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

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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 that are not only the easiest way, but also the most flavorful and fluffy ones yet.

Best of all, these pancakes are EGGLESS! Yes, 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 makes pancakes were bland, and not much flavor to them. So, it all comes down to adding a few additional ingredients to make them DELICIOUS! I tweaked the pancake batter with a few extra ingredients to make them more flavorful, and most importantly, fluffy.

Let’s face it, most pancake mixes have no flavor 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 allowing 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 mixture. 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 lightly grease the skillet or griddle. 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.

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 over mix. 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 It 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 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. 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, its best to stop whisking the batter. The more you whisk, the more dense 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, and for a pourable consistency.
Can We Add in Protein Powder? You can if you prefer, but when you do add some protein powder, keep in mind, you will need to make adjustments with the liquid ingredient to compensate the texture of the batter.
Avoid High Heat: We always recommend to heat your griddle or skillet with high heat, then lower 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.

To Store Leftovers

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

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

To Reheat: Place these frozen pancake in the microwave for a few seconds, or you can pop them into 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.

…and 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 to scoop up some pancake batter ( about 1/4 cup) and add it 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.

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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