The Best Eggless Pancakes Ever & Video

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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 whole grain 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!

How To Make Egg-Free Pancakes?

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

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!
TOP RATED

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 528 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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1342 COMMENTS

  1. Ovoke

    I made these pancakes. They are so soft and fluffy. I’m halfway gone as I’m typing. Lol. I wasn’t pleased as first, but I got to appreciate it as I kept on eating. PS: Your pancake recipe made me love honey for the first.

    • Madhuram

      Thank you very much, Ovoke.

  2. Emily

    We used to make a different egg free pancake mix. However I stumbled upon this one when I was missing one of the ingredients for the other ones.

    Needless to say this recipe did not disappoint and we will be coming back. The subtle cinnamon flavour makes these absolutely amazing and the texture is wonderful.

    I have to triple the recipe for my ever hungry children but it was definitely a smash hit in our household.

    • Madhuram

      Thank you very much, Emily.

  3. charu

    Can I use wheat flour instead of all purpose flour to make it more healthy..

    • Madhuram

      Yes, you can, Charu. I do it all the time. You might have to increase the quantity of milk because whole wheat flour absorbs more liquid than all-purpose flour. Start with 1 cup of milk and then add more if needed.

  4. Feliz 2016! – ZarinaElKabdani

    […] breakfast for my husband as usual. I have made this eggless pancakes following the recipe from this site but slightly change it by adding a teaspoon of […]

  5. Melissa F.

    So fluffy. These really were the best! I cooked on very low heat with a lid, they were super thick. I only got 6 small, but very thick pancakes. This is my new go to recipe.

    • Madhuram

      Thank you very much for the feedback, Melissa.

  6. Leona

    These were yummy!!! Pancake came out nice and brown, giving that Cinnamon colour. Thanks for the recipe.

    I added 2 leveled tablespoons of soft brown sugar and extra ¼ cup of milk to the pancake batter to thin it as it was too thick. I use Self Raising Flour instead of All Purpose Flour. No need for Baking soda.

    Cook Pancakes on nob 2 to get a golden brown colour. Enjoy!

    • Madhuram

      Thank you, Leona.

  7. Heather

    Mmmm so good. So nice to find recipes for my daughter who has an egg allergy.

    • Madhuram

      Thank you, Heather.

  8. Sean

    Made these for my daughter, who recently discovered she is allergic to egg whites. Turned out great!!
    Thanks!

    • Madhuram

      Thank you, Sean.

  9. Gabriela

    Thanks for this amazing recipe! It totally worked with gluten flour (Bob’s Red Mill) . Kids loved it

    • Madhuram

      That’s awesome, Gabriela.

  10. Freddie

    Made these, and I don’t know if it was just the recommended conversion measurements were off or what, but the first two I made were super runny – added another 50g or so of flour and they started to fluff up. They also started out really hole-y, so might use a lil bit less baking powder next time too, but A+ for flavour and portion sizes!

    • Madhuram

      I’m used to standard American cup size while measuring for baking. The conversion charts are off the internet from various websites. I really wouldn’t know the accuracy of it. Sorry about that Freddie. This pancake batter needs some resting time, like 5-10 minutes. What looks watery will get to the right consistency as it sits and soaks up.

  11. Amanda

    Could I put the batter in the fridge over night?

    • Madhuram

      Yes, you can, Amanda. I do it for most of my pancake and waffle recipes. Make it the night before so that breakfast the next day will be quick.

  12. Monika Lunio

    Thank you for sharing this recipe. We’ve just discovered that my husband has an egg intolerance and are new to eggless cooking. These pancakes were amazing!! The kids said they were the best ones I’ve made by far.

    • Madhuram

      Thank you very much for trying the recipe, Monika.

  13. Sona

    I was craving pancakes, realised I ran outta eggs and found this recipe.
    Honestly, I’m so grateful that I did because these are probably THE BEST homemade pancakes I’ve ever had, they were so fluffy and delicious. I had mine with maple syrup and some fresh blueberries!
    I think I’ll stick to this recipe in the future, even if I do have eggs 🙂

    • Madhuram

      Thank you very much for the lovely feedback, Sona.

  14. Anika

    The best eggless pancakes EVER!!!TYSM!!!!

    • Madhuram

      Thank you for the feedback, Anika.

  15. Caitlin

    Just made these. Approved by my 5 year old with severe egg allergy! Definitely saving this recipe. Thank you for sharing. Looking forward to checking out some of your other recipes!

    • Madhuram

      You’re very welcome, Caitlin.

  16. Jesse Townsend

    Absolutely fantastic. Used soy milk to make them more vegan friendly (still used butter), absolutely delicious!

    • Madhuram

      Thanks for trying the recipe and feedback, Jesse.

  17. Madeline Wilson

    This was very tasty!! I made myself more then one serving cause it was so good!!!!!

    • Madhuram

      Thank you, Madeline.

  18. Olivia

    Next time I will double the batch for sure. A single batch made 9 small pancakes, and my daughter had 5 of them herself and was asking for more! I prefer a slightly sweeter pancake, but the kids thoroughly enjoyed the recipe as is. I added some frozen blueberries to my couple pancakes and it was the perfect added sweetness that I enjoy. Will definitely make these regularly, only difference is I’ll at least double the recipe each time. Maybe triple it and throw a full batch in the freezer for easy mornings!

    • Madhuram

      Thank you very much for the detailed feedback, Olivia. I’m glad that your family likes these pancakes.

  19. Ann McEntee

    I am a decent cook and baker except for pancakes, until I made these! Thanks so much!

    • Madhuram

      You’re very welcome, Ann.

  20. Therese Tibbits

    These were amazing. Here’s what I changed: double recipe but kept butter 2 T. Instead of second cup of flour and water, I used sourdough discard. I had 1 and 3/4 cup to use up. I dumped it all in and didn’t add any water because it was runny enough. I added two cups frozen blueberries and 1 and 1/2 oz crushed cashews. It still makes 12 pancakes but they are large and have 140 calories each. Worth it!

    • Madhuram

      Wow! That’s awesome! Thank you for sharing your ideas with all of us.

  21. Jackie

    I was skeptical that these would be comparable to our “normal” pancakes, but WOW! These turned out GREAT!! I doubled the recipe and added one extra teaspoon of baking powder and a half teaspoon of baking soda. These were SO FLUFFY! Great flavor! I think this may be our next go-to recipe. THANKS!!!

    • Madhuram

      You’re welcome, Jackie.

  22. Judy

    Delicious! Thank you, my entire family loved it.

    • Madhuram

      You’re very welcome, Judy.

  23. Ivy

    A big hit in our household! I added blueberries and made mini-pancakes. Thanks for sharing your recipe.

    • Madhuram

      You’re welcome, Ivy.

  24. Caroline

    I can cook, and I’ve made a bunch of pancakes in my life, but my pancakes didn’t look anything like the ones pictured in the recipe. So many people are saying these pancakes are fluffy; mine tasted great, but they were super runny and flat. I triple checked the recipe, thinking I had doubled the milk or didn’t use enough flour, but nope – I followed the recipe to a T. If I make them again, I’ll leave out the water and the vegetable oil. I think the butter makes the oil unnecessary anyway. Madhuram, do you have any idea what might have happened to make my pancakes so runny? (If I could rate taste only, I’d give the recipe 5 stars, but I wanted fluffy pancakes for my 3-year-old grandson, who has a severe egg allergy.)

    • Madhuram

      Caroline, I make these pancakes almost every weekend and haven’t faced any problem with it being flat at all. Did you try leaving out the batter for a couple of minutes extra before making the pancakes? The batter does look a bit runny initially but as it sits for about 5 minutes it does thicken up a bit and you get thick and fluffy pancakes. Please do give it a try once again.

  25. Ruth

    Thank you so much! I made fried oreos with this recipe its perfect! I wish I could upload pics here

    • Madhuram

      Wow! Fried Oreos! What is that? I have to Google it.