The Best Eggless Pancakes Ever & Video

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(from 436 reviews)
1096
Eggless Pancake Recipe

It has been 3 years since I started this blog but I don’t know why I haven’t blogged about something as basic as eggless pancakes until today. My husband and I are not big pancake fans. I do prepare it once in a month or two for my son.

Initially, I used to buy Bisquick; add some mashed bananas or applesauce for the eggs and add the extra baking powder to make egg free pancakes.

Then I tried a couple of right-from-scratch recipes minus the eggs and wasn’t very pleased with the results. At that time I was not able to find a decent pancake recipe without eggs.

Later I found a wholegrain pancake mix from Bulk Barn, to which I had to just add water and viola eggless pancakes were ready. Those living in Canada can find this mix in Bulk Barn. The mix is egg free.

Last morning my husband asked me to prepare egg free pancakes for breakfast because we don’t have that on the blog. So making it would serve two purposes.

I landed on this homemade pancakes without eggs recipe and after reading the raving reviews I had to try it.

The verdict is: "these are the best eggless pancakes you will ever taste". To tell the truth, I haven’t actually tasted a regular pancake with eggs (yes after 8 years in North America, I haven’t tasted it even once) so I cannot compare it with that, but I’m pretty sure that these pancakes are as good as the usual ones.

A couple of reviewers have tried this recipe because they ran out of eggs and they are all praises for it, which means that these pancakes are definitely good.

So if you have run out of eggs are do not want to use eggs and are wondering how to make pancakes without eggs, here's the only recipe you have to try.

I also have a vegan pancake recipe, the vegan version of the best eggless pancakes recipe. Do try it!



TOP RATED

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 436 reviews
If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don't waste time searching for recipes and going through each one of it.
Ingredients:
  • 1 Cup All Purpose Flour
  • 1 Teaspoon Sugar
  • 1/4 Teaspoon Ground Cinnamon
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Milk (I Used 2%)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Water
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Butter
Procedure:
  1. Whisk together the dry ingredients.
  2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
  4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
  6. 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.
  7. Carefully flip the pancake and cook until its golden brown.
Taste:
  1. I have said it earlier and I'm going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that's how pancakes are supposed to be.
My Notes:
  1. The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
  2. I added a couple of blueberries to the batter. You can add about 1/2 a cup of nuts, fruits or chocolate chips for this measurement.

Nutrition Facts
Servings: 6
Per Serving% Daily Value*
Calories 157
Total Fat 7.2g11%
Saturated Fat 3.4g17%
Trans Fat 0g
Cholesterol 14mg5%
Sodium 145mg6%
Potassium 217mg6%
Total Carb 19.5g7%
Dietary Fiber 0.7g3%
Sugars 2.7g
Protein 3.5g
Vitamin A 3% - Vitamin C 0%
Calcium 13% - Iron 6%
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1096 COMMENTS

  1. Reba waldner

    I have been making these pancakes for years and they are the best I have ever eaten. Thanks for sharing this.

    • Madhuram

      You’re very welcome, Reba.

  2. Lucy

    My class made this today and everyone loved it. One student said it was like eating a cloud 🙂

    • Madhuram

      Aww…thank you so much, Lucy. Your comment made my day!

  3. Roma Kataria

    Thank you so much for this recipe. I made chocolate chip pancakes using it and they tasted amazing. Since becoming lacto vegetarian(no meat, fish or eggs) I haven’t eaten pancakes as it’s tricky finding eggless pancakes but these were amazing. Thank you x

    • Madhuram

      You’re welcome, Roma.

  4. Sofi

    I agree. This is a fail-proof yummilicious recipe that I tried with success.

    • Madhuram

      Thank you for the feedback, Sofi.

  5. Tina

    Can you please delete my surname from my comment.

    • Madhuram

      Done

  6. Tina

    I decided to give this a go this morning as nobody else fancied pancakes. I haven’t been able to eat eggs for about 20 years although I must admit pancakes have never been at the top of my ‘ I really miss’ list. I just had lemon juice and sugar today but I was so impressed with the results I can’t wait to try the mix out in my waffle irons to have with bacon and maple syrup!

    • Madhuram

      Thanks for the feedback, Tina.

  7. Ang

    I have just made these pancakes for my 10 year old son as he has an egg allergy. I have tried several recipes over the years. This is the best one so far! They actually look and taste like pancakes! They were so easy to make with store cupboard ingredients and they cooked really easily without sticking to the pan. He is so pleased! Brilliant! Thank you!

    • Madhuram

      You’re very welcome, Ang.

  8. Toni Arken

    These are the only pancakes I make! They taste amazing and are just as fluffy as pancakes with eggs.

    • Madhuram

      Thank you very much, Toni.

  9. CJ

    Seems like whenever I go looking for an eggless recipe I inevitably end up here, which is great because your recipes are always good. These pancakes are amazing – they were a little runny, but they puffed up and flipped perfectly. I tossed in some dates on a whim, which was an excellent decision. Lovely, as always 🙂

    • Madhuram

      Aww…thank you very much, CJ.

  10. Tina

    Came out awesome!!! Raised nicely.. tip… use slightly less milk for thicker pancakes.

    • Madhuram

      Thanks, Tina.

  11. John

    Because of an egg allergy of our oldest grandson, we need a good egg free recipe for pancakes. Also, allergies of my wife and daughter prevent usage of banana or carrot as a substitute for anything. In the past, we’ve used ground flax mixed with water in place of egg this works decently though use of flax must be limited has a slight laxative effect. So, we’ve been looking for alternatives.

    My wife made a batch of this pancake recipe last night to see how they were. In doing so, she used a Target brand aluminum free double acting baking powder and 1% milk.

    Their flavor was good though they didn’t rise as much as I would expect.

    I’ve been making pancakes now and then for 50+ years, so to me, the batter seemed to have a bit too much liquid in it. I suspect that is why they didn’t rise as much as I would expect because excess liquid tends to make the batter heavier which inhibits rise. We also, live near sea level. Elevation can also effect how much bake goods rise.

    • Madhuram

      Thanks for taking the time to leave a detailed comment. I make these pancakes almost every week and have fluffy ones each and every time. I’m not sure where it went wrong for you. Hope you give it another chance before you look for another recipe.

  12. John

    Which type of baking powder was used when making up this recipe?

    I say this as some comments say the amount of baking power to use is too much.Too much may depend on type of baking powder is used.

    Typically, not as much baking powder is needed when double acting baking power is used. A down side of double acting baking powder is that it is not as healthy as single acting because double acting contains aluminum sulfate.

    Single acting (aluminum free) baking powder often requires more of it (up to twice as much) for same amount of rise.

    • Madhuram

      I usually buy baking powder from the baking aisle and haven’t looked for single/double acting labels. I checked the label now and it doesn’t say anything.

  13. Anonymous

    Actually I take back what I said before, they work now. Although lumps aren’t normal so don’t say that and also we have a different stove to you so we don’t have it on knob four, you need to have it at a high temperature.

  14. Anonymous

    These pancakes won’t flip, they tear in half and no bubbles appear. So either we should wait for ten minutes per pancake or they don’t work

  15. Jess

    These are the most amazing pancakes I have ever made!!!! My family love them and it’s become a tradition to have them every weekend 🙂 I use mine with vanilla soy milk as we don’t drink cows milk. They are delicious. Thanks so much!!!

    • Madhuram

      You’re welcome, Jess.

  16. How To Make Pancakes - A Classic Easy Pancake Recipe - Liana's Kitchen

    […] Depending on where you look, you will find variations of a pancake batter mix. They should all have at a minimum, flour, eggs and milk (unless you are making eggless pancakes). […]

  17. Ashley

    Turned out great! Added mashed banana.

    • Madhuram

      That’s awesome, Ashley!

  18. smorg

    My 3 year old son was recently diagnosed with an egg allergy. He loves pancakes and I was so happy to find this recipe so we could eat pancakes again as a family. These are so good I make them for the whole family. They are so easy and cheap to make, I always have the ingredients on hand which is a huge plus.

    They aren’t too sweet so they go perfectly with syrup. Light and fluffy, great texture, just like regular pancakes.

    Thank you so much for this recipe! Having to constantly tell a toddler he can’t eat his favorite foods anymore is heartbreaking. Now he can eat pancakes again.

    • Madhuram

      That’s great, Smorg! I’m very happy that your little one can enjoy pancakes now.

  19. Adam Irving Stoog

    The quantity of baking powder is pretty excessive. Less than 1 tsp of baking powder will do the trick and keep the taste. Also adding some choco chips and cashew nuts to the batter will make them taste even more heavenly.

  20. Niamh

    I tried these today. I used almond milk to make them vegan and cooked with a tiny bit of oil rather than butter. They’re definitely fluffy and a great store cupboard recipe, however, the baking powder was a bit much. Next time I’d half the salt and baking powder and double the sugar and vanilla.

    • Madhuram

      Thanks for the feedback, Niamh.

  21. Brandy D.

    Made these this morning and my husband was skeptical. I followed the recipe exactly and I got 6 medium pancakes that were delicious! Not only were they fluffy but the taste and texture were on point and my husband loved them. I have now found my new Old Fashion Eggless Pancake recipe…. it’s a keeper

    • Madhuram

      Thank you very much for the feedback, Brandy.

  22. Betsy

    I made these and they turned out terrible! Super flat and no flavor. Maybe I did something wrong because everyone else loved them!

  23. Kelley

    Can I use virgin olive oil instead of vegetable oil??

    • Madhuram

      Virgin olive oil should not be heated, Kelley. It’s only for salads and when you use it without heating.

  24. Jai M

    Made these this morning and they turned out better than expected!

    I didn’t have baking powder so I made my own – 2 teaspoons of lemon juice and 1/2 teaspoon of baking soda. (That’s the equivalent of 2 teaspoons of baking powder)

    I’m not the best when it comes to cooking or using a stove so my first one was thin and crepe like. But I added extra batter to the second one and let it cook longer and it was very tasty! My little one couldn’t get enough of them. Thanks for sharing your recipe!

    • Madhuram

      Wow, Jai! I didn’t know you could use lemon juice and baking soda as a substitute for baking powder! Thanks for the feedback.

  25. Suki

    These are the best pancakes, in general, I have ever had. They were soft, fluffy and not too sweet so when we had it with maple syrup and berries – it was an amazing balance.
    Thanks for sharing!

    • Madhuram

      You’re welcome, Suki.