Eggless Pancakes

Flapjacks without eggs?! Yep, this Fluffy Eggless Pancakes Recipe is super easy, delicious, and the perfect vehicle for melted butter and maple syrup. Enriched with cottage cheese and applesauce, this is one of my new favorite breakfast recipes that is quick to cook, great to reheat, and delicious for meal prep.

Serve these egg free pancakes with Panini Press Hashbrowns and Breakfast Sausage for a tasty, weekend Breakfast in Bed. Or make a bulk batch to freeze so you have an easy Breakfast Meal Plan for busy weekdays.

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• Eggless Pancakes

It happens. You run out of eggs and forget to pick up a carton at the store. You want to make a yummy breakfast but what about those huevos? This Eggless Pancake Recipe is just the ticket!

I developed this recipe during Egg Mania, this past winter when egg prices went crazy. Now that prices have come down to reasonable heights, we’re still making these eggless pancakes.

They’re just that good!

Why Make This

They are free of eggs. If you’re accommodating for an egg allergy, an increase in egg prices, or just don’t have any, this pancake recipe is for you. With cottage cheese to give it protein and body, this is one of our favorite eggless recipes.

They are delicious! Light and fluffy, these are some of the best pancakes I’ve ever had. Load them up with butter and syrup or Whipped Cream and berries. Try them with a drizzle of lemon juice and a sprinkle of sugar. They are super duper tasty however you top them.

Ingredients

Here’s what you’ll need to make Eggless Pancakes:

flour – I use unbleached, all-purpose flour, but you can also use whole wheat pastry flour if you’d like a heartier pancake.

cornmeal – I love the texture that a bit of cornmeal adds to pancakes.

sugar – Just a little bit of sugar adds the right amount of sweetness to these eggless pancakes. You can use honey or another sweetener if you prefer.

leavening – I use both baking powder, baking soda, and salt. Don’t omit them as they help the flapjacks get light and fluffy.

milk – I use dairy milk, but you can use unsweetened almond milk or another plant-based milk if you prefer.

cottage cheese – Cottage cheese adds a good dose of protein as well as body to the pancake batter.

applesauce – This is a great baking substitute for eggs. If you can use homemade applesauce, even better!

oil or butter – You need a bit of fat to help enrichen these eggless pancakes. It can be vegan butter or regular. If you use unsalted butter, be sure to increase the salt by at least ⅛ teaspoon.

Variations

For gluten-free, eggless pancakes: substitute your favorite gluten-free baking mix.

For vanilla pancakes: add 1 teaspoon vanilla extract or vanilla bean paste.

For blueberry pancakes: stir in 1 cup blueberries with the dry ingredients. 

Step-by-Step Instructions

Here’s how to make Eggless Pancakes:

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and baking soda.

In another large bowl, combine the milk, cottage cheese, applesauce, and oil. Blend it smooth with an immersion blender.

Note about immersion blender: If you don’t have an immersion blender, you can simply whisk together the ingredients. The curds of cottage cheese will be evident and will brown a little more than the rest of the pancakes. It’s delicious, but you may prefer a more blended texture.

Add the dry ingredients to the wet ingredients and fold to combine. It’s okay if there are a few lumps. 

Heat a griddle over medium heat. Pour the batter in ¼-cup portions onto the griddle and cook until the edges appear cooked and bubbles start to pop on the surface, 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes more.

FAQs

Budget Breakfast Recipes