Save on Pinterest

Eggless Pancakes with Pumpkin Spice

Total Time

Prep: 10 min. Cook: 10 min./batch

Makes

8 pancakes

Golden brown and fluffy, this eggless pancake recipe is ideal served with syrup or berries. You'll never guess the eggs are missing! —Taste of Home Test Kitchen
Eggless Pancakes with Pumpkin Spice Recipe photo by Taste of Home

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 2 tablespoons canola oil
  • Maple syrup, optional

Directions

  1. In a large bowl, combine flour, brown sugar, baking powder, pie spice and salt. In another bowl, combine milk and oil; stir into dry ingredients just until moistened.
  2. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with syrup.

Eggless Pancakes with Pumpkin Spice Tips

What other mix-ins can I add to this eggless pancake recipe?

You can dress up this recipe as much as you would any other pancake recipe. Start with flavor extracts like vanilla, almond or citrus. You can add chips, too—chocolate or butterscotch would be a nice match with the pumpkin pie spice! Add some chopped nuts like pecans or walnuts, or classic mix-ins like bananas or blueberries. One reader suggested swapping the pie spice for apple pie spice, and adding chunks of apple! Check out some of our best pancake recipes for inspiration. Don’t forget that you can make this recipe vegan by using almond milk instead!

How long should I rest the batter before cooking the pancakes?

You can cook the pancakes as soon as the batter is mixed, but it is quite thick. Letting it rest for 10 to 15 minutes before cooking can make it easier to spread, and results in fluffier pancakes.

How can I store leftover pancakes from this eggless pancake recipe?

Pancakes keep well in the refrigerator or freezer. Let them cool to room temperature, then place them in an airtight container between layers of waxed paper. They’ll keep in the refrigerator for about four to five days, and in the freezer for up to two months. If you’re looking for a different way to use leftover pancakes, try making fruit pancake roll-ups or cinnamon pancake cubes. Otherwise, if you know that you won’t eat all eight pancakes in one sitting, there’s another option: Refrigerate the uncooked batter and use it later. Because this batter uses baking powder as its leavener instead of baking soda, you can store it in the fridge for one to three days at most. (Make sure you know the difference between baking powder and baking soda!) If you liked this eggless pancakes recipe, try more baking recipes that don’t need eggs!

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

2 pancakes: 223 calories, 7g fat (1g saturated fat), 1mg cholesterol, 476mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1.500 fat.

Recommended Video