Craving pancakes but out of eggs? Don’t skip breakfast. This recipe for fluffy eggless pancakes shows you can make soft, golden, perfectly risen pancakes without any eggs.
The trick is to create a quick buttermilk substitute for eggless pancakes using milk and vinegar. This simple step mimics real buttermilk’s acidity, helping your pancakes stay light, tender, and flavorful.
Whether you’re vegan, allergic to eggs, or just want a lighter start to your day, this recipe gives you great results every time.
Why You’ll Love This Recipe
Completely egg-free, yet soft and fluffy
Made with an easy buttermilk substitute
Simple ingredients, no special equipment
Naturally sweetened with ripe banana
Ready in just 20 to 25 minutes
Ideal for vegetarians and families
Once you make these, you’ll see that pancakes don’t need eggs to taste amazing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Warm Milk | 1 cup |
| Vinegar | 2 tsp |
| All-purpose Flour (Maida) | 1 cup |
| Powdered Sugar | ¼ cup |
| Baking Powder | 1 tsp |
| Baking Soda | ½ tsp |
| Salt | A pinch |
| Melted Butter or Oil | 1 tbsp |
| Mashed Ripe Banana | 1 large |
| Vanilla Extract (optional) | ½ tsp |
Tip: Use overripe bananas with brown spots — they add natural sweetness and help bind the batter.
Step 1: Make the Buttermilk Substitute
Mix 1 cup of warm milk with 2 teaspoons of vinegar. Let it rest for 5 minutes until it slightly curdles.
This buttermilk substitute helps activate the baking soda, creating air pockets that make pancakes light and fluffy.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
This ensures the leavening agents spread evenly for consistent fluffiness.
Step 3: Mix the Wet Ingredients
Mash the ripe banana until smooth. Add the buttermilk substitute, melted butter, and vanilla extract.
Stir until everything is well mixed and creamy.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently until the ingredients come together, avoiding overmixing to prevent dense pancakes.
Let the batter rest for about 5 minutes to allow the baking soda and buttermilk to react.
Step 5: Cook the Pancakes
Heat a non-stick pan over medium heat.
Lightly grease it with butter or oil.
Pour ¼ cup of batter for each pancake.
Cook until bubbles appear on the surface.
Flip carefully and cook until golden brown.
Serve warm with maple syrup, honey, or fruit.
The result? Golden, soft pancakes with a melt-in-your-mouth texture.
Pro Tips
Always use fresh baking soda and baking powder.
Don’t overmix — light stirring ensures fluffiness.
Cook on medium heat for even color and rise.
Let the batter rest before cooking.
Add toppings like nuts, berries, or chocolate chips for variation.
Nutritional Value (Per Serving)
| Nutrient | Approx. Value |
|---|---|
| Calories | 190 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 6 g |
A satisfying, balanced, and energizing breakfast that’s lighter than traditional pancakes.
Frequently Asked Questions
Q1: Can I make fluffy eggless pancakes without bananas?
Yes. Replace the banana with ¼ cup of yogurt or unsweetened applesauce for the same soft texture.
Q2: What’s the best buttermilk substitute for eggless pancakes?
Mix 1 cup of milk with 2 teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before adding to your batter.
Q4: Why aren’t my pancakes fluffy?
If your pancakes turn out flat, it’s likely due to overmixing or expired baking powder.
Letting the batter rest before cooking also helps.
Q5: How do I keep pancakes from sticking?
Preheat your pan, use a non-stick surface, and lightly grease it before pouring each batch.
Common Mistakes to Avoid
Skipping the buttermilk step — it’s important for fluffiness.
Cooking on high heat — it burns pancakes too quickly.
Overmixing — it releases too much gluten and makes pancakes dense.
Using cold ingredients — they slow down the leavening reaction.
Insight
The acidity from the buttermilk substitute reacts with baking soda, creating tiny bubbles in the batter.
These bubbles expand during cooking, giving your fluffy eggless pancakes a perfect rise.
It’s the same chemistry that makes traditional pancakes so soft.
These fluffy eggless pancakes show that you can make great pancakes without eggs.
The homemade buttermilk substitute gives a tender, airy texture with a naturally sweet banana flavor.
Next time you run out of eggs, don’t grab a cereal box. Make a batch of these soft, golden pancakes instead — quick, simple, and absolutely delicious.
Read more: What Happens When You Eat Pomegranate Daily for a Month? 7 Proven Benefits
Disclaimer: Nutritional values are approximate and provided for general information by ChatGPT. Actual values may vary based on specific ingredients and portion sizes.
