Perhaps you’re not a fan of eggs, ran out of eggs or suffer from allergies and really want to cut into a stack of fluffy pancakes.
Well, I’ve got you covered so now you can soak up butter and Canadian maple syrup eating eggless pancakes any time of day.
In Canada, we eat round-shaped pancakes for breakfast, lunch, and dinner but in other parts of the world, pancakes are just a treat.
The pancake’s shape and structure varies worldwide.
In England, pancakes are often unleavened and resemble a crêpe.
In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake.
A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles.
A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
Canadian Eggless Pancakes With Maple Syrup
The other morning I heard from across the house, “Dad can you make me pancakes please?” from our son.
He’s a picky eater so when he asks for food we are thrilled and tops on his list besides homemade pizza is french toast and pancakes.
You get what you pay for however, some people don’t like that maple syrup is thin and runny as opposed to the thick imitation version.
I’m not a fan of boxed pancake mix so I always make homemade pancakes however I had one small problem, no eggs.
Is it even possible to make pancakes without eggs?
You bet and I did it all in one bowl which made clean-up extra fast.
What are pancakes?
Sometimes it’s best to go back to the original recipe and find out a bit of history behind it to help with recipe inspiration.
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
Making Eggless Pancakes
Well, I wasn’t going to say no to him and thought I’d take the opportunity to experiment with a new eggless recipe creation for the blog.
Related: Moist Eggless Chocolate Coffee Cake
My first thought was that making homemade eggless pancakes might yield something similar to a crepe.
Luckily, that did not happen and by adding apple cider vinegar and baking powder this increased the fluff factor.
When I was frying these pancakes I made sure to have enough melted butter in the pan so they would not stick which is important.
You will find that frying pancakes without eggs will cook much faster than traditional pancakes.
Homemade Buttermilk Eggless Pancakes
I did not use buttermilk in this pancake recipe however you can easily substitute the milk for buttermilk.
Making homemade buttermilk is easy if you don’t have any storebought on hand.
Add a tablespoon of white vinegar to one cup of cold milk, stir and let it sit for about 30 minutes.
You will start to see the milk curdle into a lovely buttermilk substitute for your pancakes.
Varieties Of Pancakes Without Eggs
The great thing about eggless pancakes or any pancake recipe is that you can add fruits, vegetables, and spices.
For example, if you wanted to make eggless zucchini pancakes you would add 1/2 cup of shredded zucchini or carrots to this recipe.
Another delicious alternative would be eggless blueberry pancakes by adding a 1/2 cup of fresh blueberries.
I know that our son loves bananas and you might too so add 1 mashed banana for eggless banana pancakes.
For this eggless pancakes recipe, I added a bit of cinnamon and maple extract however you don’t need to add either one.
Traditional pancakes will have a splash of pure vanilla extract if you want to explore that route.
- Eggless Blueberry Pancakes
- Eggless Banana Pancakes
- Eggless Carrot Pancakes
- Eggless Zucchini Pancakes
- Eggless Strawberry Pancakes
- Eggless Cinnamon Roll Pancakes
- Eggless Raspberry Pancakes
How To Make Fluffy Eggless Pancakes
If you have almond flour on hand then certainly use it but it’s so little that you can simply use all-purpose for the entire recipe if you don’t.
I also used avocado oil because that is what I had on hand however feel free to use vegetable oil or coconut oil.
If you use olive oil you may find that the pancake has a stronger taste so I’d avoid strong aroma oils.
- 3/4 cup all-purpose flour
- 1/4 cup almond flour (or use 1 cup all-purpose)
- 1 tablespoon avocado oil (or use vegetable oil, coconut oil)
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cold water
- 1 tablespoon Truvia or (granulated sugar or sugar substitute)
- 1 teaspoon maple extract (or use an extract of choice or none at all)
- 1 tablespoon apple cider vinegar
- 1 cup 2% milk (or use buttermilk- see homemade recipe in post)
- 3 tablespoons butter for frying
- Add all ingredients to a large mixing bowl and mix until combined.
- If you have lumps they are perfectly fine.
- Let the eggless pancake batter sit for 10 or 15 minutes.
- Heat a large pan on medium heat and add butter to melt
- Using a 1/4 cup measuring cup pour eggless pancake batter into the frying pan.
- Once bubbles are on the surface (about 1 minute) flip the pancake over for 30 seconds to 1 minute.
- Repeat and stack until the batter is gone.
- Add butter on top along with maple syrup or fresh fruits and whipped cream.
I tried to keep this pancake recipe simple especially for parents who don’t have time in the morning but the kids want pancakes.
There are only one bowl and a frying pan to clean up along with any other dishes you use.
Plus, you can add any fruits, syrups and even whipped cream on top to customize your pancakes.
I hope you love them as much as our family does and please leave me a comment or rate this recipe after you’ve tried it.