Easy and Fast Eggless Pancakes with Blueberries for Breakfast

Did you know it’s possible to make pancakes without using any eggs? No worries if you haven’t had a chance to restock your fridge you can easily make these pancakes with some basic pantry staple items. Believe me, you’ll never miss the eggs.

This fast and easy pancake recipe is ideal for those mornings when the fridge is almost empty and you haven’t got any eggs on hand. No need to skip breakfast, just whip up a batch of these pancakes, add whatever fruit you have on hand, and voila breakfast is ready. These soft, fluffy pancakes loaded with blueberries will definitely hit the spot. Serve them warm with some maple syrup and added blueberries.

If you’ve got a vegan or egg allergy amongst you this should be your go-to recipe. There’s no need for those following an eggless diet to have to compromise when it comes to pancakes. What would life be like without pancakes?

If you are looking for more quick and easy breakfast ideas here are a few of my favorites: Overnight Oats, Peanut Butter Bread, or this recipe for Healthy Mini Apple Muffins.

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Why You’ll Love These Eggless Pancakes

• Easy to make
• Basic pantry staple ingredients
• Customizable
• Perfect for those with an egg allergy
• Great for vegan diets if you use a plant-based milk

Equipment Needed

• Measuring cups and spoons
• Mixing bowl
• Hand or stand mixer
• Griddle or saute pan
• Blackstone Griddle (optional)
• This Handy Pancake Batter Dispenser

Ingredients To Make Eggless Pancakes

• 1 ½ cups self-rising flour
• 1 cup milk
• ¼ cup olive oil
• 1 tbsp baking powder
• 3 tbsp maple syrup
• ½ cup blueberries

How to Make Pancakes With Blueberries

Prep time: 5 min | Cook: 15 min

Serves: 8 pancakes

• In a bowl mix flour and baking powder. Add milk and olive oil.

• Using an electric mixer beat for about 2-3 minutes until the consistency is smooth.

• ‌Add the blueberries and stir for another minute.

• Preheat a non-stick pan or griddle, use cooking spray or drizzle a little bit of olive oil so the pancakes don’t stick, and then pour the batter to form a 4in diameter pancakes. Or simply use this instead!

• Fry until golden then flip and cook on the other side for about 1 and ½ minutes.

• ‌Serve eggless pancakes while they’re hot with maple syrup and blueberries on top.

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Tips and Tricks

• If you don’t have self-rising flour on hand you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for every one cup of all purpose flour.  
• Any kind of milk will work in this recipe; full-fat, low fat, or even plant-based options are all good. If using plant-based choose one that is unsweetened.
• There’s no need to fry up the whole batch of batter at once, keep the batter in the fridge and just cook up as many as you want to eat. The batter will last for 3-4 days in the fridge.
• Make sure to test your baking powder every now and then to make sure it is still active. To do so place 1/2 teaspoon in a small bowl and pour 1/4 cup of boiling water over it. If you see bubbles then the baking powder is still good. If there are no bubbles the baking powder is inactive and you should throw it away.
• Use real maple syrup for the best flavor.
• Use a 1/4 or 1/3 cup measure to pour out the pancake batter so all the pancakes are the same size. It just makes the cooking easier as they will all cook up in the same amount of time.

Variations

• Add a touch of vanilla or cinnamon to the pancake batter.
• Throw in some chocolate chips instead of blueberries.
• Serve the pancakes with strawberry or banana slices and Nutella.
• Garnish the pancakes with a dollop of peanut or almond butter.

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How to Store

This pancake batter will last for 3-4 days in the fridge and the pancakes about the same amount of time. You can also freeze the pancakes for up to 3 months and then pop in the toaster oven to thaw. If you do freeze them place a piece of parchment paper in between them so you can easily remove one at a time.

FAQs

Can I use frozen blueberries to make this pancake recipe?

Yes, frozen blueberries will work well. No need to thaw before adding to the pancake batter.

Can I use a different oil in this recipe?

If you don’t have olive oil on hand you can use any kind of mild-flavored oil like grapeseed or canola. Or if you don’t mind a slight coconut taste you can use coconut oil.

Is it possible to make pancakes without eggs?

Yes! You’ll be surprised at how fluffy and tender these pancakes are without eggs.