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. Cory

    OMG! They are so delicious. I seriously recommend them if you have run out of eggs or they have gone bad. They taste better than normal pancakes and that’s saying something!

    • Madhuram

      That’s so nice of you to leave such a generous compliment, Cory.

  2. Emily

    Literally the best pancakes I have ever made the cinnamon in them made them taste amazing tooo

    • Madhuram

      Thank you very much for the feedback, Emily.

  3. Dulce Reza

    Hi ! Theses are so good !! I’ve recently started trying different vegetarian pancakes and they were mehh. Then BAM I come across your recipe and they were delicious!! I did add a bit more milk to make them the consistency I prefer but great recipe . Thank you for sharing . You now have a little space in my recipe box . !!

    • Madhuram

      Thank you very much, Dulce.

  4. Stacy Butler

    Just finished my yummy plate of pancakes… I live by myself and am shut in because of C19… Running out of sweet things to eat and looked up a recipe w/o eggs… Because i am out also out of milk but i have cottage cheese… So i just used the water content in your recipe and added a few heaping tbsps of CC and the recipe was wonderful… THANK YOU…

    • Madhuram

      That’s awesome, Stacy! Didn’t know that cottage cheese would work.

  5. Kelly

    Another one of those “I woke up and wanted pancakes but didn’t have any eggs” person! These turned out great! My batter was actually thin so I added a bit more flour (probably a T)

    I will say they definitely taste different than the recipe I usually use. They’re a bit blander, but not anything that I thought was bad by any means. Honestly it probably just has less sugar, which is better anyway. My kids wouldn’t eat them, but they don’t like anything that tastes slightly different than what they’re used to.

    All in all a fabulous substitute if you can’t or don’t have eggs!

    • Madhuram

      Thank you for the feedback, Kelly.

  6. Cyril

    I’ve just made this. Turned out perfect. Thank you ❤️

    • Madhuram

      You’re welcome, Cyril.

  7. Tobi

    I tried this recipe because I ran out of eggs! Tbh I don’t think I’m ever gonna use eggs again! Love love loved it!

    Thanks for sharing.

    • Madhuram

      You’re most welcome, Tobi.

  8. Sue

    I made these vegan & gluten free using 1 cup + 1 tbsp Bob’s Red Mill gluten free all purpose baking flour, and 3/4 cup oat milk. They’re AMAZING! I’ve been searching and have tried a LOT of recipes trying to find yummy, easy V&GF pancakes and this is IT!! Nom nom nom

    • Madhuram

      Thank you very much, Sue. Gald to know that it works with gluten-free flour too.

  9. Tom

    These were really good!
    I was out of eggs, so l looked for an alternative way of making pancake batter.
    I’ve also used this recipe with buttermilk instead of milk, adding a bit of extra water to reduce the thickness of the batter. .

    • Madhuram

      Thank you very much for the feedback, Tom.

  10. Mary

    Hi Madhuram! I just tried this recipe for breakfast, and you’re right! They’re moist & flavorful (with some extra lactose-free milk) & didn’t leave me feeling extra-full like pancakes with eggs! My favorite spin on weekend pancakes/French toast is extra cinnamon & a little nutmeg in the batter, plus topped with strained canned peaches & a little butter & maple syrup. But other people probably do this too? In any case, your eggless pancakes will now be my go-to pancake recipe! Great job, Madhuri! And thank you!

    • Madhuram

      Thank you very much Mary for the detailed feedback and kind words.

  11. Cass

    What’s REALLY worse? Eggs or flour.

    • Madhuram

      My reason for going eggless is not based on the fact if it’s healthy or not healthy. I was raised lacto-vegetarian and that’s why substitute eggs with other replacements.

  12. Kimberly Nordholz

    Just tried these because I was craving pancakes and was out of eggs. This is a perfect replacement . I may never make pancakes with eggs again. Thanks for sharing. I used a 1/2c canned milk and a 1/2c water instead of 2%milk.

    • Madhuram

      Thank you very much, Kimberly, for such an awesome feedback.

  13. Elaine Nolen

    I made this and the flavor is delicious but my pancakes are mushy. I’m not a baker, I can’t eat eggs or nuts because of food intolerances. So I would like to perfect eggless baking. I didn’t have milk so I used 1/4 cup of heavy cream and the remainder water. I’m not sure if that was the problem. If you can give me some tips I would appreciate it.

    • Madhuram

      I’m guessing your griddle didn’t heat up well enough. Please wait for the pan to heat up for a few minutes before making the pancakes.

      • Elaine Nolen

        No my griddle was hot enough, I had the same problem when I made a eggless pound cake.

  14. Sophia Willson

    Have you ever frozen a batch of cooked pancakes and reheated them later? I want to make a bunch for Christmas brunch but would like to make ahead. Thanks.

    • Madhuram

      Sorry, Sophia. I haven’t tried freezing pancakes.

  15. Nikki

    These pancakes are ok and work in a pinch if you are out of eggs. I didn’t find them to be fluffy and the pancakes were a bit on the plain side.

    • Madhuram

      If the recipe is followed to the T there is no way that these pancakes don’t’ turn fluffy. You can add some cinnamon for more flavor.

  16. Marana

    I made these with gluten free AP flour + oat milk and they were perfect! Not dry and very fluffy. Probably the easiest pancake recipe to not burn too. My husband asked for seconds and he never eats breakfast.

    • Madhuram

      Wow! Thank you very much for the feedback, Marana!

  17. Sammy

    THANK YOU Fluffy and delicious!
    Today I had not one fresh egg ( our dozen young hens are not quite old enough and only one old hen is still laying) but still needed to make our usual Sat morning blueberry pancake breakfast with our 3yr old grand daughter.
    Hubby was scoffing about using your recipe, saying he won’t eat them and made himself peanut butter on toast.
    I did have to add an extra 1/2 cup milk to be the consistency we prefer,
    but that was all I changed.

    He caved to try one when she n I moaned with happiness. Afterward he declared that they were so good we should make this recipe EVERY Saturday… and save the eggs for making cookies

    • Madhuram

      Wow! Thank you so much for taking the time to leave a detailed feedback, Sammy. You made my day.

  18. Michelle

    Excellent better than any recipe I’ve tried including those with egg

    • Madhuram

      Thank you very much, Michelle.

  19. Hailey

    Very good! I’d rather have these than pancakes with tbh. Thanks!

    • Madhuram

      You’re welcome, Hailey.

  20. Martha

    These were so amazing and light! My gf & I decided breakfast for dinner was the answer to our Tuesday night plans and pancakes would be the star. That said… we forgot we didn’t have any eggs! Thankfully, a quick search brought up this page and we’re so glad it did! The pancakes were light and super easy to make. We did add a bit more milk as we found the batter to be too thick for our liking, but other than that- AMAZING! I should add that my gf was skeptical when I said I wanted to go ahead with this recipe instead of making a night trip to the store for eggs. After eating these, however, she asked if I had saved the recipe for later! I did and I will- thank you for this recipe; it’s a gem!

    • Madhuram

      Thank you very much, Martha, for your detailed feedback and generous compliment!

  21. Ellen Hill

    I made this with whole wheat flour and almond milk. My 9 year old grandson loved them and I did,too.

    • Madhuram

      Thank you very much for the feedback, Ellen.

  22. Carol

    First week in our new house and realized we didn’t have eggs for breakfast this morning. Did a quick Google search and boy was I happy to find this recipe. Only had self-rising flour so I omitted the baking powder. Best pancakes, with or without eggs, that I have had in a long tume. Thanks for saving breakfast this morning

    • Madhuram

      Thank you very much for the feedback, Carol.

  23. Rachel Williams

    These are great. We made them this morning. The batter was very thick so I added more milk and it worked really well. I said to my 5 year old that I’d definitely give them 5 stars, and she said “no, I’d give them 50 million stars!”

    • Madhuram

      Wow! Thank you so much, Rachel. Your comment made my day.

  24. Cruz

    Very good recipe and clean of chemicals. It is a keeper! Now if you would only happen to have a very good recipe for delicious non egg chewy chocolate chip cookies I will be very very happy. Thank you again for all the work that you do.