The Best Pancakes without Eggs Recipe

These fluffy egg-free pancakes will please vegetarians and omnivores alike

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Traditionally, pancakes include two key ingredients—dairy milk and eggs. Well, not this time. In fact, I think I’ve discovered the best pancakes without eggs recipe. You wanna know the secret ingredient? It’s apple sauce. Yep, you read that right. Apple sauce.

Will this egg-free pancake recipe taste like your buttermilk varieties? Nope. But why would you want it to? It’s good to branch out. However, I will say that these pancakes are fluffy and tender, with a hearty and subtly sweet taste. It’s the ideal canvas for a variety of toppings, like fresh fruit and maple syrup. If you’re feeling adventurous, add a dollop of homemade pecan butter.

are Pancakes without Eggs Healthy?

Usually, pancakes use all-purpose flour, which isn’t exactly a superfood. This recipe calls for whole wheat flour, so these pancakes are loaded with fiber, prebiotics, and more. As long as you don’t have a wheat intolerance, whole wheat flour is excellent for digestion. For those watching their cholesterol intake, the inclusion of unsweetened apple sauce should help keep in on track. That also means these pancakes are vegetarian friendly, too! I also suggest using coconut sugar or honey instead of white sugar. These low-glycemic options are plenty sweet but without the sugar spike.

Regarding substitutes, the recipe calls for almond milk, but any plant-based milk will work. And feel free to substitute gluten-free flour for wheat doesn’t agree with you. However, I’d recommend a heartier option, like buckwheat flour. It has a similar texture to wheat and retains moisture well.

What’s the deal with apple sauce?

Apple sauce is crazy versatile. You can use it as a substitute for sugar, oil, butter, and, in this case, eggs. In traditional pancakes, eggs are used for their binding and leavening properties. Eggs also add cholesterol and are a no-go ingredient for vegetarians. But with just a ¼ cup of applesauce and a couple of teaspoons of baking powder, your egg-free pancakes will get that fluffy texture we all love. Your vegetarian friends will want to come over every time you make a stack.

INGREDIENTS

2 cups whole wheat flour
2 tablespoons coconut sugar or honey
2 teaspoons baking powder
1/4 teaspoon salt
2 cups almond milk or any plant-based milk
2 teaspoons pure vanilla extract
1/4 cup unsweetened applesauce as an egg substitute
1/4 cup coconut oil melted (plus extra for greasing the pan)
Fresh fruit and pure maple syrup for serving

INSTRUCTIONS

Mix

Combine whole wheat flour, a natural sweetener, and leavening agents in a bowl. In another bowl, mix the wet ingredients including a plant-based milk and applesauce.

Blend

Gently blend the wet and dry ingredients to form a lumpy batter, taking care not to overmix for the best texture.

Cook

Heat a greased skillet and cook the batter in portions until bubbles form. Flip once and cook until golden brown.

Enjoy

Serve these wholesome pancakes with fresh fruit and maple syrup for a delightful and healthy breakfast experience.

Devour!

FAQs & Tips

How to Make Ahead and Store?

Make the pancakes as the recipe calls for, and then let them cool before placing them in an airtight container. They’ll be in your fridge for about 3 to 5 days. These also freeze well. Just be sure to use a freezer-safe ziplock bag.

These pancakes taste too “healthy.” Is there anything I can add to make them more “unhealthy”?

I hear ya—these pancakes’ hearty flavor definitely isn’t trying to hide the fact that they’re good for you. Try adding some chocolate chips to the mix. That always works for me!

My batter is too thin.

That’s okay. I’ve been there. You may have accidentally added too much milk or apple sauce. This is an easy fix! Sprinkle in a little more flour, but start small. Too much flour will make your batter too thick.

Can I make these pancakes on a non-stick pan?

Yes! But you’ll need to use more coconut oil to grease the pan. And if you can, use a seasoned cast iron pan; I found that cast iron pans cook the most evenly.

Serving Suggestions

Nothing goes better with pancakes than scrambled eggs and bacon. But I see you, vegetarian. That’s why I have this savory tofu scramble that even omnivores love to devour. Also, if you’re planning to serve this with a brunch, don’t forget to serve a yummy casserole. And you don’t mind splurging, wash your pancakes down with a mimosa!