The Best Eggless Pancakes Ever & Video

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(from 529 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
4.9 from 529 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. Sammy

    THANK YOU Fluffy and delicious!
    Today I had not one fresh egg ( our dozen young hens are not quite old enough and only one old hen is still laying) but still needed to make our usual Sat morning blueberry pancake breakfast with our 3yr old grand daughter.
    Hubby was scoffing about using your recipe, saying he won’t eat them and made himself peanut butter on toast.
    I did have to add an extra 1/2 cup milk to be the consistency we prefer,
    but that was all I changed.

    He caved to try one when she n I moaned with happiness. Afterward he declared that they were so good we should make this recipe EVERY Saturday… and save the eggs for making cookies

    • Madhuram

      Wow! Thank you so much for taking the time to leave a detailed feedback, Sammy. You made my day.

  2. Michelle

    Excellent better than any recipe I’ve tried including those with egg

    • Madhuram

      Thank you very much, Michelle.

  3. Hailey

    Very good! I’d rather have these than pancakes with tbh. Thanks!

    • Madhuram

      You’re welcome, Hailey.

  4. Martha

    These were so amazing and light! My gf & I decided breakfast for dinner was the answer to our Tuesday night plans and pancakes would be the star. That said… we forgot we didn’t have any eggs! Thankfully, a quick search brought up this page and we’re so glad it did! The pancakes were light and super easy to make. We did add a bit more milk as we found the batter to be too thick for our liking, but other than that- AMAZING! I should add that my gf was skeptical when I said I wanted to go ahead with this recipe instead of making a night trip to the store for eggs. After eating these, however, she asked if I had saved the recipe for later! I did and I will- thank you for this recipe; it’s a gem!

    • Madhuram

      Thank you very much, Martha, for your detailed feedback and generous compliment!

  5. Ellen Hill

    I made this with whole wheat flour and almond milk. My 9 year old grandson loved them and I did,too.

    • Madhuram

      Thank you very much for the feedback, Ellen.

  6. Carol

    First week in our new house and realized we didn’t have eggs for breakfast this morning. Did a quick Google search and boy was I happy to find this recipe. Only had self-rising flour so I omitted the baking powder. Best pancakes, with or without eggs, that I have had in a long tume. Thanks for saving breakfast this morning

    • Madhuram

      Thank you very much for the feedback, Carol.

  7. Rachel Williams

    These are great. We made them this morning. The batter was very thick so I added more milk and it worked really well. I said to my 5 year old that I’d definitely give them 5 stars, and she said “no, I’d give them 50 million stars!”

    • Madhuram

      Wow! Thank you so much, Rachel. Your comment made my day.

  8. Cruz

    Very good recipe and clean of chemicals. It is a keeper! Now if you would only happen to have a very good recipe for delicious non egg chewy chocolate chip cookies I will be very very happy. Thank you again for all the work that you do.

  9. Dee Dee Schaefer

    These pancakes were absolutely fantastic. I made it with Almond Milk instead of milk because that’s all I had. I wonder if these would work with Almond flour so they will be a little healthier? They were a thick batter. I only got four but that’s ok you fill up on two:) This is my new go to recipe! Yummy!

    • Madhuram

      Thank you for the feedback, Dee Dee. This recipe won’t work with just almond flour. I have tried it. It’s gluten-free so you need to have eggs or other things like xanthan gum for it to work.