Eggless Fluffy Pancakes
Pancakes without eggs might sound like a tall order, but a simple flax egg — just ground flaxseed stirred into water and left to gel for five minutes — does a surprisingly convincing job of holding everything together. The batter comes together quickly with pantry staples like all-purpose flour, baking powder, and a splash of vinegar that works with the leavening to give each pancake a genuinely light, airy lift. Melted butter and vanilla extract keep the flavor rich and classic, so nobody at the table will suspect a thing. The key is resisting the urge to overmix — a slightly lumpy batter is exactly what you want for that soft, tender crumb. Cook them until bubbles form and the edges go matte, flip once, and you've got golden stacks ready to go. Serve with maple syrup and fresh berries for a weekend breakfast that feels indulgent without any fuss. Makes 4 servings, so it's just right for a small household or a cozy brunch for two with a little extra on the side.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 ¼ cups milk
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tsp white vinegar or apple cider vinegar
For cooking
- 1 tbsp unsalted butter or neutral oil, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
- 2
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl until evenly combined.
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