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.
Gia says
Hello Madhuram! Thank you so much for this recipe! I had ran out of eggs and searched for recipes online & I'm so glad I found yours!! Definitely sharing it with everyone I know <3
Madhuram says
Thank you very much Gia 🙂
Maria says
I am using Einkorn flour and it turned out doughy? Could it be that my baking powder is too old ? It expires this month?
Madhuram says
Hmm..not sure Maria. With regular all purpose flour and whole wheat pastry flour it always turns out great.
Declan says
Used vegan butter and soya milk instead and made this for my partner who is a vegan. He tried a bit and liked it, I had some and I loved it. Very good recipe ! Cheers
Madhuram says
Thanks Declan.
Mel says
These are the best eggless pancakes ever! I tried it and I'm in Love ❤️
Madhuram says
Awww...thanks a lot Mel.
Lisa says
I loved this recipe and actually prefer it over recipes with eggs. I added blueberries and/or chocolate chips and the kids love them as well. I am wondering if anyone has tried to substitute almond milk for the milk?
Madhuram says
Thanks Lisa. I have and it's good. Can't tell the difference.
Sue Ann says
Hi!
I am trying the recipe but my baking powder is double action.
Do i add 1 teaspoon instead of 2?
Thank you!
Madhuram says
Double acting baking powder is the regular baking powder.
Isieni says
This was the best recipe I've tried so far in terms of fluffines, texture and taste. The cinnamon was a bit overpowering but I'll just leave it out next time. I used buttermilk and a couple tablespoons more of water so it wasn't thick. It was great!
Madhuram says
Thanks Isieni.
Jyoti says
Hi
Can I use self raising flour for this?
Madhuram says
Then you may have to go easy on the baking powder.
Charles Franks says
I use Ener G Egg Replacer. No dairy, no egg product Vegan. I have used in most of t=my baking
muffins, cookies, Vegan Meat loafs and most everything that calls for egg. I found the Product and
Fred Meyers.
Madhuram says
Yes, I use it mostly for cookies.
Chris says
This recipe is spot on! My grandson was just diagnosed with an egg allergy, so we're looking for substitute items we can send send with him to day care. I'm ready to try a cake recipe for his 1st birthday cake
Madhuram says
Thanks Chris.
Rachel says
These were quite good. I ran out of eggs and this recipe provided nice fluffy pancakes. Definitely ones to eat with syrup or another topping. Not sure how I felt about the cinnamon and vanilla extract, so might try it without those next time, but will definitely be making these again!
Cena says
Followed to the T, came out with great fluffy texture but taste was waaaaay off. Idk how people who normally use eggs give this recipe praise, but next time i will go out of my way to get some eggs! Im sorry, but to my taste this was just NOT American style pancakes at all.
Madhuram says
I'm suspecting that the baking powder might have gone bad or something. We make these pancakes almost every weekend and my kids love it.
Nikki says
These were great & fluffy. Can be easily made vegan with almond milk etc. I added a little cocoa powder for enhanced taste! Thank you
Madhuram says
You're welcome Nikki.
James says
Thank you. Was delicous. Kids and wife loved em
Sharona says
So many great reviews here, imo they are overselling these. I have made eggless pancakes with a different recipe that were much better. Wasted calories on cheat day. 🙁
Madhuram says
I don't think Sharona. I have been making these for years now and it turns out light and fluffy each and every time.
Liz says
Just made theses with Pamela's gluten free pancake mix and just reduced the baking powder to 1/2 tsp and used applesauce in lieu of the vegetable oil, and they were great!
Madhuram says
That's great to know Liz.
Erin says
I made these for my daughter who has several food allergies, including egg. These were fantastic and the best egg-free pancakes I've tried from the many recipes posted online elsewhere. Thank you for all of your wonderful recipes, they're a gift to our family!
Madhuram says
Aww...that was so sweet of you Erin. You made my day. Thank you very much.
Jade Jackson says
Loved them. We put a little maple syrup in as well. We usually have eggs but we ran out so we tried this recipe and now we don't use eggs! We topped with stewed apple. And maple syrup. Oh so good.
Madhuram says
Thank you very much Jade.
Kristen says
Love the fluffy texture I've never tasted pancakes like this before! I added a little more brown sugar with nutmeg and cinnamon Makes a nice treat.
Madhuram says
Thanks Kristen. 🙂
Angela says
This is the best eggless pancake recipe! I ran out of all purpose flour so added about 1/3 cup wheat flour, used 1 cup of almond milk, and the texture was perfect!! Thanks for sharing this recipe
Madhuram says
You're very welcome Angela.