Egg Free Pancakes

5 from 10 votes

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 Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: mini pancakes

Author: Lily Payen

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

US Customary - Metric

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