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This recipe for Eggless Pancakes proves that you can still have the soft, fluffy pancakes you know and love! This is hands-down the best way to satisfy the craving for perfect pancakes, even if you’ve run out of eggs. No eggs? No problem!
We eat a LOT of pancakes in our family, and there’s no end to the varieties that I’ve made. Whether we’re eating them fresh from the griddle or grabbing leftover pancakes from the fridge or freezer, they’re a guaranteed hit. We love them so much that I’ve even figured out the best way to freeze pancakes. It’s simpler than you think!
Eggless Pancakes
I’ve been playing with ideas for making pancakes without eggs for a while, ever since a friend of mine had to give up eating eggs. Unfortunately, most of the pancakes just weren’t measuring up. That is, until I tried making them with some leftover buttermilk.
Oh my word, what a game-changer! The buttermilk lends so much fluffiness and flavor. You’re going to love these pancakes so much, I can guarantee that you won’t miss the eggs.
So, the next time you start to stir a batch of pancakes together and realize you are out of eggs, don’t despair or race to the store. If you’re lucky enough to have buttermilk on hand, just mix up a batch of these eggless pancakes and enjoy every bite while still in your pajamas.
These were just like pancakes with egg! Perfect recipe. Thank you.
Ingredients and Substitutions
Flour – Good old all-purpose flour is my choice for these pancakes.
The Leavening – This job is big enough for the dynamic duo. Baking soda and baking powder work together in this batter to make the pancakes super fluffy.
Sugar and Salt – I include just a bit of white sugar for a hint of sweetness to balance the buttermilk, and kosher salt enhances all the flavors.
The Dairy – Break out the real cultured buttermilk for these pancakes. You’ll be glad you did.
Notes on Equipment
- Mixing bowl
- Measuring cups and spoons
- Dough whisk
- Spatula
- Large griddle – I have put this model through its paces over the last five years, and it is a total keeper. None of those weird hot spots or brown lines. Just perfectly cooked, golden brown pancakes, every single time.
- Ladle or scoop
How to Make Eggless Pancakes
Whisking the Ingredients: I combine the flour, baking soda, baking powder, granulated sugar, and kosher salt in a medium sized mixing bowl and give it a stir with my beloved dough whisk to combine everything evenly.
Pouring the Milk: You’re going to want to whisk in the buttermilk, but just until there are no more dry pockets of flour streaking in the batter.
Prepping the Griddle: I set the bowl of batter aside to rest while the griddle heats up. Once it’s good and hot, then I will generously grease the griddle using about a tablespoon of oil or butter.
Cooking the Pancakes: Pour about ⅓ of a cup onto the hot, greased griddle for each pancake, taking care to leave space for the batter to spread out.
Flipping: Once the pancakes have bubbled and the bubbles have begun to pop (about 2-3 minutes), I use a flexible spatula to slide under each pancake and carefully flip it.
Finishing the Cook: You will only need to cook the pancakes until the second side reaches a gorgeous golden brown. Serve them warm with as many toppings as you like!
Expert Tip
The best pancake recipe can become a total flop if you over whisk the batter. So, remember, the goal is not a silky smooth consistency. You want the flour to be fully incorporated with the butter milk, so that there are no more dry pockets or flour streaks. But, small lumps are fine! I use this dough whisk to make sure the batter reaches the ideal consistency. It will be quite thick, but loosens up as it cooks.
Get Some Culture: True cultured buttermilk really does make a difference in the texture and flavor of the finished pancakes. Some recipes will advise you to mix vinegar or lemon juice into milk to make a substitute for buttermilk. Unfortunately, that will not work for this recipe. It lacks the fluffiness and delicate texture that thicker buttermilk brings to the party.
Skip the Smoke – You can use ghee or clarified butter to cook your pancakes if you want the buttery goodness, but don’t want to babysit the butter. These products have a much higher smoke point.
Wrap Them Up – These pancakes are not oversweet (syrup takes care of that!) so they make lovely breakfast wraps when stuffed with scrambled eggs and bacon or sausage.
Serving Suggestions
These eggless pancakes are the perfect canvas for all kinds of sweet toppings. When it’s strawberry season, I love nothing more than to finish them with a drizzle of strawberry puree or a generous scoop of strawberry compote.
And, fresh blueberries and citrus make this blueberry compote delightful on top of these pancakes. Any of these will turn a simple stack of pancakes into a meal that feels extra special at the breakfast table.
Make Ahead & Storage
Make Ahead: You really only want to rest the batter for as long as it takes your pan to heat up, but you can certainly make the pancakes ahead of time and reheat them!
How to Store: Allow the pancakes to cool completely, then just follow my guide on storing pancakes in the freezer. They will keep for
How to Reheat: To reheat pancakes in the microwave, place the pancakes in a single layer on a microwave-safe plate. Heat in 30-second increments to thaw them. Flip the pancakes over each time you check them. It usually takes about 60 seconds to reheat a few pancakes. But, more pancakes will take longer.
More Pancake Recipes
This batter is truly thick. It just is! Resist the urge to add more liquid to your batter.
If you want to confirm that it is the right consistency, you can fry a miniature test pancake. Just pour about a tablespoon of batter into the greased, heated pan and fry as directed. It should spread as it heats on the pan. That means you’re good to go!
Well, sort of… This batter is a great blank canvas! But instead of mixing blueberries, chocolate chips, or your favorite mix-ins directly to the batter (which could cause it to be overmixed and tough), simply prepare the batter as directed.
Then, sprinkle the wet top of each pancake on the griddle with the add-in of your choice before turning.
Watch for the edges to be set and look dry (not dried out). You also want to see bubbles forming (with some popping) on the top.
There are two likely culprits when your pancakes fail to rise to lofty, fluffy heights. The first and most common is overmixing of the batter. If you mix the batter until it’s smooth, you’re developing gluten which will yield a flat, chewy pancake.
The less likely but still possible second problem is that you may have expired or weakened leavening. Check to be sure your baking soda and baking powder are fresh. Since this recipe relies entirely on the activity of these two ingredients combined with buttermilk for its lift, having weak, older leavening can affect the overall finish.
Eggless Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups buttermilk
- vegetable oil or butter for the griddle
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and kosher salt. Add the buttermilk and whisk once more. Let the batter rest while the griddle or pan heats.
- Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil or butter) and then pour ⅓ cup of batter onto the griddle for each pancake.
- Cook the pancakes until the edges are set and dry, and the pancakes begin to bubble on top, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very very good
I’m so glad you’re enjoying the pancakes!
Can I use powdered buttermilk? I’m trying to replicate or one up the pearl milling one I’ve been buying. Your recipe seems perfect because I dont like the taste of egg in my pancakes. I only ever buy powdered buttermilk though so I’m hoping you have a recipe with that. Thanks a bunch!!
That should work fine, Cristina.
These were just like pancakes with egg! Perfect recipe. Thank you.
I’m so glad you like them, Flora!