The Best Eggless Pancakes Ever & Video

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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 729 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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1829 COMMENTS

  1. Nancy Hollo

    I had buttermilk to us up so I used that plus self rising flour, leaving out additional salt. I added a little SweetnLow to the batter and pecans. Yum! I didn’t see miss the eggs at all. Thanks for the inspiration.

    • Madhuram

      You’re very welcome, Nancy.

  2. Caitlyn

    These are amazing! I stumbled upon this recipe since I ran out of eggs and wanted pancakes. I will now be using this recipe to make pancakes from now on! Not too sweet and such a great texture.

    • Madhuram

      Thank you very much, Caitlyn.

  3. Amy

    I did not care for these either. More like a crepe than pancake. Fluffy in the pan on heat; deflated immediately when put on plate. Didn’t care for the cinnamon or sugar but followed the recipe exactly as I thought those might add to rising of batter. Butter burned in pan before pancake could brown. Won’t make them again.

  4. Aaron

    These were great! No baking powder flavour, they’re moist and kept their fluffiness well.

    I have an induction cooktop and found that medium heat was a bit too much. The max heat on it is 9, I found that 3 was sufficient to avoid burning.

    I’m not a fan of cinnamon added directly to pastries in general, so next time I’ll leave it out I think. But that’s a personal thing! The little bit of vanilla and sugar in there really did some good.

    I usually omit sugar when I make my own but I learned recently that it actually has a culinary purpose. Adding just a teaspoon has an effect on the moistness and browning in your baking. Anyway enough infodump from me this recipe is 10/10

    • Madhuram

      Thank you very much for sharing such valuable information, Aaron. I’m happy to know that you liked the pancakes.

  5. Ashley

    Is it possible to bake these in the oven in a sheet pan?

    • Madhuram

      I’m not sure, Ashley. I haven’t tried.

  6. Anna

    I have a LO allergic to eggs. Found these and gave them a go. We really enjoyed them! All the kids ate several pancakes. I made cinnamon pancakes, so really added a lot of cinnamon/sugar mixed. I grease my hot pan between each pancake, and had no issues with them sticking to the pan. Recipe was simple enough that we’ll make them again!

    • Madhuram

      Thank you for the feedback, Anna.

  7. Abhishek Sengupta

    wow this recipe came out great, the pancakes have a texture thats better than egg based recipes. i even substituted 1 cup milk with non dairy creamer powerder (1/3 cup powder + 8 oz water) as I did not have milk at home.. I might never use eggs in making pancakes again!

    • Madhuram

      Thank you very much, Abhishek.

  8. Nelda

    Very nice flapjacks that actually are fluffy! Just takes a little while longer to cook but worth the wait!

  9. Justin Bush

    This recipe is terrible. Don’t even bother using it, there’s plenty better eggless recipes online.

  10. baylea

    i made these today and after tasting them realised that they were more similar to crumpets than to pancakes
    🙁

  11. Nat

    Had a craving for pancakes but realized I didn’t have any eggs left! Made these and they were amazing!
    Added chocolate chips and some coconut flakes for some extra flavour 🙂

    • Madhuram

      Thank you for the feedback, Nat.

  12. Christina

    I tried them today and my family did not enjoy these pancakes. I gave 3 stars because the texture is there, but they were very bland even with chocolate chips and the cinnamon felt out of place.

  13. Pink

    Woke up and wanted eggs and seen we were out of them so I looked up pancake recipes that are eggless, seen this gave it a try and loved it I made it into waffles and added more sugar and honey. When I tell you them thangs was goodddttt!!!

    • Madhuram

      Thank you for the feedback, Pink.

  14. Kristin

    These were great! We ran out of eggs and this was a wonderful replacement recipe, thank you. I added some diced strawberries for my little one but otherwise followed the directions exactly. Yum!

    • Madhuram

      Thank you very much, Kristin!

  15. jane

    mine did not work they just stuck to the pan and did not stay together

    • Madhuram

      I’m assuming that the pan was not hot enough.

  16. Savana Mardon

    I forgot I ran out of eggs yesterday so made these for my kids this morning and they were amazing! I added some French vanilla powder since I didn’t have vanilla extract and they look and taste so good ! I wish I could add a pic with this comment lol definitely making again

    • Madhuram

      That’s great to know, Savana.

  17. Joseph

    These pancakes are great!! I used to use another eggless recipe combining 7up and a bisquick mix since I have a egg allergy, but really enjoyed that these pancakes were fluffier and less sweet. Ideal for breakfast and I highly recommend the recipe.

    • Madhuram

      Thank you for the feedback, Joseph.

  18. Urvi

    This is my go to recipe for about a year now. EVERYONE LOVES these pancakes!!! Easy to make, easy to adjust measurements if you want to make more or less and you still get a perfect pancake! Thank you!!

    • Madhuram

      Thank you very much, Urvi. Try it with whole wheat flour too.

  19. Joanne

    Tried this recipe yesterday and the family loved it! Best eggless pancakes I’ve had.

    Can this recipe be doubled? Is it freezer friendly?

    Thanks!

    • Madhuram

      Thank you very much, Joanne. I’m sure it can be frozen, although I have not tried it myself.

      • Tia

        I often double these up and freeze half for weekday breakfast. They are better fresh, but they are freezer friendly. I reheat in the toaster oven or wrapped in a paper towel in the microwave.

        • Madhuram

          Thanks for the inputs, Tia.

  20. Ellie

    Oh.my.gosh!
    Honestly the best egg free pancakes I’ve had.
    My 4yo and I wanted pancakes for tea, but we had no eggs so I googled “egg free pancakes” and found yours! So happy with them
    They’re maybe slightly more dense than other recipes Ive used, but I think that was my fault as I doubled the recipe but fell short of the milk

    Long story short. Love this recipe ❤️

    • Madhuram

      Thank you very much for the feedback, Ellie.

  21. Mimi

    I added more cinnamon for flavor, and I actually used GF flour (added quite a bit extra). I made smaller pancakes and cooked a bit longer than usual, so they were easier to flip. They actually turned out!! Thank you!

    • Madhuram

      That’s great to know, Mimi.

  22. Rashell

    Has anyone substituted dairy free milk and butter?

    • Madhuram

      Yes, Rashell, I do it all the time. It works too.

  23. Swan

    Ong these were SO good! Even better than reg pancakes w eggs. I ran out of eggs and had a taste for something sweet.

    • Madhuram

      Thank you very much, Swan.

  24. Tessa

    Fluffy and moist! I make them for my son who is allergic to eggs, but the whole family enjoys them. Best recipe I have found for egg-free pancakes.

    • Madhuram

      Thank you very much, Tessa. I’m glad that the whole family enjoys these pancakes.

  25. Billie Warnock

    I made these are there are delicious. They did not taste like flour, like other recipes I’ve tried.

    • Madhuram

      Thank you very much, Billie.