Egg-Free Pancakes

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Egg-Free Pancakes Soft, Fluffy

These egg-free pancakes are light, fluffy, and incredibly easy to prepare using simple ingredients you likely already have in your kitchen. They are perfect for mornings when you are out of eggs, cooking for someone with allergies, or simply looking for a lighter breakfast that still feels comforting and satisfying.

Thanks to baking powder and the right batter consistency, these pancakes rise beautifully without eggs or butter. They cook up golden on the outside and tender on the inside, making them ideal for serving with fruit, syrup, or your favorite spreads.

Ingredients

For the Pancake Batter

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk (dairy or plant-based)
  • 1 tablespoon vanilla extract

For Cooking

  • A small amount of neutral oil for greasing the pan

How to Make Egg-Free Pancakes

1. Combine the Dry Ingredients

In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk briefly to distribute everything evenly and remove any lumps.

2. Add the Liquids

Pour in the milk and vanilla extract. Whisk gently just until the batter comes together. Do not overmix; a few small lumps are fine and help keep the pancakes soft.

Let the batter rest at room temperature for 10 minutes. This allows the flour to hydrate fully and improves the final texture.

3. Cook the Pancakes

Heat a non-stick skillet over medium-low heat. Lightly grease it with oil and wipe away any excess.

Pour about 1/4 cup of batter into the pan for each pancake. Cook for 1½ to 2 minutes, until bubbles appear on the surface and the edges look set. Flip and cook for about 1 more minute, until golden and cooked through.

If the batter spreads too quickly, gently mix in 1 to 2 tablespoons of flour. If it feels too thick, add a small splash of milk.

4. Keep Warm and Serve

Lightly oil the pan between batches. Keep cooked pancakes warm on a plate or in a low oven while finishing the rest. Serve immediately with fresh fruit, syrup, or any toppings you enjoy.

Helpful Tips for Perfect Pancakes

  • The batter should be pourable but not watery; thickness is key for fluffy pancakes
  • Fresh baking powder is essential for proper rise
  • Avoid high heat, as it can burn the pancakes before they cook through
  • Stir the batter gently and only until combined to prevent dense pancakes

Variations and Substitutions

  • Flour: Whole wheat flour or a gluten-free blend can be used
  • Sugar: Coconut sugar or maple sugar work well, or omit for savory pancakes
  • Milk: Any milk works, including almond, soy, or oat milk
  • Flavoring: Replace vanilla with lemon zest, orange zest, or cinnamon

 

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