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  • Egg free
  • Soy free
  • Sesame free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • Low fat per serve

These eggless pancakes are the perfect treat to whip up for breakfast, brunch or even dessert.

  • Makes14
  • Cook time15 minutes
  • Prep time5 minutes, + Standing time
Egg free pancakes


  • 2 cups (300g) self-raising flour
  • 1/3 cup (75g) caster sugar
  • 1 tbs (14g/2 sachets) dried yeast
  • 1 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 2 cups (500ml) milk
  • Berries, to serve
  • Vanilla yoghurt, to serve
  • Maple syrup, to serve

Nutritional information

Per serve: Energy: 519kJ/124 Cals (6%), Protein: 4g (8%), Fat: 2g (3%), Sat Fat: 1g (4%), Sodium: 196mg (10%), Carb: 23g (7%), Sugar: 8g (9%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the flour, sugar, yeast, baking powder and cinnamon in a large bowl and stir until well combined. Make a well in the centre. Add the milk and use a whisk to stir until a smooth batter forms. Cover with wrap and set aside for 15 mins to rest.

  2. Step 2

    Heat a large non-stick frying pan over medium-low heat and spray with oil spray. Pour 1/4 cup (60ml) of the batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of the pancake and it is slightly set at the edges. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Repeat with the remaining batter to make 14 pancakes.

  3. Step 3

    Divide the pancakes among serving plates. Serve with berries, yoghurt and maple syrup.

Recipe tip

Use it up:
Freeze leftover eggless pancakes on a single layer. Once frozen, transfer to a zip lock bag or air-tight container for up to 2 months.

Eggless pancakes recipe

Whether you don’t have any eggs at home, are allergic to eggs or simply don’t want to use any, this recipe for homemade eggless pancakes are perfect for breakfast, brunch or even dessert. It will convince you that eggs are actually not an essential ingredient in creating fluffy, delicious pancakes at home. In traditional pancakes, eggs are used as a binding agent and add richness to the recipe. However, this version is just as light as the original – just without the eggs! 

How to make eggless pancakes

One of the main ingredient differences in these egg free pancakes when compared to an original recipe is the use of yeast. Dried yeast sachets, often used when baking breads or doughs, are whisked with flour, sugar, baking powder, ground cinnamon and milk to form the smooth pancake batter. The addition of yeast helps the pancakes rise to give them a light and fluffy texture. When it’s time to cook, spray a frying pan with oil so the batter doesn’t stick. Pour in 1/4 cup of the batter at a time, ensuring not to overcrowd the pan. Once bubbles appear on the surface, use a spatula to flip the pancakes over. 

Fluffy eggless pancakes for breakfast

We love whipping up a batch of this egg free pancake recipe for breakfast, brunch or even dessert. Serve them with your favourite toppings like a scoop of vanilla yoghurt, mixed berries and a generous drizzling of maple syrup. This recipe is so simple, it’s perfect for getting the kids cooking in the kitchen. As there are no high-powered tools or the need for sharp knives, your little ones can assist with measuring out the wet and dry ingredients and mixing the batter together with a whisk. You may need to take over pouring the batter into the pan and the flipping, but the kids can jump right back in to decorate an eggless pancake with their choice of fruits and toppings.

Love this recipe?

If you’re loving this eggless pancake recipe, and after more recipes that don’t use eggs, try this eggless chocolate cake, these egg-free mini pavlovas or this lemon and blueberry vegan tart


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