Perfect Classic Egg-Free Pancakes
Soft, golden, and airy — these pancakes taste just like traditional diner-style pancakes but use no eggs at all. They cook evenly, rise beautifully, and have a tender crumb.
Servings 8 pancakes
Calories 128kcal
Ingredients
- 1 ½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 ¼ cups milk dairy or oat milk
- 3 tbsp melted butter
- 1 tsp vanilla extract
Instructions
Combine dry ingredients:
- Whisk together flour, sugar, baking powder, & salt
Mix Wet Ingredients:
- In a separate bowl or directly into the dry ingredients, add milk, melted butter, & vanilla
- Stir gently just until combined. Small lumps = perfect. Avoid overmixing.
Rest the Batter:
- Let sit 5–10 minutes to allow the baking powder to activate and the gluten to relax.
- This makes egg-free pancakes rise better.
Cook the Pancakes:
- Heat a nonstick skillet or griddle to medium (325–350°F).
- Lightly butter the surface.
- Scoop ¼ cup batter per pancake.
- Cook 1–2 minutes until bubbles form on top and edges look slightly set
- Flip and cook 1–2 more minutes until golden.
Serve:
- Top with more butter, warm syrup, berries, or powdered sugar.
Notes
Chef Tips
Nutrition Facts Per pancake (8 total), using 2% milk.
- If batter is too thick, add 1–2 tbsp extra milk.
- If batter is too thin, add 1 tbsp flour.
- For extra fluff: replace ¼ cup milk with club soda.
- For extra buttery flavor: add ½ tbsp melted butter to the pan before each pancake.
Nutrition Facts Per pancake (8 total), using 2% milk.
- Calories: 128
- Total Fat: 5.6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 17.5 g
- Sugar: 4.0 g
- Protein: 2.4 g
- Fiber: 0.5 g
- Sodium: 212 mg
- Cholesterol: 15 mg
