Thick and Fluffy Eggless Pancakes

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!

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This recipe was originally published in July 2017. It has been updated for photos and content July 2022.

Jump to:

• What to use instead of eggs
• Ingredient notes
• How to make pancakes without eggs
• Expert tips
• How to serve
• Flavor variations
• How to store
• Can you freeze pancakes?
• More egg-free breakfast ideas
• Thick and Fluffy Eggless Pancakes

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 1/4 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.

Ingredient notes

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
• salt
• 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 1/4 cup of batter per pancake and spread it out in the pan to desired thickness. Cook on each side until golden.

Expert tips

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 or an easy homemade applesauce on top. The possibilities are endless!

To turn it into a full breakfast or brunch spread, I like to serve it along with a silken tofu scramble, healthy hash browns, a pitcher of peach juice or a floral rose latte, and some toast or bagels with creamy mascarpone.

Flavor variations

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 that’s also gluten-free and full of fiber!
• Snickers Overnight Oats are perfect when you want something healthy that tastes like dessert.
• Strawberry Banana Bread uses flax meal and bananas for the perfect egg-free combo.
• Just Egg Quiche (an egg-free ingredient that looks just like eggs!)
• Just Egg French Toast using that same egg-free option for a quick and easy breakfast or brunch!

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