Easy No Egg Pancake Recipe (AKA Coronavirus Pantry Pancakes)

As we moms deal with the idea of food shortages, conservation is the name of the game. The Coronavirus 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 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!

Perfect Pancakes: Secret Ingredient

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.

Butter VS Coconut Oil

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

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Pantry staples are getting low, fridge is almost bare, but PANCAKES are still on the menu!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

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

1. Mix all of the dry ingredients together with a whisk in a medium sized mixing bowl.
2. Add extract to your milk.
3. Melt your coconut oil until it is liquid (or butter till it is liquid), and add it to the milk mixture. Then, immediately add your milk mixture to the dry ingredients. Mix well to combine.
4. Heat a skillet over medium high heat. Make sure you spray the pan with non-stick cooking spray, or use butter. Then, using a 1/4 cup measuring cup, pour batter onto the hot pan. I use a large griddle, so I am able to cook 4 pancakes at one time. But, use what you have! Make your pancakes to the size that suits your taste.
5. You'll know it's ready to flip when you see the little bubbles start to come to the surface of the pancakes. Don't flip until you see the bubbles!
6. If you have blueberries, chocolate chips or pecans, then feel free to add them at this stage!
7. Flip, then cook for another 2-3 minutes. Serve immediately.

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 perfectly. Just let them cool completely, drop them in a Ziploc, and toss them in the freezer for another morning.

Trick With Extracts

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 flavor 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.

Coronavirus Pantry Pancakes (AKA No Egg Pancake Recipe)

As the days tick on, the urge to go to the store is shrinking. Nobody wants to get out. So, if this recipe helps you avoid going out for one more day, then I’m happy to help!

You don’t need eggs, or even butter to have delicious, fluffy, melt in your mouth pancakes tomorrow morning (or for brinner)!

I hope this helps you eek out one more day before braving the store.

Sidebar: if you can’t find hand sanitizer, then check out my post DIY Hand Sanitizer for Coronavirus! You can make it with just two ingredients from your medicine cabinet!

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!

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