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.
Eggless Pancakes Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 10 Mins | 6 Small Pancakes |
| Author | Category | Method |
| Madhuram | Breakfast | Cooking |
- 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
- 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.
- 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.
- 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.
- 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 7.2g | 11% |
| Saturated Fat 3.4g | 17% |
| Trans Fat 0g | |
| Cholesterol 14mg | 5% |
| Sodium 145mg | 6% |
| Potassium 217mg | 6% |
| Total Carb 19.5g | 7% |
| Dietary Fiber 0.7g | 3% |
| Sugars 2.7g | |
| Protein 3.5g | |
| Vitamin A 3% - Vitamin C 0% | |
| Calcium 13% - Iron 6% | |
They don’t cook through well, they kinda just stay really wet and oily. And the taste of the vege oil really cuts through everything else.
I’m 100% sure that something else went wrong while making the recipe because this is a no-fail eggless pancake recipe which I make every other cake and has so many positive reviews. Was the pan hot enough to begin with because that’s one reason pancakes don’t cook well.
Hi! I made your pancakes with gluten-free flour, almond milk soured with cider vinegar, cut out the sugar and added a bit of water to liquify the batter since the gluten-free flour absorbs more liquid than regular flour.
I make these regularly and I thank you for this and all the other great recipes you have on your site.
With real maple syrup or homemade jam, these are the best!!! Thank you.
Wow! That’s great. Thank you very much for the feedback.
Delicious, fluffy and light. You couldn’t tell they didn’t have eggs. This recipe has earned itself a place in my special recipe notebook!
Thanks for the tying the recipe and leaving your feedback, Rose.
Scrumptious! Perfect amount of everything ~ didn’t need to thin out the batter either, which is the usual for me when making pancakes. I added frozen wild blueberries to each one (made 4), and another tsp of sugar.
Also, I used almond milk.
Thank you very much for the feedback, Katie.
Wow these are the best pancakes I’ve ever had. Huge hit with the family. So fluffy and soft. This will be my new go to recipe! Thanks
You’re very welcome Kav.
Lovely recipe! I have made 1 great batch of pancakes in my life. The rest were utter disasters, so I’m still very much a beginner when to comes to making pancakes. Not only did I not have eggs, but I ran out of butter too! So I made mine with 2 tbs vegetable oil as opposed to 1 tbs vegetable oil and 2 tbs butter. I used half normal flour, and half whole wheat flour for the added fibre. I like mine a bit sweeter so I added a tbs of sugar. I then served it with a blueberry compote and for the most part, the berry compote was just the cherry on top cause the pancakes were great on their own! So even though I didn’t follow it to the T, the pancakes were lovely!
Wow! That’s great Rebby!
I made these and they are great BUT I had to double the recipe because it hardly fed my two little kids let alone me and my husband.
Thanks for trying, Nikky.
can you freeze these pancakes?
I haven’t tried, but I think it shouldn’t be a problem.
An egg allergy here in my house too. I tried this with doubts. Omgoodness are they ever good! I’ll need to triple the recipe next time. The batter was very thick. I only got six pancakes. I heated my cast iron until water drops danced and then, poured the first one (usually the first one is for the dog right ) I nervously watched it cooking, not bubbling as a box mix would. I was certain that first one would be burnt but nope! It was perfect! I poured less the second time and spread it out. Again perfect! Maybe I’ll add more water or milk but ultimately these are a huge hit for my family! Thanks again.
You’re very welcome, Eva. I’m glad that it worked out for you.
I made this recipe this morning simply because I didn’t have any eggs. It was the most awesome pancakes I have ever made. My husband can’t stop talking about how good they were. This recipe will now be my go to recipe for great pancakes.
Thank you very much for trying it, Gaye.
My daughter is allergic to eggs but the processed box ones she can have. Well we ran out and it is just too cold to go get more so I searched and found this recipe and it was a hit. I will be using it from now on. Thank you.
You’re very welcome, Sonya.
Easy recipe and the entire family enjoyed.
Thanks for trying, Veronica.
[…] I’ve been making these pancakes from Madhuram’s Eggless Cooking as a brekky treat for a while now, they always turn out […]
I made these today and they came out better than pancakes with eggs. I normally make egg-free pancakes for myself, but my boyfriend likes traditional recipes, so I have been making pancakes with eggs. I ran out of eggs today and found this recipe, and we both agreed they were better than the pancakes with eggs! I substituted gluten-free all purpose flour with xantham gum added, unsweetened almond milk, and I used probably 1.5 cups of almond milk to get the right consistency (milkshake).
That’s awesome, Elizabeth. Glad to know you get perfect pancakes even with gluten-free flour. Thank you very much for the feedback.
Can you make the batter and set it in the fridge for days at a time? For like easy mornings?
Yes, it works, Kelly. I have done it. Sometimes on weekends I make a big batch and store some of it for the weekdays. But haven’t used it later than 3 days. So not sure if the texture is affected later than that.
My boyfriend and I loved these! Great recipe!
Thank you, Lizzy.
WOW! These are amazing! I rarely leave comments, but I just *had* to this time. I bookmarked it and I printed it (I’m old lol) because I do not want to lose this recipe. As an egg allergy mom, wins like this are so important to us! My toddler enjoyed helping me make these this morning. We did the chocolate chip version and didn’t need any additions post griddle. We just ate them like cookies! I will say that I had to use bread flour instead of all purpose, but with the small time frame that these are mixed, I don’t think that the higher protein content in the flour had a chance to form discernible gluten strands. They are still light and fluffy and most of all – delicious!
Thank you very much for trying the recipe and generous compliments, Nikole.
Delicious pancakes! I’ve been using an egg replacer for my egg allergic son. This is so much better! Thank you! We added blueberries to some and enjoy life mini chocolate chips to the others!
You’re welcome, Jennifer.
Our daughter surprised us with these for breakfast in bed this morning. Since we have no eggs she searched for an eggless recipe and ended up choosing this one. They are fantastic; although we don’t have dietary restriction I predict they’ll become a regular part of our breakfast repertoire! And they are simple enough for a determined 10-yr-old to prepare unassisted. Great job!
Wow! Your 10 year old made it! That’s awesome! Thank you very much for the feedback.
These pancakes were so delicious and fluffy! I couldn’t even tell that there was no egg in it. My extremely picky daughter raved about them. Thank you for this recipe; you saved the day.
You’re very welcome Aceey. Thank you very much for taking the time to leave your feedback.
Is there any way you can repost your original eggless recipe? I loved that recipe—it was so simple.
This is the recipe that has been there right from the beginning, Tee. I’m sorry I’m not aware of which recipe you are talking about.
Thanks for the best pancakes we ever had. My son has egg allergy, what brought us to your site and this recipe.
You’re very welcome 🙂
The pancakes came out really nice
Thanks for the feedback Revathi.
This is by far the BEST eggless recipe!! Thank you so much for sharing!!
You’re very welcome Mika.
try making these pancakes with banana i tried it they’re delicious
That’s great to know Satra.