Where Healthy Food Is Fun, Fast, Tasty and Fits Your Budget!

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account

Favorite Pancakes (without eggs)

NotesVideo: Pancakes with KidsAny Berry Sauce

Recipe Notes

  • For more whole grains use whole wheat pastry flour or blend ¾ cup whole wheat flour and ½ cup all-purpose flour. Add 1-2 Tablespoons of water or milk if batter is too thick. 
  • Try adding fresh bananas or blueberries to the batter before cooking.
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.

  • Top with applesauce, fresh fruit or yogurt.

 

 

Ingredients

1 1⁄4 cups
all-purpose flour (see notes)
1 Tablespoon
baking powder
1 Tablespoon
sugar
1⁄4 teaspoon
salt
1 cup
nonfat or 1% milk
2 Tablespoons
vegetable oil
2 Tablespoons
water
1 teaspoon
vanilla (optional)

Directions

  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine milk, oil and water. Add to dry ingredients.
  3. Stir just until moistened.
  4. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  5. Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
  6. Refrigerate leftovers within 2 hours.

Notes

  • For more whole grains use whole wheat pastry flour or blend ¾ cup whole wheat flour and ½ cup all-purpose flour. Add 1-2 Tablespoons of water or milk if batter is too thick. 
  • Try adding fresh bananas or blueberries to the batter before cooking.
  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.

  • Top with applesauce, fresh fruit or yogurt.

Photo of Favorite Pancakes (without eggs)
Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 8 pancakes (4-inch)
Nutrition Facts: View Label
Last updated: 05/16/19

118 Comments for "Favorite Pancakes (without eggs)"

How long can you store the batter in the fridge?

Once the batter is blended together it is best to go ahead and cook the pancakes.  They can be refrigerated after cooking for 2 to 3 days.  Another option is to mix the liquid ingredients and dry ingredients separately.  Store the dry ingredients at room temperature and store the liquid ingredients in the refrigerator for up to a week.  Mix the two together just before cooking.

The Food Hero Team

I made the pancakes smaller and I got more and used whole milk

What a great recipe!! I love pancakes made with lots of eggs but I didn't have any, this is the first recipe I clicked on and I am glad. 

I made some adjustments, omitted the sugar, doubled the vanilla and the baking powder, and added cinnamon. Whisked it all together and let it sit for 5 minutes to let the baking powder do its thing, added an extra 1/4 cup of milk after it sat, and cooked them with coconut oil. 

They were so so good. Had them with the e.d. Smith low sugar syrup, and 1.5 cups of thawed fruit. Had another one with peanut butter. 

 

Thank you for sharing!!!

Can you use 2% milk?

Yes, 2% milk will work fine.  It just increases the calories a little.

The Food Hero Team

Powdered sugar is a great topping 

How about topping pancake with flavour yogurt

Flavored yogurt makes a great topping. Or try our Any Berry Sauce!  It's easy to make and tastes like fresh fruit.

The Food Hero Team

Followed the recipe exactly and put it in the waffle iron. They turned out really good. We have egg allergy so this is perfect for us. Thanks for the recipe. 

This looks great!  My son is allergic to several things, including wheat, oats, and rice, so all purpose flour and gf all purpose flour are not options.  He has passed many ancient grains, though, so I am wondering if you can make suggestions about what might work well here?  So far, he can have sorghum, millet, and tapioca flours, as well as cornmeal.  We will be trying amaranth soon, and I expect him to pass that as well.  I am open to other suggestions for things to try, as well, if you think there is another grain or type of flour that may work well.

You have an amazing challenge.  We do not have the capacity to test all the alternative grains in our recipes but we have come across a reliable website that may have just the information you need.  Try King Arthur Flour - Baking with Ancient Grains  https://www.kingarthurflour.com/guides/baking-with-ancient-grains/

You may still need to combine some flours from different grains to obtain the texture you like but their trials are a really helpful place to start.

Good luck!

The Food Hero Team

I just tried this recipe yesterday, but the outer layer was hard and the inside was dense and moist. What could be the possible causes?

We need a little more information to try to figure this out.  Tell us if you made any ingredient substitutions and describe the final pancake in a little more detail.

The Food Hero Team

The only ingredient I substituted was using goat's milk instead of nonfat milk.

The outer layer of the pancake was hard and dry, the inside was dense and not fluffy at all. Could it be I overmixed the batter? I mixed till there was no lumps to be seen. Should I have left the batter lumpy instead? How much oil should I use to cook the pancake? 

Here are our suggestions.  Overmixing could contribute to less tender, dense pancakes. A very thick batter will also take longer for heat to reach the center.  Try adjusting the heat or thinning the batter with a little more milk or water. Adjust the temperature so a drop of water just sizzles and skips across the pan surface.  If the pan is too hot, the outside overcooks before the inside is heated through. Too much oil on the skillet or griddle could contribute to a hard dry outside.  Try just wiping the skillet or griddle with a little oil on a paper towel. 

The Food Hero Team

Can the sugar in this recipe be replaced with Stevia? 

It probably can but we have not tested it.  Keep in mind that pure stevia is about 200 times more sweet than sugar.  There are different forms and strengths of stevia products available so the first place to check for substitution amounts is the stevia label.  If you have pure stevia powder, you might try 1/4 teaspoon stevia powder to replace 1 Tablespoon sugar. 

The Food Hero Team

Is this recipe suitable for someone with gluten intolerence.

Not sure what flour to use.

Any suggestions welcome x

This recipe is not for someone with gluten intolerence because as written, it contains wheat flour.  Look for something labeled as a gluten-free all-purpose baking flour.  If it is called a baking mix rather than flour, it might already have the leavening added.  Read the package directions but more than likely you will substitute the gluten-free flour in the same amount as given for flour in the recipe.  

The Food Hero Team

I made these w a few slight variations and they were THE BEST pancakes I’ve ever had. I used half all purpose flour, and half coconut flour. I used coconut oil instead of vegetable oil. And I used almond milk, and much more than the recipe called for. The pancakes smelled like custard pie when they were cooking. And they were so light and fluffy when they were done. I topped w fresh strawberry’s and maple syrup. Amazeballs!

These are really good. I make them using rice milk. Son has egg and dairy allergy.  Could you make waffles with this batter?

 

We tested this batter in a waffle maker and it made a nice crispy waffle.  The batter is thin so it spread out but it puffed up nicely to fill out the waffle iron.  Be careful not to add too much batter.

The Food Hero Team

This recipe was amazing when my daughter was allergic to eggs. She outgrew the allergy, but we still use the recipe all the time!

Replacing the all purpose flour completely with whole wheat pastry flour works beautifully.  I have made this with groups ranging from young children to adults and they all love this recipe.  My teenage daughters frequently make these pancakes at home.  My oldest daughter is lactose intolerant; lactose free milk and soy milk work great in this recipe too.  The Food Hero Any Berry Sauce pairs well with the pancakes.

These pancakes are amazing! My in-laws are from India and are vegan. When they visit, they always want to try American food, but so much of it has eggs. I tried this recipe today (with a few blueberries thrown in) and it was amazing!!! I will be sure to make it for them next time they come so they can have an authentic American pancake. Thank you for a great recipe! 

I love this recipe. When my son was a baby, he was allergic to egg, so this recipe was a godsend. He has since outgrown it, but it's still my family's go-to pancake recipe. The only changes I've made is to use white whole wheat flour instead of all-purpose and whole milk instead of low/non-fat. They're perfectly fluffy and a perfect consistency every time, whether I add fruit or not. Thank you!

I’ve made these a few times but they’ve always been a little bitter. Tried again this morning, but used 1/4 cup sugar. They were perfect! 

I've followed this recipe quite a few times. This morning I had no baking powder, so I used self raising flour and it turned out REALLY well, I'm actually going to switch to using self raising flour all the time for this recipe.

I also always add a splash of vanilla extract and an extra tablespoon of sugar.

Good idea if you have self rising flour on hand.  The proportions of baking powder to flour are slightly different but it can be successful.  Self rising flour also contains salt so you might want to omit the salt in the recipe.

The Food Hero Team

Pages