Fluffy Pancakes without Eggs

Servings: 4

Prep Time: 10

Cook Time: 10

This is the best and only recipe you'll need for making pancakes without eggs that turn out fluffy and build a great stack!

4.86 from 82 votes

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, combine the milk, water, vanilla extract, and melted butter.
Pour the wet ingredients into the large bowl with the dry ingredients and gently mix with a whisk or fork, moving from the outside of the bowl in. Stop mixing once there's no visible flour left. A few lumps are ok.

A crucial step to success. Wait 10 minutes before cooking these so the batter fully sets. Once the time is up, mix the batter gently with a spatula with a single turn around the bowl. If adding diced fruit or chocolate chips, add them now.

Heat a non-stick pan or griddle over medium heat and once hot, grease it with butter, oil, or spray. Immediately pour ¼ cup of batter for each pancake. The batter is a bit thick, use the back of the scoop or a spoon to gently spread it out.
Cook the first side for about 2 minutes, until bubbles form throughout and you can visibly see defined edges. Flip the pancakes over and cook them for another minute to two, until the middles are puffy. Avoid burnt pancakes or burnt butter (a result of a pan that's too hot) by rinsing the pan under water between batches.

Serve these warm, topped with your favorite toppings. Store cooked pancakes in the fridge for up to 5 days and in the freezer for up to 3 months.

Add-ins & mix-ins:

This batter will hold 1 mashed ripe banana. It should be mashed first, then mixed with the wet ingredients.
Fold in ½ cup of chocolate chips into the batter at the very end, right before cooking.
1 cup of diced/chopped fruit can be folded into the batter, such as fresh or frozen strawberries or blueberries.

Note on taste:

If your butter is salted, omit the pinch of salt.
- - Whenever possible, use aluminum-free baking powder. This ingredient can leave a salty/metallic aftertaste in your pancakes, especially in fluffy recipes like this one that have more of it. The tablespoon should be flat, not heaping.