Do you needs eggs for great pancakes?


Guest Post by Alen Kirkorian

Every weekend I make something for breakfast for my wife and son. From blintzes to waffles, I’ve tried it all. This morning I want to make some simple blueberry pancakes. I knew we had the blueberries because my son loves them and eats them all of the time.I started taking out all of the ingredients – flour, baking powder, salt, sugar, milk, blueberries, and eggs…. But alas we had no eggs. I was stumped because eggs are a core ingredient for the pancakes. I then remembered that a coworker of mine is vegan and told me she had pancakes. I did a quick google search and sure enough I found vegan pancakes with no eggs. To be frank I was a bit skeptical but I thought why not.

I started putting all of the ingredients together and added my special ingredients – vanilla extract. I find that the vanilla extract helps to enhance the flavor of the blueberries in the pancakes… After mixing the ingredients it looked consistent with pancake batter. I tasted the it and was surprised that it tasted really good and similar to what I would expect for pancakes.

While cooking the pancakes, they came out nice and golden brown as I would expect. After the pancakes were all done, I brought them to the table so we could enjoy our breakfast. The pancakes came out great! They were not as fluffy, but still had a nice consistency and taste.

Overall, it was a nice experience and now for the future when I make breakfast and don’t have eggs, I have a great fallback to lean on.

Dad’s No Egg, Baby Blueberry Pancake Recipe.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


1 cup flour

1 tbsp sugar

2 tbsp baking powder

1/8 tsp salt

1 cup milk (substitute soy milk for vegan)

2 tbsp vegetable oil

1/4 tsp vanilla extract

1 cup of fresh blueberries

  1. Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.

  2. Mix in the soy milk, vanilla extract, and oil and beat together until batter is smooth. Fold in the blueberries.

  3. Drop 2 tsps of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 2 minutes, flip, and cook the other side for another 1 minute.

Author: Alen Kirkorian


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