The BEST Eggless Pancakes Recipe Ever!

It has been 3 years since I started this blog but I don’t know why I haven’t blogged about something as basic as eggless pancakes until today. My husband and I are not big pancake fans. I do prepare it once in a month or two for my son. Initially, I used to buy Bisquick; add some mashed bananas or applesauce for the eggs and add the extra baking powder to make egg free pancakes. Then I tried a couple of right-from-scratch recipes minus the eggs and wasn’t very pleased with the results.

At that time I was not able to find a decent pancake recipe without eggs. Later I found a wholegrain pancake mix from Bulk Barn, to which I had to just add water and viola eggless pancakes were ready. Those living in Canada can find this mix in Bulk Barn.

The mix is egg free. Last morning my husband asked me to prepare egg free pancakes for breakfast because we don’t have that on the blog. So making it would serve two purposes. I landed on this homemade pancakes without eggs recipe and after reading the raving reviews I had to try it.

The verdict is: “these are the best eggless pancakes you will ever taste“. A couple of reviewers have tried this recipe because they ran out of eggs and they are all praises for it, which means that these pancakes are definitely good. So if you have run out of eggs are do not want to use eggs and are wondering how to make pancakes without eggs, here’s the only recipe you have to try.

I also have a vegan pancake recipe, the vegan version of the best eggless pancakes recipe. 1. Whisk together the dry ingredients. 2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract. 3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes. 4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.

5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter. 6. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake. 7. Carefully flip the pancake and cook until its golden brown.

1. I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be. 1. The pan should not be over-heated or else the pancakes will blacken. 2. I added a couple of blueberries to the batter. You can add about 1/2 a cup of nuts, fruits or chocolate chips for this measurement.

They’re just as tasty and delicious as the original yet cost a fraction of the price. Plump and pillowy, they’re like sweet heaven on a fork! This IHOP pancakes copycat recipe serves about four but can easily be doubled to feed large appetites a large crowd. It’s all a matter of stirring the dry and the wet ingredients together, whipping up a batch everyone in the family would love waking up for doesn’t have to be a feat.

And as if their deliciousness wasn’t awesome enough, they’re super adaptable, too. If you prefer whole wheat pancakes, just substitute equal amounts of whole wheat flour for the all-purpose. You can also add fresh berries or chopped fruits to the batter for an extra layer of flavor and texture. For light and airy pancakes, do not over mix batter.

Combine the wet and dry ingredients with minimal strokes until mostly smooth, a few lumps here and there are fine. A nonstick pan or griddle is best for easy flipping. Do not over grease the pan. Instead of melting butter directly on the pan, I like to quickly swipe a solid bar of butter or rub on melted butter with a paper towel on the surface of the pan to lightly coat. Make sure the pan or griddle (this is an affiliate link for the one I use at home) is sufficiently hot before you add batter.

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