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.
Vivian says
I followed your recipe almost to the tee (I used gluten free flour) and it was delicious! I also tried it with almond milk instead of regular and adding a scoop of protein powder, which also tasted great! Then I used this batter to make Chiles Rellenos (I added chili powder, cumin, and a teeny weeny pinch of salt). All of the dishes were simply scrumptious!! Thank you so much!!!
Madhuram says
You're very welcome Vivian. Your version of the spicy pancakes sounds absolutely delicious. Thanks for the feedback.
Tiff says
These are delicious! Didnt have eggs but my little ones wanted pancakes for breakfast. My 4yo my sister and my 11 month old nephew loved them!! Myself too. Little advice though make a double batch!! I only got a couple tastes because it didn't make enough! We've decided this recipe is now our Saturday dinners with eggs bacon and fruit!!
Madhuram says
Thank you very much for the feedback Tiff. Happy to know that the kids loved it.
Johansson says
Awesome. Do you have an eggless cookie recipe
Madhuram says
Thanks. You can find it here: http://www.egglesscooking.com/eggless-baking-recipes/eggless-cookies/
Joe Silva says
Wow! Desperate for some grub, but not having been to the grocery store for far too long I found this recipe and gave it a shot. Expecting a dense, gummy pancake I found them wonderfully light and fluffy, and flavorful too!
Next time I will add a touch of nutmeg just to up the game a little more.
Thanks for the great recipe!
Madhuram says
You're very welcome Joe. Thanks for the feedback.
Tiffany says
I just made these and they are AWESOME!
Madhuram says
Thank you for the feedback Tiffany.
Alex says
My 1 year old is allergic to eggs so I made her this recipe. We loved it! I have also bookmarked it. Thanks!
Madhuram says
You're very welcome Alex.
Jaya says
Can we use whole wheat flour instead of refined one? Can we increase the quantity of sugar to make them sweet? Do we need to use unsalted butter or salted one will do? Wanna try ur recipe.
Madhuram says
Yes you can use whole wheat flour but it won't be as fluffy as the one with all-purpose flour. You can increase the quantity of sugar but I keep mine on the lower side because the kids top it with maple syrup. Using salted butter will make it very salty.
Binu says
Hey, I have been making pancakes with eggs for a long time. Now that I have tried your recipe, it's great, have bookmarked it. 🙂
Madhuram says
Thanks Binu.
Jetana says
I found this recipe today after looking for a new one that didn't have an eggy taste to it so my toddlers would eat pancakes; they love pancakes but boxed mix gets expensive over time. This recipe is great! I did tweak it a little bit and used self rising flour instead of ap and it gave it just that right amount of fluff I was lacking before. I also added more cinnamon and vanilla since my kids love cinnamon vanilla pancakes. Next time I will try adding a little more sugar to the mix as it wasn't that sweet especially since we use sugar free syrup for the kids; all in all, awesome!
Madhuram says
That's great tip on using self rising flour Jetana. Will try it too.
Tee says
Anyone ever used with buttermilk?
Madhuram says
I haven't Tee, but I'm thinking it should work just fine.
Melissa says
Fantastic! I have never left a comment for a recipe before but this recipe deserves 5 stars! I am allergic to eggs and I am always trying to make things that I can eat as well as my two teenage boys that are not allergic to eggs so we can enjoy eating the same thing together. Usually eggless recipes turn out to be a flop and I feel bad for them that I didn't use eggs. I made these pancakes this morning for breakfast and they raved about them the whole time they were eating. They couldn't understand why I was able to eat them and I told them because they didn't have eggs. I added chocolate chips and bananas. They said you will definitely have to make these again! Thank you for the wonderful recipe!!
Madhuram says
Wow! Thank you very much Melissa. That was so nice of you to leave a detailed feedback. I'm glad that you could enjoy a lovely breakfast with your boys!
Evelyn Myers says
My son has food sensitivity to diary (cow's and goat's), soy, wheat, oats and eggs. He's going through a 3 months food elimination. I bought some gluten free flour that is supposed to use 1 for 1 normal flour. He loves pancakes. I have yet to find a recipes that do not require (or can be replaced with) all 3 of the food he's sensitive to - eggs, diary, and wheat. I tried gluten free, vegan recipes but it didn't turn out well. Any suggestions?
Madhuram says
Did you try this recipe without the dairy component Evelyn. I'm sure it would work.
Cindy says
I usually like to add cottage cheese to my pancakes for protein for my son. How you think this would be with this recipe?
Madhuram says
I think it should work fine. You might have to adjust the liquid accordingly though.
Melissa says
I tried with a gluten free flour and the batter was super thick. Have you ever used different flours?
Madhuram says
Yes I have tried it gluten-free as well. Depending upon the flour we use the quantity of liquid has to be adjusted.
Leslie Rhodes says
It didn't work out for me. I don't know if it was the non fat milk or me over mixing. I will try it again.
Madhuram says
Sorry Leslie, probably over mixing.
Kathleen says
Ah-maze-ing!!!! This was a great recipe! My kiddo loved them! We all did! Thank you!
Madhuram says
You're very welcome Kathleen.
Kylie says
Great! We didn't have eggs and I needed pancakes. This was great; I added 1/2 cup blueberries and served with maple syrup. Next time I will double the mixture to make more. Thank you.
Madhuram says
You're welcome Kylie.
Eno says
Thank you so much. I needed to make pancakes and was out of eggs. It turned out great. I tweaked it by adding more sugar and I completely forgot the baking powder. I did leave out adding the butter but added some extra milk powder( it was just for the kiddos) It turned out exactly the way I wanted. It was eaten up in minutes with some honey drizzle on top. Great recipe
Madhuram says
Wow! It turned out well even without the baking powder? That's really something!
Tessa says
Excellent. Boys didn't even realise that I did not use the mixture. Thanks.
Madhuram says
You're welcome Tessa.
Maria says
I tried your recipe because I ran out of eggs.. 😉 and it was stormy- nobody wanted to go to the store for eggs to make pancakes.- however I do have to say its one of the best recipes out there the taste is delicious.. I did do 1 teaspon baking powder and then the rest of baking soda-Im not a big fan of baking powder... It did come out very well... Thanks for sharing..
Madhuram says
That's great to know Maria. I didn't know that baking soda will work in the recipe. Thanks for sharing.