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Fluffy egg-free pancakes stack with syrup and blueberries
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Fluffy Egg-free Pancakes

These fluffy egg-free pancakes are soft, golden, and easy to make with simple pantry ingredients. Perfect for breakfast, baby-friendly meals, or allergy-friendly diets.
Prep Time5 minutes
Active Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: 3 ingredient pancakes no egg, banana pancakes without eggs, Egg-free pancakes, fluffy eggless pancakes, pancakes no eggs no milk
Yield: 4 people
Calories: 180kcal
Author: Jenna Cooper
Cost: $5

Equipment

  • Mixing Bowl
  • Whisk
  • non-stick skillet or griddle
  • spatula

Materials

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 cup milk or dairy-free alternative
  • 2 tbsp oil or melted butter
  • 1 mashed banana optional, for binding and sweetness
  • 1 pinch salt

Instructions

  • In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  • Add milk, oil (or butter), and mashed banana or applesauce. Stir gently until just combined. Don’t overmix.
  • Let the batter rest for 5 minutes to allow the baking powder to activate.
  • Heat a lightly greased non-stick skillet over medium heat. Pour about ¼ cup of batter for each pancake.
  • Cook until bubbles form on top and the edges look set (about 2 minutes). Flip and cook until golden on the other side.
  • Serve warm with syrup, fresh fruit, or nut butter.

Notes

For banana pancakes without eggs, add 1 ripe mashed banana for extra sweetness.
For pancakes no eggs, no milk, replace milk with water.
For extra fluffiness, don’t skip the resting step.
Customize with cinnamon, vanilla, or chocolate chips.