These crazy homemade pancakes are so easy to make, and the pancake batter contains no eggs, butter, or oil.
The kids love it and no one realizes that it’s made without butter, eggs, egg whites, or oil.
Trust me… no oil pancakes, no eggs pancakes, and no butter pancakes are seriously so good —you won’t even notice that they don’t have those ingredients. I’ve even started using this healthy pancake recipe when I make their birthday pancakes.
CRAZY PANCAKES: NO EGGS, NO BUTTER, NO OIL
Every week we have a tradition of “Pancake Saturday.” I have tried so many different recipes, trying to come up with the perfect fluffy pancakes recipe, and I finally did it I made these Crazy Pancakes! These pancakes were a winner – easy pancakes that are delicious. I’ve often doubled the recipe because our kids eat so many! For today’s recipe, however, it is not doubled.
Crazy Pancake Recipe:
- 1 cup all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- pinch of salt
- 1 cup milk (If you want vegan pancakes, you can use almond milk or pea milk.)
- 1 teaspoon of vanilla extract
- 1/4 cup chocolate chips (we’ve used semi-sweet and even dairy-free for dairy-free pancakes (no milk added anywhere). Both work well.
Oh- and if our kids are in charge, they may try to use 1/3 cup of chocolate chips!) 🙂 - Cooking spray
Mix the dry ingredients in a bowl. Once your flour mixture is combined well, you can add in your wet ingredients. Continue to mix with a whisk until well combined.
Add chocolate chips (I add them at this stage, instead of while they are cooking, to keep the chips coated). This will also help keep the chocolate chips from burning.
Substitution: you could add fruit or even peanut butter chips to the pancakes, as well.
I’ve also heard of adding 1 teaspoon of lemon juice or even adding vinegar to your pancakesadding vinegar to your pancakes to make them extra fluffy!
Use Non-Stick spray and heat up a skillet or omelet pan for a few minutes (for moist pancakes, we suggest heating it for ten minutes before use – it will be ready to cook them without drying them out. They’ll taste just like buttermilk pancakes!)
Substitution: you could use coconut oil instead of non-stick spray.
Cook them on medium/low heat in an omelet pan or on your skillet to make perfectly round golden brown pancakes. (Cooking on high can cause the pancakes to burn on the outside and stay undercooked on the inside, so we suggest cooking them slowly).
Cook until the bubbles come through and then flip and cook the other side until lightly golden. This will make the best pancakes that are perfectly cooked.
TIP: Don’t make them too thick or the inside may not cook all the way through.
Our kids love these pancakes (with or without maple syrup!)
ENJOY!
Crazy Pancakes (No eggs, butter or oil)
Crazy pancakes made without eggs, butter, or oil!
Ingredients
- 1 cup all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- pinch of salt
- 1 cup milk (or almond milk)
- 1 teaspoon of vanilla extract
- 1/4 cup chocolate chips
- Cooking spray
Instructions
Mix the dry ingredients in a bowl and then add in your wet ingredients.
Continue to mix with a whisk until well combined.
Add chocolate chips (I add them at this stage, instead of while they are cooking, to keep the chips coated). This will also help keep the chocolate chips from burning.
Use Non-Stick spray and heat up a skillet or omelet pan for a few minutes (for the best pancakes, we suggest ten minutes).
Cook them on medium/low heat in an omelet pan or on your skillet to make perfectly round golden brown pancakes.
Notes
TIP: Stick to medium-low heat. Cooking on high can cause the pancakes to burn on the outside and stay undercooked on the inside, so we suggest cooking them slowly.
TIP: Cook until the bubbles come through and then flip and cook the other side until lightly golden.
TIP: Don't make them too thick or the inside may not cook all the way through
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I wanted to let you know that these are delicious, thank you for the recipe!
Thanks! We love them!
Wehave to ise refined flour, right? 🙂
No, I actually used whole wheat flour in my recipe. If we have company, I will use all purpose flour 🙂
These are easy and amazing! Thanks!!!
Thanks! My kids really love them. I make them several times a week.
Hooray, no oil vegan pancakes that taste wonderful. I just polished off a few of these babies and they are really light and fluffy. Thank you for the fantastic recipe. Next time I’m going to try half white flour and half whole wheat.
Thanks 🙂 I have done ito that way and I have used all whole wheat flour. Both ways are still great and the kids love them.
Somehow I had little success while making these. They stuck to my pans so badly, that I had to scrape them off and abandon making them half way. What could I be doing wrong? I tried two different non-stick pans, which I seasoned, and then added a little extra oil before pouring the batter. I even tried mixing some oil into the batter but nothing worked.
Try a little bit of non-stick spray on the pan right before you make them. Becky and I use it all the time when we cook, even on the non-stick pans.
Your blog is awesome. I like how you used fonts to make it enticing like food and even
Same Story! Two pans, loads of cooking spray in the one, tried oil and cooking spray in the other! I am actually going to use a ripe mashed banana in batter and try again.
These were amazing pancakes! I just made a batch and added cinnamon instead of chocolate chips, they puffed up beautifully and tasted soo good! Thanks for the great recipe, I will definitely be making these again soon!
I made these this morning and we liked them. The batter was very sticky and thick, even with following the recipe to a T. I’m not sure what the mess up would have been, but the pancakes were dense and thick, and I had a hard time flattening them out in the pan. We definitely liked them and I can see giving these another go, for sure; just have to figure out how to get that batter right!
Maybe your flour or baking powder were old. If not, try adding a little more milk? Sometimes pancakes are a little trial and error, especially if where you live is humid or at a higher sea level then other people.
I made it with gluten free flour and funfetti instead choco chip. Thanks, its easy.
These were great! I’m so glad you took the time to post this recipe – I had no oil and really needed something for breakfast. Your recipe (minus the chocolate chips) pretty much saved our morning! Thank you!
I am glad I could help. With 4 kids, we know how crazy the mornings can get. Becky and I are always looking for little tips and tricks that we discover to share. PS-I know what you mean with the chocolate chips, our kids love them that way. I personally prefer fresh blueberries in mine.
Thank you for sharing this recipe. I use it as a base for a variety of pancakes – cinnamon, blueberry, plain, chocolate chip, etc. My kids love them (they actually ask me to make them) and I love that my vegan husband can enjoy them as well. My favorite part is they are fluffy, moist and delicious and it didn’t take a ton of oil as other vegan recipes do. Kudos on this one!
Thanks Kerry! I am glad that your husband likes them as well. I am also a fan of cinnamon pancakes… its like a cinnamon role with out the guilt 🙂
I would like to know if I can use water instead of using milk because I can’t drink or use milk because it doesn’t agree with me at all. So can you please let me know if I can use water and not milk please and thank you.
Nick,
I have used soy, rice, almond, and cashew milk with this recipe. I know some of the other milks are a bit thinner than cows milk so I used a little less than the recipe calls for. I never tried water before, but it may be the same. Let me know how it works out if you give it a shot.
Try lactose free milk, tastes the same yet no gut ache 🙂
These are AWESOME! Just found your website today. Thanks for the recipe
Thanks, My kids just love them…especially on Pancake Saturday 🙂
My pancakes had a very very bitter aftertaste. Why would that be? All the products were fresh.
Hmm… did you double check the amount of ingredients? Sounds like a baking powder issue.
Thanks, the mix is perfect…the pancakes came out fluffy and delicious…one less thing to worry about in the mornings 😊😊😊
I made these today for breakfast, because I wanted an eggless breakfast & I’m so happy with these. They fluffed up real nice and so were even fun to cook. I used all-purpose flour this time, but will definitely try them with whole wheat next time. Also, I made them with 2.5 tbsp brown sugar, instead of 2 of white.
The brown sugar sounds like a nice touch. I will have to give it a shot next time. Thanks for sharing 🙂
Would this work using almond flour?
Maria,
I’m not sure. I have used coconut flour and I noticed that the consistency is not quite as smooth as a wheat flour. Let me know how they turn out if you give it a try 🙂
I would like to try coconut flour. How much coconut flour did you use?
Coconut flour is a little different to use. It is usually 1/4 to 1/3 cup for every one cup of flower. However, since coconut flour doesn’t contain gluten, they recommend that you add an egg. With this recipe since it doesn’t contain eggs, a good substitute is a ripened smashed banana or apple sauce. Hope that helps.
well i tried out today and i had to put two cups of milk in so that it was not thick and i did not have choc chips so i used sprinkles instead and i wish i had choc chips instead. but it did not taste as nice it tasted fine but i did not like them.
tell me your opinion
Sorry you didn’t like them. I guess the sprinkles wouldn’t melt like the chocolate chips? We use semi-sweet chips, as they don’t melt and burn like milk chocolate chips. My oldest likes blueberry pancakes. Have you tried those?
I made these this morning and they had a very odd aftertaste. I’m thinking it’s the baking powder but I did the measurements the way they’re written in the recipe. It’s definitely 2 tablespoons of baking powder right? It seemed like a lot to me
Amanda,
Sorry it’s 2 tablespoons of sugar and one of baking powder. That should make a big difference 🙂
These were delicious! I used buttermilk instead of regular and added strawberries! These are perfect for adding fruit too!
Probably the best pancakes I’ve ever had! Replaced the sugar with cinnamon sugar and removed the chocolate chips they came out incredible. Perfect consistency with a little water added. Definitely going to play around with different combinations. Thank you for the simple recipe, very much appreciated.
I am glad you enjoyed them. I just made some for my little girl’s Birthday 🙂
One of my kids is allergic to eggs (and both to nuts) and I’m always searching for eggless recipe alternatives, so I’m so excited to try this one out. Thanks for sharing!
Our kids love these. It’s a Saturday tradition 🙂
I’m very impressed, with this recipe, my family love the pancakes…no more box mix! Thanks for the recipe!
Usually I don’t feel the need to leave comments but in this case I have to! This are simply the best pancakes. I have tried so many healthy recipes and I always end up disappointed and I though today would be the same but thanks to Mickey I had the best breakfast pancakes in a long time and my little toddler as well! Thank you!
Thanks!
Do you think if I made a bunch of them that they would freeze well?
Our kiddos always love them the next day or the day after that. Plus having extra means no cooking the next morning;)
Hi Mickey! I just made these and they came out great. However I am trying to cut down on sugar. Would I be able to substitute it for a healthier alternative like coconut sugar? What do you think? (I used brown sugar)
Thanks again!
I’ve never tried those substitutions before, but let me know how they turn out.
Can I use cassava flour? I am deathly allergic to gluten. These look amazing!
I’ve never tried it. Let me know how they turn out.
I use cassava flour in these all the time! I can’t speak to how they compare with the recipe as written, but I like my cassava flour version just fine!
Pancakes were delicious, Thank You
I am so glad you enjoyed them 🙂
Can you use gluten free flour?
You can, but the ratio of flour is going to be different and usually require an egg. For example, coconut flour is usually 1/4 to 1/3 cup for every cup on flour. However, you can substitute the egg with ripened smashed bananas or some apple sauce. Hope that helps
I made these for my daughter and she loved them, thanks for the recipe.
I’m going to try them savoury style later for her as w are having curry.
I love curry, I will have to spice it up next time!
These are Amazing!! I never leave comments but this Recipe needs to be Shared ❤
Thank you for this recipie! Just made these with alternative of almond milk and used stevia instead of sugar. SO SO good! Now if I can just find an alternative to all the butter I add on top, I’ll be all set! 😀
We love trying different milk alternatives. Lately, we have been using Ripple Milk, made from pea protein.
Thank you so much for sharing! These were DELICIOUS! I added stevia instead of regular sugar and left out chocolate chips. I would have liked them a little less dense, but the taste was exactly what I’ve been looking for and BETTER!
I am VERY picky about my pancakes. Unfortunately, due to a health issue, I have had to stay away from oil and dairy, as well as be careful my fat intake. I miss pancakes so much and all the “healthy”/non-dairy ones I’ve tried have been eggy and have not satisfied my craving for pancakes. Yours were perfect!!! You would never know there’s no oil, dairy or eggs!
I am so glad that you enjoyed them :). I also like to make ours sometimes with vanilla Ripple Milk. It is a plant-based, pea protein milk. I have also tried many different alternatives, so I totally understand.
These were soo good and very fluffy
How much servings does it make?
I have to be gluten free, and I saw that someone made these with GF flour and they turned out. So that’s great. Do you think oat flour would also work? Thank you. Can’t wait to try.
Those look really good 🙂
Thank you so much for this recipe. I made it just a few minutes ago and I am eating them now as I type. These are awesome!!! I added a dash or two of old fashion oats and 1 tablespoon of ground flax seed. I am in love.
That sounds good! We like to use Flax, Chia, and Hemp seeds a lot when we cook.