Allergy-Friendly Egg-Free Pancake Recipe

stack of plain pancakes
Sara Lynn Paige/Moment/Getty Images
  • Prep Time
    5 min
  • Cook Time
    20 min
  • Total Time
    25 min
  • Yield
    12 pancakes

There are plenty of good reasons to put eggs in your pancake batter — they help keep the other ingredients from separating, they stabilize the batter, and they make the pancakes fluffier. Who can object to fluffy pancakes?

But if you're allergic to eggs (or if you're following a vegetarian or vegan diet and therefore avoid eggs completely), you need to figure out a way to make perfect, fluffy pancakes without using eggs.

That's where this recipe comes in. These delicious, fluffy pancakes contain no eggs and so are suitable for anyone following an egg-free diet.

How does this recipe work without the eggs? Well, the baking powder used in their place provides the leavening (the "fluffiness") that you'd otherwise get from eggs in pancake batter, while the oil replaces the fat you'd find in the egg yolk. The milk in the recipe helps to moisten it.

Part of the secret is allowing your batter to rise in the bowl once you've combined all the ingredients — that helps to make your pancakes light and airy. Once you get the hang of making these pancakes, you probably won't be able to tell the difference between these and pancakes that do contain eggs.

These delicious pancakes are easily modified to be dairy-free as well — just substitute your favorite soy milk, rice milk, nut milk or coconut milk. They're perfect for a delicious brunch, regardless of whether you're cooking for someone with egg and dairy allergies or not.

Ingredients

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 Tablespoon sugar
  • 2 Tablespoons canola oil
  • 1 cup milk (or milk substitute such as soy or coconut milk)

Preparation

Whisk together flour, baking powder, and sugar. Gently whisk in milk. Allow batter to rise in bowl for 3-5 minutes while you preheat your griddle to medium.

Spoon quarter-cup scoops of batter onto preheated griddle. Allow to cook until bubbles form and edges look set, then flip. Cook until golden brown on both sides.

Serve immediately or keep warm for up to 30 minutes in an oven heated to 200 degrees.

Note: Wondering how to replace eggs in other recipes? It depends on what purpose the eggs are serving in the dish. Check out this article for some tips and ideas:

More egg-free breakfast and brunch ideas:

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