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.
Midwest Bruin says
Thanks for sharing your recipe ! My family loved it. I didn't have any eggs (a staple in our family), but because of you, we found our new favorite weekend breakfast! We added chopped pecans to the mix and it was fantastic! Thanks again!
Madhuram says
You're very welcome, Bruin.
Eric says
We made these this morning because we were out of eggs and the temperature outside in our part of Illinois is minus 24 degrees, and we didn't wish to go out. These are wonderful and delicious, and on one go have earned a place in our recipe cabinet. Thank you so much.
Madhuram says
Thank you very much for trying the recipe, Eric.
Sarah says
Hi, these are delicious! Just wondering if they’re ok to freeze once made?
Madhuram says
I have not tried freezing the pancakes, Sarah, but I don't see why it shouldn't work. I freeze waffles all the time and it works very well.
Susan says
Yep these were amazing. Used whole wheat flour and subbed milk for almond milk.
Madhuram says
Thanks, Susan.
Julie says
I have tried so many recipes with eggless pancakes as my daughter is allergic to eggs - these are honestly top of all - even better the mix with eggs - Thank you so much for the delicious delight! We live in Europe and it is also very difficult to find ready mixes as well. This recipe was a real treat ! Willl treasure forever. Thank again
Madhuram says
You're very welcome, Julie and thank you very much for the feedback.
KL Richardson says
I was REALLY low on ingredients and found this recipe - as I was making it I realized I was also out of butter! Subbed in olive oil and it was still delicious! Also added blueberries - SO good. Great recipe to have! THANKS!
Madhuram says
You're very welcome, Richardson. Thank you very much for trying the recipe.
Barb says
Yum!!! I doubled the recipe, exchanged 1 cup of flour with 1/2 cup almond flour & 1/2 a cup whole wheat flour and added a banana... super tasty, thanks!
Madhuram says
Wow! Barb! Almond flour works too!? I will have to try that now. Thanks for letting me know.
Kathy A says
Hubby wanted pancakes for breakfast but egg recipes don’t agree with him. I found and tried your recipe this morning. He LOVED them. Thanks!!!
Madhuram says
You're very welcome, Kathy A.
Tracy says
You saved the day! No eggs & hungry skiers to feed....this was a great way to go. I snuck in a couple tablespoons of milk powder in addition to the measured liquid milk to increase the protein content a bit, otherwise followed instructions to the letter and they turned out beautifully. Thank you for sharing your recipe!
Madhuram says
You're welcome, Tracy. Thank you very much for leaving a feedback.
Vilashni says
This is truly the best eggless pancake recipe I've ever tasted!! Loved it
Madhuram says
You're very welcome, Vilashni.
Erin K says
Thank you so much for taking the time to come up with this yummy and easy recipe. My egg allergy daughter loves these and my son enjoys them as well. Super fluffy and easy!
Madhuram says
Thank you very much, Erin, although I can't take the full credit for the recipe. I tried it from another website. I'm glad to know that your son is enjoying these pancakes.
Jacques says
It did not work at all. There seems to be nothing binding the pancakes and they just stuck to the pan and crumbled when you try to flip them. So sad as we were really looking forward to these for dinner. There will have to be quite some experimentation and tweeking to get this to work well it seems.
Madhuram says
Sorry to hear about your experience, Jacques. Hope you got to see the other reviews and how well it turned out for them. I'm unable to guess where it could have gone wrong for you.
best buds UK says
i tried to make this with no milk, but substituted it with heavy cream
it was horrible. learn from my mistakes.
if you're going out to buy milk buy some eggs and save to trouble 🙂
we did have fun though 5/5
Madhuram says
Wow! 1 cup of heavy cream is too much indeed. The recipe would have perfectly worked if it was just milk. Hope you will try it again.
Jennifer Livne says
Amazing and my kids loved them. I have finally found the one!
Madhuram says
You're very welcome, Jennifer.
Paula says
Made these this morning SO DELICIOUS!!!!!!! Love the smell of cinnamon and the taste in my pancakes. I am not a fan of vanilla extract. I used maple syrup. Will continue to keep making this. Thank you so much for sharing!
Madhuram says
You're very welcome, Paula.
Madhavi says
Hey the recipe is perfect.... my kids loved it!!! Thanks a lot....!!!
Madhuram says
You're very welcome, Madhavi.
Sarah Phillips says
Amazingly fluffy delicious pancakes. The addition on cinnamon made them extra special. Made them originally beauce we had run out of eggs but they have now become our go to recipe. A big hit with the family. Slight variation to the recipe as I had no plain flour only SR flour so I halved the baking powder component and they turned out magic!
Madhuram says
Thank you very much, Sarah. May I please ask what is SR flour?
Adrianne McLane says
Self rising
Madhuram says
Oh ok. Thank you.
Jothi says
Hi should v put butter in base of the pan.
Madhuram says
If it's a non-stick pan it's really not necessary, but doing it is also fine.
Maysam Nassar says
This is the best eggless pancakes i've ever had, thank you so much
P.s. it's a must try
Madhuram says
Thank you very much for trying the recipe and for your feedback, Masyam.
Candice Barefoot says
This turned out really good. My son pulled out the pancake pan and asked me to make pancakes but I was out of mix, so I looked this one up. They love it and so do i.
Madhuram says
Thank you very much for trying the recipe, Candice.