Eggless Pancakes

A classic homemade pancake recipe that’s eggless.

There’s something comforting about a stack of warm homemade pancakes, especially on slower mornings or weekends. These Eggless Pancakes are soft, fluffy, and easy to make with simple pantry ingredients. This recipe is also completely eggless, making it a great option for those following a plant-based diet, managing egg allergies, or simply looking for an approachable homemade pancake recipe without eggs.

Made with a combination of whole wheat flour, banana, and flaxseed, this recipe adds a nourishing twist to a classic breakfast while still keeping that familiar pancake texture and flavour. Whether you enjoy them plain, topped with fruit, or filled with chocolate chips or berries, these pancakes are versatile, satisfying, and easy to customize.

Ingredients

Here’s what you’ll need for this recipe:

Ground Flaxseed & Water: Combined together, flaxseed and water create a flax “egg” that helps bind the pancakes while adding fibre and omega-3 fats.

Whole Wheat Flour: Adds fibre, texture, and a slightly nutty flavour while contributing nutrients like iron and B vitamins.

All-Purpose Flour: Helps create a softer, fluffier pancake texture by balancing the density of the whole wheat flour.

Baking Soda & Baking Powder: Help the pancakes rise and create a light, fluffy texture.

Salt: Enhances the overall flavour of the pancakes.

Brown Sugar: Adds sweetness and depth of flavour.

Vanilla: Adds warmth and classic pancake flavour.

Apple Cider Vinegar or Lemon Juice: Reacts with the baking soda to help create fluffier pancakes.

Banana: Adds natural sweetness, moisture, and helps improve texture while contributing potassium and fibre.

Milk of Choice: Adds moisture and helps create a smooth batter. Use any milk you enjoy, such as soy, oat, almond, or dairy milk if preferred.

Oil: Adds moisture and helps create a soft, tender texture. I used avocado oil, though other neutral oils also work well.

Cinnamon (Optional): Adds warmth and flavour that pairs well with banana and fruit mix-ins.

Optional Mix-Ins: Chocolate chips, blueberries, chopped apples, or strawberries are all great additions for extra flavour and texture.

Kitchenware

You’ll also need:

Large mixing bowl
Small bowl
Measuring cups and spoons
Whisk or spoon
Non-stick frying pan or griddle
Spatula

Steps

Preheat the pan: Preheat a non-stick frying pan or griddle on low heat while preparing the batter.
Prepare the flax mixture: In a small bowl, mix together the ground flaxseed and water. Let it sit for several minutes until slightly thickened.
Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, brown sugar, and cinnamon if using.
Mix the wet ingredients: In a separate bowl, combine the vanilla, apple cider vinegar or lemon juice, mashed banana, milk, and oil.
Combine everything together: Add the wet ingredients and flax mixture to the dry ingredients. Stir gently until just combined, being careful not to overmix.
Cook the pancakes: Pour your desired amount of batter onto the preheated pan. Cook until bubbles begin to form and the bottom is golden brown. Flip and cook until the other side is golden brown and cooked through.
Serve and enjoy: Serve warm with your favourite toppings such as fruit, nut butter, maple syrup, or yogurt.

Tips & Notes

Avoid overmixing the batter, as this can make the pancakes denser instead of fluffy.
If the batter feels too thick, add a small splash of milk to loosen it slightly.
Cooking pancakes on lower heat helps them cook more evenly without burning the outside.
This recipe is easy to customize with your favourite mix-ins like blueberries, chocolate chips, chopped apples, or strawberries.
For extra protein, consider serving with soy yogurt, nut butter, or hemp seeds.
Leftover pancakes can be stored in the refrigerator for up to 3–4 days or frozen for a quick breakfast option.

Recipe

Eggless Pancakes

Servings: 6
Time: 45 mins
Print

A classic homemade pancake recipe that's eggless.

Ingredients

1 tbsp ground flaxseed
3 tbsp water
1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tbsp brown sugar
1 tsp vanilla
1 tbsp apple cider vinegar or lemon juice
1 small banana, mashed
1 cup milk of choice
2 tbsp oil (I used avocado oil)
1/4 tsp cinnamon (optional)
Optional mix-ins: chocolate chips, blueberries, chopped apple, chopped strawberry, etc.

Directions

Preheat your pan on low heat.
In a small bowl, mix together flax and water and let sit.
In a separate bowl, mix together dry ingredients.
In another bowl, mix together wet ingredients.
Combine dry, wet, and flax mixtures and stir together (avoid over-mixing).
Pour desired amount of batter on preheated pan and cook until bottom of pancake is golden brown. Then flip and cook until other side is golden brown.
Enjoy with your choice of toppings.

Nutrition

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.

Last Updated: May 2026