Fluffy Egg-Free or Eggless Pancakes

Total Time
Prep 5 mins
Cook 15 mins

My son has an egg allergy and we wanted him to eat pancakes as light and fluffy as the ones we love. After all, we don't want to cook twice! You can adjust the cinnamon and vanilla to your tastes. Top with real maple syrup or fruit preserves. I used whole milk because my son is under 2, but you can easily use 2% or skim. He loves to eat these pancakes. I spread the left overs on a cookie sheet and place them in the freezer for a few hours. Then I toss them in a big ziploc bag and place back in the freezer so he can take them to his daycare.


  1. Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
  2. Mix all the dry ingredients.
  3. Add the milk, water, oil, and vanilla.
  4. Mix well, but don't over stir; a few lumps are okay.
  5. Drop 1/4 cup of batter for each pancake.
  6. Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
  7. Enjoy!
Most Helpful

I'm fasting for a Hindu holiday. I made some additions though. Melted butter, sugar, salt and no oil. Came out just fine. Consistency wise you can tell the difference but I'll definitely cook again.

Amandalr712 April 06, 2014

My daughter was also recently diagnosed with an egg white allergy. Now she can still enjoy pancakes thanks to your great recipe! The pancakes turn out super fluffy. Next time I make it, I will make smaller portions so the pancakes cook thoroughly, replace 1 cup white flour with whole wheat flour, and add some bananas, and a little more sugar and a dash of salt.

sharon_lee99 March 10, 2014

These are okay if you like your pancake super thick, but if you're concerned about shape or doneness, I'd add two more tablespoons of water to get the battery to run out and round of your pancakes a bit more. Add no more than 3 extra tablespoons, though.

DeJuan S. April 12, 2016