The Best Eggless Pancakes Ever & Video

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Eggless Pancake Recipe

Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn’t ventured into making eggless pancakes.

Growing up in India, pancakes weren’t a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn’t feel the urgency to explore pancake recipes without eggs or document them on my blog.

However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.

It wasn’t until nearly three years into my blogging journey that my husband’s consistent encouragement led me to experiment with homemade eggless pancakes.

I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn’t quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.

After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it’s not just a recipe; it’s a beloved staple in many households.

This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.

Indeed, while it’s true that the recipe isn’t immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It’s a heartwarming reminder of the strong emotional connection that food can evoke.

Why one should try this eggless pancake recipe?

For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.

I’ve experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.

The result?

Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.

So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I’m confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.

Furthermore, it’s essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you’ll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.

This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I’ve tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries 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!

Taste and Texture

The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.

These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It’s a canvas for creating both sweet and savory pancakes to suit individual preferences.

This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one’s choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.

Ingredients and Substitutes

  • All-Purpose Flour: The use of all-purpose flour in this eggless pancake recipe is key if you want to mimic the exact taste and texture of pancakes made with eggs. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is made from soft wheat. However, if you use whole wheat flour, the taste and texture will vary depending on the brand you are using, due to the type of wheat used. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
  • Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake’s characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
  • Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
  • Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
  • Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
  • Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes’ moistness and tenderness, helping them stay soft and fluffy.

What others have to say about these eggless pancakes?

Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a 1/4 cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
They really are the best. This is a staple recipe in my house. I can’t eat eggs, so I make this for me/my family and they do not notice the difference and beg me to make these pancakes! Thank you 🙂
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg 🙂

and many more…

Eggless Pancakes FAQ

Q: Can I make these eggless pancakes gluten-free?
A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.

Q: Can I make these pancakes vegan?
A: Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.

Q: Can I make the batter ahead of time?
A: Yes, you can prepare the pancake batter ahead of time and refrigerate it for up to 2 days. This allows you to enjoy freshly cooked pancakes without the hassle of preparing the batter in the morning. Simply let the batter come to room temperature for about 10-15 minutes before cooking. Sometimes you might also need to add a little water/milk to get the right consistency.

Q: Can I make these pancakes ahead of time?
A: Yes, you can make the pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a toaster before serving.

Q: Can I freeze these pancakes?
A: Absolutely! Place them in a single layer on a baking sheet, cover it with plastic wrap and freeze until solid. Then, transfer them to a resealable plastic bag and store them in the freezer for up to 2 months. To reheat, microwave them or bake them in the oven at 350°F (175°C) for 10-15 minutes.

Q: Can I use this eggless pancake batter to make baked pancakes?
A: Even though I have not tried it yet, I have seen a couple of comments where few readers have done it, and it has worked. I will update here when I make baked pancakes.

Q: Can I double the recipe?
A: Doubling of recipes is a tricky thing to do while baking and in recipes that involves leavening agents. Unless you try it, one cannot surely tell if it will work. Fortunately I have tried it with this pancake recipe and it works. That being said I have never ventured more than doubling the recipe. If I remember right, initially I didn’t even double the recipe straight away. First I did one and a half measurement and when I saw it worked, I doubled it. Maybe you can follow that too.

TOP RATED

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 846 reviews
With a texture that rivals traditional pancakes made with eggs, this eggless pancake recipe will be a hit with everyone. Perfect for breakfast or brunch, they’re light, fluffy, and versatile, allowing you to customize with your favorite flavors. Try them today and indulge in a guilt-free treat!
    Dry Ingredients:
    • 1 cup All Purpose Flour
    • 2 teaspoons Baking Powder
    • 1 teaspoon Sugar
    • 1/4 teaspoon Ground Cinnamon
    • 1/4 teaspoon Salt
    Wet Ingredients:
    • 1 cup Milk (I Used 2%)
    • 2 tablespoons Butter
    • 1 tablespoon Vegetable Oil
    • 1 tablespoon Water
    • 1 teaspoon Vanilla Extract
    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.
    My Notes:
    1. The temperature of the pan is key to make perfect eggless pancakes. The pan should neither be under-heated nor over-heated. If it’s under-heated the pancakes will not cook thoroughly and you will end up in a blob of runny, uncooked batter. You won’t be able to flip it too. Similarly if the pan gets too hot, the pancakes will burn on the outside and remain uncooked inside. You will be able to flip the pancakes, it will look good on the outside. But when you take a bite you will notice that the batter is raw in the inside. To get that nice golden color I usually have the knob at 4 on my electric range. Also if you feel that the pan is getting too hot, sprinkle some cold water on the pan to cool it down a bit and then make the pancakes. This is the age old trick that we follow while making our dosas (South Indian savory crepes). You can repeat the process of sprinkling water to regulate the temperature of the pan quite often but make sure that it’s warm enough to cook the pancakes.
    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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2110 COMMENTS

  1. Kit

    These are delicious! I had to put in about 1/4 cup more flour than the recipe calls for, but that was all the modification I did. I eat eggs, but didn’t have any in the fridge. Honestly I can’t taste a difference between these pancakes and ones with eggs!

    • Madhuram

      Thank you very much for the feedback, Kit.

  2. Kirsten Belanger

    This is my favorite egg free pancake recipe! I have been making them for my daughter’s whole life, she is allergic to eggs as well as peanuts, tree nuts, and legumes. I noticed it said there was an update? Just curious what that was 🙂

    • Madhuram

      Thank you so much Kirsten. I have updated the post to include the new Ingredients/Substitutions and FAQ section.

  3. Hannah

    So good! I might never make pancakes with eggs again.

    • Madhuram

      Thank you so much, Hannah.

  4. sam

    After suddenly finding out I’m allergic to eggs as an adult (the worst), I tried these and loved!! Just wondering, can you make the batter ahead of time, like the night before a busy morning?

    • Madhuram

      Yes, you can, Sam.

  5. Timmi

    I made this and it was pretty good. Not bad at all. I’d make it again.

    • Madhuram

      Thanks, Timmi.

  6. Aisha

    These are truly the best pancakes I have ever made. I love, love, love them! It is amazing that there aren’t any eggs in this recipe. They came out very fluffy and delicious!

    • Madhuram

      Thank you, Aisha.

  7. Dayana Castellon

    Hello! Could I sub vegetable oil for canola oil?

    • Madhuram

      Yes, you can.

  8. Ebb

    Amazing pancakes!

    • Madhuram

      Thank you, Ebb.

  9. H

    These look great – cant wait to try. I am wondering if plant based milk would be suitable for this recipe?

    • Madhuram

      Yes, it does work, H. I do it all the time.

  10. Sophia DeLauri

    I used grapeseed oil instead of vegetable oil. I also doubled the recipe. It was terrible! So watery and huge clumps of flour. I had to over mix plus add more flour and still terrible. I’m going to make an egg recipe and sub apple sauce. I’m so upset

    • Madhuram

      I have doubled the recipe so many times and it comes out absolutely great. Sorry it didn’t work out for you.

  11. Beth

    Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a 1/4 cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️

    • Madhuram

      That’s great to know, Beth. Honey glazed pecans sounds yum! Thank you so much for trying these eggless pancakes and for taking the time to leave your valuable feedback.

  12. Stacy Samaroo

    I tried your recipe.. and it was perfect!!! I’m so proud of myself.. thank you for sharing.. you’re amazing!! Blessings from Trinidad and Tobago

    • Madhuram

      Oh, thank you so much for your kind words, Stacy. I’m so happy that you like these eggless pancakes.

  13. Faith Golz

    so GOOD my note if you put Sprinkles (which I did) add them While you are cooking them or your pancakes will turn the color of the Sprinkles (that’s why mine are blue/green)

    • Madhuram

      That’s cool, Faith! This could be a great tip to do themed eggless pancakes for occasions like Valentine’s day, Halloween, Christmas etc. Thank you for sharing.

  14. Luv the beach

    Can I use self raising flour for this?

    • Madhuram

      I haven’t tried it personally but have seen few comments in the comments section that some readers have tried it and it worked. I guess my next try I will make these eggless pancakes with self raising flour and update the result here.

  15. Amy

    They really are the best.
    This is a staple recipe in my house. I can’t eat eggs, so I make this for me/my family and they do not notice the difference and beg me to make these pancakes! Thank you 🙂

    • Madhuram

      Thank you so much for the feedback, Amy. Happy to know that everyone in your family loves these pancakes.

  16. Cassie

    I like using this recipe especially when I’m out of eggs.. my son loves it!

    • Madhuram

      Thank you very much, Cassie.

  17. Carolina

    I’ve cooked these over a dozen times. My kids, nieces, and nephews love them!!

    • Madhuram

      Thank you for the feedback, Carolina.

  18. Sher

    My egg allergy daughter’s new favorite breakfast. I make this once a week at the request of my children.

    • Madhuram

      Thank you for the feedback, Sher.

  19. TJ

    These are flat, chewy, and heavy on the flour taste.

  20. Amy

    This is our go to! I was wondering have you ever baked these as a “pancake bake”In the oven?

    • Madhuram

      Thank you, Amy. I haven’t baked it yet but have seen a couple of comments in the comments section that some of the readers have baked it and it works out well.

  21. Jessica

    I made this because I have an autistic son who only eats pancakes and I ran out of the mini ones today. We didn’t have eggs so I had to find a recipe without eggs. He is also lactose intolerant so I made this recipe using almond milk and it worked and he ate them all.

    • Madhuram

      That’s great to know it worked for you and your son ate them all, Jessica. Thank you for taking the time to leave your feedback.

  22. Seagirl

    It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!

    • Madhuram

      So kind of you, Seagirl. Your detailed comment is much appreciated. Happy holidays to you too.