Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.
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Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.
However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.
It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.
I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.
After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.
This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.
Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke.
Why this recipe works?
For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.
I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.
The result?
Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.
So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.
Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.
This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.
Taste & Texture
The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.
These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.
This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.
Readers Feedback
Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
They really are the best. This is a staple recipe in my house. I can’t eat eggs, so I make this for me/my family and they do not notice the difference and beg me to make these pancakes! Thank you
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients and Substitutes
- All-Purpose Flour: The use of all-purpose flour in this eggless pancake recipe is key if you want to mimic the exact taste and texture of pancakes made with eggs. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is made from soft wheat. However, if you use whole wheat flour, the taste and texture will vary depending on the brand you are using, due to the type of wheat used. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
- Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
- Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
- Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
- Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.
Step-by-Step Instructions
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
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.
4. Lumps are perfectly fine. Set aside for a couple of minutes.
5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
7. Batter is ready. Leave it for 2 minutes.
8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
10. Egg-free pancakes are ready!
Recipe FAQs
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.
Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.
Yes, you can prepare the pancake batter ahead of time and refrigerate it for up to 2 days. This allows you to enjoy freshly cooked pancakes without the hassle of preparing the batter in the morning. Simply let the batter come to room temperature for about 10-15 minutes before cooking. Sometimes you might also need to add a little water/milk to get the right consistency.
Yes, you can make the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a toaster before serving.
Absolutely! Place them in a single layer on a baking sheet, cover it with plastic wrap and freeze until solid. Then, transfer them to a resealable plastic bag and store them in the freezer for up to 2 months. To reheat, microwave them or bake them in the oven at 350°F (175°C) for 10-15 minutes.
Even though I have not tried it yet, I have seen a couple of comments where few readers have done it, and it has worked. I will update here when I make baked pancakes.
Doubling recipes is tricky to do while baking and in recipes that involve leavening agents. Unless you try it, you cannot tell if it will work. Fortunately, I have tried it with this pancake recipe, which works. That being said, I have never ventured more than doubling the recipe. If I remember right, I didn't even double the recipe immediately. First, I did one and a half measurements, and when I saw it worked, I doubled it. Maybe you can follow that, too.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Water
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Butter
Instructions
- Whisk together the dry ingredients.
- In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
- 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.
- Carefully flip the pancake and cook until its golden brown.
My Notes
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
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Ari Morningstar says
i made this for my sibling and i, and everything was fine until i tried to flip it, at which point i found out that it stuck to the pan. this also happened with every other pancake. i cooked it at the 6 measurement on my stove, which has worked every other time i have made pancakes. i followed the recipe exactly, did i do something wrong?
Madhuram says
Hi Ari, I made these pancakes just this morning for breakfast with whole wheat flour instead of all-purpose flour and it turned out great. The griddle/pan has to be at the perfect temperature for the perfect pancakes. It shouldn't get too hot or shouldn't be lukewarm. You may try greasing the pan with little butter/oil if it tends to stick to the pan. Did you add the melted butter to the pancake batter? Sometimes lack of enough fat too makes the pancakes stick to the pan.
Anna says
Hi, can you make these adding ripe bananas? Do I have to change anything else in the recipe to keep it working well? Thanks.
Madhuram says
I think you should be fine, Anna. I have seen some comments about how it works. I don't think that you would have to change anything as far as it's not too much bananas.
SIRI JAIRAM says
Very easy and tasty recipe my family loved it.This will be a regular recipe in my home thank you.❤️
Madhuram says
You're most welcome, Siri.
Catherine Buda says
Absolutely delicious. No eggs, nothing else to have for breakfast, these worked amazingly.
THANK YOU. Yum, Yum, Yum.
Madhuram says
You're welcome, Catherine.
M.A. Cooper says
They turned out wonderful and smelled great.
Madhuram says
Thank you for the feedback, Cooper.
Cassandra says
I have made this a couple of times and the pancakes are always delicious. My kids love them they ask me to make them all the time. My question is can I refrigerate the batter and use it the following morning?
Madhuram says
Yes, you can, Cassandra. I have done that a couple of times. If it gets a bit thicker add water/milk in small increments to get the batter in the right consistency.
Joanne says
Wow! These were awesome…
I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter - so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour - but served with maple syrup and cream so probably not needed - lol)
Thank you for sharing - you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg 🙂
Madhuram says
Wow! Thank you so much for the feedback, Joanne. Now I'm going to try it just with self-rising flour. Thanks for the tip.
Kimberly says
I'm looking for an allergy friendly pancake recipe for egg and milk allergies. Can I substitute anything for the butter? Is there any reason why soy milk wouldn't work in place of cow's milk?
Madhuram says
You can use oil instead of butter. Soy milk should work too. When I started baking egg free some 15 years back I used soymilk in a cake and cupcake recipe and both had a rubbery texture and ever since I have stopped using soy milk. Not sure if it was the recipe or the brand of soy milk that I used though. That's the only reason I wouldn't use soy milk and if it's GMO.
Marah says
This is my ALL TIME favorite pancake recipe and my family loves it! I make it on weekends with chocolate sauce aside. I usually double the quantities and it works everytime. Thank you❤️
Madhuram says
That's awesome, Marah! Sometimes doubling recipes might be tricky especially with such egg free recipes wherein the leavening agents have to do the job of eggs. So it's great to know that doubling works in this recipe.
Melissa says
Help! I have a big family so I quintupled this recipe. The pancakes look beautiful! The first few bites are amazing.. then the bitterness gets overwhelming. I think it is the quantity of baking powder used. What can I do?
Madhuram says
I'm sorry about your experience, Melissa. Doubling and tripling recipes do not work always especially when leavening agents like baking powder and baking soda are used in higher quantities like in this recipe. I'm not sure what can be done to save the pancakes.
Paige says
The other night I had a craving for pancakes and realized I was out of eggs which led me to this recipe. I ended up doubling it and made a tray bake instead of traditional pancakes. I added extra water until the batter thinned, but other than was totally fine. Turned out perfect, soft pancakes! Thanks!
Madhuram says
Oh, wow! I have never baked it. Thanks for the feedback, Paige. Can you please share at what temperature and for how many minutes you baked it?
Paige says
At 350 degrees, for roughly 20 minutes- at that time I checked to make sure the center was set and also did a toothpick test.
Madhuram says
Oh, that's great, Paige. I too am going to try it. Thank you for sharing.
Ellie says
Great recipe. I used chocolate milk instead of regular as it was the only one I had. My grandkids loved the chocolate pancakes.
Madhuram says
Wow! That's an interesting substitute for a lovely variation, Ellie. Thanks for sharing.
Cheryl says
I tried these because my sons friend cannot have eggs. And hey, saves money on eggs. The batter came out great! Not too thick or too thin. I am not a fan of pancakes. At all. But these were actually very good. Will make again. Thank you.
Madhuram says
Thank you very much for the honest feedback, Cheryl.
Keiasha Jade Gounden says
I love this recipe. But I tried to double it and it came out doughey and weird. What's the correct way to double this recipe?
Madhuram says
Thank you for bringing this to my notice. I have not tried doubling this recipe, Keiasha. I think I will try it one of these days and update you. But I would do it as usual measuring twice as much as ingredients like we always do for doubling.
H says
Im not sure why this has so many great reviews. I followed this recipe to the T and this was the most unbelievably watery pancake mix I have ever made. I had to add extra flour to thicken it up. Definitely don’t recommend and definitely will not be making again.
Flo says
Absolutely delish!
I did however add my own spin on your recipe but the bare bones of it are terrific! Thank you, this is the best eggless recipe that I have found!
Madhuram says
You're most welcome, Flo.
Malosree says
Thank you for the robust and easy recipe! Would recommend skipping the salt if using salted butter.
Madhuram says
You're welcome, Malosree.
Tina says
These are so so good! I substituted a gluten free flour blend for the regular flour and they were the most delicious pancakes I’ve ever had! They’re so fluffy and yummy!
Madhuram says
Thank you for the feedback, Tina. It's great to know that this recipe works fine with gluten-free flour blend too.
Nicole says
Made this as a breakfast for dinner for my kids. We just found out the youngest has an egg allergy so this is the first time trying eggless and I was a little skeptical but this was really good. Couldn't even tell! Can't wait to try your other recipes 🙂
Madhuram says
Thank you very much, Nicole.
Shannon says
Fabulous! Followed the recipe verbatim first time around. Second batch, I browned the butter. Perfect!
Madhuram says
Thank you for the feedback, Shannon.
Veronica H. says
This is the first time I leave a review on a recipe blog. This is the Best pancake recipe ever! Light , buttery, toasty on top and soft on the inside. Perfect pancake, remind me on “box” one just add water pancakes but much better taste and without the chemicals. I have tried many recipes (even with eggs) this one wins! Thank you !
Madhuram says
You have made my day with your generous compliment, Veronica. Thank you very much.
Maero Olori says
Truly the best! I wasn't sure what to expect but this came out so good! I don't really like cinnamon so I didn't add any. But everyone at home loved this recipe! I'll be making more of this. Thank you!!
Madhuram says
Thank you very much, Maero.
Risha Patel says
This are so so good! I made them last month and everyone loved it. And they couldn’t believe it’s eggless! Seriously so good! Super light and fluffy. Thank you so much! Best eggless pancakes I found on internet.
Madhuram says
Thank you for your kind feedback, Risha.
Jake says
These came out looking nothing like the picture, let alone a pancake. We followed the instructions to the letter. They are flat, dull, and grey.
Ash says
Very unpleasant taste as well
Lisa says
Seriously delicious, added a bit more cinnamon. So good I’m making a second batch!
Madhuram says
Thank you, Lisa.
Ramesh says
Trying this recipe for the first time. Batter was a bit thick to spoon out on to the frying pan. So I added a bit more milk. But the taste was so good and the pancakes were light and fluffy. Will now use this as my go to recipe for pancakes. Is there a way to make them a little more runny?
Madhuram says
I guess the water absorption depends upon the type of flour we use and also how we measure it because that will considerably increase/decrease the quantity of flour used. So you can adjust the consistency of the batter by adding more liquid (water or milk) in small increments if it's thick.
Nicole says
Lovely recipe. Saved my day when we were out of eggs
Madhuram says
Thank you, Nicole.
Savita Ramnarine says
I just made this eggless pancake recipe and it turned out the best ever. I added tiny bits of apples to the mixture. It turned out very light and fluffy. But, the best part is, everyone enjoyed it.
Madhuram says
Thank you very much, Savita.
nando says
They were okay, but unfortunately the batter stuck to the frying pan, so I had to use a lot of oil and they turned out a bit greasy.
Miss Reid says
Pleasingly Delicious❤️Light Yet Fluffy & Moist. Thanks A Bunch I Opted Not To Use The Vanilla Extract, Instead Added A Small Drip Or
2 of Vanilla Bean Creamer. Cinnamon (Not A Fan).
Madhuram says
Thank you, Miss Reid.
GiGi says
OMG! We've tried so many "eggless" pancake recipes... but THIS ONE IS THE BEST! It is so yummy... we overloaded the batter with lots of Fresh Blueberries from our farm and served Big Fat Pancakes for DESSERT one night... friends and family LOVED 'em! Another time... we used grated fresh Zucchini and Yellow Squash in the batter... substituted Ground Pepper and Herbs instead of the Cinnamon... and served them with Homemade Salsa and Pico. The recipe is versatile - it is awesome - whether you make it Sweet or Savory! THANK YOU! (It's official... we've THROWN OUT... all the other "eggless" pancake recipes.) 😉
Madhuram says
Aww! That's so kind of you Gigi. I'm glad that you like this recipe.
Jennifer says
Terrible. It just tastes like baking powder. Could see it being a good recipe if you use less than half of the amount because I didn’t even use a full two teaspoons of baking powder and it is not edible.
Cassie says
Hi! I’m in love with this recipe! First off, my whole family knows I can’t cook pancakes. My daughter usually has to make them. I recently found out I am egg intolerant and I woke up craving pancakes. I’ll be using this recipe forever because these are the best pancakes I’ve ever made!! Also super easy!!
Madhuram says
Thank you very much, Cassie.
Kelly says
This is a great eggless pancake recipe and trust me, I've tried MANY! I did omit the cinnamon as my son has reaction, but they were still fluffy and delicious!
I used Bob's gluten free 1-1 flour too and they came out great! Thanks! Pinned to my favorites board!
Madhuram says
Thank you for the feedback, Kelly. It's great to know that this recipe works will gluten-free flour mix too.
Shoshana says
Fretting over being out of eggs but wanting a nice breakfast, I found this recipe! As I was making them I was very disappointed I couldn’t find my vanilla extract, but I otherwise followed the recipe exactly save for spotting in some semi-sweet chocolate chips. They still came out beautifully; a fluffy, dense, tasty and satisfying pancake! Thanks!
Madhuram says
Thank you very much, Soshana.
Skye Portman says
I subbed flour for oat flour and added figs to the mixture, topped with walnuts and drizzled with honey. Absolutely delicious, thank you so much!
Madhuram says
Wow! Sounds yummy!
Rhie says
Was sceptical about an eggless recipe but had no choice, so google it was!
I'm delighted to have found this recipe, it's delicious and might be the best pancakes I've made! Fluffy but still creamy and dense, almost cake like.
I did swap out the cinnamon for some maple syrup as I had no cinnamon and didn't find I needed the water.
Wish I could post a picture because they looked amazing topped with whipped butter, maple syrup, scoop of vanilla ice cream and a dusting of icing sugar
Madhuram says
Thank you so much for the detailed feedback, Rhie.
Jen says
Our family’s favorite pancakes right here! We found this recipe a few years ago because the kids wanted pancakes, but we didn’t have eggs. There’s no turning back now. They frequently request “cinnamon” pancakes (as they call this recipe)! They have been named “the best pancakes” by our guests too. Thank you!
Madhuram says
Thank you very much, Jen. It's so kind of you.
Thea says
I can confirm, these are the best pancakes! I even prefer them over the egg pancakes!
Madhuram says
Thank you very much, Thea.
Nadina Jones says
This recipe was amazing!!!! The only difference I did was use sweetened condensed milk and added caramel extract with the vanilla!!
Madhuram says
Wow! That's sounds like an interesting and yummy twist to the recipe. Thanks for sharing, Nadina.
Beth says
These pancakes were great! I had real maple syrup and bacon and I realized pancakes would go perfectly but I had no eggs. Thanks for this recipe, I will surely make this again, even if I do have eggs.
Madhuram says
That's a lovely feedback to get any day, Beth. Thank you.
Ron Gee says
I won’t be using eggs for pancakes again. Why would I when I found these to be as good, maybe even better, than my original ones. Glad I ran out of eggs.
Madhuram says
Thanks for your generous compliment, Ron Gee.
you dont know it says
soooooooooooooooooooooo good
Madhuram says
Thank you very much.
Bevo says
What an awesome recipe. Made some these evening and they were delicious. I've never been good at making pancakes but this was easy peasy and most definitely a recipe to keep. Will be making this one regularly. Thank you
Madhuram says
You're most welcome, Bevo.
Zero says
I made these because i didnt have eggs, and honestly I might not go back to normal pancakes. These are the best pancakes I've ever had.
Madhuram says
Thank you very much for the feedback.
Lucky says
Adjusted for liquid content (too watery as is) and made vegan and gluten-free. Also didn't have baking powder so adjusted for that. Added a lot more cinnamon and some nutmeg. Turned out very delicious. I made a second batch with cherries, which was also delicious.
Adjustments:
[substitute for baking powder] 1/2 tsp baking soda (dry ingredients), 1/2 tsp white vinegar (wet ingredients)
[substitute for gluten flour] 1 c. buckwheat flour (almost filled 1 c. then topped off with cornstarch to fill to 1 c.)
[substitute for butter] 2 tbsp. of oil (I used both olive and avocado, either work great; please note this will be 3 tbsp. total with the 1 tbsp. already in the recipe)
[substitute for milk] 1/2 c. water or almond milk (oat milk, soy milk could likely be fine too, I just didn't try them) *Please note this is half the liquid the original recipe called for. You may want to add 1 or 2 more tbsp. to get the right consistency, but 1 c. is entirely too much liquid for this much flour.*
[increased sugar] 2 tbsp. (very important for buckwheat, will be too bitter and bland otherwise)
[increased cinnamon] 2 tsp. (could add more if you want a strong cinnamon presence)
[added nutmeg] 1/2 tsp. or to taste (very delicious compliment to buckwheat)
[added cherries] Boiled the 1/2 c. water with some (~1 tbsp) agave syrup (can use sugar, honey, or any other syrup). Reduced to simmer and added diced cherries (pitted). Waited until liquid was rich red and cherries were starting to break down. Added to wet ingredients, mixed, and added to the dry ingredients. After thoroughly mixing, added a few splashes of almond milk (water is fine as well) to give the thinness I like (whisk should still catch some batter without being hard to stir).
[cooking] 1/4 tsp. oil (olive or avocado) per pancake in a small skillet. I use a gas stovetop with the knob set to 3. Do not add too much batter at once. Batter should spread out to ~3 in. (7.5 cm) diameter. Let cook undisturbed until there are deep bubbles throughout and the edges started to crisp. Flip and let set until a beautiful brown. Add more oil for each pancake, you won't regret the extra 30 calories, trust.
This makes 8-10 pancakes. Enjoy!
Madhuram says
Wow! I appreciate your time for the detailed feedback, Lucky.
Brigitte says
I went a step Further and made these pancakes using GF Flour (Bobs Red Mill 1-for-1) and vegan butter (Miyokos) in place of the vegetable oil and butter and they turned out amazing!!! Best pancake recipe omitting all the stuff (egg, dairy and gluten) I’ve made to date and I think they would hold up well against the real deal for sure. Thank you!
Madhuram says
Wow! I have not tried it with the GF flour blend. I tried with almond flour and it was a disaster. Thank you for letting me know that it works with GF flour too.
Shari says
My kid cant do eggs or dairy so I made this and subbed with plant based milk and oil. They turned out great this this is far far better than any already-vegan recipes I've tried. The others have all come out like dense hockey pucks. These are light and fluffy and we will be making these again and again!
If anyone says they are flat, check to make Ayre your baking powder isn't old and you haven't overmixed the pancakes. These things will kill any recipe!
Madhuram says
Thank you very much for the detailed pancake, Shari.
Daniel L says
EXCELLENT recipe. Simple and delicious. Similar to other comments, we said, “Uh oh, no eggs” which led to an internet search on “Pancakes made without eggs”. The result was a delightfully tasty breakfast with a recipe that is as good or better than any we’ve enjoyed. Thank you!
Madhuram says
Thank you very much for the feedback, Daniel.