The Best Eggless Pancakes Ever & Video

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(from 549 reviews)
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!

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
The Best Eggless Pancakes Ever & Video
4.9 from 549 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.
  • 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
  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.
  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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  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.

  25. Dee Dee Schaefer

    These pancakes were absolutely fantastic. I made it with Almond Milk instead of milk because that’s all I had. I wonder if these would work with Almond flour so they will be a little healthier? They were a thick batter. I only got four but that’s ok you fill up on two:) This is my new go to recipe! Yummy!

    • Madhuram

      Thank you for the feedback, Dee Dee. This recipe won’t work with just almond flour. I have tried it. It’s gluten-free so you need to have eggs or other things like xanthan gum for it to work.