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.
John says
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 says
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.
John says
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 says
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.
Anonymous says
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.
Anonymous says
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
Jess says
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 says
You're welcome, Jess.
Ashley says
Turned out great! Added mashed banana.
Madhuram says
That's awesome, Ashley!
smorg says
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 says
That's great, Smorg! I'm very happy that your little one can enjoy pancakes now.
Adam Irving Stoog says
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.
Niamh says
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 says
Thanks for the feedback, Niamh.
Brandy D. says
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 says
Thank you very much for the feedback, Brandy.
Betsy says
I made these and they turned out terrible! Super flat and no flavor. Maybe I did something wrong because everyone else loved them!
Kelley says
Can I use virgin olive oil instead of vegetable oil??
Madhuram says
Virgin olive oil should not be heated, Kelley. It's only for salads and when you use it without heating.
Jai M says
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 says
Wow, Jai! I didn't know you could use lemon juice and baking soda as a substitute for baking powder! Thanks for the feedback.
Suki says
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 says
You're welcome, Suki.
Carla says
Just made them, they're delicious! Can you freeze these? If so how, parchment and gallon bag? Thanks!
Madhuram says
I think so, Carla. I haven't tried freezing pancakes thus far.
Alissa says
These are really good! I realized after buying new baking powder that fresh non-expired baking powder makes a huge difference!!
Madhuram says
Yes, it does, Alissa.
Heidi Mahl says
These are better than my recipe with eggs, and I added pumpkin spice in place of cinnamon. Delicious!!
Madhuram says
Thanks for the feedback, Heidi.
Ashley says
"These are the BEST pancakes I've ever had!" said my biggest kiddo. And thr whole family agrees! So easy to make and they taste delicious. We added a touch extra cinnamon. They taste like a donut with less grease. Yay!
I really appreciate that they are egg free without using an egg substitute since.
Thank you, thank you!!
Any chance you have a gluten-free version of this already?
Madhuram says
I'm so glad that your family loved these, pancakes, Ashley. Gluten-free works too. I don't think I have the recipe for it here, but I have tried the same recipe with gluten-free baking mix too. This gluten-free, flourless banana pancakes can also be a good option if you are willing to try, Ashley.
Kristin says
These are fabulous! I put a couple smashed raspberries in each one after I poured the batter onto the griddle.
Madhuram says
Thanks for the feedback, Kristin.