The Best Eggless Pancakes Ever & Video

4.9 from 134 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 132 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 (134)

The BEST Eggless Pancakes  & Video
2 star: 0

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

  1. Lanka says:

    It was the best fluffy and crispy pancakes I’ve ever had. who needs eggs anyway. So simply and heavenly! Thank you to whoever came up with this recipe and thanks for posting in this site.

  2. Rhonda says:

    I’ll admit, I had my doubts – I didn’t think this would work. We tried this recipe because we’d already started a pan of bacon and had our appetites set on pancakes when we realized we’d forgotten to pick up eggs. Not only was I wrong, I have to admit these are fluffier than many of the recipes we’ve tried that use eggs. In fact, I think this is probably now our go-to recipe for making up a stack of impressive pancakes when we have company over for breakfast! Thanks very much for sharing.

  3. Eugenia says:

    I was watching Gilmore Girls and suddenly had this uncontrollable urge to eat some pancakes. I didn’t have any eggs, so I wound up here. They were wonderful! Sooo fluffy and crispy and golden. I added some frozen blueberries and chopped toasted pecans and drizzled them with honey… Best pancakes I’ve ever had!

  4. Lynn says:

    I made these for the first time today after recently finding this website. My husband is allergic to eggs and I always used to mix up two separate batches of pancakes – one for him, and one for the rest of the family with eggs because I never really liked the eggless ones enough to make them for everyone. But these did come out really good after I had to make an adjustment. I don’t see any other posts mentioning it being too wet. Did I do something wrong? The mix was so watery I couldn’t use it! So I added more flour and a little more baking powder and it was fine.

  5. Sinead Lawson says:

    Hi there, I was wondering whether in your recipes I could substitute the all purpose flour for gluten free flour mixes? I am trying to stay away from gluten and also have to avoid eggs for health reasons and so many of these recipes are for things I love to make so would be great to still make them. Thanks.

    • Madhuram says:

      Gluten-free and egg free baking is not that easy Sinead Lawson. It’s a lot of trial and error only. You cannot simply substitute gluten free flour for the all-purpose flour or whole wheat flour in a recipe. You would need xanathan gum too, to give the rise.

  6. Mira Kawar says:

    This recipe is amazing, i used soy milk instead of the normal and oil instead of the butter.They turned out fluffy and amazing with maple syrup.
    Thanks for sharing :)

  7. brinda says:

    Can I use wheat flour

  8. Mindy says:

    So you add Vegetable oil and butter? I thought the butter was to grease the pan but it says to melt it & add to batter?

    • Madhuram says:

      Yes Mindy, add both. But I make these vegan these days and add totally 2 tablespoons of oil and still turns out great.

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