Pancakes without eggs

4.87 from 37 votes

Easy fluffy pancakes made with no eggs, they are so good that you might go on to only make pancakes without eggs from now on!

Prep Time7 5

Cook Time15

Course: Breakfast

Cuisine: New Zealand

Keyword: pancakes without eggs, no egg panckaes, pancake recipe with no eggs

Diet: Egg Free

Servings: pancakes

Calories: 133kcal

Author: Stacey

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.

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.