The vinegar is in the recipe because its acidic nature activates the baking soda, giving you the lightest fluffiest pancakes.
- self-raising flour: If you don't have self-raising flour you can use 1 cup of plain flour combined with 1 teaspoon of baking powder.
- caster sugar: I like to use caster sugar as it is a bit finer than regular granulated sugar, but regular sugar will work just fine.
- melted butter: Melted coconut oil or your favourite mild-flavoured oil will work fine. (steer clear of Extra virgin olive oil, it will be too strongly flavoured for this pancake recipe.
- vinegar: I tend to use apple cider vinegar, but any vinegar you have on hand is fine.
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