Egg Free Pancakes

These egg-free pancakes are soft and fluffy and have the perfect texture for babies and toddlers. You can make them full-sized, mini-sized, or into tiny pancake cereal bites for a fun twist!

These egg-free pancakes only require a few ingredients to whip up and are the perfect breakfast treat. They are subtly sweet and pair perfectly with maple syrup or applesauce. If your little one has an egg allergy, these are the perfect pancakes for them to still be able to enjoy fluffy pancakes. You definitely won’t miss the eggs in these pancakes!

Table of Contents

• WATCH RECIPE VIDEO
• WHAT YOU’LL NEED
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES
• EGG FREE PANCAKES RECIPE

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make these egg free pancakes:

• Flour: I used all-purpose flour for these pancakes for the best fluffy texture.
• Milk: I used whole milk in this recipe, but dairy-free alternatives also work here.
• Oil/Melted Butter: For a little added moistness to these waffles. If using oil, make sure to use a mild-tasting oil.
• Cinnamon: Warm spice for added flavor.
• Baking Powder: Leavening agent to help the pancakes rise.
• Maple Syrup: For subtle sweetness.

PROCESS

1. Preheat a pan on medium-low heat.
2. In a bowl, mix together the flour, baking powder, and ground cinnamon.
3. In the same bowl, pour in the milk, oil/melted butter, and maple syrup. Mix until a smooth batter forms. It is ok if there are a few small lumps in the batter. Let the batter stand for 1-2 minutes.
4. Melt additional butter/oil on the preheated pan to fully coat it. Pour about 1 tablespoon portions of batter around the pan and gently spread it to form small mini circles. If you prefer to make larger-sized pancakes, pour more batter onto the pan.
5. Once bubbles begin to form on the pancakes, flip them over and cook for an additional 1-2 minutes, or until golden on both sides.
6. Serve with a drizzle of maple syrup or as is!

STORAGE INSTRUCTIONS

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

• All-purpose flour: You may replace the all-purpose flour with white whole wheat flour. I have not tested out any other flour variations.
• Milk: You may replace the milk with a dairy-free alternative like coconut milk or oat milk.
• Oil: Melted butter may be used in place of the oil.

RECIPE NOTES

• This recipe makes about 8 mini pancakes. Feel free to double the recipe to make larger-sized pancakes! If you prefer to make pancake cereal bites, pour the batter into a squeeze bottle to make small dime-sized circles on the pan.
• The secret to perfect even browning on pancakes to not to grease the pan. If you have a really good nonstick pan, butter or oil isn’t necessary to coat the pan with, though cooking in butter does add flavor to the pancakes.
• If you are using oil, make sure to use a mild-tasting oil like avocado oil, extra light-tasting olive oil, coconut oil, or grapeseed oil.

Here are some other egg-free recipes that you may like!

• Stovetop Apple Crisp
• Strawberry Yogurt Bark
• Broccoli & Cheese Pinwheels

EGG FREE PANCAKES RECIPE