If you’re looking for a quick weeknight dinner but have ZERO groceries, then brinner can still save the day! Super easy (eggless) pantry pancakes are the answer!
As we moms deal with the idea of food shortages, conservation is the name of the game. COVID-19 has all of us making-do with what we have. Unfortunately, it seems like the kids are hungrier than ever! If you’re out of eggs and butter, but you still have milk and a few pantry staples—breakfast (or brinner) can be saved! My NO EGG pancake recipe has you covered!
A little trick I learned dealing with my own child’s egg allergy taught me how to make breakfast miracles happen. Now, I’m passing it on to you!
If your pantry and fridge are pretty bare, then this egg free (and butter free!) easy pancake recipe will totally save your morning and feed your hungry family!
How to Make Perfect Pancakes From Scratch Without Eggs
When my youngest’s egg allergy was discovered, I had no choice but to learn how to cook without eggs. NOT an easy task.
There were a LOT of flops, but there were also a few wins! And, this no egg pancake recipe was definitely a winner—thanks to a SECRET ingredient!
BAKING POWDER. A gift from the baking gods!
No egg needed. Just loads of the white stuff, and you’ll be rocking those no egg pancakes like you’re a short order cook.
You Can Use Coconut Oil Instead of Butter
Okay, so you don’t have eggs, then the baking powder will handle the RISE. But, what about the butter? Don’t you need butter in pancakes?
NO. I went on a coconut oil kick for a LOOOOOONG time, and I learned you can sub out the butter with coconut oil! It’s a real life saver when you don’t have any butter in your fridge, or if you’re trying to get a more vegan pancakes recipe going.
The trick is to just get the coconut oil into a liquid state before adding it to your batter.
Coconut oil is NOT required for this no egg pancake recipe. Butter works perfectly fine. You could even use a combo of butter and coconut oil. It’s a good way to stretch out the butter and make it last.
Easy No Egg Pancake Recipe
Pantry staples are getting low, fridge is almost bare, but PANCAKES are still on the menu!
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 2 1/2 tbsp Baking Powder
- 2 tbsp Sugar
- 1/2 tsp Salt
Wet Ingredients
- 2 cups Milk
- 4 tbsp Coconut Oil
- 1 tsp Vanilla Extract
Instructions
Notes
*If you're looking for eggless whole wheat pancakes, then this recipe can be tweaked! You can go full whole wheat, or you can use a combo of whole wheat and white flour here. The whole wheat flour will make it much thicker. So, you'll need to add additional milk or water to thin out the batter. Don't be shy with the milk! The whole wheat flour really soaks it up!
*If you have butter, you can certainly use it. Or, you could use a combo of oil and butter.
*Maple Extract is also a lovely addition here! Lots of flavor without the sugar!
Pancakes & Waffles
This batter is also great for waffles, too! There’s no difference in the batter you’d use for waffles or pancakes. So, feel free to break out that waffle iron instead.
Also, anything that’s left over will freeze beautifully. Just let them cool completely, drop them in a Ziploc, and toss them in the freezer for another morning.
Trick With Extracts to Create Flavor
This can become your go-to generic pancake recipe that will ALWAYS turn out perfect. Without fail, every time! And, if you feel like jazzing them up, then you can always tweak the flavor by adding a different flavored extract. The recipe calls for vanilla extract, but when I get bored then I’ll get fancy and add lemon extract! Add a few blue berries to those, and YUM!
I must say, my absolute favorite extract to use is the MAPLE flavored extract. OMG. GENIUS. If you’re not big on syrup, but you love that flavor—just add maple extract to the batter! It truly makes those pancakes smell amazing.
Pantry Pancakes – Eggless Pancake Recipe for the Win
You don’t need eggs, or even butter to have delicious, fluffy, melt in your mouth pancakes tomorrow morning (or for brinner)! My kids devour these, so you may want to double batch this recipe. Might as well–they freeze beautifully!
Pour yourself another cup of coffee & get your brunch on!
We may be social distancing, but we can still connect! I’d love to know if these help save breakfast (or BRINNER!) at your house. Drop me a line in the comments below!
Want to remember this? Pin Easy No Egg Pancake Recipe to your favorite Pinterest Board!
Hi I made these pancakes today wow they came out amazing soft and fluffy but I had one problem there was a weird taste to them like a bitter taste as was eating them did I put in too much baking soda ? I used all the same ingredients you noted for the milk I used soya milk , hope you have an answer for me thanks Suky
I’m so glad these worked out for you! It’s a recipe that always works so great for my son, who is allergic to eggs. Hmmmm. It sounds like you used baking soda instead of baking powder. Maybe that was the problem? Also, I don’t use soy milk at all, so I can’t be sure if that had anything to do with it. But, I’d try tweaking those things first! 🙂
Amazing!! With a child that has an egg allergy, I dread breakfast. We have only found one brand of pancake mix that is egg-free and of course we were out. I found your recipe and am so happy I did. These are excellent. I will freeze the left overs for her.
Kim! This is awesome! Egg allergies are SO HARD. I totally get it. I thought peanut was bad, but egg was the hardest to manage. It’s in everything & if you take it out of baked goods it gets so dense. This makes me so happy:) Thanks for sharing
These are amazing!! I’m gluten-free as well so I used Bob’s Red Mill 1-to-1 gluten-free flour and they were so delicious! I’m also playing around with subbing 1-1.5 cups of the flour with gluten-free quick oats and adding some cinnamon to get pancakes like at the Flying Biscuit, and so far the experimentation has been very tasty. Thanks for letting me become re-obsessed with pancakes now that I know they can be eggless!
Glad I could do my part LOL! Great tip on the gluten free flour:) LOVE Flying Biscuit!
Your recipe was delicious. I used white wheat flour and almond milk plus fresh blueberries. Yummy.
Fabulous! It’s such a versatile recipe–love seeing everyone posting about the different flours & how they work out!;)
I’m on a temporary diet which doesn’t allow for egg yolks or dairy. This recipe worked out well, as described. I used almond milk and added banana slices, blueberries and unsweetened shredded coconut while cooking the first side. Served with vanilla-infused maple syrup. Yum! The recipe makes quite a bit so I’ll probably freeze them, as suggested.
I’m obsessed with coconut in these pancakes right now! And walnuts….and chocolate chips:) German chocolate vibe! Thanks for the feedback & so glad these worked out. I like to freeze these for my boys & use on busy school mornings. I heat them up for about 15 seconds each in the microwave & then pop in the toaster. gives a little crispy outside!
We have an egg allergy too so thank you for experimenting! The first time I made this recipe I did 1/2 butter and 1/2 coconut oil. We weren’t a fan of the flavor. This 2nd time around I did all butter, 1 less Tbsp of baking powder, and added 1/4 cup oat flour. This combination produced a much better flavor! I had to add the extra flour to thicken up the batter. Thank you!
My allergy kiddo has turned me into a crazy kitchen scientist, for sure! I bet the oat flour was so tasty. I’ll have to try that, too. Thanks for sharing:)
Thank you!!! Out of eggs, so I tried these and my whole family loved them. I’ll definitely be using this recipe again. I used half milk and half water and used butter and oil. They were thick, beautiful and delicious- great job👍🏼
Ah! That’s great — This totally works when you’re out of (or can’t afford!) eggs. Hard to believe they’re so satisfying until you try them:) Glad it worked for you