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How to Make Pancakes from Scratch Without Eggs

homemade pancakes that were made without eggs

Pancakes are a classic breakfast food that many people enjoy. They’re easy to make, delicious, and perfect for any morning meal. However, what if you or someone in your home is allergic to eggs or simply out of them? Can you make pancakes without using eggs? The answer is yes!

Learning how to make pancakes from scratch without eggs is a simple and easy process. Whether you’re a vegan or just looking for a new breakfast option, we have a perfect recipe for you.

So if you are wondering how to make pancakes without eggs? Read ahead and find out!


Why do you add eggs to pancakes?

The classic pancake recipe typically includes eggs, but have you ever wondered why? Eggs play a vital role in pancake recipes, contributing to both the texture and flavor of the dish. While eggs serve several purposes in pancake recipes, the primary function is to act as a binder, holding the batter together and providing structure. Eggs also help to create a light and fluffy texture, and their protein content contributes to the overall nutritional value of the pancakes.


Can you Make Pancakes from Scratch Without Eggs?

While eggs are a common ingredient in pancake recipes, they are not essential. You can make pancakes from scratch without using eggs, and the result can be just as delicious as the traditional recipe. Whether you’re allergic to eggs, vegan, or simply out of eggs, there are several alternative ingredients that can be used in place of eggs to make fluffy and tasty pancakes. These ingredients may also give your pancakes a unique flavor and texture, allowing you to experiment and find your perfect egg-free recipe.


Substitution ideas for eggs

Here are a few substitution ideas for eggs while making pancakes:

  • Applesauce: Applesauce is a great substitute for eggs in pancakes as it adds natural sweetness and moisture to the batter. Use 1/4 cup of applesauce for each egg in the recipe, and you will get a fluffy and light texture.
  • Bananas: Mashed bananas are another natural and healthy substitute for eggs. Bananas add a slight sweetness to the batter, which complements the pancakes’ flavor. Use 1/4 cup of mashed bananas for each egg in the recipe.
  • Yogurt: Greek yogurt or any plain yogurt can be used as an egg substitute while making pancakes. The tangy flavor and creamy texture of yogurt make the pancakes light and fluffy. Use 1/4 cup of yogurt for each egg in the recipe.
  • Chia Seeds: Chia seeds can be used as a binding agent in pancake batter, making them a perfect substitute for eggs. Mix one tablespoon of chia seeds with three tablespoons of water to make an egg-like gel that can replace one egg in the recipe.
  • Flax Seeds: Flax seeds are another excellent substitute for eggs while making pancakes. Mix one tablespoon of ground flax seeds with three tablespoons of water and let it sit for a few minutes to thicken before adding it to the pancake batter.


How to store eggless pancakes

If you’ve made eggless pancakes and have some leftovers, you might be wondering how to store them properly. Let me tell you, it is very easy to store pancakes. All you have to do is allow the pancakes to cool to room temperature before storing them. Once the pancakes have cooled, transfer them to an airtight container or a sealable plastic bag. You can store the pancakes in the refrigerator for up to four days.

If you want to store them for longer, you can freeze them for up to three months. To freeze, separate the pancakes with parchment paper and transfer them to a freezer-safe container or bag. Be sure to label it with the date.

To reheat, you can either microwave the pancakes for a few seconds or heat them in the oven at 350°F (175°C) for about 5-10 minutes. You can also reheat them in a toaster or on a skillet over medium heat until warmed through.

How to Make Pancakes from Scratch Without Eggs

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes
  • Servings: 8 pancakes


  • 1 cup all-purpose flour
  • 1 tbsp. baking powder
  • 2 tbsp. white sugar
  • ½ tsp. kosher salt
  • 2 tbsp. coconut oil
  • 2 tbsp. yogurt
  • 1 ¼ cup milk


  1. Add flour, baking powder, salt, and sugar in a bowl and mix well.
  2. Pour coconut oil and yogurt into a separate bowl and mix until well combined. Pour in milk immediately and mix again until all the ingredients are thoroughly combined.
  3. Pour the wet mixture into the dry ingredients and mix until the mixture turns into a smooth batter.
  4. Lightly grease a skillet with coconut oil, wipe off any excess oil using a paper towel, and place it over low heat.
  5. Pour the batter into the hot skillet in the form of small circles by using a ¼ measuring cup. Continue to cook the pancakes until bubbles start to pop on the top and the color of the bottom turns golden brown.
  6. Once the bottom is golden brown, flip the pancake over and continue cooking until it’s done on both sides.
  7. Repeat this process with the remaining batter while adjusting the heat as necessary.
  8. Once pancakes are ready, serve them immediately with your choice of toppings.


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