With the highest number of positive reviews on the internet, this eggless pancakes recipe has been tried, tested, and loved by thousands! Whether you’re out of eggs or following an egg-free diet, this foolproof recipe guarantees soft, fluffy, and perfectly delicious pancakes every time!
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 ⭐⭐⭐⭐⭐
- Amy
Pancakes weren’t a regular part of my childhood, so I never thought about making them—let alone an eggless version. But when I started creating egg-free alternatives for classic recipes, I knew breakfast staples like eggless waffles, eggless omelette, eggless French toast had to be part of my collection.
That became even more important when my then three-year-old discovered pancakes through school and friends. At first, I took the easy route—using a store-bought pancake mix with mashed bananas instead of eggs. A few years into blogging, my husband kept nudging me to try making them from scratch, so I finally did. I tested countless recipes, tweaking and combining the best parts until I landed on the perfect one—a recipe so good it became the most popular on my blog!
Now, after 16 years of blogging and over 2,000 comments from happy readers, these eggless pancakes have become a staple in so many kitchens, proving that a simple, homemade breakfast can bring so much joy!
Why You'll Love This Recipe?
Reliable and Foolproof: This recipe has been refined, tested with countless variations, and consistently delivers perfect results. Whether using different flours, dairy or non-dairy alternatives, or mix-ins like blueberries and chocolate chips, these egg free pancakes always turn out soft, fluffy, and delicious. Its reliability has made it a staple for me and thousands of readers who swear by it.
Easy for beginners: Yes! This recipe requires only basic pantry staples—flour, baking powder, butter, oil, and sugar. The key is simple: accurate measuring, gentle mixing, and heating the pan just right. Plus, this updated post is packed with tips and answers to common questions to ensure a 100% success rate for everyone trying it for the first time.
Ingredients and Substitutions
You don’t need any fancy ingredients to make these pancakes without eggs! Each ingredient plays a key role in making them soft, fluffy, and delicious. Below, I’ve highlighted a few key ingredients, explaining why they matter and what substitutions work best so you can easily customize the recipe to suit your needs.
- 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. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture because it's 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. Gluten-free all purpose flour mix like Bob's Red Mill can be used to make gluten-free eggless pancakes.
- Baking powder: Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably.
- Milk: I have used dairy milk in this recipe but non dairy milk works well too if you want to keep it dairy free.
- Butter: Butter adds richness and flavor to the pancakes, but you can replace this with oil too if you want to make diary free, vegan pancakes.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Eggless Pancakes?
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
Step 1: Combine the dry ingredients into a large bowl.
Step 2: In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
Step 3: Stir in the wet ingredients to the dry ingredients. Do not over-mix.
Step 4: Lumps are perfectly fine. Set aside for a couple of minutes.
Step 5: Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
Step 6: Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
Step 7: Batter is ready. Leave it for 2 minutes.
Step 8: When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
Step 9: Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
Step 10: Egg-free pancakes are ready. Serve pancakes warm, stacked on a plate, with your choice of toppings like fresh fruit, butter, or syrup.
Recipe Tips
One of the most important tips for making perfect eggless pancakes is controlling the griddle temperature. If it gets too hot, the pancakes can stick, turn too dark on the outside, and stay undercooked inside. To prevent this, I always sprinkle a little water on the pan after each pancake to cool it slightly before pouring the next one. This simple trick helps maintain the ideal temperature, ensuring evenly cooked, golden brown pancakes every single time!
Make-Ahead and Storage Tips
- Make batter ahead of time: 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.
- Make pancakes ahead of time: 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.
- Freeze pancakes: 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.
Recipe FAQs
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.
Doubling recipes is tricky to do while baking and in recipes that involve leavening agents. Unless you try it, you cannot tell if it will work. Fortunately, I have tried it with this pancake recipe, which works. That being said, I have never ventured more than doubling the recipe. If I remember right, I didn't even double the recipe immediately. First, I did one and a half measurements, and when I saw it worked, I doubled it. Maybe you can follow that, too.
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Recipe
Eggless Pancakes
Ingredients
Dry Ingredients:
- 1 Cup All-Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
Wet Ingredients:
- 1 Cup Milk I Used 2%
- 1 Tablespoon Oil I used sunflower oil
- 1 Tablespoon Water
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Butter
Instructions
- Whisk together the dry ingredients.
- In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
- Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
- Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
- Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
- 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.
- Carefully flip the pancake and cook until its golden brown.
My Notes
- Maintain the griddle temperature for perfect pancakes. If it gets too hot, pancakes may stick, burn outside, and stay undercooked inside. To prevent this, sprinkle a little water on the pan after each pancake to cool it slightly before pouring the next one. This ensures evenly cooked, golden brown pancakes every time.
- You can customize these pancakes by adding blueberries, chocolate chips, nuts, or any other mix-ins of your choice. About ½ cup works well for this recipe.
Jennifer says
Fantastic receipe! Ran out of eggs and kids wanted pancakes. Don't think I'll bother using eggs again. Thank you so very much.
Madhuram says
You're very welcome Jennifer.
Denice says
Blessing to you for all your recipes! As a person with a soy AND egg allergy, I had pretty much given up baked goods and so many recipes like these. I have also made your oatmeal cookies (with chocolate chips). So good. And they passed the family test...they disappeared fast!
Madhuram says
Thanks Denice. 🙂
Claudia says
Nom nom, simple fast and fluffy. Definitely a good sunday morning brunch (especially if the cupboard is looking a little bare 🙂 )
Madhuram says
Thanks Claudia.
Josie says
Wonderful pancakes! My families new favorite!! 🙂 I did add a dash of salt!!
Madhuram says
Thanks Josie. 🙂
Katie says
I was about to give up on eggless pancakes! I an also dairy free and gluten free. I've tried several other recipes and they left a lot to be desired. I substituted gf flour, almond milk, and earth balance non-dairy butter and these turned out soo good! I also like to put blueberries or bananas in my pancakes. I highly recommend these pancakes!
Madhuram says
That's great to know Katie. 🙂
Angelica says
I didn't believe they were going to be the "best" egg-less pancakes. I would have settled for good. But I was wrong and boy am I glad I was. These are better than any other pancakes I've had before. Thank you 🙂
Madhuram says
You're very welcome Angelica.
Melissa C. says
These are the absolute best. My children have an egg allergy and it's been a struggle finding tasty recipes. Easy and delicious.
Madhuram says
Thanks Melissa.
sowjanaya says
Instead of all purpose flour shall we use wheat flour? Please give reply.
Madhuram says
Yes it will work Sowjanya. I do it always.
Priya says
My quest for eggless pancake ends here. It is indeed the Best eggless pancake. Thanks Madhuram for the yummy recipe. My husband and 5yr old gave a double thumbs up! This recipe is a keeper. Thanks again, keep up the good work!
Madhuram says
You're very welcome Priya.
Barbara P says
This recipe is so easy! I am out of eggs and wanted pancakes so I looked up eggless pancakes recipes. I made this with self rising flour since it is all I have on hand. I am also out of milk so I used done canned evaporated milk and added a little more water. The batter was sort of thick and made thick and fluffy pancakes. I was wonderful. No need for eggs anymore!
Madhuram says
That's great to know Barbara. 🙂
stuart says
We found this recipe because we were out of eggs. Turns out we were out of veg. oil too and all purpose flour. So we did bread flour, 4 tblsp butter, added an extra tsp of baking soda, and they were delicious! I don't think we'll ever use eggs again. Thanks for this great no fail recipe!
Madhuram says
You're very welcome Stuart. That's a great compliment.
Fran says
OMG!!!! This recipe was totally awesome. Previously I had always used eggs in my pancake mix, but I didn't have any so I looked online and found your site. Thank you!!! My husband loved these pancakes so much, I'll never use eggs again!!!! I'll be trying more of your recipes for other foods. Thanks again!
Madhuram says
That's a wonderful compliment Fran. Thank you very much for the feedback.
Lydia Raines says
Wonderful simple recipe!! I added blueberries & they turned out beautifully!!
Madhuram says
You're very welcome Lydia.
Lindsay says
We just found out that my son has an allergy to eggs although he's had them several times and I found this recipe, these are Awesome!! So tasty!
Madhuram says
Thanks for the feedback Lindsay.
Emma says
Wow this recipie is great! Even works with rice milk, I used vanilla bean paste instead of extract and 1 mashed banana. Delicious dairy and egg free recipie! Thanks
Madhuram says
You're welcome Emma.
Daniel says
Amazing! Made these for my family
Great recipe its easy to make and absolutely
DELICIOUS! I just added a little chopped walnuts extra
Cinnamon& vanilla extract!
Madhuram says
Thanks for the feedback Daniel. 🙂
Tony says
This recipe is way better than any pancake recipe out there. I follwed the instructions then added a little nutmeg. My mom asked me to make again soon. I will definitely recommend to friends.
Madhuram says
You're very welcome Tony 🙂
Alex says
Perfect! I adapted by adding an extra tablespoon of sugar, an extra 1/4 cup self raising flour and two tablespoons of maple syrup and made mini pikelets! Soooo yum.
Madhuram says
Thanks Alex. 🙂
Emily says
I found this recipe yesterday and I'm now making them again this morning!! Wow!! They are amazing! I added blueberries to mine and they were delicious! I will never use another pancake recipe again! Thankyou!!
Madhuram says
You're very welcome Emily.
Rachael says
Very very good recipe i used a little more sugar and vanilla extract the inlaws ( who are hindus so strictly vegetarian ) were very impressed indeed must recommend 🙂
Madhuram says
Thank you very much Rachael. 🙂