Fluffy Pancakes Without Eggs: Simple Vegan Recipe

These egg-free pancakes are soft, fluffy, and have a baby- and toddler-friendly texture. Make them full-sized, mini, or turn them into tiny pancake cereal for a playful breakfast twist.

With just a few simple ingredients, these egg-free pancakes come together quickly. They’re mildly sweet and pair beautifully with maple syrup, applesauce, or fresh fruit. If someone in your family has an egg allergy, these pancakes deliver the same fluffy satisfaction without eggs—you won’t miss them.

Watch Recipe Video

What You’ll Need

Ingredients for these easy egg-free pancakes:

• Flour: All-purpose flour gives the best fluffy texture.
• Milk: Whole milk is used here, but dairy-free milks work well too.
• Oil or melted butter: Adds moisture—use a mild-tasting oil if using oil.
• Cinnamon: A touch of warm spice for flavor.
• Baking powder: Helps the pancakes rise and stay fluffy.
• Maple syrup: For gentle sweetness in the batter or as a topping.

Step By Step Instructions

1. Preheat a nonstick pan over medium-low heat.
2. Whisk together the flour, baking powder, and ground cinnamon in a bowl.
3. Add the milk, oil or melted butter, and maple syrup to the dry ingredients. Stir until a smooth batter forms; a few small lumps are fine. Let the batter rest for 1–2 minutes.
4. Lightly coat the preheated pan with butter or oil. For mini pancakes, drop about 1 tablespoon of batter per pancake and gently spread into small circles. For larger pancakes, use more batter.
5. When bubbles form on the surface, flip and cook 1–2 minutes more, until both sides are golden.
6. Serve warm with maple syrup, applesauce, or fresh fruit.

Storage Instructions

Cool pancakes completely before storing. Keep in an airtight container in the refrigerator for up to 2 days. To freeze, place in a freezer-safe bag for up to 2 months. Reheat on low in a pan or microwave for 20–30 seconds until warmed through.

Ingredient Substitutions

• Flour: Swap all-purpose flour for white whole wheat if desired (other flours not tested).
• Milk: Use coconut, oat, or another dairy-free milk as a 1:1 substitute.
• Oil: Replace oil with melted butter for extra flavor.

Recipe Notes

• This recipe yields about 8 mini pancakes. Double the ingredients to make more or larger pancakes. For pancake cereal, transfer batter to a squeeze bottle and dispense dime-sized drops onto the pan.
• For even browning, a good nonstick pan may not require extra grease. Cooking in butter adds flavor but isn’t always necessary.
• If using oil, choose a mild flavor like avocado, extra-light olive, coconut, or grapeseed oil.

Here are some other egg-free recipes you might enjoy:

• Stovetop Apple Crisp
• Strawberry Yogurt Bark
• Broccoli & Cheese Pinwheels

Egg Free Pancakes

These egg-free pancakes are soft and fluffy with a texture ideal for babies and toddlers. Make them full-sized, mini, or tiny cereal bites for variety.

Prep: 5 mins

Cook: 5 mins

Total: 10 mins

Servings: 8 mini pancakes

Ingredients

• ½ cup all purpose flour
• 1 tsp baking powder
• ¼ tsp ground cinnamon
• ½ cup milk
• 2 tbsp oil or melted butter
• 2 tsp maple syrup

Instructions

• Preheat a pan on medium-low heat.
• Mix together the flour, baking powder, and cinnamon.
• Add milk, oil or melted butter, and maple syrup. Stir until smooth; a few small lumps are fine. Let rest 1–2 minutes.
• Grease the pan lightly. Pour about 1 tablespoon portions for mini pancakes, or larger portions for full-size pancakes.
• When bubbles form, flip and cook 1–2 minutes more until golden.
• Serve warm with syrup or fruit.

Notes

• Recipe yields about 8 mini pancakes. Double to make more or larger pancakes. For pancake cereal, use a squeeze bottle to pipe small drops onto the pan.
• A good nonstick pan may not require extra grease; butter adds flavor if desired.
• Use mild-flavored oils such as avocado, extra-light olive, coconut, or grapeseed if choosing oil.

Nutrition

Calories: 73.7 kcal,
Carbohydrates: 8.0 g,
Protein: 1.3 g,
Fat: 4.1 g