The Best Eggless Pancakes Ever & Video

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(from 378 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 wholegrain 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!


Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
The Best Eggless Pancakes Ever & Video
4.9 from 378 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. Christine W

    Made these pancakes. First I’d have to say the flavor is good but they are on the salty side.I increased the sugar but I’d recommend reducing the salt for sure. The batter is very thin and lumpy so can be difficult to work with because it spreads out over the whole pan unless you make them very need to keep the heat low or they burn and flipping them is a challenge because of the texture. Over all this is a nice alternative for pancakes without eggs but I’d have to say I’d keep looking.

    • Madhuram

      The batter is not at all thin, Christine. I make these every weekend and the batter is nice and thick and the pancakes come out light and fluffy. I’m 100% sure that you are missing something in the instructions.

  2. Natalie W.

    I tried these just on a whim because I ran out of boxed pancake mix and I rarely have eggs in my house. This mix was better than boxed and had no hint of “missing” the eggs. Batter was perfect. Light and fluffy and crispy edges. I wish I had of thought to add the blueberries, but no matter, I’ll do that next time. I really do recommend this recipe. It would be fun to make with the whole family!

    • Madhuram

      Thank you for trying the recipe, Natalie.

  3. Laurenzo

    Delicious! The texture was perfect. I did however go a bit crazy with the baking powder which made them slightly sour, but the white chocolate chips helped that. Thanks for the fantastic recipe!

    • Madhuram

      You’re welcome, Laruenzo.

  4. Amanda Ranfft

    Not enough liquid. My first two pancakes tasted very doughy. I added about a half a cup more liquid and it was better.

  5. September

    […] one night; I made them for dessert after dinner. I didn’t have eggs, so I looked up this eggless pancake recipe. They turned out pretty good! Whipped up a rooibos latte (rooibos has no caffeine so […]

  6. Kathy Yonker

    Can I substitute buttermilk for the milk
    Add probably 1/2;tsp baking soda
    Maybe leave out the cinnamon
    I love the taste of buttermilk in pancakes but have never til right now seen a recipe for a pancakes without eggs. Am so excited to make this recipe.

    • Madhuram

      Yes, you can, Kathy.

  7. Arch Shotland

    This recipe was spot on. I used 1 and half measurements of everything and it was delicious pancakes. I added some raspberries to the batter and it gave oomph to the flavor. Thank you for the recipe

    • Madhuram

      You’re welcome, Arch.

  8. Lupe Huizar

    I just so happened to come across this recipe one morning when i was craving some nice fluffy homemade pancakes and realized..geeze.. i’m all out of eggs! So I decided to give this recipe a try and..WOW! I have to say this is hands down THEE BEST no egg pancake recipe I have ever tried! My husband is my biggest critic and he absolutely loved them!
    So I thought I’d share this with you.
    Thank you so much for your amazing recipe, it’s deffinately a family keeper!

    • Madhuram

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

  9. Elly

    Made these pancakes today for 5 boys (birthday sleepover) and they are delicious!!!
    The boys approved.

    • Madhuram

      That’s awesome, Elly.

  10. Brindha

    Tried your recipe today. You are absolutely right. Super soft best pancakes I’ve made so far. I usually make pancakes with egg. This was the first time I tried eggless & it was definitely better than the egg version. Thanks for the recipe.

    • Madhuram

      You’re welcome, Brindha.

  11. Connie

    Omg you are a genius these are soooooo good! !! Thank you thank you thank you a million times over!

    • Madhuram

      Your excitement is contagious, Connie. You’re most welcome.

  12. Thomas

    Interested to know why the Pancakes tasted sour??

    • Madhuram

      That’s really surprising! Did you get the baking powder measurement right? I can’t think of anything else. I make these pancakes almost every weekend and never have encountered such an issue.

    • Connie

      Because of the baking powder

  13. Mandy

    HOLY CRAP these were a superhit with my family! Found your recipe while searching online (guess who was out of eggs, me!). Quickly whipped these up (I doubled the recipe) and served with our “maple syrup” (edible Argan Oil mixed with 1/2 part honey), and they were gone within seconds and none left for me but a tiny bite to sample! This is a keeper for us, thanks so much for sharing a new family favorite!

    • Madhuram

      You’re very welcome, Mandy. Your idea of maple syrup is amazing!

  14. Theodore

    Knob at number 4?

    Thanks for the recipe however I don’t have a device that deals in numbers as temp substitutes. Just a little side note for you or anyone else when adding recipes

    • Madhuram

      Thanks for the feedback, Theodore.

    • Iris

      Made this and husband was skeptic. They’re used to premixed pancakes… and this was AWESOME! Kids who don’t even eat pancakes ate 3 a piece. The 3yo opted for some whip cream and syrup (she saw some YouTuber kid do it and wanted to try). Lol Sugar overload… but they are! Thank you!

      • Madhuram

        You’re very welcome, Iris.