The Best Eggless Pancakes Ever & Video

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(from 613 reviews)
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Eggless Pancake Recipe

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 the extra baking powder to make egg-free pancakes.

Then I tried a couple of right-from-scratch recipes minus the eggs and wasn’t very pleased with the results. At that time I was not able to find a decent pancake recipe without eggs.

Later I found a whole grain pancake mix from Bulk Barn, to which I had to just add water and viola eggless 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 egg-free pancakes for breakfast because we don’t have that on the blog. So making it would serve two purposes.

I landed on this homemade pancakes without eggs 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.

So if you have run out of eggs are do not want to use eggs and are wondering how to make pancakes without eggs, here’s the only recipe you have to try.

I also have a vegan pancake recipe, the vegan version of the best eggless pancakes recipe. Do try it!

How To Make Egg-Free Pancakes?

Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

1. Mix dry ingredients.
1. Mix dry ingredients.
2. Mix milk, oil and vanilla.
2. Mix milk, oil and vanilla.
3. Pour wet-mix into flour-mix.
3. Pour wet-mix into flour-mix.
4. Lumps are fine in the batter.
4. Lumps are fine in the batter.
5. Melt butter on griddle.
5. Melt butter on griddle.
6. Add melted butter to the batter.
6. Add melted butter to the batter.
7. Batter is ready. Leave it for 2 minutes.
7. Batter is ready. Leave it for 2 minutes.
8. Pour about third of a cup of batter.
8. Pour about third of a cup of batter.
9. Once you see some bubbles. flip it over.
9. Once you see some bubbles. flip it over.
Pancake is ready to serve!
Pancake is ready to serve!
TOP RATED

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 613 reviews
If 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.
Ingredients:
  • 1 Cup All Purpose Flour
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Ground Cinnamon
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Milk (I Used 2%)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Water
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Butter
Procedure:
  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.
Taste:
  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.

Nutrition Facts
Servings: 6
Per Serving% Daily Value*
Calories 157
Total Fat 7.2g11%
Saturated Fat 3.4g17%
Trans Fat 0g
Cholesterol 14mg5%
Sodium 145mg6%
Potassium 217mg6%
Total Carb 19.5g7%
Dietary Fiber 0.7g3%
Sugars 2.7g
Protein 3.5g
Vitamin A 3% – Vitamin C 0%
Calcium 13% – Iron 6%
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1508 COMMENTS

  1. Drashti

    I only used to make pancakes with eggs. Tried this today and WOW! They came out so soft and fluffier than the egg ones! Going to make these only from now onwards hehe. Thank you for this amazing recipe ❤️

    • Madhuram

      You’re very welcome Drashti.

  2. Sim

    Cant you sub the flour with a pancake mix?

    • Madhuram

      If the pancake mix has baking powder in it omit it from the recipe.

  3. anonymous wellwisher

    if you are an indian and have unfamiliar taste with pancakes dont make them . it is a bit bitter without blueberries

    • Madhuram

      When I made the recipe for the first time I was unfamiliar with pancakes but after almost a decade of living in North America I’m very much familiar and these pancakes come out very well each and every time and like some of those who have tried commented here it’s even better than the pancakes with eggs, so I’m sorry that you couldn’t get the recipe right.

  4. Jescinda Acquah

    OMG!. I love this pancake recipe and it came out right even though I substituted some of the ingredients for another. I am a 13year old Ghanaian girl by the way and I love cooking.. I will always be using this pancake recipe…. Thank you and I won’t t ever regret visiting this site.

    • Madhuram

      That’s so kind of you, Jescinda. Thank you very much.

  5. Sadee

    These were delicious! I ran out of eggs and had to look up a recipe last min lol. These were just as good if not better than other recipes I have tried! My toddler absolutely loved them, she had two and a half! And I made the last of the batter with protein powder for myself and it still tasted pretty good!

    • Madhuram

      Thank you for the feedback, Sadee. Your protein powder idea sounds great!

  6. Joan

    Tried this tonight and wow. I had to make a second batch. Think this will be my new go to recipe.

    • Madhuram

      Thank you, Joan!

  7. Amy Tan

    Made this last Sunday since Sundays are non-egg days. Lolz.
    And what do you know, they came out better than I expected!
    P.S: I swapped the milk with soy milk and they still taste great.
    P.P.S: Insta-bookmarked

    • Madhuram

      Thank you, Amy.

      • Amy Tan

        Made this today for breakfast, but using yogurt instead of milk. Turned out a little sour but, still edible.

  8. Bianca

    Really lovely recipe as I didn’t have eggs on hand and was really craving pancakes for breakfast! I added a tsp extra sugar, some lemon juice and blueberries in the batter.

    • Bianca

      Also used good quality baking margarine instead of butter and still tasted great ! Came out nice and fluffy!

    • Madhuram

      Thank you very much for the feedback, Bianca.

  9. Bahma

    I made this today. I did not have cinnamon powder so I used five spice powder. I omitted the sugar and added Italian herbs. Turned out very well, loved it, Savoury pancakes went very well with the potato and beans masala.

    • Madhuram

      Wow! That’s something I have never done! Sounds interesting! Thanks for sharing, Bahma.

  10. Bill

    I am used to more sugar, so I upped to 1 tablespoon instead of 1 teaspoon. I also used buttermilk and then added 1/4 teaspoon baking soda, which the buttermilk needs in addition to the baking powder. Turned out well.

    • Madhuram

      Thank you, Bill.

  11. Halley R.

    Hello! Just dropping by to say that we make these frequently, and they really are awesome! We are a pancake family, but we’re egg, peanut, tree nut, and gluten free due to multiple family member food allergies. The gluten free mixes were so expensive, and I always had to sub! My husband doesn’t like an overly sweet pancake (and we were subbing bananas and applesauce for the eggs) so the mixes left a bit to be desired on the pancake front.
    The flour we use is King Arthur’s All Purpose Gluten Free, and they still puff up nicely! Thank you for such a solid recipe! I have it stuck to the fridge for weekend mornings, and it’s our go to 🙂

    • Madhuram

      Thank you very much Halley for the detailed feedback.

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  13. Jojo

    Holy Toledo!! I was craving pancakes so badly. I’m out of eggs and found this recipe.
    These are AMAZING! Literally eating them while typing this. They came out beautifully crisp and absolutely perfect. Best recipe I’ve ever used. Thank you
    Jojo -Wireback candle Co.

    • Madhuram

      You’re very welcome, Jojo.