Whether you're fresh out of eggs or vegan, these eggless pancakes do not disappoint! They're fluffy and filling, made with whole wheat flour, and are both egg-free and oil-free! They will quickly become a new favorite, you'll never need eggs for pancakes again!
This recipe was originally published in July 2017. It has been updated for photos and content July 2022.
This recipe has quickly become my go-to recipe for pancakes and you'll easily see why. It's incredibly easy and quick and they come out perfect every time.
Any time I have guests over I treat them to these pancakes for breakfast. They're a crowd pleaser. Perfect for breakfast, brunch, even brinner (breakfast for dinner)!
This recipe is great for vegans or those who simply ran out of eggs. Whatever the reason, you're going to love this recipe and be making eggless pancakes from now on!
What to use instead of eggs
In pancakes, eggs act as a binder to hold the batter together. It also provides moisture and stabilizes the air bubbles.
Pancakes typically call for a leavening agent along with the eggs such as baking powder, so no other ingredient is needed except for the egg substitute to achieve results.
From what I've seen, most vegan versions of pancakes tend to replace the eggs with oil. This does work but I prefer to use whole foods whenever possible.
I've found that the best replacement for eggs in pancakes is a fruit puree. Applesauce, mashed banana, pumpkin puree or mashed avocado work well. My preference is applesauce or mashed banana since they provide a touch of sweetness to the batter which allows you to cut down on the added sugar.
About ¼ cup of fruit puree is equivalent to one large egg.
If you're curious about eggless baking and cooking and want to learn more I have a detailed post all about how to replace eggs.
Here's a quick run-down of what's needed for these egg free pancakes. You probably already have most of it on hand! For exact measurements, reference the recipe card at the bottom of the post.
You'll just need 8 simple ingredients for this recipe:
- whole wheat flour—or all purpose flour (you can also make it gluten free by using oat flour)
- coconut sugar—or your favorite granulated sweetener
- baking powder—our leavener of choice
- milk—I used almond milk (or your favorite non-dairy milk)
- apple sauce—our egg substitute
- vanilla extract
- cinnamon & nutmeg—optional but highly recommended!
Whole wheat flour provides some extra protein and structure that is missing when we don't use eggs. This helps these egg-free pancakes hold their shape and trap air bubbles better to keep them fluffy!
If you prefer gluten-free you can use oat flour instead. Can't find oat flour? Simply blitz some rolled oats in a food processor until it becomes a flour-like consistency.
How to make pancakes without eggs
Now that we know what works best for replacing the eggs in pancakes, the process to make them will be very familiar.
Once you have all of your ingredients, you'll simply mix them all together in a mixing bowl. Some small lumps are fine, you don't have to make it perfectly smooth. Adjust seasonings as desired.
Then you'll use a non-stick pan to cook these oil-free. If you don't have a non-stick pan you can use a spray oil to coat the pan lightly.
Use about ¼ cup of batter per pancake and spread it out in the pan to desired thickness. Cook on each side until golden.
When measuring the flour, doing it by weight is best. If you don't have a kitchen scale, scoop the flour into your measuring cup using a spoon, don't pack it in, then level it off using something flat like that back of a butter knife.
This will help prevent using too much flour and ending up with dry pancake batter.
Don't over mix the batter, just mix until all the ingredients are incorporated. Over mixing can lead to dense, flatter pancakes.
How to serve
I personally love my pancakes with a drizzle of pure maple syrup or apple honey (AKA the best thing ever). Both are much better flavor-wise than the corn syrup versions and are much better for you!
If you want to avoid syrups you could opt for natural peanut butter or almond butter spread on top. Or even some jam or fruit preserves.
I also love to add lots of fresh fruit on top. Berries like blueberries, blackberries, raspberries, or strawberries are delicious with these eggless pancakes. I also like adding slices of bananas. The possibilities are endless!
You can also add different ingredients right into the batter! Here are some of our favorites:
- fresh or frozen berries (blueberries or chopped strawberries are great)
- chopped apples or other fruit
- sliced bananas
- chopped nuts (walnuts and pecans work well)
- dairy-free chocolate chips
How to store
If you have leftover pancakes you can store them in an airtight container in the refrigerator for up to a week.
To reheat, place on a microwave-safe plate and microwave for 30 seconds to a minute. You can also reheat them on the stove until warmed through.
Can you freeze pancakes?
Yes! You can easily freeze these pancakes and reheat in the microwave later for an easy meal prepped breakfast!
Allow them to cool fully, then transfer them to an airtight freezer-safe container or bag with parchment paper or wax paper between each one so they don't stick together.
More egg-free breakfast ideas
Vegan Scrambled "Eggs" (no tofu!)
Egg-less Baked Chickpea Flour Frittata
Just Egg Quiche (an egg-free ingredient that looks just like eggs!)
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Thick and Fluffy Eggless Pancakes
- 2 cups whole wheat flour, all-purpose or oat flour for gluten-free
- 2 tablespoons coconut sugar
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 2 cups unsweetened almond milk, or any non-dairy milk
- 4 tablespoons apple sauce
- ¼ teaspoon vanilla extract
- A few hearty dashes cinnamon & nutmeg, optional, to taste
- Combine all ingredients in a large mixing bowl and whisk until just combined, careful not to over mix. It's ok if the batter is a little lumpy.
- In a non-stick pan over medium-low heat, spoon out one pancake worth of batter at a time (about 4 inches in diameter). The batter may come out a little thick so feel free to spread it out once spooned into the pan to make thinner pancakes. Flip the pancake over when you see bubbles forming on top or the sides have stiffened enough. Continue cooking until golden-brown. Repeat with the rest of the batter.
- Serve warm, topped with maple syrup and fresh fruit! Enjoy!
Nutrition Per Serving
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These pancakes are absolute PERFECTION! They are delicious, have a perfect texture, make wonderful blueberry pancakes and SUPERB waffles. I keep them in the freezer and toast the waffles in the oven. This is really such a perfect recipe that I'm excited to try your other recipes! Thank you so much! All the best to you!
Your comments have truly made my day! I'm so happy you are enjoying my recipes! 🙂
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