Fluffy Pancakes Without Eggs (Vegan)

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Breakfast is an important meal of the day for me and I love something that is quick, easy, and filling at the same time.

If there is one dish that comes close to this pancake and ticks all the boxes for me, it is vegan pumpkin banana bread with warming spices.

What is your favorite meal of the day? Do let me know in the comments below. I would love to hear from you. - Padma

This all time favorite breakfast pancake recipe is a plant based one and is:

• Dairy-free
• Nut-free
• Yeast-free
• Egg-Free

These pancakes require your usual pantry ingredients.

You can add more interesting flavors to the pancakes, based on what you have the mood for - check the notes section for ideas.

Check the recipe card below for quantities.

Plant based milk: I use almond milk. You can use any milk of your choice.

Sugar: Use demerara or any other type of sugar of your choice.

Vanilla extract: and not essence will give a lovely, deep vanilla flavor to the pancakes.

Cinnamon: I love this warming spice. It adds a lovely flavor and is healthy too.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Absolutely you can! Here is a quick overview of this no-eggs pancakes recipe.

Texture: Even though these pancakes have no eggs, they are fluffy like a dream! The baking powder makes them soft enough for me to not have to add baking soda. The all purpose flour gives these pancakes a lightness.

Ease: These homemade pancakes without eggs are a breeze to make! Seriously, you cannot go wrong with them. Just mix the wet ingredients and the dry ingredients separately and then combine them together - that's it!

Adaptability: This is a vegan version of the classic pancake recipe. You can make it gluten free if you make it with buckwheat or millet flour. Moreover, you can also add flavors to make this recipe more interesting, based on what you feel like having: see the notes section below for ideas.

Let us make these easy and quick 'without eggs' pancakes!

1. In a bowl, add oil, plant based milk, and vanilla extract. Add salt, sugar, and cinnamon powder. Whisk.

2. Now add the flour in 3-4 batches, mixing in between each batch. Whisk well to make a smooth, lump free batter.

3. Add the baking powder and pour water on top of it - this will froth up the baking powder. Mix gently.

The batter is ready.

Make the pancakes: Place a pan over medium heat and make sure it is evenly hot.

Pour a ladle of batter and drizzle ½ teaspoon of oil.

When bubbles appear on the top and a few of them pop, flip the pancake over. Drizzle ½ teaspoon more oil. Cook until the bottom turns golden brown and is dry.

Remove from pan and keep aside.

Cook the rest of the pancakes in the same way.

Serve the pancake with toppings of your choice:

• a generous drizzle of dairy-free chocolate syrup
• maple or agave syrup
• fresh berries - I love fresh blueberries and strawberries.
• oat milk whipped cream or any other plant based cream.

Flavor boost: To add more texture and flavor to these eggless pancakes, add some or all of these to the batter:

• 2 tablespoons of finely chopped apple or applesauce
• One mashed, over ripe banana
• 1 tablespoon of raisins
• 1 tablespoon of chocolate chips (check for dairy free ones)
• 2 teaspoons of melted butter (the recipe will not be vegan)
• 1 teaspoon of pumpkin spice instead of cinnamon powder.

Storing the pancake mix: Mix the dry ingredients ahead-of-time, and store them in a container with lid. When ready to make, just add the wet ingredients and, voila! the pancake batter is ready within minutes!

Storing the pancake batter: Combine the wet and dry ingredients into a smooth, lump free batter. Store it, in an airtight container with a lid, in the refrigerator for up to 2 days.

This batter works perfectly in waffle makers as well!

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

• You can use whole wheat flour instead of plain flour. Add 1 to 2 tablespoons more of water if the batter is too thick.

• To make these pancakes gluten-free, swap the all-purpose flour with buckwheat or millet flour. Ragi or finger millet works really well.

• Make banana pancakes by adding a medium sized, over ripe, mashed banana to the batter.

• Add ½ cup of canned pumpkin to make these egg-free pancakes healthier.

Another breakfast recipe that you try are these vegan waffles - they are both delicious and satisfying!

If you, like me, love hassle free cooking, then you will love these recipes that come together in under 20 minutes:

• Corn and Peas Salad: This easy street-style snack comes together in just 5 minutes and is so delicious!

• If you want to make a quick side dish and get your daily dose of green, make this spinach stir fry in just 10 minutes. I love having it as a light meal when I want to eat a grain free lunch.

• I love sweet potatoes for their taste and versatility. Plus they are healthier than regular potatoes and so I often make this 20 minute sauteed sweet potatoes.

Ingredients that can replace eggs in a pancake are mashed banana, applesauce, ground flaxseed or baking powder as I have used in this recipe which will make the fluffiest pancake without having to add egg.

It is easy to make eggless American pancakes. All you need is flour, oil, milk, salt, sugar, ground cinnamon and baking powder.

Absolutely you can! Most store bought pancake mix have egg in them. It is easy to make eggless pancake mix at home. All you need is a few pantry staples such as flour, milk, salt, sugar, ground cinnamon, oil and water.

Yes, you can substitute milk in pancakes with plant-based alternatives like almond milk, soy milk, oat milk, and rice milk.

If you have made these pancakes without eggs, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma