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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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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
  • 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