The Best Eggless Pancakes Ever & Video

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(from 630 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 630 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. Hannah

    These were so delicious. Never ever comment but had to say how impressed I am! If anyone is reading this and has no eggs left and kids hankering for pancakes try these! They’re so yum, taste like churros. Thank you!

    • Madhuram

      Thank you very much, Hannah.

  2. Melissa

    Excellent recipe! I made these this morning and they turned out perfect. Thank you!

    • Madhuram

      Thank you, Melissa.

  3. Honey

    Thanks for the recipe, the pancake is so good and yummy! love it!!

    • Madhuram

      Thank you, Honey.

  4. Heba

    Great recipe! you mentioned that the pancakes will not sweet by themselves, can i add more sugar to make it sweeter? and if so how much do you suggest i add?

    • Madhuram

      Thank you, Heba. You can probably add 2-3 tablespoons. Sometimes too much sugar might interfere with the texture of the pancakes. So it’s a better idea to top the pancakes with maple syrup instead.

  5. Kelly

    I use this recipe for my daughter with an egg allergy and I love it! Quick, easy and simple, I double the batch then freeze some (separated by plastic wrap and put in a ziplock) for quick easy breakfasts. Just pull out 2 and microwave 30 seconds on each side and they still taste great!

    • Madhuram

      Thank you very much, Kelly.

  6. Mari

    WOW!! I’m a college student who grew up eating my grandma’s pancakes, and I’ve tried several recipes now that I’m older and never wound up with a good batch of pancakes. Always too runny, too floury, or too oily. I tried these tonight on a whim because I ran out of eggs, and they are the BEST! I’ll never need an egg pancake recipe again haha. Lovely, light sweetness and such an airy texture, with the lightest crisp edges. The cinnamon and vanilla are lovely. My boyfriend and I enjoyed these very much; we made a double batch and almost finished them all! We will definitely do them again in the future. Thank you! 🙂

    • Madhuram

      Thank you very much for the feedback, Mari.

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  8. Denise

    I had a sudden craving for pancakes, mainly because i was wondering what I could make for breakfast with no breakfast items in! I thought of pancakes then realised I didn’t have the eggs ‍♀️ … made this recipe and loved them. Also, I didn’t have plain flower or baking powder but had self raising flower so I took a risk and made them with that anyway. It still worked and they were lovely! I had savoury ones with cheese and relish and then sweet afterwards with bananas and honey

    • Madhuram

      Thank you for leaving a comment, Denise.

  9. Kualono

    Can you use an alternative oil (ie – coconut, olive or avocado)?

    • Madhuram

      Yes, you can.