This recipe for fluffy American pancakes without eggs is very easy and practically fool-proof. This delicious dessert requires only 5 ingredients and can be ready in under 30 minutes! Topped with maple syrup or honey, these soft eggless pancakes are perfect for breakfast, brunch, or as a snack – enjoy them any time of the year, not just on Pancake Day.
Why To Try These Pancakes Without Eggs
You will enjoy making this recipe before you even try these no egg pancakes with self-rising flour. Why? Because:
- It is super simple – just mix all ingredients together, fry the dough, top with your favourite fruit and sauce and there you go, deliciousness on a plate!
- This recipe saves you time – you can fry up to 3-4 pancakes at the same time in the same pan (or even in two different pans if you have the option).
- It is also great for batch cooking and making ahead – scale it up or down as you like, pop it in the fridge or freezer if needed – you will never need to buy ones in the shop again!
- It’s an egg-free pancake recipe – no eggs are needed.The pancakes are still soft and thick and have lovely yellow color. This recipe is ideal for everyone allergic to eggs, or if you’ve simply ran out.
- This is a sugar-free pancake recipe – there is no sugar added to the pancake dough. To make this meal completely sugar-free, check your dessert sauces and toppings.
- It is a family-friendly recipe – both kids and adults will love these pancakes. They are so easy to make, and the kids can get involved in the process too! Why not to serve them on Pancake Day (Shrove Tuesday), Mothers’ Day or Father’s Day or even Valentine’s Day to show your love?
Here is a list of the main components of this recipe. Most of them will be in your pantry or fridge:
- Self-raising flour – this wonderful baking staple is ideal for this recipe, as it already contains rising agents which help the flour to rise beautifully.
- Baking powder – to make these pancakes even fluffier, a teaspoon of baking powder will do wonders here. You can also use baking soda, check the substitutes section for more information.
- Salt helps bring the dough ‘to life’ in terms of flavours. Just a pinch will go a long way.
- Yogurt does the work here instead of an egg. It will help bind the dough together, whilst helping it to thicken naturally. Use plain natural yogurt or Greek-style yogurt.
- Oat milk or semi-skimmed milk are both great for creating the perfect pancake mix.
Finally, you will also need some oil for frying. Use rapeseed, sunflower or vegetable oil.
Substitutes & Variations
Here is a list of suggestions on what to use if you are missing some of the ingredients in the recipe:
- Self-raising flour – mix plain (all-purpose) flour and baking powder or baking soda,
- Swap baking powder for baking soda,
- Use double or soured cream as a replacement for yogurt,
- Add almond, coconut or other plant-based milk instead of oat milk or cow’s milk,
This recipe can be easily made vegan: use plant-based milk, yogurt and sauces.
What To Serve These No-Egg Pancakes With
You will appreciate how versatile and amazing these pancakes are by playing around with the various toppings and sauces. Make them different each time – or serve them as a part of a family-style spread, where everyone can assemble their favourite pancake stack as they fancy! Here are some ideas on pancake sauces and garnishes – for both sweet tooth and savoury lovers:
Toppings For a Sweet Tooth
Honey, maple or golden syrup are the classics, but what about chocolate or toffee (caramel) sauce? Salted caramel will work here too – if you don’t have it on hand, just sprinkle the caramel sauce with a pinch of coarse sea salt and you will get the same taste!
Pre-packed strawberry or raspberry sauce are great if you’re in a hurry.
Fruit like bananas, raspberries, strawberries, blueberries, blackcurrants, cherries, apricot, peach, pineapple, and mango are all delicious pancake toppings. Use them fresh, frozen, or canned.
Allow frozen fruit to thaw for about 20-30 minutes before serving.
If using canned fruit, drain it first. Save the syrup and use it instead of a sauce – it is sweet and refreshing!
Prefer savoury pancakes? No problem!
Crispy bacon rashers and maple syrup are one of the combos made in heaven, right?
Make these homemade pancakes without eggs in 4 easy steps:
- Mix all solid ingredients together.
- Add yogurt and milk gradually. Mix until all is bonded together until you get a thick batter - try not to over-mix it, some lumps can stay.
- Preheat a large frying pan. Pour over the batter (3-4 small circles) and cook the pancakes in batches. Flip halfway through.
- Serve with fruit, bacon, sauces, and syrups.
The exact quantities and measurements are in the recipe card at the bottom of this post.
As I said before, this is a fool-proof pancake recipe. For best results, follow these simple tips:
- Make sure the pan is hot enough. Set it to medium-high temperature. Carefully check by putting the palm of your hand 15cm above the pan – can you feel the heat? Then it’s ready! Give it another minute if you can’t.
- The right temperature is important in this recipe. Keep the pan hot to cook your pancakes fast & evenly. But beware of burning them – you don’t want to cook them on high (max) heat.
- Do not add too much oil – you don’t want your pancakes to be deep-fried. Add just 1 tablespoon of oil and wipe it with a kitchen (paper) towel around the bottom of the pan, to create a non-stick surface. After you finish cooking your first batch, add more oil if the pan seems dry, Be careful wiping it when the pan is hot.
Storage & Reheating
These no-egg pancakes are fantastic for batch cooking and making ahead. When making in advance, let them cool down completely and store them separately, without any toppings.
You can also keep them at room temperature for up to 3 days. Cover them with kitchen foil to prevent them from going dry.
These pancakes will stay fresh in an airtight food container in the fridge for up to 5 days.
Also, these eggless pancakes are suitable for freezing. Store them in an airtight food container or plastic bag and keep them in the freezer for up to 6 months.
For a super speedy freezer-to-table breakfast, wrap them individually in parchment paper before freezing.
Alternatively, you can prepare the pancake batter, and keep it in a food container in the fridge until ready to fry them (this will keep for up to 2 days).
These pancakes can be reheated in three different ways: on a pan, in a toaster, or in a microwave.
- On a pan: set a large frying pan on medium-high heat, add the pancakes when hot, and fry them for a minute on each side. This way, you can reheat 3-4 pancakes at the same time.
- In a toaster: place individual pancakes in a toaster, and set it on medium-low setting. The pancakes will be ready for serving when the toaster pops. This method is ideal if you have only 1-2 people to feed.
- In a microwave: stack a desired number of pancakes on a microwave-safe plate and reheat on low setting (700W) for 3-4 minutes (4 pancakes; add 1 minute for each extra pancake). Allow 1 minute to stand and serve warm. This reheating method is great if you need to feed 4 or more people.
However, remember not to reheat pancakes repeatedly. They would turn rubbery very soon.
Yes, it is. You may want to omit eggs in the recipe for various dietary reasons. There are several egg substitutes commonly used in baking. For example, yogurt, double (thick) cream, milk, oil, or mashed banana.
This depends on the type of pancakes that you are making. Runnier batter is better for crepes (French-style thin pancakes) or English pancakes, and thicker batter works well for American-style pancakes - they hold shape more easily when the batter is poured onto the pan.
When cooking pancakes, do not over-mix the batter as this may cause the air bubbles from the batter to disappear, which results in less fluffy (not risen enough) pancakes.
More Recipes Like This
- Thin chocolate pancakes
- Pancakes without sugar
- Soft pancakes with fruit
- Breakfast muffins with fruit
- Semolina porridge
- Oreo overnight oats (no milk)
📖 The Recipe
Fluffy Pancakes Without Eggs
- 300 g self-rising flour
- 1 teaspoon baking powder
- 1 pinch salt
- 3 tablespoon plain Greek or natural yogurt
- 350 ml oat milk or semi-skimmed milk
- 2-3 tsbp rapeseed oil, for frying
For serving (optional)
- maple syrup
- 200 g raspberries
- Mix flour, baking powder, salt and together.
- Add yogurt and milk gradually. Mix until all is bonded together, having a consistency of thick yogurt - try not to over-mix it, some lumps can stay.
- Preheat a large frying pan on medium-high heat. Grease it with a thin layer of oil. Pour over the batter creating 3-4 small separated circles and fry for 3 minutes or until golden from the bottom. Flip and cook the other side for 2-3 more minutes. Repeat with the rest of the batter.
- Serve with fresh fruit and syrup and/or your favourite toppings.
- Self-rising flour – mix 300g plain (all-purpose) flour and 1 ½ teaspoon baking powder,
- Swap 1 teaspoon baking powder for ⅓ teaspoon baking soda,
- Use double cream, soured cream or plant-based yogurt,
- Add almond, coconut or other plant-based milk instead of oat milk or cow’s milk.
- honey, maple syrup, or golden syrup
- chocolate, or caramel sauce
- raspberry or strawberry sauce
- homemade fruit compote or hot fruit mix,
- fresh, frozen, or canned fruit
- cooked bacon, ham, pancetta or prosciutto
- wilted creamed spinach
- smoked salmon