The Best Eggless Pancakes Ever & Video

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(from 664 reviews)
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!

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
The Best Eggless Pancakes Ever & Video
4.8 from 664 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.
  • 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
  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.

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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  1. GP

    Absolutely yummy! We ran out of eggs on a snow day and this recipe was a life savor!!

    • Madhuram

      Thank you, GP.

  2. Debra

    Sounds great, can I bake this in the oven in a 8×8 pan? Have found another bake your pancake recipe, it has eggs, I don’t have this weekend, snowed in. I just found baking pancakes in a pan, they came out great, sprinkled blueberry’s on top before baking. Don’t have those now either.

    • Madhuram

      I have not tried it, Debra, so unable to comment. Sorry about that.

  3. Mila

    Can I use olive oil instead of vegetable oil? Thank you.

    • Madhuram

      EVOO might have a distinct flavor and smell which might not sit well with pancakes. If it’s refined olive oil which is stripped off the smell it should be fine.

  4. Melissa

    Perfect recipe! Made it one morning when I didn’t have eggs and now use this recipe every time I make pancakes. I often add chocolate chips for a sweeter pancake. I have used both almond and oak milk and the pancakes turn out well each time.

    • Madhuram

      That’s awesome, Melissa. Haven’t tried this recipe with oat milk yet. Thank you for the feedback.

  5. Cshoffman

    Made these this morning with almond flour. The batter was much too runny. First 2 cakes were a flop. I added more flour to the batter for the right consistency. The next tasted delicious but didn’t look their best. Maybe I had old baking powder since I rarely cook from scratch. Any idea what the proportions are for almond flour?

    • Madhuram

      This recipe doesn’t work with almond flour, unfortunately. I have tried twice altering measurements and it was a huge disaster and so I gave up trying. Gluten-free and egg-free is very tricky to get it right.

  6. Phyllisienne Borg

    I woke up this morning craving pancakes only to find I did not have a single egg in the fridge so I gave this recipe a try… they’re delicious, even better than my usual pancake recipe. I’ll definitely do these again and again. Thank you!

    • Madhuram

      You’re very welcome. Thank you for taking the time to leave your valuable feedback.

  7. Lisa Sivertsen

    I made these and they taste awsome I added a little suger free maple syrup wow the brand I use is Rx Sugar organic pancake syrup my diabetic loves this syrup and your pancakes thank you.

    • Madhuram

      You’re very welcome, Lisa.

  8. Nastassja

    Fantastic! I used coconut oil instead of butter because that’s all I had. Fyi if you pour liquid coconut oil into milk please be smarter than me and warm up the milk first so the oil doesn’t clump! The taste of the pancakes was unparalleled! I bet it would be just as good vegan if you sub coconut milk for regular milk, I will try that next time! Also thank you for listing the ingredients in order from dry to wet, it makes things so much easier when you don’t have to scroll through the recipe to try and pick out the dry ingredients first!

  9. Paula Stern

    OMG, it worked! Came on vacation. Husband still sleeping. Had planned to make my pancakes, so had everything but eggs (which we planned to buy today). They’re amazing. Light, delicious. I also didn’t have vanilla but I had vanilla milk that my husband puts in his coffee. Thank you!! These are simply delicious and brilliant!

    • Madhuram

      You’re most welcome, Paula. I’m so happy that you like it.

  10. blahblahblacksheep

    AMAZING!. this cooked better than a lot of the pancake recipes out there– i’m talking about the ones with egg! Added some chocolate coins that we had left over from hanukkah, and some grounded up flax seeds, and nutmeg, probably could’ve added more sugar but then the pancakes would burn easily, also substituted water for milk. Also super FLUFFY, it got that flap jack “tree-ring” appearance and those pores of small air pockets on the top, but only after I upped the heat to notch 5. At the beginning, some pancakes did not appear as appetizing as the ones that were cooked at the end (lol i guess the heat was too low on 4 for my oven); smooth crunchy crust, no colour, and took forever to brown. That being said, this is now my go to recipe, I don’t know why I rely on eggs for every baked good I make, eggless pancakes are fine on their own, I learned from the website EgglessCooking, THANK YOU!

    • Madhuram

      Wow! That’s a detailed feedback. I sincerely appreciate your time and gesture to leave a comment. Thank you very much.

  11. Belinda Eileen Green de Rubio

    I made this gluten free and it was brilliant! Great recipe.

    • Madhuram

      Thank you very much, Belinda.

  12. Hanna

    What substitute can be used for the milk. My 9 months old doesn’t drink milk yet, but he is allergic to eggs. Thank you

    • Madhuram

      You can use non-dairy milk if he can tolerate it.

  13. Hanna

    Can these eggless pancakes be frozen? TY

    • Madhuram

      Yes, it can be, Hanna.