Eggless pancakes don't have to be boring! Try this eggless pancake recipe when you need a vegan option for your favorite breakfast.

Easy Fluffy Vegan Eggless Pancakes Recipe

​Eggless pancakes don’t have to be boring! Try this eggless pancake recipe when you need a vegan option for your favorite breakfast.

Jump to Recipe

A few years ago, I found out that I have both a dairy and egg allergy. Luckily, they aren’t too severe and I can still enjoy things with them now and then. But, in general, I had to change a lot of my diet to cut out eggs and dairy. It wasn’t easy as so many things contain both food groups. 

My favorite pancake batter was made with eggs and milk, so I had to come up with a new favorite. After trying multiple recipes and ideas, this homemade pancakes recipe makes perfect pancakes. We tried the recipe I often see using a mashed banana and while the taste was good, they were a bit flat. We like fluffy pancakes here, so I needed something different. 

Vegan pancakes are a great recipe to satisfy almost any allergen restriction that comes with regular pancakes. The eggless pancakes are not gluten-free, but you could try using a gluten-free flour substitute. If you do try a different flour, just know they may not come out quite as fluffy as a classic pancake recipe.

These are simple ingredients for those who are accustomed to cooking vegan meals. If you don’t normally use vegan or dairy-free ingredients in your kitchen, a few of these may be new to you. We typically find vegan butter right next to regular butter in our grocery store. The almond milk (along with other dairy-free options such as oat milk and cashew milk) is usually in the refrigerated section near the whole milk. 

Serving Suggestions

Our favorite toppings for delicious pancakes are a bit of melted butter and pure maple syrup. Sometimes the boys like to top them with whipped cream, powdered sugar, or mini chocolate chips. You can also top it with fruit jam, peanut butter, or cream cheese. 

Serve your pancakes with a side of fresh fruit or fresh berries to help complete the meal. 

Eggless Pancakes Step by Step

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup almond milk
  • 2 tbsp vegan butter, melted
  • 1 tbsp vegetable oil
  • 1 tbsp water
  • 1 tsp vanilla extract

Preparation

Add the dry ingredients to a large mixing bowl and whisk together.

Add the wet ingredients and stir until just combined.

Heat a flat pan or large skillet over medium-high heat.

Pour 1/3 cup of batter onto the hot pan for each pancake and cook until the bubbles begin to pop, about 3-5 minutes.

Carefully flip the pancake and cook the other side until golden brown, another 3-5 minutes.

Continue with the remaining batter until all pancakes have been made.

Egg-Free Pancakes Leftovers

Storage: Store leftover egg-free pancakes in an airtight container in the refrigerator for up to 3-4 days. 

Reheating: We like to use the toaster, toaster oven, or air fryer to reheat pancakes. These options keep them from getting soggy when reheated. Or, you can reheat on a hot griddle over medium heat until they are warmed through. 

Freezing: Let the pancakes come to room temperature. Then freeze the leftover pancakes in a single layer on a baking sheet lined with parchment paper until they are frozen. Then you can move the pancakes to a freezer bag. Store for up to 3 months in the freezer and thaw individually when you are ready to eat them. 

Recipe

Originally Published On: July 31, 2023

Stack of vegan eggless pancakes covered with syrup on a round white plate next to a stainless steel fork on a grey towel

Eggless Pancakes

​Eggless pancakes don't have to be boring! Try this eggless pancake recipe when you need a vegan option for your favorite breakfast.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course:
Breakfast
Cuisine:
American
Diet
Vegan
|
Vegetarian
Keyword:
breakfast
|
dairy free
|
egg free
|
eggless pancakes
|
pancakes
|
vegan
Dietary Needs:
Dairy-Free
|
Egg-Free
|
Vegan
Cooking Method:
One-Pan Meals
Servings: 6 pancakes
5 from 6 votes

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup almond milk
  • 2 tbsp vegan butter (melted)
  • 1 tbsp vegetable oil
  • 1 tbsp water
  • 1 tsp vanilla extract

Instructions

  • Add the dry ingredients to a large mixing bowl and whisk together
  • Add the wet ingredients and stir until just combined
  • Heat a flat pan or large skillet over medium-high heat
  • Pour 1/3 cup of batter onto the hot pan for each pancake and cook until the bubbles begin to pop, about 3-5 minutes
  • Carefully flip the pancake and cook the other side until golden brown, another 3-5 minutes
  • Continue with the remaining batter until all pancakes have been made
Click the buttons below to share and print this recipe
Pin Recipe Print Recipe
Nutrition Facts
Eggless Pancakes
Amount Per Serving (1 pancake)
Calories 115 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 135mg6%
Potassium 160mg5%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 179IU4%
Vitamin C 0.01mg0%
Calcium 113mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Other Pancake and Waffle Recipes

13 thoughts on “Easy Fluffy Vegan Eggless Pancakes Recipe”

  1. 5 stars
    Oh wow, I can only imagine how difficult it must have been to cut out dairy and eggs from your diet. It’s great to hear that you found a new favourite pancake recipe, though! And it’s even better that vegan pancakes can be an excellent alternative for those with allergen restrictions. I appreciate the tips on where to find vegan ingredients in the grocery store and the serving suggestions for the pancakes. Fresh fruit or berries would be a great addition to the meal. Thanks for sharing your experience and the recipe!

  2. I’ve been meaning to make vegan pancakes for ages, and this seems like the perfect recipe. I love that it uses ingredients that I already have in my pantry, and the recipe seems so simple! While I’m not vegan, about 90% of my meals are vegan, and I’ve come to like Miyoko’s European-style vegan butter just as much as the diary stuff. Thanks for the recipe!

  3. 5 stars
    These vegan pancakes look really great. I was dairy free for a while and tried vegan pancakes in the past, which were good. This recipe looks really great with cinnamon, vanilla, vegan butter, and almond milk. I will try!

  4. Awesome that they don’t use eggs. My DIL is vegan and she and my son are here with their kiddo for the week visiting. Happy to try these out this week.

  5. Such a nice, simple recipe. Glad to hear that these are also fluffy and not too dense. I’ll have to make some for the kids for breakfast this weekend.

  6. 5 stars
    It’s great that there are so many alternative recipe options for those with allergies. These pancakes sound amazing. Who doesn’t love a fluffy pancake? I love that you added vanilla and cinnamon it gives it that little extra flavour.

  7. 5 stars
    Hey, your vegan eggless pancake recipe rocks! Tried it and got the fluffiest pancakes ever. Thanks for sharing this easy gem. You’ve made breakfasts yummier and cruelty-free. Can’t wait to explore more of your delightful recipes. 🥞🌱

  8. My nephew has a pretty severe egg allergy so I will for sure send this to my sister in law. I know she is always looking for ways to make things egg free.

  9. 5 stars
    Eggless pancakes are a great option for people with dietary restrictions or allergies, especially those who are allergic to eggs or follow a vegan diet. My sister is allergic to eggs so she would love these.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating