Light and fluffy milk-free, egg-free pancakes made from scratch!
(Updated 3/9/2023)
A while back we started something called “Sweet Sunday” at our house.
It’s basically us every Sunday letting our kids eat a bunch of sweet stuff and do activities that they don’t get to do during the rest of the week. We started it as a way to help our kids look forward to Sundays because it’s the day we were heading to church……and after some self-reflection, my husband and I realized our attitudes hadn’t been too great on Sunday mornings.
Getting everyone fed, dressed and out of the house was stressful and it was showing, but somehow it seemed like going to church in a bad mood was defeating the purpose! So, we regrouped and purposely started making Sunday a God-centered, family-centered, fun day.
Hopefully now when our kids grow up, they’ll have good memories of Sundays and church instead of remembering grumpy parents 
Before the pandemic, we kept Sweet Sunday breakfast really simple because we were trying to get out of the house. Now that we have switched over to online church, we have time to do a big pancake breakfast and the kids love it.
I use this milk-free, egg-free pancake recipe because my husband doesn’t eat much dairy or eggs. These pancakes are comparable to traditional pancakes so we don’t feel like we’re missing out. They’re easy to make and they turn out fluffy. You can easily switch up the flavor too (cinnamon, blueberry, and chocolate chip are some of our favorites). So, whether you have a dietary restriction, or you just ran out of an ingredient, give these milk-free, egg-free pancakes a try!
Adapted from this recipe on Food.com
Video instructions:
**Note: Recipe has been updated since this video was created. Follow the same method, but use the measurements found in the recipe card below.
Ingredients for Milk-Free, Egg-Free Pancakes:
- All Purpose Flour
- Sugar
- Baking Powder
- Salt
- Dairy Free Margarine/Butter
- Vanilla Extract
- Water
How to make:
1) Preheat griddle to 350F. If you want to cook the pancakes in a frying pan, heat the pan after you make the batter.
2) Add all-purpose flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until dry ingredients are well combined.
3) Add the melted dairy-free margarine or butter, water, and vanilla extract to the flour mixture. Whisk gently until the dry ingredients are well moistened and large lumps are gone. Try not to overmix the batter because it can make the pancakes tough. The batter should still have small lumps it it.
4) Let the batter sit undisturbed for 5 minutes before putting it on the griddle. This helps hydrate remaining lumps in the batter and creates fluffier pancakes.
5) Put a little margarine/butter on the hot griddle and use a spatula or balled up paper towel to spread it evenly across the surface.
6) Scoop 1/4 cup of batter onto the griddle for each pancake. The batter will be a little thick. You can use the measuring cup to smash down any large lumps you see while putting batter on the griddle. Cook until bubbles form on the tops of pancakes and the bottoms are lightly browned, around 2-3 minutes. Note: These pancakes will be lighter in color than the average pancake.
7) Flip pancakes and cook another 1-2 minutes, until both sides are browned and pancakes are cooked through. Remove from griddle and place on a plate.
8) Repeat with the remaining batter. You probably won’t need to butter the griddle again. The recipe makes 18-20 pancakes. Serve pancakes hot with butter and syrup.
Products in this recipe:
This is a picture of my plate, not my husband’s, so it has eggs on it but the pancakes are indeed egg-free 
Fluffy Homemade Milk-Free, Egg-Free Pancakes
Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup dairy-free margarine/butter, melted
- 2 1/2 cups water
- 1 teaspoon vanilla extract
Instructions
- Preheat griddle to 350°F.
- Add all-purpose flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until well combined.
- Add melted dairy free margarine or butter, water, and vanilla extract to the flour mixture. Whisk gently until the dry ingredients are well moistened and large lumps are gone. Try not to overmix, the batter should still have small lumps.
- Let batter sit undisturbed for 5 minutes before putting on griddle.
- Put a little margarine/butter on the hot griddle and use a spatula or paper towel to spread it evenly across the surface.
- Scoop 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the tops of pancakes and the bottoms are lightly browned, around 2-3 minutes. Note: These pancakes will be lighter in color than the average pancake.
- Flip pancakes and cook another 1-2 minutes, until both sides are browned and pancakes are cooked through. Remove from griddle and place on a plate.
- Repeat with remaining batter (you don’t have to butter the griddle again). Recipe makes around 18-20 pancakes. Serve pancakes hot with butter and syrup.
Can the pancake mix be put in the refrigerator for the next day ?
Hi Stephanie! Yes, you can refrigerate the pancake batter and use it the next day! Just keep in mind that the texture of the pancakes will change some. They tend to be a little more dense and not quite as fluffy after the batter sits in the fridge. They still taste good… just not as good, lol. If you have the time, it’s definitely best to cook the batter fresh. But if not, no worries! Just make sure to cover the batter tightly before refrigerating and stir it up again before using, because it will separate some as it sits. Hope it turns out great!😊
If I wanted to add Lactose Free cottage cheese for protein, how would I do it? I workout 3-4 times a week and I like to have some protein.
Hi Henrietta! I haven’t tried adding cottage cheese to this recipe, but unfortunately I think it would give the pancakes a gummy texture. Without eggs, I don’t think they will have enough structure to rise well with the added moisture from the cottage cheese. I could be wrong though! So if you want to try it, maybe whisk a little cottage cheese into the dairy-free butter before you add it to the dry ingredients. Or, if you like the taste of cottage cheese, you could leave it out of the batter and use it as a pancake topping along with some fruit. I hope it turns out well!!
I actually tried it this morning. I had read before that if you are going to use cottage cheese in pancake mix you have to put in a blender to make it creamy and no lumps. I used an emulsifier. And it worked. Came out thick like sour cream. I have an Egg and milk free pancake recipe that I have used. That has 2 1/2 cups of water. I added one cup of cottage cheese and about two cups of the water. They came out great. I used regular cottage cheese that I had in my fridge, so next time I will use lactose free cottage cheese. The first time I made this recipe I used whole wheat flour I needed to use. They had a little crunch on the edges.
Oh that’s wonderful! I was concerned about the texture, but I’m so glad to hear they turned out well! Thank you for sharing the tip on blending the cottage cheese. What a great way to make pancakes more nutritious ❤️