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Fluffy Eggless Pancakes DO exist and they are so easy to make!! Using inexpensive pantry staples, this egg-free pancake recipe yields soft and tender pancakes that everyone will love--dietary restrictions or not!
In This Post
Kristen's Key Takeaways
- Created Out of Love. As someone who has several people with life-threatening egg allergies in her family, I wanted to create a pancake recipe that everyone could safely enjoy. With this easy eggless pancake recipe, you (and your guests) won't feel at all deprived or cheated.
- Adaptable. Whether using dairy or nondairy milk, whole wheat, all-purpose or gluten-free flour, butter or oil, or adding mix-ins like blueberries or chocolate chips, these eggless pancakes always turn out fluffy and delicious.
- Soaking the Flaxseed is Key! Don't be tempted to add the flax right to the dry ingredients. By letting it sit in liquid for just a few minutes, the flaxseed will form a thick substance that helps these pancakes have the texture of traditional pancakes and get super fluffy!!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Ground Flaxseed. When added to liquid, flax forms a gel-like consistency that helps to add structure and moisture to the pancakes--just as eggs do!
- Milk of Choice: Unsweetened, plain soy milk, almond milk, oat milk, or dairy milk all work well in this pancake recipe.
- Apple Cider Vinegar: The acidity from the vinegar reacts with the baking powder to keep the pancakes light and fluffy.
- Fat: Another way this egg-free pancake recipe is forgiving. You can use canola oil, melted coconut oil, melted butter, or melted non-dairy butter. They all work with success.
- Optional Add-Ins: Fresh or frozen berries, chocolate chips, and/or sprinkles. The choices are endless.
How to Make Eggless Pancakes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Flax Egg. In a medium mixing bowl, combine the ground flaxseed with a bit of milk and let sit for 5-10 minutes to form a thick, gel-like consistency.
- Sift Dry Ingredients. Sift the flour with salt and baking powder over a large mixing bowl. This helps to create lighter, less dense pancakes, while ensuring you remove any unpleasant clumps of baking powder from the batter.
- Add Additions NOW. If opting to add in berries or chocolate chips, it is best to toss them with the dry ingredients to coat. This will ensure those goodies stay suspended throughout the pancake batter rather than sinking to the bottom.
- Combine wet ingredients. Add the remaining milk, apple cider vinegar, maple syrup, vanilla, and oil or melted butter to the flax mixture and whisk to combine.
- Gently Fold Batter Together. Add the wet ingredients to the dry ingredients and fold together until the flour is just moistened. It is okay to a have a few small lumps remain.
- Cook Pancakes. Ladle out the pancake batter onto a greased skillet or griddle. Cook for 1-2 minutes over medium-high heat until bubbles form on the surface and the edges are set. Flip and continue to cook for 1-2 minutes or until golden brown.
Kristen's Key Tip
DO NOT push down on pancakes after flipping, as this will cause the bubbles to pop and the pancakes to become flat and dense.
Serving Suggestions & Tips
- For Topping: Top these eggless pancakes just as you would classic pancakes--with berries, maple syrup, whipped cream, sliced bananas, nut butter, etc.
- Add a Side: Serve with fresh fruit, Candied bacon, or breakfast sausage. And don't forget a homemade latte to make breakfast complete.
- To Keep Warm: Place the cooked pancakes on a sheet pan, cover with foil, and keep warm in a 200°F/93°C oven for up to 1 hour.
Allergy Modifications
As stated before, this eggless pancake recipe is the most adaptable, foolproof pancake recipe--perfect for anyone with any food sensitivities or allergies.
- Gluten-Free: Use an all-purpose 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Use non-dairy milk and opt for canola oil, coconut oil, or non-dairy butter.
- Vegan: Use non-dairy milk, canola oil, melted coconut oil, or melted non-dairy butter, and be sure to use maple syrup rather than honey or granulated sugar.
Storage Instructions
- Refrigerate: Cool pancakes, transfer to an airtight container, and store in an airtight container for up to 5 days.
- Freeze: Freeze pancakes on a parchment lined sheet pan for 30 minutes, then transfer to a freezer-safe bag for up to 3 months.
- Reheat: Microwave on a heat-safe plate covered with a damp paper towel for 45-60 seconds. Alternatively, bake the pancakes on a sheet pan covered with foil at 350°F for 4-5 minutes.
More Egg-Free Breakfast Recipes
- Instant Pot Steel Cut Oats
- Slow Cooker Maple Brown Sugar Oatmeal
- Overnight Oats
- Homemade Sausage Gravy
- Homemade Granola
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Soft and Fluffy Eggless Pancakes
Not only are these pancakes egg-free but they also can easily be made without dairy, creating the fluffiest vegan-friendly pancakes ever.
Ingredients
- ¼ cup milk or nondairy milk, for flax egg
- 1 tablespoon ground flaxseed
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup fresh or frozen berries or chocolate chips, optional
- ¾ cup milk or non-dairy milk , for pancake batter
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 tablespoons oil or butter, melted coconut oil, canola oil, or melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a small mixing bowl, whisk together ¼ cup milk or nondairy milk with 1 tablespoon ground flaxseed. Set to the side while you prepare dry ingredients.
- Over a large mixing bowl, sift 1 cup all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon salt and quickly whisk to fully combine. If adding berries or chocolate chips, add ¾ cup fresh or frozen berries or chocolate chips and toss to coat with flour.
- To the flaxseed mixture, add in ¾ cup milk or non-dairy milk , 1 teaspoon apple cider vinegar, 1 tablespoon maple syrup, 2 tablespoons oil or butter, and 1 teaspoon vanilla extract. Whisk well.
- Add the wet ingredients to the flour mixture and gently mix until just combined. It is okay to have a few lumps remaining.
- Preheat a nonstick skillet or griddle over medium-high heat. Grease the pan with coconut oil or cooking spray.
- Drop pancake batter onto heated skillet by ¼ cup measurements. Let pancakes cook for 2-4 minutes or until bubbles start to form on top of pancake and edges are set. Flip and cook for an additional 2-3 minutes, or until golden brown.
Notes
Milk: Use your favorite dairy or unsweetened, plain non-dairy milk.
Butter/Oil: Use canola oil or melted and slightly cooled coconut oil, butter, or non dairy butter.
Flour: Feel free to use an all-purpose gluten-free flour blend or whole wheat flour in place of all-purpose flour.
Additions: If desired all in fresh or frozen berries, chocolate chips, and/or sprinkles. Do NOT defrost the berries before adding to the pancake batter.
Storage: Store cooled pancakes in airtight container in the refrigerator for up to 5 days. Alternatively, freeze pancakes on a parchment lined sheet pan for 30 minutes, then transfer to a freezer-safe bag for up to 3 months.
Reheat: Microwave on a heat-safe plate covered with a damp paper towel for 45-60 seconds. Alternatively, bake the pancakes on a sheet pan covered with foil at 350°F for 4-5 minutes.
Nutrition
Calories: 204kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 281mgPotassium: 383mgFiber: 4gSugar: 6gVitamin A: 190IUVitamin C: 2.7mgCalcium: 235mgIron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe was originally shared in 2019 and updated in 2025.
Light, tender, and incredibly fluffy, these pancakes are not just egg-free but also dairy-free for the fluffiest vegan-friendly treat ever! I love this recipe. Thanks for sharing!
Thrilled to hear you enjoyed the pancakes Via! I just made them myself this morning!
I never have enough eggs - whodathunk I didn't need 'em anyway? These were great, and still so fluffy!
I can't believe how light and fluffy these came out! My vegan friend was visiting and I found this recipe. These were amazing!
Fabulous! I am so happy you were able to serve your friend a recipe she safely enjoyed--that you could enjoy as well.
I would be in the mood for anything vegan if it looks turn out this light, fluffy and delicious!
I am so glad the pancakes were light and fluffy for you Beth! I hope you will enjoy again!
Such an amazing recipe! Love these for Sunday mornings!!
We enjoy them ourselves on the weekend Nellie! Glad your family does as well.