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.
anita says
Hi, I just made these pancakes and they turned out really beautiful texture wise but somehow I had this overpowering baking powder taste in my mouth. I did follow the recipe exactly except in the end I did not add 2 tablespoons of butter. Did anybody else also felt the same thing??? Please help. Thanks.
Madhuram says
Not adding the butter is not an issue Anita. Either the baking powder must be past its expiry date, or it was lumpy and it didn't dissolve completely.
Sandra says
Thank you very much for the easy, quick and full of flavour recipe. My family of picky-eaters loved it and this is recipe is a keeper. 🙂
Madhuram says
You're welcome Sandra.
Helen says
Although I did lessen the cinnamon to 1/4 tsp for my picky son, these pancakes were awesome. Wonderful recipe. In fact, I love your website. It's amazing how many goodies I miss not being able to have eggs. (but it's been good for my diet:)
I'm going to try the brownies next because I haven't had brownies since I beacame allergic to eggs seven years ago.
Thank you so much,
Helen
Madhuram says
You're welcome Helen. Not a single brownie in 7 years?! Wow! Can you rate the recipe when you find time?
yazzy yaz says
I have to say, I was a skeptic at first-I have a 2 year old with egg allergies and I have tried many recipes. THIS IS THE BEST! I am so happy I found this website. My next recipe, blueberry muffins.
Madhuram says
Thanks Yaz.
thomas says
Really great, really tasty! Do you have also the best eggless waffel-recipe? I guess so 🙂 let me know!
Madhuram says
Thank you very much Thomas. I don't have a waffles recipe because I don't have a waffle iron. Maybe you should try this recipe itself as waffles and let us know how it turns out.
Parul says
Hay madhuram
For pancake Tuesday I said to my kids, I will make eggless pancake, They were not too sure how it will taste. They normally go to my sister for pancake with egg and my husband do not like it so I was very happe when I saw your eggless pancake receipe. Cannot thank you enough for this.
It tasted lovely and I got biggest hug from my son.
Only one thing... My dough was sticky and lumpy so I could not make pancake like dosa, I let it set for nearly 15 mins before I added butter, could that be the reason.
Thank you once again
Parul
Madhuram says
You're welcome Parul. Can you elaborate on what do you mean by, "you could not make pancake like dosa"? Are you talking about spreading the batter like we do for dosa? If that's what you are telling, then I would say that pancakes should not be spread like that. You just have to pour the batter with a ladle or directly and leave it undisturbed for it to cook. Lumps are perfectly fine for pancakes and leaving the batter for 15 minutes is also not a blunder. Actually I have heard that you could prepare pancake batter the previous night itself for the following day's breakfast.
sush says
Hi,
I tried this receipe today for pancakes day. I made them using exactly the receipe you have mentioned, my batter was to stiff so i added a bit more milk and the pancakes didnt turn out as fluffy as per your picture, they looked like dosas, but kids loved them with nutella. Where am i going wrong?
Madhuram says
Sush, I'm guessing that your baking powder is not working. How long is it since you bought it? Was the pan hot enough?
fatimah says
my doctor told me a test called patch test/ pet test or something...which test are u saying?
Madhuram says
Check this link: http://kidshealth.org/teen/food_fitness/nutrition/egg_allergy.html#
fatimah says
hi madhuram,
firstly want to thank you for being such an awesome help by sharing these eggless recipes...i am in a process of figuring out whether my daughter has egg allergy or not and if not what is it? any way these days we are starting eggless foods and this pancake recipe is just tooooooo gooooooood to be eggless....its even better than the egg pancake recipe I've been using for years thinking that was good... thumbs up..Awesome as it is!!!
God bless You!
and i would love it if u could help out a bit about figuring out egg allergy..
thank uuuuuuu
Madhuram says
You're welcome Fatimah. The best way to find out if your daughter has an egg allergy is to get her tested.
Komal says
Hi! Was just wondering if milk is better or buttermilk? I always thought pancakes require 'khatta dahi' butermilk. Please let me know your thoughts. Thanks
Madhuram says
Hi Komal, there are pancake recipes which uses buttermilk, but I haven't tried it so far and I haven't tried substiuting buttermilk for milk in this recipe either. So I wouldn't know how it will turn out. But I can assure you that this recipe if followed exactly will turn out very good with milk itself.
noelle says
Loved this recipe. I added cocoa powder to it to make chocolate pancakes, me and boyfriend love them on a Saturday morning 🙂
Madhuram says
Chocolate pancake sounds yummy!
Sarah says
I just made some of these, I didnt have any milk so I used water.. nor did I have any baking powder, but i still made them and they turned out amazing!!
Madhuram says
Even without the baking powder? Was it fluffy or dense? Did you use baking soda instead?
Fatima A. says
What can I substitute for oil? I do not like using vegetable oil in my cooking. Would desi ghee work?
Madhuram says
Yes you should be fine using ghee or butter or coconut oil if you like the flavor.
Fatima A. says
Thanks! 🙂 These look delish and I can't wait to try them out.
Nastassia says
I just had this for breakfast this morning, it was delicious. These were the best egg-less pancakes I've tried so far.
I added Otaheite apple to the batter, but the flavor of the apple was too subtle to add anything to the pancake. I had my pancakes with warm maple syrup and butter.
I also used 2tb of sugar instead of 1tsp.
I was just wondering why the melted butter is added to batter at the end.
Madhuram says
Thanks for trying Natassia. I don't know either about the butter being added at the end.
Uma says
Hi, looking forward to trying this recipe for my parents. Sorry for asking a basic question, but is all purpose flour available in Bangalore? any idea where? Thanks for posting the recipes.
Madhuram says
No problem Uma. All purpose flour is nothing but maida. So you can get it in all grocery stores.
Lavina says
Wow! This looks SO easy! Thank you so much! Can I use this same batter to make waffles?
Madhuram says
Believe me or not I too have been wondering the same. I wish I had a waffle iron to test it out.
Erin says
I was excited for pancakes this morning until I realized we were out of eggs. Well, thank goodness for the internet, the morning was not lost! This recipe was wonderful! I used whole milk instead of 2% and I added apples. This saved my morning, thank you!
Madhuram says
You're welcome Erin.
Chitra says
Thanks a lot for the recipe 🙂 It came out really well. We had Strawberry Pancakes along with Vanilla Yogurt.
Madhuram says
You're welcome Chitra.
Shivangi says
These were the best pancakes I have ever tasted, as suggested i added frozen blueberries to the batter, it turned out fluffy and light. My hubby is a big fan of pancakes but me being a vegetarian do not get eggs at home, i surprised him last weekend and he couldn't stop raving about them. I topped it up with maple syrup and made some mix berry sauce which was just divine. Highly recommended guys!
Appreciate the recipe, Thanks a ton. You made our weekend so special!
Madhuram says
You're welcome Shivangi and thank you for your wonderful comment.
Geetika says
Hey, the eggless pancake recipe was fabulous. I never knew that pancakes would be so simple to make. I added mulberry and blueberry topping along with a bit of honey and we all loved it! Thanks for sharing.
Madhuram says
You're welcome Geetika.