The Best Eggless Pancakes Ever & Video

4.8 from 120 reviews

It has been 3 years since I started this blog but I don’t know why I haven’t blogged about something as basic as eggless pancakes until today. My husband and I are not big pancake fans. I do prepare it once in a month or two for my son. Initially I used to buy Bisquick; add some mashed bananas or applesauce for the eggs and add extra baking powder. Then I tried a couple of right-from-scratch recipes minus the eggs and wasn’t very pleased with the results. Later I found a wholegrain pancake mix, to which I had to just add water and viola the pancakes were ready. Those living in Canada can find this mix in Bulk Barn. The mix is egg free.

Last morning my husband asked me to prepare pancakes for breakfast because we don’t have that in the blog. So making it would serve two purposes. I landed on this recipe and after reading the raving reviews I had to try it. The verdict is: “these are the best eggless pancakes you will ever taste”. To tell the truth I haven’t actually tasted a regular pancake with eggs (yes after 8 years in North America, I haven’t tasted it even once) so I cannot compare it with that, but I’m pretty sure that these pancakes are as good as the usual ones. A couple of reviewers have tried this recipe because they ran out of eggs and they are all praises for it, which means that these pancakes are definitely good. I also tried a vegan version of these pancakes and they turned out very good as well. I’ll blog about it pretty soon.

Eggless Pancakes Recipe & Video
4.9 from 119 reviews
Prep time: 15 Mins
Cook time: 10 Mins
Yields: 6 Small Pancakes
The Best Eggless Pancakes Ever & VideoIf you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don’t waste time searching for recipes and going through each one of it.
  • 1 Cup All Purpose Flour
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Ground Cinnamon
  • 2 Teaspoons Baking Powder
  • 1 Cup Milk (I Used 2%)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Water
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Butter
  1. Whisk together the dry ingredients.
  2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
  4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
  6. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
  7. Carefully flip the pancake and cook until its golden brown.
  1. I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be.
My Notes:
  1. The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
  2. I added a couple of blueberries to the batter. You can add about 1/2 a cup of nuts, fruits or chocolate chips for this measurement.

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Ratings and Reviews (120)

The BEST Eggless Pancakes  & Video
2 star: 0

289 Responses to “The Best Eggless Pancakes Ever & Video”

  1. Jennifer says:

    My daughter has an egg allergy and out of dozens of pancake recipes this one is the best by far! My son doesn’t like pancakes without eggs and he had a second helping! So thankful for this recipe!! Thank you!!!

  2. jessica says:

    I just made these and they were DIVINE! I made a few substitutions for my circumstance and preference. I used cake flour because that’s all I had on hand, I used bacon grease instead of the butter because I was making bacon and it jist felt right. Also instead of the milk I used 1/2 cupsour cream and half cup warm water. It made fluffy, chewy flavorful mini pancakes that my kids and their sleepover crew just adored! Thanks for the recipe!

  3. Andi says:

    I’m excited to try this. My son has an egg and milk allergy. I would like to substitute the milk for almond milk. Do you think I will need to make any other adjustments? Thanks!

  4. Tabitha says:

    I have had a severe egg allergy my entire life. I can’t even touch an egg! Therefore, I have never eaten a pancake before. I found this recipe and decided to try it. WOW! Who knew pancakes were sooo good?! My first pancake in 34 years. Thank you! BTW, my husband says they are the best he has ever eaten as well:)

    • Madhuram says:

      Wow! that’s great Tabitha. First pancake in 3 years! I’m so happy for you that you got to taste pancakes finally.

  5. Katherine Ayers says:

    Just made these for my family and daughters sleepover friends. I used half organic all purpose and half organic whole wheat flour…. then added chocolate chips and macadamia nuts! I’m now the hero of the day! Thanks!

  6. Ana Rodriguez says:

    Thank you so much for sharing this recipe!!!! My little girl (15 months old) is allergic to eggs and now we will be able to have pancakes as a family :) They are delicious!!!

  7. Alicia says:

    Wow! These were awesome!!! I substituted the milk with almond milk because that’s all I had, and they were great! Thanks for this awesome recipe!

  8. Zoella says:

    I tried to make these, but they didn’t turn out very well. The batter was think and cement-like. The batter wouldn’t pour smoothly onto the pan. When I tried adding more milk, it only got very thin and the pancakes wouldn’t cook in the middle. Any idea why this might have happened? I’d love to give these another try-any tips for the future? Thanks!

    • Madhuram says:

      Hmm..I can’t guess anything because so many of them have got it right and I make it almost every weekend. Did you use a whisk to mix the batter? That would help in avoiding lumps and getting an even consistency of the batter. Please check the measurements of the dry and wet ingredients once again. Maybe something went wrong there.

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