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Easy No Egg Pancake Recipe

Pantry staples are getting low, fridge is almost bare, but PANCAKES are still on the menu!
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: American
Keyword: Allergy Friendly, Family Friendly


Dry Ingredients

  • 2 cups All Purpose Flour
  • 2 1/2 tbsp Baking Powder
  • 2 tbsp Sugar
  • 1/2 tsp Salt

Wet Ingredients

  • 2 cups Milk
  • 4 tbsp Coconut Oil
  • 1 tsp Vanilla Extract


  • Mix all of the dry ingredients together with a whisk in a medium sized mixing bowl.
  • Add extract to your milk.
  • Melt your coconut oil until it is liquid (or butter till it is liquid), and add it to the milk mixture. Then, immediately add your milk mixture to the dry ingredients. Mix well to combine.
  • Heat a skillet over medium high heat. Make sure you spray the pan with non-stick cooking spray, or use butter. Then, using a 1/4 cup measuring cup, pour batter onto the hot pan. I use a large griddle, so I am able to cook 4 pancakes at one time. But, use what you have! Make your pancakes to the size that suits your taste.
  • You'll know it's ready to flip when you see the little bubbles start to come to the surface of the pancakes. Don't flip until you see the bubbles!
  • If you have blueberries, chocolate chips or pecans, then feel free to add them at this stage!
  • Flip, then cook for another 2-3 minutes. Serve immediately.


*If you're looking for eggless whole wheat pancakes, then this recipe can be tweaked! You can go full whole wheat, or you can use a combo of whole wheat and white flour here. The whole wheat flour will make it much thicker. So, you'll need to add additional milk or water to thin out the batter. Don't be shy with the milk! The whole wheat flour really soaks it up!
*If you have butter, you can certainly use it. Or, you could use a combo of oil and butter.
*Maple Extract is also a lovely addition here! Lots of flavor without the sugar!