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Egg-Free Spiced Pancakes

Golden brown and fluffy, these mildly spiced pancakes are ideal served with syrup or berries. You'll never guess the eggs are missing! —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Cook: 10 min./batch
  • Makes
    8 pancakes


  • 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


  • In a large bowl, combine the flour, brown sugar, baking powder, pie spice and salt. In another bowl, combine milk and oil; stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.
Nutrition Facts
2 each: 223 calories, 7g fat (1g saturated fat), 1mg cholesterol, 427mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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Average Rating:
  • KBfamily
    Mar 20, 2015

    I use almond milk, due to milk and egg allergies in my home. This recipe is fantastic! I usually make them silver dollar size and they are not too thick. For those that want a thinner batter, its as simple as adding more liquid (milk or water). Not rocket science. I make this recipe as written, very frequently, even for guests, and even people that can eat "regular" pancakes comment on how good these are and they don't notice the egg missing.

  • deh511
    Jun 26, 2013

    No comment left

  • helencw0306
    Jun 21, 2013

    I made this recipe using white whole wheat flour and applesauce instead of the oil. I added a few miniature chocolate chips in my boys pancakes when they were cooking and they really enjoyed them. I am trying to do WW and these were very low points for a pancake. I used more unsweetened applesauce on top of mine instead of syrup and I enjoyed them very much myself!

  • bluemountainmama
    Jan 16, 2013

    This is the best egg free recipe I've found. I've used all sorts of milk substitutes and had no problems. I cook them in a cast iron skillet with lots of butter and have no problem with sticking. The batter is a bit thick so you have to spread it out I the pan. I find they pour out easier if I refrigerate the batter for awhile before making them.

  • Keliah
    May 8, 2012

    No comment left

  • ashstewart
    Feb 2, 2012

    Oil doesn't work for greasing the pan I had to grab a different pan my first pancake stuck so bad. They taste great and my daughter has an egg allergy so there is the only place this recipe scores points. I had to cook them in large amounts of butter and burn the top of the pancake before I could flip them.

  • wmzerla
    Jan 10, 2012

    This recipe was quick and easy and turned out perfect, the only thing I added was a tablespoon of vanilla

  • tanya2378
    Jan 7, 2012

    These were awesome...I used half whole wheat and half white flour and apple pie spice. Will make many more times to start my morning off right.

  • campsmore
    Jan 4, 2012

    I love this pancakes! This is a wonderful recipe...

  • JoyceFortner
    Jan 4, 2012

    It was too thick. My husband dumped his in the garbage. I was real disappointed. I guess there is always a first time a recipe from Taste Of Home fails. Sorry!