Eggless Pancakes
If You’re Craving Pancakes but Ran Out of Eggs…
I gotta be honest: discovering you’re out of eggs mid-pancake craving is cruel and unusual punishment. Been there, too many times. But! Turns out, you don’t really need eggs for great pancakes. The first time I tried this (let’s just say a couple of years ago during a major snowstorm, with nothing open and my fridge emptier than a Monday morning bus), it felt like a bit of a gamble. One kid said he liked them better than my usual ones, which might’ve just been him angling for extra syrup, but still. I was converted. Also, if my Scottish auntie is reading — sorry for messing with tradition, but it’s tasty, promise!
Why You’ll Love This (Or at Least Keep Making It)
I pull this recipe out when eggs have, yet again, vanished from my fridge. My partner likes to call it “the pantry pancake special.” And honestly, it’s less mess. No fussy separating yolks, no worrying I’ve gotten shell in the batter (ugh, that happened once; never lived it down). My little one eats these plain, which is odd but convenient. And weirdly, they taste even better cold the next day — unless you eat them all at breakfast, which tends to happen in my place. If you’ve got ingredient snobs in your family, maybe don’t tell them it’s eggless until after their second helping.
What You’ll Need — Plus My Random Swaps
- 1 cup (about 125g) all-purpose flour (if I’ve got some whole wheat lying around, I mix half and half; makes me feel healthy)
- 2 tablespoons white sugar (brown sugar works; once I even tried honey, but it made things too sticky, at least for me)
- 2 teaspoons baking powder (my grandmother insisted on Dr. Oetker, but, honestly, any will do)
- A pinch of salt (I sometimes forget this, but then again, it’s not the end of the world)
- 1 cup milk (dairy, almond, oat—whatever, I’ve yet to find a kind that truly doesn’t work. Soy gives a slightly bean-y taste, though)
- 2 tablespoons melted butter or oil (coconut oil is nice if you want a tiny tropical vibe; on rushed mornings, I use regular vegetable oil)
- 1 teaspoon vanilla extract (optional, but I love it; sometimes I add a pinch of cinnamon too)
How I Actually Make Them (With the Occasional Snafu)
- In a largish bowl, I dump the flour, sugar, baking powder, and salt. Give it a quick mix with a fork. (I always use the biggest bowl I own and still manage to spill flour. Maybe you’ll have better luck!)
- Pour the milk, melted butter/oil, and vanilla into a jug or cup. Mix it up so it’s not separated, or just add straight to your dry — honestly, both ways seem fine. (Here’s where I sometimes forget to melt the butter and just toss it in cold; doesn’t actually matter that much.)
- Combine wet and dry. Don’t go mad with the mixing — just enough so the floury bits vanish. Few lumps? Totally fine. If you overmix, you get rugby balls instead of pancakes, and that’s a fact.
- Heat a pan (mine’s non-stick, but not fancy — anything flat will do) over lowish-medium. Drop in a little butter or oil if you want extra golden edges. Then, pour on a quarter cup of batter for each pancake (or just use a big spoon; size is up to you). They’ll spread a bit — don’t stress.
- When bubbles start popping up on the surface and the edges look dry-ish (anywhere from 2-4 minutes, maybe longer if your pan’s cranky), flip! Other side cooks faster, so peek after a minute and see.
- Keeps going until the batter’s gone. Pile ‘em up; now’s when we might do a sneaky taste test. You know, for science.
What I’ve Learned (Sometimes the Hard Way)
- If your pancakes are coming out too dense, try a bit more baking powder… but not more than half a teaspoon extra or they’ll taste a bit off. I learned that at a brunch where even the dog refused my batch.
- The batter thickens as it sits. If you get delayed (hello, phone call from Mum), loosen it with a splash more milk.
- Once, I forgot to grease the pan — quick tip: don’t.
Variations I’ve Tried and My Honest Thoughts
- Add blueberries — only do this after pouring the batter in the pan, or they’ll go mushy and stain everything purple. It’s fun but messy.
- Chopped chocolate? Oh yes. Never vanilla and chili flakes, though; that was a one-time experiment. Let’s not talk about it.
- Swap half the milk for orange juice. Tangy and kind of addictive, but my sister says it’s “weird breakfast energy.”
Don’t Own a Griddle? Me Neither
I use a battered old frying pan — nothing fancy. In a pinch, I’ve made these in a cast iron skillet and once (in a moment of madness) on an electric sandwich press. Yep, really. A nonstick surface makes life easier, but you could probably use a regular metal pan if you grease it well. Heck, I even saw someone online use a baking tray set over two burners; not recommending it, just saying, if you’re creative…
Storing Your Leftovers (If That Ever Happens)
If, by some miracle, you have pancakes left, stick them in an airtight box in the fridge. They’ll stay good for at least a day or two — three, tops. I don’t freeze them, but I’ve heard you can. Honestly, most times, mine get nibbled as snacks throughout the day. Cold pancakes with peanut butter? Seriously underrated. For more actual pancake storage strategies, I once stumbled across this handy guide on The Kitchn.
Pancake Toppings: Go Wild (Or Keep it Simple)
Classic maple syrup is king in my house, but my oldest puts yogurt and honey. My cousin brings out her homemade jam (which is next level — you can find some DIY jam advice at BBC Good Food). Sometimes, sliced bananas with a handful of nuts. The real secret? A proper mug of tea, strong enough to stand your spoon in. That’s breakfast to me.
Pro Tips (Hard-Won Wisdom Here)
- Don’t rush the pan preheating! I’ve dumped batter into a too-cool pan before; it just sticks and makes sad pancakes.
- You can actually rest the batter for 10 minutes to let it fluff up. But if you’re late, just cook. It’s pancakes, not a wedding cake!
- If you make jumbo-sized pancakes, the middle won’t quite cook through. Go for smaller rounds and stack them up instead. (Trust me, I learned this after some gooey middles.)
FAQs: Stuff People Have Actually Asked Me
- Can I use water instead of milk?
- Sure! They’ll be a bit thinner, but still tasty. I’ve done it when milk ran out unexpectedly (story of my life).
- What about gluten-free?
- Honestly, I haven’t nailed it yet. Maybe try a gluten-free blend; some friends swear by Bob’s Red Mill, but my experiments have been… let’s say “varied.” Would love to hear if you have a magic flour tip.
- Why aren’t my pancakes fluffy?
- Probably the pan’s too hot, or maybe overmixed batter. Sometimes I get impatient and just go for it — then regret it. Just take it easy!
Oh, and one day I actually tried using a soup ladle to pour the pancakes. It was a complete disaster, but strangely fun. The kitchen looked like a Jackson Pollock painting. Moral of the story: pancakes are forgiving, kitchens… not so much. If you need more breakfast inspo, I’ve found great ideas on Bon Appetit; though, full warning, their stuff’s way fancier than mine.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups non-dairy milk (such as almond or soy)
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
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1In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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2In a separate bowl, combine non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
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3Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay.
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4Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil if needed.
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5Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
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6Serve warm with your favorite toppings such as maple syrup, fresh fruits, or dairy-free butter.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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