Homemade dairy free and egg free pancakes are simple to make for breakfast or brunch. They're soft, light, and fluffy! You’ll never buy store bought pancake mix again. These vegan pancakes cook in under 30 minutes, from start to finish!
A pancake is a thin, flat cake. It’s made by pouring batter into a pan then flipping it so that both sides are cooked.
Pancakes are my comfort food! They're warm and delightful, the perfect way to kickstart your day.
Why you'll love this recipe
No dairy, no milk, no eggs, no problem! You'll be amazed at how pillowy these pancakes really are.
- It's the BEST dairy free and egg free version of classic pancakes. A great recipe for vegans or if you run out of milk or eggs.
- These pancakes without milk are tender on the inside and crispy golden-brown on the outside.
- They're delicate yet crisp around the edges. Making them the perfect base for all your favorite pancake toppings.
- Lastly, no special equipment is needed!
Here's what you'll need to make the allergy friendly pancakes at home:
- Nonstick griddle: I love this double-burner griddle. It's durable and makes cleanup a breeze.
- Mixing bowls: These mixing bowls are perfect for baking. They're dishwasher safe and stackable for easy storage.
- Spatula: Flat plastic spatulas are best on nonstick cookware.
These vegan pancakes are made with simple ingredients and can be substituted to fit any food allergies or sensitivities.
- Dairy free milk: Any type of unflavored and unsweetened plant based milk works in this recipe.
- Oil: Use a neutral tasting oil like canola oil, vegetable oil, avocado oil, or refined coconut oil. Melted vegan butter can be used as an alternative.
- Flaxseed: Ground flaxseed helps bind the pancakes together, similar to how an egg would. Instead of using applesauce or mashed banana as an egg replacement, we're making a simple flax egg. I love using flaxseed meal in eggless baking because it's a great source of fiber that's easy to sneak in. Chia seeds can be used as a substitute, if needed.
- Apple cider vinegar: When dairy free milk and apple cider vinegar are combined, the milk curdles and creates vegan buttermilk. ACV can easily be substituted with lemon juice or white vinegar.
- Vanilla extract: Using a quality vanilla extract lends warmth and enhances the other flavors.
- Flour: I prefer using all-purpose flour because it's what I typically have on hand. To make vegan gluten free pancakes, use an equal amount of gluten free 1 to 1 flour.
- Sugar: I love using coconut palm sugar to keep these pancakes relatively healthy. However, feel free to replace it with maple syrup, agave nectar, brown sugar, or organic white sugar.
- Baking powder: This is the leavening agent in this recipe and creates the bubbles in the pancake batter. It's needed to give pancakes without eggs a little lift, plus make them light and fluffy.
- Baking soda: When vinegar and baking soda are combined, the vinegar activates the baking soda which contributes to a well-risen flapjack!
- Salt: Just a pinch to enhance the overall taste of the pancakes!
Milk substitutes for pancakes
These dairy free pancakes are delicious and can be made with any dairy free milk you choose.
I typically make oat milk pancakes with my homemade oat milk, but you've got plenty of non dairy milk alternatives. Here are my top picks:
- Almond milk
- Soy milk
- Cashew milk
- Rice milk
- Coconut milk
Can you make pancakes with water instead of milk?
Yes, you can! If you're out of milk but craving pancakes, use flat or carbonated water in place of milk. Using unflavored seltzer water or sparkling water actually makes extra fluffy pancakes!
You can add ¼ cup-½ cup of your favorite pancake mix-ins. You can stir them into your pancake batter or sprinkle them on top in your pan or griddle.
Here are a few of my favorite pancake variations:
- Chocolate chip pancakes: Fold dairy free chocolate chips into your batter for added sweetness.
- Blueberry pancakes: Dot the batter with fresh or frozen blueberries for a pop of flavor.
- Birthday cake pancakes: Use rainbow sprinkles to make epic funfetti pancakes!
How to make
Dairy free and egg free pancakes from scratch are surprisingly simple to make at home. My recipe comes together in just 25 minutes! So brew a cup of coffee and let's get cooking.
- Whisk the wet ingredients and dry ingredients together in separate bowls.
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined and let sit.
- Warm the griddle and coat with cooking spray.
- Scoop pancake batter onto griddle and cook pancakes on both sides.
- Enjoy with your favorite toppings!
Best pancake toppings
Dressing up your pancakes is the best part! Sure you could keep them plain, but here are a few of my favorite topping ideas:
- Vegan butter
- Maple syrup
- Powdered sugar
- Banana slices
- Peanut butter
- Seasonal fruit
How to store leftovers
I love meal prepping pancakes and enjoying them as a grab and go breakfast!
To store in the refrigerator, allow pancakes to cool completely on a wire rack. Place in an airtight container or bag then store in the fridge for up to 3 days.
Can I freeze eggless pancakes?
These pancakes are excellent freezer friendly breakfast treats!
To freeze, allow pancakes to completely cool on a wire rack. Place in an airtight bag then store in the freezer for up to 3 months.
How to reheat
Cook time will vary based on how many pancakes you're reheating and your specific appliances.
Place on a microwave-safe plate and cook until heated through, about 30 seconds or 1 minute from frozen.
Alternatively, reheat pancakes in the air fryer, toaster oven, or standard oven. Lay in a single layer and bake at 350F for about 5-10 minutes.
Do not overmix your batter! Overmixing can lead to tough, rubbery, and overly chewy pancakes. Mix until the dry ingredients are just combined. A few lumps are okay.
Let the batter rest. If you have enough time, let the batter sit for 5-10 minutes. This results in a thicker batter and more airy pancakes.
Too thick or thin? Make super thick pancakes or thin pancakes by adding more or less dairy free milk. If the pancake batter looks too thick, add an extra tablespoon or two of dairy free milk to loosen it up.
Do not overcrowd the pan. Regardless if you're using a griddle or skillet, make sure to leave room between the pancakes when cooking.
Do a test pancake! If you aren't sure if the heat is too high, do one test pancake then adjust accordingly. As you cook pancakes, if you notice they're coming out darker than desired, turn down the heat.
Do not flip too early. If you flip pancakes too many times, it could result in tough, deflated pancakes. It's time to flip once bubbles have popped and there are holes in the batter, about 4 minutes on the first side, then 2-3 minutes on the other side.
Want equally sized pancakes? Use a measuring cup to scoop out pancake batter for uniform pancakes. I tender to use a ¼ cup measuring cup for small-medium sized pancakes.
Fun fact! Do you know why are pancakes called pancakes? People began using the word “pancake” during the 15th century, and it became well-known in 19th century America. Previously they were referred to as hotcakes, griddle cakes, or flapjacks.
Try these other dairy free and egg free breakfast recipes next:
- Dairy Free and Egg Free Waffles
- Easy Vegan Cinnamon Rolls
- Dairy Free and Egg Free French Toast
- Eggless Breakfast Muffins
- Dairy Free Overnight Oats
Dairy Free and Egg Free Pancakes Recipe
- 1 ½ cups dairy free milk oat milk, almond milk, soy milk, etc.
- ¼ cup oil canola oil, vegetable oil, refined coconut oil, or melted vegan butter
- 2 tablespoon ground flaxseed
- 2 tablespoon apple cider vinegar substitute with lemon juice or white vinegar
- 1 teaspoon vanilla exact
- 2 cups all-purpose flour gluten free 1 to 1 flour, if needed
- 2 tablespoon coconut sugar substitute with brown sugar or maple syrup
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- In a medium mixing bowl, whisk together 1 ½ cups dairy free milk, ¼ cup oil, 2 tablespoons ground flaxseed, 2 tablespoons apple cider vinegar, and 1 teaspoon vanilla extract.
- In a large mixing bowl, whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let sit for 5-10 minutes.
- Heat up nonstick griddle or pan over low-medium heat. Once warm, coat with cooking spray. Using a ¼-cup measuring cup, scoop pancake batter onto warmed surface.
- Cook until the bottoms are brown, the edges firm up, and bubbles start to form on top. This should take about 4 minutes. Flip and cook for 2-3 minutes, until golden brown.
- Once cooked, remove from heat, and store on a cooling rack. Repeat with remaining batter.
- Make thick pancakes or thin pancakes by adding more or less dairy free milk. If the pancake batter looks too thick, add an extra tablespoon or two of dairy free milk to loosen it up.
- Don't overmix the pancake batter. A few lumps are okay! Overmixing can lead to tough, rubbery, and overly chewy pancakes. Mix until the dry ingredients are just combined.
- Check the heat. If you aren't sure if the heat is too high, do one test pancake then adjust accordingly. As you cook pancakes, if you notice they're coming out darker than desired, turn down the heat.
- Regardless if you're using a griddle or skillet, make sure to leave room between the pancakes when cooking. You need enough room for the pancakes to puff up and for you to flip them.