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.
Naadia says
I made these today for my three boys and they loved it, they didn't even know the different because they are such pancake lovers. I ran out of eggs so I decided on an eggless one and found your recipe so I'll b happy to say this one is a keeper.
Madhuram says
Thanks for trying the recipe, Naadia.
Mary Elizabeth says
The smell of egg makes me feel nauseous so this recipe was just the best solution. Thank you so much. Can honey be used instead of sugar?
Madhuram says
Yes you can try, Mary.
Heather says
Made.these today and they're turning out great! Had to add a little flour but turned out perfect after that. Might be because I live in an extremely humid climate. Thanks for this!
Madhuram says
Thanks for trying, Heather.
Halima says
Tried these today and they turned out awesome!!! Thanks for the recipe
Madhuram says
You're welcome, Halima.
Russ says
Can you use this recipe in a waffle maker?
Madhuram says
Yes, it will work, Russ.
Rashid says
I have to say this recipe is amazing I tried it today and it was very delicious so thank you very much, but I have noticed that you need to cook the pancakes on a low heat so they cook through.
Madhuram says
You're very welcome, Rashid.
Judy says
I used this recipe and this is the first time my eggless pancakes ever turned out almost perfect. Light, fluffy and delish. Thank you. I did add a little extra flour as it may have been too runny.
Thanks!
Madhuram says
Thanks, Judy.
Christina says
My daughter and I have tried many no egg and vegan pancake recipes, none came close to a pancake with egg and milk. We have been using this recipe for almost one year and we love it.Thank you for this recipe, I alter it for my daughter that has allergies soy milk for cow milk. We also make waffles with the same recipe.
Madhuram says
Thank you very much for the feedback, Christina. I'm glad that your daughter can enjoy pancakes and waffles.
Vidushi says
I absolutely loved this recipe! I found it in April and have made it over 10 times since. I've found that it is still great without any of the fats (butter and oil) if you're watching your cholesterol, and the milk can be subbed for a plant milk, if you're going for a vegan option. So so good!! Thanks for this!
Madhuram says
Thanks a lot, Vidushi.
Glen says
Omg I tried this recipe for Fathers Day and everyone loved it! They’re asking me to make pancakes every weekend now, wonderful recipe!
Madhuram says
Thank you so much, Glen.
Twinkle says
Thank you for posting this recipe. I was looking for egg less recipe as we don't keep eggs at home. I made this first time and it turned out great. I served it with Chocolate syrup. My son loved it. I used Ghee instead of butter as I had no butter at home and sweetened it a little with two tbl spoon of sugar.
Madhuram says
That's awesome, Twinkle.
Hayley says
Just curious - have you ever premade the batter and then frozen it and used it? We're going on a week long camping trip so looking for things that can be kept frozen and then just thawed overnight and have it ready to go. Thanks!
Madhuram says
I haven't frozen the batter but frozen the pancakes. I think that would be a better idea for you to take it for camping too. Don't you think so too, Hayley?
tim says
Best pancakes I have tried and so useful without eggs
Madhuram says
Thanks, Tim.
Nisha says
Made them today as a batter to dip apple rings to make apple pancake. They were just awesome! Thank you so much.
Madhuram says
Wow! That's a cool idea, Nisha.
Michelle Mielke says
These were excellent. Made them with fresh blueberries. Better than any pancakes I've made in the past with eggs. Thank you for sharing this ♥️
Madhuram says
Thanks, Michelle.
Allyson says
This was soooo delious and sooooo yummy
Madhuram says
Thanks, Allyson.
Angela Alba says
Finally:) a pancake recipe where the pancakes turn out FLUFFY! I made these for my Dad and I and we loved them! Thanks for sharing this recipe!
Madhuram says
You're very welcome, Angela.
Geetha Ravi says
Turned out amazing! Crispy on the outside and soft on the inside. I made fresh whipping cream to go with it. Thank you so much for sharing the recipe!
Madhuram says
You're very welcome, Geetha.
Beth Kosin says
Excellent!!
Madhuram says
Thanks, Beth.
Jenny says
Delicious- thank you!!
Madhuram says
Thanks, Jenny.