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.
Misty says
These were so good! I premixed the dry ingredients in a baggie and took this recipe camping. We brought the wet ingredients in a cooler and mixed these up at the Grand Canyon and had the best breakfast ever. Thanks for sharing!
Madhuram says
Wow! That's cool, Misty! You're welcome.
Laura Valdez says
My son has been allergic to eggs since he was 1 yr old. So for 7 years I have been searching different recipes for him that taste yummy. Spot on! Thank you!!
Madhuram says
You're welcome, Laura.
Kirsty says
Can you use this same recipe to make waffles with?
Madhuram says
It should be fine, Kirsty as long the batter is thick and not runny.
Elissa says
These were fluffy and tasty! I served them with honey and jam which tasted great with the cinnamon.
Madhuram says
Thanks for trying the recipe, Elissa.
kawthar says
I love it! it's awesome and I only make this recipe for my family..I make it with whole wheat though..thank you!
Madhuram says
You're welcome, Kawthar. I too make it with whole wheat pastry flour all the time.
Stacey says
I made these this morning and the family loved them. It was the first time I got a homemade pancake recipe to work. Great flavor! Thanks for the recipe!
Madhuram says
You're welcome, Stacey.
Sahana says
Oh it was sooo good...thank you...I wanted to make pancake for my toddler and no eggs at home so googled and yours was the 2nd blog and just clicked on it and made it...so simple and tasty
Madhuram says
You're welcome, Sahana.
Sydney says
Have you tried a whole wheat eggless pancake recipe?
Madhuram says
Yes, I make this recipe with whole wheat pastry flour all the time.
John says
I usually make french toast or waffles from scratch for my picky kids. Finding we were out of eggs after starting the bacon I panicked. Found this online and reluctantly made it because the kids don't like pancakes. They give them and " these are really really good." Next time with chocolate chips.
Madhuram says
Thank you very much, John.
Lydia says
This is my favorite recipe for pancakes!! I make it all the time. I also add frozen blueberries. And I love the cinnamon in the recipe.
Madhuram says
Thank you very much for the feedback, Lydia.
Rakesh chapatwala says
For how much time we have to keep the pancake mix before we cook
Madhuram says
No specific requirement like that, Rakesh.
kurt schwarznau says
Not bad at all. I made these because at the last minute I came to the realization that there were no eggs in the house! I did double the sugar and cut down on the baking powder, just too metallic tasting. So buttermilk was substituted for whole milk.
Madhuram says
Thanks for the feedback, Kurt.
A.R. Boothe says
Hi well i didnt have eggs so i searched for an egg substitute. I found a few substitutes for eggs but i didnt find one that i could use with what i had on hand. I found one but it called for shortening an water and baking powder or baking soda not sure . But i didnt want to put more shortening in it so . I searched for an eggless pancake and i ran across this recipe. So i tried it but i doubled it an instead of the water it called for i used milk. I would have to agree with the person who posted recipe. It was delicious i will use it from now on . I will use less cinnamon though next time but they where great . Thanks a bunch for shareing recipe
Madhuram says
Thank you very much for the feedback.
Tee says
Awesome recipe!
I substituted the cinnamon for brown sugar and the vanilla extract for condensed milk as i did not have these ingredients, but they still turned out quite nice!
Madhuram says
I haven't used condensed milk in this recipe. Is your review for the eggless vanilla cake by any chance?
Dov says
Amazing recipe! I used whole milk and brown sugar, added chunky chocolate chips, and it turned out perfectly. Delicious! So light and fluffy, I hardly had to press my knife down to cut it. Paired perfectly with some cool milk and a good book. Pouring the butter back into the dough was a neat trick! Very fun.
Madhuram says
Thanks, Dov.
Teri says
Excellent! My daughter is allergic to egg, so I’ve tried many recipes. These are fluffy and tasty and you don’t miss the egg at all! I made 3x the recipe and freeze in packs of three. A quick zap in the microwave and breakfast is ready. I just wish I could print it easily bc I don’t want to lose this recipe.
Madhuram says
Wow! That's awesome, Teri. We used to have a print option. For some reason we removed it, don't remember why. Will ask my husband to look into it again.
Carrie says
Tasty! I subbed brown sugar and added frozen blueberries. First batch was a bit thin and too moist- my griddle temp might not have been heated enough. The rest of the batches turned out nicely. I doubled the recipe and next time I will use even less oil/butter- I only used 2 TBSP butter for a double recipe because the batter already looked thin (possibly due to the blueberries thawing in the batter). They brown very nicely though and taste great. Thanks!
Madhuram says
You're very welcome, Carrie. Yes the griddle has to be hot enough to get thick and fluffy pancakes.
Amie Poindexter says
Can i substitute water for milk?
Madhuram says
Yes, you can, Amie.
Carlee says
I made this for my 5 PICKY children this morning. They loved them! (I added mini chocolate chips). Trippled the recipe to toss leftovers in the freezer. Everyone loved breakfast and had seconds!
Madhuram says
That's wonderful, Carlee.