Best Pancake Recipe without eggs!

This pancake recipe without eggs is very easy and definitely worth making at home. These are some of the best pancakes we have had in our house and want to share the recipe with you!

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Growing up, pancakes were a special occasion and did not happen frequently at our house. Don’t get me wrong, we were definitely foodies, but pancakes weren’t high on our list of favorites.

After I got married, I started eating a lot more pancakes because my husband loves them and makes them ever single week. Oh boy, let me tell you, he makes a VERY good pancake. Like some of the best pancakes I have ever eaten in my whole life.

Over the years, he has perfected his recipe, and he gave me permission to share with you! I hope you and your family enjoy them as much as we do!

Put a twist on your regular pancakes and try this blueberry no flip pancake made in a cast iron skillet. It is absolutely amazing and such a fun breakfast treat!

Here at Living Practically, I like to keep things simple to save you time momma. These pancakes from scratch are delicious and yet EASY so you won’t spend all day in the kitchen. Get in, get out, go live your life.

WHY WE LOVE THIS RECIPE

INGREDIENTS YOU HAVE ON HAND. If you keep a decently well stocked kitchen, you should have these pancake ingredients on hand.

THE PANCAKES ARE FULL OF FLAVOR and much better than a pancake mix you buy at the store.

SIMPLE TO MAKE. From start to finish, it takes about 15 minutes to make homemade pancakes and just a few dishes.

MAKE AHEAD OF TIME. Mix the dry ingredients before hand (the night before is helpful or even make it a few weeks in advance) and store in a jar or bag. When you are ready to make the pancakes, mix in the wet ingredients and bam you have pancakes in a Jiffy!

GREAT FOR MEAL PREP. We always double this batch and make extra pancakes to keep in the fridge or freezer for the week. Pancakes are a great meal prep option, especially for your kids to eat for a quick breakfast or snack.

INGREDIENTS IN HOMEMADE PANCAKES

FLOUR
SUGAR
BAKING POWDER
SALT
MILK
MELTED BUTTER
VANILLA

OPTIONAL ADD-INS

YOGURT
CINNAMON
ALMOND EXTRACT
BLUEBERRIES
PECANS
CHOCOLATE CHIPS

HOW TO MAKE PANCAKES FROM SCRATCH

Unless you have been living under a rock, you have probably made pancakes before. Here are a few tricks and tips though you might not know to get them just perfect.

1. Make the pancake batter.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. We like to add 1/4 tsp cinnamon to our dry ingredients too. It gives it a nice boost in flavor, but you can skip if you wanna!

Pour in the melted butter, milk, and vanilla into the bowl and whisk. Add yogurt and/or almond extract now if using.

If you like thin pancakes, add a little more milk to get to the desired consistency. My husband and I disagree on the consistency of our pancake batter. He likes to have thin batter, but I prefer it thicker. Do whatever you want! The consistency of the batter won’t change the flavor, just the thickness of the pancake.

2. Put pancake on the HOT skillet.

Make sure you preheat your griddle or skillet! I like to preheat mine when I add the wet ingredients into my pancake batter. This gives the skillet a couple of minutes to get hot. Having a HOT pan (but not too hot) is crucial for making a crispy pancake on the outside but the inside cooked to perfection.

Spread some butter on the skillet and you should hear a sizzle. This shows you that your skillet is nice and ready for making some delicious pancakes. Pour about 1/2 cup of batter on the skillet.

If adding blueberries, chocolate chips, or pecans, sprinkle them on top. Quickly drizzle a little more batter over the toppings so they can get “inside” the pancake. DISHWASHING HACK– Use the 1/2 cup measuring container, but just a little bit of batter. I am always looking for ways to save a few dishes.

3. Flip the pancakes.

When you see bubbles rise to the top of the pancake, gently scoot your pancake flipper under the pancake. Ever so carefully, lift up the pancake and check out the other side. If it has a nice crisp brown coloring, you can flip the pancake over!

4. Finish cooking the second side.

It should only take about a minute or two to cook the second side. Use the spatula (aka pancake flipper) to gently check to see if it is done. Pull it off the skillet when it has a nice brown color and put on a plate to enjoy!

5. Top with your favorite toppings and enjoy!

Since my husband and I own a blueberry farm, we always have a TON of blueberries in the freezer. We like to enjoy our pancakes with blueberries or homemade blueberry sauce that takes just a few minutes to make.

Another one of our favorites is a 2 minute “homemade” syrup sauce. Put 1/4 cup syrup, 2 Tbsp honey, and 2 Tbsp butter in a small bowl and microwave for 30 seconds. Stir and pour over your pancakes or waffles. You will thank me later.