The Best Eggless Pancakes Ever & Video

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Eggless Pancake Recipe

Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.

Why one should try this eggless pancake recipe?

For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.

I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.

The result?

Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.

So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.

Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.

This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.



How To Make Egg-Free Pancakes?

Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

Click Here for the Full Recipe

1. Mix dry ingredients.
1. Mix dry ingredients.
2. Mix milk, oil and vanilla.
2. Mix milk, oil and vanilla.
3. Pour wet-mix into flour-mix.
3. Pour wet-mix into flour-mix.
4. Lumps are fine in the batter.
4. Lumps are fine in the batter.
5. Melt butter on griddle.
5. Melt butter on griddle.
6. Add melted butter to the batter.
6. Add melted butter to the batter.
7. Batter is ready. Leave it for 2 minutes.
7. Batter is ready. Leave it for 2 minutes.
8. Pour about third of a cup of batter.
8. Pour about third of a cup of batter.
9. Once you see some bubbles. flip it over.
9. Once you see some bubbles. flip it over.
Pancake is ready to serve!
Pancake is ready to serve!

Taste and Texture

The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.

These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.

This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.

What others have to say about these eggless pancakes?

Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a 1/4 cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
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 🙂
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg 🙂

and many more...

TOP RATED

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 848 reviews
With a texture that rivals traditional pancakes made with eggs, this eggless pancake recipe will be a hit with everyone. Perfect for breakfast or brunch, they're light, fluffy, and versatile, allowing you to customize with your favorite flavors. Try them today and indulge in a guilt-free treat!
    Dry Ingredients:
    • 1 cup All Purpose Flour
    • 2 teaspoons Baking Powder
    • 1 teaspoon Sugar
    • 1/4 teaspoon Ground Cinnamon
    • 1/4 teaspoon Salt
    Wet Ingredients:
    • 1 cup Milk (I Used 2%)
    • 2 tablespoons Butter
    • 1 tablespoon Vegetable Oil
    • 1 tablespoon Water
    • 1 teaspoon Vanilla Extract
    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.
    My Notes:
    1. The temperature of the pan is key to make perfect eggless pancakes. The pan should neither be under-heated nor over-heated. If it's under-heated the pancakes will not cook thoroughly and you will end up in a blob of runny, uncooked batter. You won't be able to flip it too. Similarly if the pan gets too hot, the pancakes will burn on the outside and remain uncooked inside. You will be able to flip the pancakes, it will look good on the outside. But when you take a bite you will notice that the batter is raw in the inside. To get that nice golden color I usually have the knob at 4 on my electric range. Also if you feel that the pan is getting too hot, sprinkle some cold water on the pan to cool it down a bit and then make the pancakes. This is the age old trick that we follow while making our dosas (South Indian savory crepes). You can repeat the process of sprinkling water to regulate the temperature of the pan quite often but make sure that it's warm enough to cook the pancakes.
    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%
    Share it
    Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Ingredients and Substitutes

  • 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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
  • Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
  • Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
  • Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
  • Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
  • Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.

Eggless Pancakes FAQ

Q: Can I make these eggless pancakes gluten-free?
A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.

Q: Can I make these pancakes vegan?
A: Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.

Q: Can I make the batter ahead of time?
A: Yes, 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.

Q: Can I make these pancakes ahead of time?
A: Yes, 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.

Q: Can I freeze these pancakes?
A: Absolutely! 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.

Q: Can I use this eggless pancake batter to make baked pancakes?
A: 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.

Q: Can I double the recipe?
A: Doubling of recipes is a tricky thing to do while baking and in recipes that involves leavening agents. Unless you try it, one cannot surely tell if it will work. Fortunately I have tried it with this pancake recipe and it works. That being said I have never ventured more than doubling the recipe. If I remember right, initially I didn't even double the recipe straight away. First I did one and a half measurement and when I saw it worked, I doubled it. Maybe you can follow that too.

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2114 COMMENTS

  1. Diane

    I will make these today If I don’t use all pancakes today can I put in the fridge for the next day ? Thanks

    • Madhuram

      Yes, you can Diane. I do it all the time. I warm it up in the microwave oven before serving.

  2. Alexandria Urgo

    Would coconut oil work instead of vegetable oil?

    • Madhuram

      Yes, it will. Sometimes melted coconut oil when added to cold ingredients solidifies in bits and pieces. That might be an issue though.

  3. Jayshree Dheda

    Absolutely delicious. Thank for sharing.

    • Madhuram

      Thanks, Jayshree.

  4. Mari

    I didn’t like this recipe. Firstly, it was way too thick for the batter to flatten in the pan enough to make a pancake – it sat in the pan like a tall tower! I added more milk to thin out the batter. Secondly, it made 5 pancakes. Which is never enough. Thanks for the recipe though.

  5. Animal

    I was amazed at how good they came out! The only thing I did was double the recipe. Light and fluffy and vary tasty! Definitely going in my saved recipes!
    Thank you!

    • Madhuram

      You’re welcome.

  6. Alicia

    Are you able to use canola oil instead of vegetable oil??!

    • Madhuram

      Yes, you can use any oil with neutral flavor.

  7. Ally Lincoln

    Just delicious. Halved the recipe and guessing I made a mistake because it was thick (so I added more milk) but still turned out amazing!!

    • Madhuram

      Thanks, Ally.

    • Jayson

      Did you half it because you only wanted 3 pancakes? That’s too little!

  8. Liberty

    This is great for my daughter. Thank you. I made it and put some chocolate chips. I love it so I hope my little one will love it too.

    • Madhuram

      You’re welcome, Liberty.

  9. Kelly

    My kids gobbled them up ! My son has an egg allergy and we are always searching for eggless recipes that still taste good . This one was wonderful.
    Thank you

    • Madhuram

      You’re welcome, Kelly.

  10. Callan

    Can you use this recipe to make waffles?

    • Madhuram

      I haven’t because I make the best waffles using this vegan waffles recipe, but don’t see why this pancake recipe shouldn’t be used to make waffles as well.

  11. Lya

    Hi my son has an egg allergy and dairy too.. I was wondering if I can substitute the butter with something else .. thank you so much for this recipe

    • Madhuram

      Yes, you can use oil instead, Lya. I do it all the time.

  12. Saturday

    i woke and found no eggs in the frigde duuuude iwas terrified, but you showed me a way, thank you soo much.

    and oooh i did it twice, its delecious

    • Madhuram

      Thank you very much for the feedback.

  13. Angie H

    Just started having issues with an egg allergy, made these this morning for my family & 2 kids I watch while out of school. Everyone LOVED them!! Followed your recipe (doubled it) other than left a little bit of milk out, stopped when the consistency was perfect.
    Thank you for posting this, will be trying some of your other egg less recipes!

    • Madhuram

      Thanks for the feedback, Angie.

  14. Jimbob

    Can I just add more milk to make thin pancakes

    • Madhuram

      Yes, you can.

  15. Angie

    Wanted pancakes but realized I was out of eggs. Made this today. Absolutely wonderful recipe! I have a bit of a sweet tooth so I used 1/8 cup of sugar. I added chopped pecans. Will definitely be using this recipe again. Thanks!

    • Madhuram

      You’re welcome, Angie.

  16. B

    Can we make a premix of this and keep? How long can b keep?

    • Madhuram

      Sorry, I’m not sure. The maximum I have kept is overnight. Sometimes I prepare the batter overnight and make the pancakes for breakfast the following morning.

  17. Teresa D

    Low on eggs I scrambled to find an eggless pancake recipe and came across this one. It did not disappoint, it’s a keeper! The pancakes fluffed nicely and had a great taste. I must admit I made some changes; instead of milk I used soy, instead of sugar I used Truvia blend, and instead of 1/4 tsp of cinnamon I used 1 tsp.

    • Madhuram

      Thanks for the feedback, Teresa.

  18. Paige

    Thank you for this recipe. Everyone loved it and I have 4 kids including a picky one. Just found out my 8 month old is allergic to eggs and peanuts and needed a new recipe.

    • Madhuram

      You’re welcome, Paige.

  19. Jay

    Absolutely delicious

    • Madhuram

      Thanks, Jay.

  20. Joy

    Hey would these work with whole wheat flour?

    • Madhuram

      Yes, it does.

  21. Jon

    I cannot thank you enough!! I’m an avid cook and I never eat pancakes , these are amazing!!

    • Madhuram

      Thanks, Jon.

  22. Maddy

    Can the batter be refrigerated and used over a few days?

    • Madhuram

      Not sure about few days, Maddy. I have just done it overnight.

  23. Diana

    I halved the recipe and it still worked perfectly. Sometimes batters don’t always work out that way. Like You said definitely need a small bit of syrup or honey but otherwise they are delicious!!

    • Madhuram

      Thanks, Diana.

  24. Jordanna Hertz

    This recipe Would probably be fine without so much baking powder. I think it’s may be a typo?

    • Madhuram

      It isn’t. The recipe works great as it is.

    • Arjun

      These really are the BEST pancakes. I don’t think you can get better ones at the supermarkets. ABSOLUTELY DELICIOUS. Before you start cooking them, however, you might have to adjust it a bit with the milk and water. THANK YOU for this simple and quick recipe.

      • Madhuram

        You’re very welcome, Arjun.

  25. KayL

    Out of eggs, I searched online for an eggless pancake recipe and this is the first one that popped up. It was delicious. I had to cook them on very low heat so that they cooked all the way through. Thanks for sharing this simple recipe!

    • Madhuram

      You’re welcome, Kay.