Egg Free Pancakes

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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!

Egg free pancakes served with fruits.

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!

Egg free pancake cereal served with fruits.
Egg-Free Pancake Cereal

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What You’ll Need

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

Ingredients to make 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.
Egg free pancakes served with fruits.

Step By Step Instructions

  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 okay 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!
Steps to make egg free pancakes.

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!

Egg free pancake cereal served with fruits.

Ingredient 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!

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Egg free pancakes served with fruits.
5 from 9 votes

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!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 8 mini pancakes

Ingredients 

  • ½ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp ground cinnamon
  • ½ cup milk
  • 2 tbsp oil/melted butter
  • 2 tsp maple syrup

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

  • 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.

Nutrition

Calories: 73.67kcal, Carbohydrates: 8.04g, Protein: 1.31g, Fat: 4.06g, Saturated Fat: 0.7g, Polyunsaturated Fat: 0.52g, Monounsaturated Fat: 2.58g, Cholesterol: 1.83mg, Sodium: 59.12mg, Potassium: 35.54mg, Fiber: 0.25g, Sugar: 1.81g, Vitamin A: 24.89IU, Vitamin C: 0.003mg, Calcium: 51.84mg, Iron: 0.42mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




11 Comments

  1. 5 stars
    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

  2. 5 stars
    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!

  3. 5 stars
    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

  4. 5 stars
    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.

  5. 5 stars
    My 12 month old son loves these pancakes! What do you recommend for storing if making ahead and for leftovers? Thank you!

    1. 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!