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.
Abigail says
Ran out of eggs too. Pretty good. They are fluffy. I'd add more salt, (Though I do tend to add salt.) They did make six small pancakes but if I was feeding anyone other than myself, I would have made more. But the fit what I wanted, which was eggless pancakes.
Madhuram says
Thanks for trying the recipe, Abigail.
Vaidehi says
Thanks. A quick breakfast for kids who r very choosy. Goes good with Nutella ! I added some sprinkles n kids were so happy. Have to try it with maple syrup... Im sure It will taste good.
Madhuram says
You're welcome, Vaidehi.
Aira says
Hi! I’m glad I found your recipe! I’m planning to make one for breakfast tomorrow and I just wanna ask, if I wanted more servings and will double the ingredients, do I also double the measurement for baking powder? We are 8 in the family and I wanted to make a lot of pancakes lol. Thank you in advance for the help!
Madhuram says
Yes, you will have to double the baking powder as well, Aira.
Samantha chee says
Really fluffy. Unbelievably fluffy and tasty!
Madhuram says
Thanks, Samantha.
Alex Chavez says
These taste better than ones at a restaurant!! So happy I found your recipe. I cant wait to try them with bananas in the mix next!
Madhuram says
Wow! Thank you very much for the kind compliments, Alex.
Giovanna says
I've made this recipe so many times at this point, i can't keep count. I buy organic eggs so it hurts me to use eggs in so many recipes. Also i run out of eggs alot because my husband LOVES eggs so this recipe is a perfect fit for us the day before payday. Thank you!!!
Madhuram says
You're welcome, Giovanna.
Kelley Kajdasz says
These are wonderful!!
Best pancakes EVER!
Madhuram says
Thank you very much, Kelley.
Kelley Kajdasz says
Oh my GOSH! My son has an egg allergy and we've always used egg substitute.
These was terrific!!
Madhuram says
Thanks, Kelley.
Ash says
Amazing! The best egg free pancake! Fool proof recipe..easy to follow. Great job!
Madhuram says
Thank you very much, Ash.
Ray says
Hi there . Thanks so much for this recipe the taste is amazing and they were so fluffy . My one year old is allergic to eggs so glad I have new breakfast option for him ❤️
Madhuram says
You're very welcome, Ray. Thank you very much for the feedback.
Michael Spatafore says
We made these pancakes this morning and they were outstanding. I substituted applesauce for the oil and used half wheat flour and half white. My granddaughter has an egg allergy and couldn't tell the difference. This will be my go to recipe from now on. As others have said,no more box mixes! Thank you
Madhuram says
That's wonderful, Michael! I can't wait to try the applesauce for oil variation of the recipe. Thank you for letting me know.
Peter says
These are AMAAAZING!!!! just made these for my daughter and I ended up having one myself!! Thank you for the recipe!!
Madhuram says
You're very welcome, Peter.
Sharanpreet Kaur says
I tried them and they turned out amazing!!
Madhuram says
Thank you very much, Sharapreet.
Paula says
Thanks for this! I used evaporated & choco soy milk 'cause I ran out of regular milk, & omitted the butter too but still turned out great. So fluffy! I don't think I'm going back to boxed mixes.
Madhuram says
Chocolate milk sounds like an amazing idea, Paula. Thanks for the tip. Now I can't wait to try it.
maya menon says
Amazzing i added a combination of wheat and all purpose flour...and i ran out of vanilla so substituted i teaspoon of instant coffee..i also added 1tsp of coco powder
It turned out amazzing
Madhuram says
Thank you very much for the feedback, Maya. I'm also going to try the cocoa powder and coffee powder combination.
Nic says
I can’t thank you enough for posting this. My 3 year old has an egg allergy so he’s never been able to have pancakes(we tried those fancy eggless brands and they were disgusting).
This recipe has the taste AND texture of panocakes with egg and now my son is thrilled that he can eat pancakes!
Madhuram says
You're very welcome, Nic. Thank you for trying the recipe and taking the time to leave a feedback.
Erik says
Like everyone else on the planet, I consider myself a pancake connoisseur. These pancakes are terrific! Thank you for sharing. It's great just the way it is. Nice job!
Madhuram says
You're very welcome, Erik.
Alison Smith says
My mix seems awfully thick, I can barely paddle it out, is that normal?
Madhuram says
Hi Alison, it shouldn't be too thick. Don't expect it too be thin too. A bit thicker batter will only give fluffy pancakes.
Eve says
So delicious thank you!! I have an egg allergy and my boyfriend didn’t notice the difference between these and normal egg pancakes!
Madhuram says
That's awesome, Eve.
Sunita says
Wonderful first time I tried pancakes homemade n it came out like professional thank you so much and without the eggs it came out lovely
Madhuram says
You're very welcome, Sunita.
Gretchen says
Have you tried making this with gluten free flour 1:1 flour? Do you think I will need to add anything to make up for the loss of gluten? Thank you in advance!
Madhuram says
You can use gluten-free baking flour mix in place of all-purpose flour and I don't see why it wouldn't work. That has worked in other recipes. You may also try this gluten-free banana pancake recipe I have.