Egg Free Pancakes
on Mar 09, 2023, Updated Sep 29, 2026
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Add as Google preferred sourceThese egg free pancakes are soft, fluffy, and easy to make with a few simple ingredients! There’s no banana, applesauce, flax egg, or other egg substitute needed, and the batter comes together in one bowl for an easy breakfast the whole family can enjoy.
These egg-free pancakes only require a few ingredients to whip up and are the perfect breakfast treat. A little melted butter keeps the pancakes soft and tender, while maple syrup, vanilla, and a touch of cinnamon add just the right amount of flavor. They’re lightly sweetened on their own but still perfect for pairing with all of your favorite pancake toppings.
Serve these egg free pancakes with fresh fruit, yogurt, nut butter, or a drizzle of maple syrup. You can also make a batch ahead of time and freeze them for an easy breakfast to reheat on busy mornings.
Looking for more easy pancake recipes? You’ll love these oatmeal banana pancakes, cinnamon apple pancakes, and pear pancakes for more simple breakfast ideas.
Table of Contents
Watch Recipe Video
What You’ll Need
Here is what you’ll need to make these egg-free pancakes:
- All-Purpose Flour: Provides structure and gives the pancakes their soft and fluffy texture.
- Baking Powder: Helps the pancakes rise and become light and fluffy without eggs.
- Cinnamon: Adds a subtle warm flavor to the pancake batter.
- Salt: Balances the sweetness and enhances the other flavors.
- Milk: Adds moisture and helps create a smooth pancake batter.
- Butter: Adds richness and helps keep the pancakes soft and tender.
- Maple Syrup: Lightly sweetens the pancake batter.
- Vanilla Extract: Adds extra flavor and complements the maple syrup and cinnamon.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Milk: Whole milk works well, but you can use your preferred unsweetened dairy-free milk to make these pancakes dairy-free.
- Butter: Replace the melted butter with an equal amount of mild-tasting oil, such as avocado oil, for a dairy-free option.
- Maple Syrup: You can replace the maple syrup with honey if serving to little ones over the age of 1.
- Add-Ins: Try adding blueberries or mini chocolate chips to switch up the flavor. I prefer sprinkling add-ins directly onto each pancake after adding the batter to the skillet rather than mixing them into the entire bowl.
Step-by-Step Instructions
STEP 1: Add the milk, melted and slightly cooled butter, maple syrup, and vanilla extract to a medium bowl and whisk until combined.
STEP 2: Add the flour, baking powder, cinnamon, and salt directly to the bowl. Gently stir until just combined, being careful not to overmix. A few small lumps in the batter are fine.
STEP 3: Let the batter rest for about 5 minutes. The batter should be smooth and pourable but not runny.
STEP 4: Heat a nonstick skillet over medium-low heat. Lightly grease the skillet with butter or oil if needed.
STEP 5: Scoop the batter onto the heated skillet to form small pancakes, leaving a little space between each one.
STEP 6: Cook for about 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set.
STEP 7: Flip the pancakes and cook for another 1 to 2 minutes, or until lightly golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent the pancakes from browning too quickly.
Storage Instructions
Let the egg free pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, place the cooled pancakes in a freezer-safe container or bag and freeze for up to 2 months. You can place parchment paper between the pancakes to prevent them from sticking together or flash-freeze them in a single layer before transferring them to a freezer-safe bag. Reheat refrigerated or frozen pancakes in the microwave, toaster oven, air fryer, or skillet until warmed through.
Tips For Success
- Measure the flour correctly. Spoon the flour into your measuring cup and level it off rather than packing it down. Too much flour can make the pancakes dense.
- Let the melted butter cool slightly. You don’t want the butter to be hot when you combine it with the milk.
- Since there isn’t an egg providing additional lift, fresh baking powder is especially important for fluffy pancakes.
- Cook over medium-low heat. This gives the pancakes enough time to rise and cook through without the outsides becoming too dark.
- Use a good nonstick skillet. If your pan has a good nonstick surface, you may not need to grease it at all. Cooking directly on the nonstick surface can also give you a smoother, more evenly golden exterior.
- Wait for the first side to set before flipping. Look for bubbles on the surface and edges that appear set. Don’t press down on the pancakes after flipping.
Recipe FAQs
Yes. Baking powder provides the lift in this recipe, giving the pancakes a soft and fluffy texture even without eggs. Be careful not to overmix the batter and make sure your baking powder is fresh for the best results.
Yes! Pour the batter into the skillet first and then sprinkle in add-ins like blueberries or mini chocolate chips directly onto each pancake. This helps distribute the add-ins evenly and makes the pancakes easier to portion.
More Eggless bREAKFASTS You’ll Love
Egg Free Waffles
Pumpkin Banana Pancakes (Dipped Bites)
Strawberry Cream Overnight Oats
If you tried these Egg-Free Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Egg Free Pancakes
Ingredients
- ½ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- ½ cup milk
- 1 tbsp melted butter, slightly cooled, or swap with a mild-tasting oil
- 1 tbsp maple syrup
- ½ tsp vanilla
Instructions
- Preheat a pan on medium-low heat.
- In a bowl, mix together the flour, baking powder, and ground cinnamon.
- 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.
- 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.
- 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.
- Serve with a drizzle of maple syrup or as is!
Notes
- Measure the flour correctly. Spoon the flour into your measuring cup and level it off rather than packing it down. Too much flour can make the pancakes dense.
- Let the melted butter cool slightly. You don’t want the butter to be hot when you combine it with the milk.
- Since there isn’t an egg providing additional lift, fresh baking powder is especially important for fluffy pancakes.
- Cook over medium-low heat. This gives the pancakes enough time to rise and cook through without the outsides becoming too dark.
- Use a good nonstick skillet. If your pan has a good nonstick surface, you may not need to grease it at all. Cooking directly on the nonstick surface can also give you a smoother, more evenly golden exterior.
- Wait for the first side to set before flipping. Look for bubbles on the surface and edges that appear set. Don’t press down on the pancakes after flipping.
I’ve tried a lot of pancakes for kids and they’re all nasty. These actually taste GREAT! I wonder, could you substitute Greek yogurt for the oil to add a bit more to the pancakes ?
I’m so glad to hear that you enjoyed these, Lola! I would keep in the oil to make sure that the batter has enough moisture, but you could try adding in a couple of tablespoons of Greek yogurt for some added protein😊
My daughter has an egg allergy. These pancakes turned out great!
I’m so glad to hear that you enjoyed these!😊
I love this recipe and so do my girls! but I always find that the batter is a bit thick. I use melted butter not oil. Do you think oil makes the batter thinner?
Hi Uraz! I’m so glad that you enjoy this recipe! If you find the batter is a little thick, you can try adding in a little extra milk to help thin it out a bit and that should help😊
perfect mini pancakes! This is our 3rd recipe of yours we’ve tried, and it’s easy and yummy like the others. Thank you for giving me ideas when I run out 😆
I’m so glad to hear that you enjoyed these pancakes, Lindsay!😊
I’m glad that I found this recipe since my baby is allergic to egg. This is so simple and easy to make! My baby loves it
I’m so glad to hear that your baby enjoys these pancakes!😊
Can I add pumpkin puree or fruit puree to this pancake recipe?
Hi Grace! I haven’t tried this so I’m not sure how it would affect the moisture of the pancake batter. If you do, I’d experiment with a small amount, or possibly decrease the amount of milk to accommodate for the added moisture.
These were so good! Both of my kids have egg allergies, and it’s hard to find a good pancake recipe without eggs. These were delicious!
I’m so glad to hear that you enjoyed these pancakes!😊
Was super simple to make and letting my baby try them tomorrow. So glad to have found this since he is allergic to eggs and peanut
I’m so glad that you enjoyed this recipe, Daisy!😊
These pancakes are delicious and easy to make. My 12 month old really enjoys these and I like that I’m able to have this ready quick as part of breakfast if I’m making a fresh batch.
I’m so glad that you enjoyed this pancake recipe!😊
My 12 month old son loves these pancakes! What do you recommend for storing if making ahead and for leftovers? Thank you!
Hi Carrie! I’m so glad to hear that your little one enjoys these pancakes! Here are the 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!
These are amazing! Love the touch of cinnamon too! Def a new staple, thank you!