Name: Easiest Eggless Pancakes
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Cuisine: American
Ingredients: slices of butter; maple syrup; 1 cup of Arrowhead Organic Buttermilk Mix; 1 tsp. vanilla extract; 1/4 tsp. ground cinnamon; 1/8 tsp. baking soda; 3/4 cup milk or water; Optional 1 Tbsp. mini chocolate chips

Jump to Recipe

These Eggless Pancakes are the easiest you’ll ever make. With just 5 ingredients and simple steps, you can achieve a fluffy texture and a delicious flavor in these eggless pancakes in minutes! Your whole family will love them.

A white plate filled with a pile of eggless pancakes topped with a slice of butter and fresh strawberries on the side.

Eggless Pancakes… and Easier!

When it comes to making pancakes, we dislike making them simply because they turn out tasteless, not fluffy, or worse. Burnt!

But, until recently, I started experimenting with making pancakes for my family, which not only became the easiest way, but also the most flavorful and fluffy ones yet.

Best of all, these pancakes are EGGLESS! No eggs are required.

So how do we make them without a ton of measuring ingredients and steps to get them fluffy and, most of all, delicious-tasting?

So let me tell you!

I decided to make them with a package of Arrowhead organic buttermilk mix. But alone, the pancakes will turn out bland and not have much flavor. To make them flavorful, it all comes down to adding a few additional ingredients.

Let’s face it, most pancake mixes are not flavorful whatsoever! And, that’s the reason I decided to make these eggless pancakes and share this recipe on how to make them delicious tasting and fluffy too.

A white plate with a pile of pancakes, fresh fruit on the side.

How To Get Fluffy Pancakes?

How to get pancakes to be fluffy? For years, we always made terrible pancakes, until now. So after making them for years, we realized the secret to making them fluffy is simple: you need to set the batter aside and allow it to sit for 5 minutes or more.

This will allow the baking soda to bubble up in the mixture, creating little bubbles that will pop at the top of the pancake batter. When this occurs, you know the baking soda is working. After a few minutes, you’ll know the batter is ready!

The Use of the Griddle or Skillet

When making pancakes, you can use the griddle on your stovetop or a non-stick skillet. And, the most important thing is to get it hot. Then, you need to grease the skillet or griddle lightly. Toss in one tablespoon of butter and spread it around, and with a paper towel, lightly wipe up any excess liquid in the skillet or griddle. Then, you can start.

How to Tell When to Flip Over the Pancakes?

Pour the batter onto the griddle, about 1/4 cup for each pancake. Grill them until they are golden brown around the edges. The best way to know when to flip them over is to look for little bubbles on the pancakes with a golden color around the edges. This is when you can flip them over.

Ok, Let’s Make Them!

Ingredients You Will Need:

The full ingredients will be listed in our recipe card below. But for your shopping list, you will need the following ingredients:

Arrowhead Organic Buttermilk Mix – already loaded with all organic ingredients.
vanilla extract – adds additional flavor to the batter.
ground cinnamon – gives a little warmth to the flavor.
baking soda – helps make them fluffier.
milk or water is needed to make the batter pourable.
optional: butter and maple syrup for serving.

How to Make the Easiest Eggless Pancakes?

Our full printable recipe card is located at the bottom. But first, let’s talk through our easy-to-follow steps, so you’ll know what’s involved before you start.

Make the Pancake Batter: First, we start with an organic buttermilk pancake mix. Then, we whisk and add in the ground cinnamon, vanilla extract, and milk (or water), plus baking soda. And, whisk until well blended. Do not overmix. Quick Note: If your family prefers chocolate chips in these pancakes, be sure to fold them gently into the batter before you add them to the skillet.
Let the Batter Rest: Next, you need to set the batter aside and wait! Allow the batter to bubble up before you cook them. A little magic has to happen before you add the mixture to your griddle or skillet.
Prepare Your Skillet or Griddle: Heat your griddle or skillet on moderate heat for about 1 minute. Add a slice of butter, and use your knife to swirl the butter around the bottom to coat. Then, if there’s excess liquid, use a paper towel or napkin to slowly and carefully wipe off the excess butter. Quick Tip: You can use oil, butter, or cooking spray. They will all work; just be sure to remove excess from the skillet.
Cook the Pancakes: Use a small gravy ladle to scoop up some pancake batter and add it to the skillet. Allow the pancakes to rise; the batter will bubble up with little bubbles while cooking for a few seconds. Then, it’s time to use a spatula to flip them over and allow them to cook on the bottom for about another minute. Continue until the batter finishes, and serve.

5. Servings: This will yield about 7 or 8 (4-inch in diameter) pancakes. Serve with a slice of butter and a side of maple syrup and enjoy!

Recipe Tips and Variations

Avoid Overmixing: Once all the ingredients are combined, it’s best to stop whisking the batter. The more you whisk, the denser it will be.
Measure Exactly: It’s best to measure the ingredients exactly. If the batter appears too thick, you can add a small amount of water or milk to achieve a pourable consistency.
Can We Add in Protein Powder? Yes, you can, but when you add some protein powder, keep in mind you will need to adjust the liquid to compensate for the batter’s texture.
Avoid High Heat: We always recommend heating your griddle or skillet with high heat, then lowering the heat to moderate once you pour the pancake batter and cook the pancakes. This will help prevent them from burning.
Jazz It Up: If your family prefers chocolate chips in these pancakes (as we do), be sure to fold them gently into the batter before you add them to the skillet. They will be even more delicious! Especially, the kids!
Make Them Special: Serve these pancakes with fresh berries on the side and some maple syrup. If you prefer, add a tab of butter on top too.
Need More Servings: Don’t be afraid to double this recipe for more servings.

How To Store, Freeze & Reheat Leftovers

To Store: These pancakes will keep nicely in the fridge and in an airtight container for up to 2 days. After that, you’ll want to make a fresh new batch. Also, you can store uncooked batter in the fridge for up to one day covered.

To Freeze: If you prefer to freeze these pancakes so your mornings are less stressful, especially with busy schedules, you can. Place these pancakes into a ziplock bag and place them flat in your freezer. This way you can easily remove the amount of them you prefer to reheat.

To Reheat: Place these frozen pancakes in the microwave for a few seconds, or you can pop them into a toaster and toast them enough until they are warm for a quick, delicious morning breakfast.

A Delicious Breakfast

Easiest Eggless Pancakes turn out delicious tasting every time. Your family will enjoy them as much as we do. Try this recipe…. it helps make mornings a little less stressful these days.

Enjoy!

More Breakfast Ideas

Don’t forget! Your comments help us. If you make the easiest eggless pancakes, let us know and leave a comment with a star rating below! Have fun and snap a photo, and hashtag it on Instagram; or Pinterest, and be sure to tag us @2sistersrecipes. We’d love to see what you cooked!

Easiest Eggless Pancakes

Yield: 2 to 3 servings

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

These Eggless Pancakes are the easiest you'll ever make. With just 5 ingredients and simple steps, you can achieve a fluffy texture and a delicious flavor in these eggless pancakes in minutes! Your whole family will love them.

Ingredients

1 cup of Arrowhead Organic Buttermilk Mix
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. baking soda
3/4 cup milk or water
Optional 1 Tbsp. mini chocolate chips

For Serving:

slices of butter
maple syrup

Instructions

First, we start with an organic buttermilk pancake mix. Then, we whisk and add in the ground cinnamon, vanilla extract, and milk (or water), plus baking soda. And, whisk until well blended.
Next, you need to set the batter aside and wait! Allow the batter to bubble up before you cook them. A little magic has to happen before you add the mixture to your griddle or skillet.
Heat your griddle or skillet on moderate heat for about 1 minute. Add a slice of butter, and use your knife to swirl the butter around to coat the bottom of the pan. Then, if there's excess liquid, use a paper towel or napkin to slowly and carefully wipe off the excess butter.
Use a small gravy ladle, or a measuring cup to scoop up (about 1/4 cup) of pancake batter and pour it on to the skillet. Allow the pancakes to rise; the batter will bubble up while cooking for a few seconds. Then, use a spatula to flip them over and allow them to cook on the bottom for about another minute. Remove and continue until the batter is finished, and serve.

Notes

QUICK NOTE: If your family prefers chocolate chips in these pancakes, be sure to fold them gently into the batter before you add them to the skillet.
Also, if you need more servings, double the ingredients.

To Store: These pancakes will keep nicely in the fridge and in an airtight container for up to 2 days. After that, you'll want to make a fresh new batch. Also, you can store uncooked batter in the fridge for up to one day covered.

To Reheat: Place these frozen pancakes in the microwave for a few seconds, or you can pop them into a toaster and toast them enough until they are warm for a quick, delicious morning breakfast.

Nutrition Information:

Yield: 2 to 3 servings Serving Size: 1 serving (3 pancakes)
Amount Per Serving: Calories: 229Total Fat: 5.6gCarbohydrates: 36gFiber: 6.4gSugar: 10gProtein: 6.2g

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