Are you looking for an eggless pancakes recipe that is just as fluffy and tasty as traditional pancakes? Well look no more! 

eggless pancakes
Light and fluffy pancakes without eggs!

Due to allergies and dietary preferences of a few members of our extended family, we wanted to find an eggless pancakes recipe that didn’t sacrifice taste or texture.

We combined several different ingredients together and tried a variety of recipes before finally creating this wonderfully light and fluffy recipe.

Who knew pancakes without eggs could be so good!

The only thing left to do is to top it with fresh fruit and pure maple syrup. Breakfast served! 

 

Eggless Pancakes Recipe

Ingredients:

eggless pancakes
This medium scoop is the perfect way to make sure to get even and round pancakes every time.

3/4 cups wheat flour
1/2 cup white flour
1 Tablespoon baking powder
1 Tablespoon sugar
1⁄4 teaspoon salt
1 cup lowfat milk
2 Tablespoons vegetable oil
2 Tablespoons water

Instructions:

1. Mix together flour, baking powder, sugar and salt in medium bowl.

eggless pancakes
Using a wide spatula will make flipping pancakes a breeze.

2. Combine milk, oil and water in a separate bowl.

3. Add wet ingredients to dry ingredients.

4. Whisk just until moistened.

5. With a grill brush, lightly oil a large skillet or griddle. Heat skillet over medium-high heat or 350°F in an electric skillet/griddle. For each pancake, pour 1/4 cup of batter onto the hot griddle with a medium scoop.

6. Pancakes are ready to turn when tops are bubbly all over and a few bubbles have burst, and the edges begin to appear dry. Turn pancakes with a broad spatula. Bake until bottoms are dry and golden brown.

eggless pancakes
Cook the pancakes until golden brown

Refrigerate or freeze leftovers within 2 hours.

Enjoy!

Mary and Jim

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Eggless Pancake Recipe

Ingredients

  • 3/4 cups wheat flour
  • 1/2 cup white flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • 1 ⁄4 teaspoon salt
  • 1 cup skim or 1% milk
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons water

Instructions

  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water in a separate bowl.
  3. Add wet ingredients to dry ingredients.
  4. Whisk just until moistened.
  5. With a grill brush, lightly oil a large skillet or griddle. Heat skillet over medium-high heat or 350°F in an electric skillet/griddle. For each pancake, pour 1/4 cup of batter onto the hot griddle.
  6. Pancakes are ready to turn when tops are bubbly all over and a few bubbles have burst, and the edges begin to appear dry. Turn pancakes with a broad spatula. Bake until bottoms are brown and dry.

Recipe Notes

Refrigerate or freeze leftovers within 2 hours.
Recipe courtesy of Old World Garden Farms

3 thoughts on “Delicious, Light and Fluffy Eggless Pancakes Recipe – Amazing Flavor!

  • March 1, 2017 at 1:48 am
    Permalink

    So glad to find this recipe. I recently read another post about egg allergies. Did you know some people who are sensitive to chicken eggs can eat duck eggs? Apparently they are excellent in baked goods even if some folks don’t care for them as a main dish. Just a thought.

  • February 28, 2017 at 2:42 pm
    Permalink

    Thank you for such a wonderful surprise for Shrove Tuesday! Each year our church observes this day with a pancake supper and recently my wife and I have not been able to join in with the activities since we are now on a vegan/no fat eating plan. I was wondering what we were going to do this year. LOW AND BEHOLD: YOU SOLVED OUR PROBLEM! I have made a slight modification to your pancake recipe by using almond milk and by removing the vegetable oil and substituting in its place 1 tablespoon of ground flax seed in a tablespoon of water and 1-1 1/2 tablespoons of applesauce. And MAGIC!! Delightful fluffy pancakes!! I assure you these pancakes will not become only an annual menu item; this is going to become our go-to recipe for pancakes. (I’m also interested in trying the same recipe for waffles–maybe with twice the amount of flax seed!)

    • February 28, 2017 at 2:52 pm
      Permalink

      I should have asked in the previous comment: what are your requirements for our sharing your recipes? I would like to share this one for Eggless Pancakes with the members of our community group of folks all journeying through the wilderness in search for more healthful ways of eating.

      PS: I have already worn out your recipe for strawberry jam made with honey!! Now I’m just waiting for this year’s crop of berries to come in!

Comments are closed.

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