These light & fluffy Egg Free Pancakes make the perfect weekend breakfast or brunch dish. They taste fantastic when topped with fresh fruit and a generous drizzle of maple syrup!
A lot of people think that eggs are a vital component of a pancake recipe, but I’m here to show you today with these egg free pancakes, that you can make wonderfully light and tasty pancakes without using eggs or an artificial egg replacer!
Just like in my eggless vanilla cupcakes, we use a combination of bicarbonate of soda, (baking soda ) & apple cider vinegar to help the pancakes to rise and achieve that gorgeous fluffy texture that we all love.
❤️ Why You Will Love This Recipe
- ✔️ Allergy Friendly: Not only are these pancakes eggless, making them great for anyone with an egg allergy, but you can also easily make them dairy-free and gluten-free! For more details, just scroll down to the "variations" section below!
- ✔️ Soft & Fluffy: By using baking soda and vinegar as leavening agents, you can whip up pancakes that are airy, tender, and exceptionally fluffy.
- ✔️ Kid-Friendly: Children with egg allergies or dietary restrictions can still enjoy delicious and safe pancakes and the children without allergies won’t be able to tell the difference and will love them just as much!
- ✔️ Uses Store Cupboard Ingredients: You won't need any fancy egg replacements, they are made with simple, everyday ingredients you probably already have in your store cupboard or pantry at home.
🥘 Ingredients Needed
✋ Be sure to double check all packaging for allergens. ✋
- Flour: Plain flour can be used, as the baking powder/soda helps to give the pancakes rise, although you can also use self-raising flour if you prefer. Self raising flour normally contains baking powder, but I would still add more as per the recipe to give extra fluffiness!
- Sugar: I have used caster sugar as the granules are finer than granulated sugar, but this would also work fine.
- Leavening: A mixture of baking powder and bicarbonate of soda (baking soda) is used. These help the pancakes to rise and give them a soft and fluffy texture.
- Milk: Full-fat, semi-skimmed or skimmed milk can be used. I prefer to use full-fat milk as it gives the creamiest texture.
- Butter: Use unsalted block butter.
- Vegetable Oil: Along with the butter, this helps to inject moisture into the pancakes and stops them from being dry. Don't use olive oil as the flavour will be too overpowering.
- Vanilla Extract: Adds a hint of sweetness, try and use vanilla extract and not vanilla essence as the flavour of vanilla extract is much more natural.
- Salt: This helps to enhance the overall flavour of the pancakes.
- Vinegar: When vinegar combines with baking soda, its acidity triggers a reaction that generates carbon dioxide. This gas serves as a leavening agent, helping the pancakes to rise. I have used apple cider vinegar, but white wine vinegar can also be used.
See the recipe card for full information on ingredients and quantities.
Want to pimp up your pancake batter?
Here are some more tasty ideas!
- ✔️ Make It Dairy Free: Swap the milk for a neutral tasting plant-based milk like oat milk, almond milk or soya milk. Use a dairy-free spread or coconut oil in place of the butter.
- ✔️ Make It Gluten Free: Substitute the plain flour for a gluten free flour.
- ✔️ Blueberry: Fold some fresh or frozen blueberries into the pancake batter.
- ✔️ Chocolate Chip: Add dairy-free chocolate chips to the batter. As the pancakes cook the chocolate chips will melt into the batter.
- ✔️ Banana: Mash ripe bananas and mix them into the batter for a natural sweetness and a hint of banana flavour.
- ✔️ Cinnamon: Sprinkle ½ teaspoon of ground cinnamon and a pinch of nutmeg into the batter for a hint of spice.
🤔 Can I Make Pancake Batter Ahead Of Time?
It’s best to make the batter just before you want to cook the pancakes.
The reason for this is that the leavening agents (baking powder or baking soda) in the batter begin to activate as soon as they come into contact with the wet ingredients. This leads to the production of carbon dioxide gas, which makes the batter rise and creates fluffy pancakes.
If the batter is stored for too long, the leavening agents may lose some of their effectiveness, and the pancakes may not turn out as light and fluffy.
So, while it's possible to make pancake batter ahead of time, I would recommend using it immediately or at least within a couple of hours of making it for the best results.
If you need to make it well in advance, you can store the wet and dry ingredients separately and combine them just before cooking.
✏️ How To Make - Step-By-Step-Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by combining all the dry ingredients in a large mixing bowl. This includes the flour, sugar, baking powder, baking soda (also known as bicarbonate of soda), and a pinch of salt. Give them a good whisk to ensure they're well-mixed.
Step 2: Now it's time for the wet ingredients. In a separate bowl, pour in the milk of your choice, whether it's dairy or a plant-based option. Add in the vegetable oil, melted butter (or a dairy-free alternative if you prefer), a dash of vanilla extract, and the vinegar. It's the vinegar that will work its magic with the bicarbonate of soda to help those pancakes rise and become fluffy.
Step 3: Now, it's time to bring the two sets of ingredients together. Pour the wet ingredients into the dry ones and give it a gentle stir. Be really careful not to over-mix the batter. It's perfectly fine if you see a few lumps; over-mixing can make the pancakes a bit tough, so, embrace the lumpiness!
Step 4: Preheat a non-stick frying pan/skillet over medium-high heat. If you want to be extra sure those pancakes won't stick, you can lightly grease the pan with a bit of oil or some cooking spray.
Step 5: Once your pan is hot, pour a ladle full of pancake batter per pancake into the pan. Depending on the size of your pan, you will probably need to do this in batches.
Step 6: Watch for bubbles forming on the surface of your pancakes. It's a sign that they're cooking just right. This usually takes about 2-3 minutes. When you see those bubbles and the edges are starting to set, it's time to flip them over. Use a spatula to flip the pancakes over and cook the other side for an additional 1-2 minutes. You're looking for a beautiful golden brown colour.
Step 7: When all your pancakes are ready, it's time to create a beautiful stack. Top them with fresh fruit, be it slices of banana, a handful of berries, or any fruit you love. Finally, don't forget the pièce de résistance: a generous drizzle of maple syrup. Your fluffy, egg-free pancakes are ready to enjoy!
💡 Top Tips
- ✔️ Don’t Over-Mix: When combining the wet and dry ingredients, be gentle. Over-mixing can lead to tough pancakes. A few lumps are perfectly fine; they'll disappear during cooking
- ✔️ Adjust the Consistency:Depending on your flour and other factors, the batter's thickness can vary. If it's too thick, add a little more milk; if it's too thin, add a bit more flour until you reach your desired pancake batter consistency.
- ✔️ Properly Pre-heated Pan: Make sure your non-stick pan or griddle is well preheated. You'll know it's ready when a few drops of water sizzle and evaporate quickly on the surface.
- ✔️ Perfect Pancake Portion:Use a ladle or measuring cup to pour equal portions of batter onto the pan. This will mean that your pancakes cook evenly and are all the same size.
- ✔️ Keep Them Warm: As you cook each batch of pancakes, you'll want to keep them warm until they're all done. A handy trick is to place them on a plate in a warm oven set to the lowest temperature.
- Practice Makes Perfect:Making pancakes can be a bit of an art. Don't worry if your first pancake isn't perfect. It often takes a pancake or two to get the temperature and timing just right. Just hide that one at the bottom of the stack!
⚡ Get Creative With Toppings
There are so many delicious toppings you can use to elevate your pancake game to the next level!
- 🍓 Fresh Fruit: Sliced air fryer caramelised bananas, strawberries, blueberries & raspberries.
- 🍁 Maple Syrup: A classic choice, maple syrup drizzled generously over pancakes is always a crowd-pleaser. Honey also works really well.
- 🍦 Whipped Cream: A dollop of dairy or non-dairy whipped cream is always a winner with the kids!
- 🥛 Yoghurt: Spoon some Greek yoghurt, coconut yoghurt, or dairy-free yoghurt on top of your pancakes.
- 🥜 Nuts: If nuts aren’t a problem, chopped nuts like walnuts, pecans, or sliced almonds give some crunchy texture.
- 🍋 Lemon & Sugar: Sometimes the classics are the best! Squeeze fresh lemon juice over the pancakes and sprinkle with a spoonful of granulated sugar.
🥡 Storage & Reheating
I would advise eating the pancakes straight away, as this is when they will be at their fluffiest, however, they can be stored in an airtight container in the fridge for up to 3 days.
Reheat them in the microwave for 20-30 seconds until hot. It’s best to point out that they may lose some of their fluffiness when reheated.
You can also pop the pancakes in a toaster to warm through.
To freeze, lay the pancakes flat on a baking tray and freeze for an hour until they are hard. Transfer them to a freezer bag, where they will keep for up to 3 months.
Defrost in the fridge overnight and reheat as above.
💬 Recipe FAQs
Absolutely! You can achieve fluffy and delicious pancakes without eggs by using alternative leavening agents like baking powder and baking soda.
Vinegar, when mixed with baking soda, acts as a leavening agent, helping the pancakes rise and become fluffy. It's a key ingredient in many egg-free pancake recipes.
Can I use whole wheat flour for eggless pancakes?
Yes, you can use whole wheat flour for a healthier twist on your pancakes. Just be mindful that whole wheat flour can make pancakes denser, so they may not be as fluffy as those made with all-purpose flour.
📖 More Breakfast & Brunch Recipes..
If you love this recipe, check out these other tasty breakfast and brunch dishes!
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
Egg Free Pancakes
- 120 g ( 1 cup) plain flour (Can be substituted for gluten free)
- 1 tablespoon caster sugar
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda / baking soda
- 250 ml ( 1 cup) milk (Can be substituted for dairy free milk)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoon melted butter ( Can be substituted for dairy free)
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- 1 Handful Strawberries
- 1 Handful Blueberries
- Maple Syrup
- In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda (baking soda) and salt.
- In a separate bowl, combine the milk, vegetable oil, melted butter, vanilla extract, and vinegar.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to over-mix; don’t worry if there are lumps in the batter, this is fine.
- Preheat a non-stick frying pan over medium-high heat. You can lightly grease it with oil or cooking spray if needed.
- Once the frying pan is hot, pour a ladle full of the pancake batter onto the pan for each pancake. You will need to do this in batches.
- Cook until you see bubbles forming on the surface and the edges start to set, typically 2-3 minutes.
- Flip the pancakes with a spatula and cook the other side for an additional 1-2 minutes, or until they are golden brown and cooked through.
- Remove the pancakes from the pan and keep them warm. You can place them on a plate in a warm oven (set to the lowest temperature) while you cook the remaining pancakes.
- Place the pancakes in a stack, top with fresh fruit and drizzle with maple syrup.
- Don’t Over-Mix: When combining the wet and dry ingredients, be gentle. Over-mixing can lead to tough pancakes. A few lumps are perfectly fine; they'll disappear during cooking
- Adjust the Consistency: Depending on your flour and other factors, the batter's thickness can vary. If it's too thick, add a little more milk; if it's too thin, add a bit more flour until you reach your desired pancake batter consistency.
- Properly Pre-heated Pan: Make sure your non-stick pan or griddle is well preheated. You'll know it's ready when a few drops of water sizzle and evaporate quickly on the surface.
- Perfect Pancake Portion: Use a ladle or measuring cup to pour equal portions of batter onto the pan. This will mean that your pancakes cook evenly and are all the same size.
- Keep Them Warm: As you cook each batch of pancakes, you'll want to keep them warm until they're all done. A handy trick is to place them on a plate in a warm oven set to the lowest temperature.
- Practice Makes Perfect: Making pancakes can be a bit of an art. Don't worry if your first pancake isn't perfect. It often takes a pancake or two to get the temperature and timing just right. Just hide that one at the bottom of the stack!