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.
Faith V. says
I will admit, I am one of those people that made these pancakes simply because I didn't have any eggs. I made these today, and they were DELICIOUS! Fluffy, flavorful and easy to whip up, I will have to keep this in my pancake rotation even when I have eggs! I wanted to experiment and add matcha powder to it (because I was originally looking for an egg-free matcha pancake recipe) but I wanted to make the base recipe first to make sure they turned out well. They did, and I will try matcha pancakes next!
Madhuram says
Thank you very much for the detailed feedback, Faith. Matcha pancakes sounds interesting!
Antonia says
I love them ☺️ Taste like French toast
Madhuram says
Thanks, Antonia.
Ly Linda Ha says
The first couple of times I made them they were fluffy but the next time, they were flatter. Any tips on on how to make them fluffy?
Madhuram says
Make sure that the batter is not thin. It has to be pretty thick.
Namrata says
Me and my kids loved it..I think by far best eggless pancake recipes that I have tried. The pancakes turned out yum and fluffy. I am curious to try out the same batter to make waffles too. Thanks
Madhuram says
You're very welcome, Namrata.
Disa says
Amazingg omg , so fluffy and tasty , literally just finished made this for my boyfriend and he lovesss it . ❤️
Madhuram says
Thanks for the feedback, Disa.
Azar firecrystal says
I figured it out. 🙂
Madhuram says
That's great!
Azar firecrystal says
how do you print it???????
Azar firecrystal says
This looked yummy! and it was. I'm so glad to use your stuff! but maybe you shouldn't spend half the page righting about your whole story next time! thanks!!! otherwise this was great. But the adds are kinda annoying lol.
Madhuram says
Thanks for trying the recipe, Azar. You can click "Jump to the recipe" to get to the recipe right away. Ads is how we can make some money to keep the content free. Sorry can't help with that. 🙂
Lauren says
This is a blog, all the stuff that comes before the recipe is to be expected, and is what gives each blog a different personality.
Madhuram says
Thank you, Lauren.
Oaisis514 says
My husband has an egg allergy. This is great.
Madhuram says
Thank you.
shannon says
Can I make the batter night before and put in fridge
Madhuram says
Yes, you can. You might have to add a few tablespoons of water in the morning if the batter gets too thick.
Toni Arken says
These are by far the best pancakes. So glad I found this recipe!
Madhuram says
Thank you, Toni.
Alma says
Thank you so much for this!!!
This is defiantly the best recipe.
Love it!!
Madhuram says
You're very welcome, Alma.
Sala says
I tried this recipe yesterday and it was soooo delicious!! I cannot eat eggs because of allergy and your recipe saved me since I love pancakes a lot. Thank you so much!!
Madhuram says
You're most welcome, Sala.
Terri says
I’ve been looking for an eggless recipe as I, after 50+ years now have a severe egg allergy! Just tried these and they were perfect! Thank you!
I forgot the 5 stars!
Madhuram says
You're very welcome, Terri. Thank you so much for the feedback.
Terri says
I’ve been looking for an eggless recipe as I, after 50+ years now have a severe egg allergy! Just tried these and they were perfect! Thank you!
Madhuram says
You're very welcome, Terri.
Sarah says
Yummy! They tasted like mini donuts to me, must’ve been the cinnamon. Kids loved them too!! I didn’t need syrup, but ate them with slice banana.
Madhuram says
Thank you very much for the feedback, Sarah.
Michelle Mielke says
These pancakes are tastier than any I've had made with eggs. Definitely a keeper. Thank you for sharing!
Madhuram says
You're welcome, Michelle.
Gemma says
These came out better than the ones I make with eggs!
Fluffy and tasting amazing.
Saving this recipe for the whole family to try!
Madhuram says
Thanks for the feedback, Gemma.
Caroline says
I made this today morning. It came out really well. I added apple cubes and oats. It was very nice....soft and the flavours blended so well.
Madhuram says
Thank you, Caroline.
Mary says
Wow!!! not even with eggs have i gotten pancakes so fluffy and delicious!! I added the blueberries and yum! I even used whole grain flour!! Thank you so much!!
Madhuram says
You're very welcome, Mary.