Why I Love This Recipe
My family LOVES pancakes! I certainly know that you love them too because my plain eggless pancake recipe on my site is always a popular one! This easy recipe makes eggless pancakes that are light and fluffy and only call for a few simple ingredients you probably have in your kitchen right now. My two secrets to making the BEST fluffy eggless pancakes:
Do not overmix the mixture: Use a gentle hand when folding the wet ingredients into the dry ingredients and mix just until incorporated. Let the batter rest: Resting the batter for about 10 minutes before cooking allows it to hydrate evenly and helps relax any gluten that may develop.
So, get ready to dig into a stack of the best eggless blueberry pancakes you’ve ever had with this easy recipe!
You’ll need:
All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. You can use self-rising flour. In that case, omit the baking powder and salt called in the recipe. Baking powder & Baking soda: Make sure they’re not expired or too old. Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Sugar – Regular white granulated sugar o caster sugar. Buttermilk – You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. Butter – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Vanilla Extract – For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Blueberries – You can use fresh or frozen. If using frozen allow thawing before using.
Do not overmix the batter. Mix just until just combined. Some lumps in the batter are okay. Rest the batter. This time will allow the flour to absorb the liquids, ending up with a great texture pancake. Use a large skillet or griddle to cook the pancakes. I like to use an electric griddle to make my pancakes because I can make six pancakes at a time and every single one is perfectly golden all around. Flip your pancake after the raw side has a few decent-sized bubbles and the edges are just beginning to dry. Wipe the skillet clean with a paper towel and add a dab more butter between batches.
More Egg-Free Breakfast Recipes You’ll Love
Eggless Waffles Easy Eggless Crepes Fluffy Red Velvet Pancakes (No Eggs) Eggless Lemon Ricotta Pancakes Easy Eggless Sheet-Pan Pancakes BEST Eggless French Toast Eggless Blueberry Muffins [Video] Browse more recipe
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. DAIRY-FREE: Use your favorite plant-based milk, and dairy-free or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks
Freeze
Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat Frozen Pancakes
Remove the pancakes from the freezer, and let them stand at room temperature for 5 minutes. OVEN: cover with foil and heat in a preheated oven for 6-8 minutes, or until warm. MICROWAVE: wrap a pancake in a damp paper towel and microwave for 30 -40 secs, or until heated through.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in July 2020, the post content was edited to add more helpful information, with no change to the recipe in October 2021.
