The Best Eggless Pancakes Ever & Video

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(from 559 reviews)
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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 559 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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1442 COMMENTS

  1. Becca

    These Pancakes are soo delicious. I didn’t even eat them with syrup, they were amazing as they are. I’m definitely don’t to make these again. I made these for my family and they thought it was soo good too and ask for more! Thanks for sharing this amazing recipe with everyone.

    • Madhuram

      You’re welcome, Becca.

  2. Lydia

    Most delicious! I was craving pancakes this morning, but I’m out of eggs. Found this recipe and tried it. I’m impressed! My toddlers loved them, too! Also, I appreciate that the recipe is reasonably sized so I could make it without destroying the kitchen in the process.

    • Madhuram

      Thank you, Lydia.

  3. Taue

    These are the best eggless pancakes I’ve ever made, hands down. One of my kids is allergic to eggs so I’m always looking for recipes our whole family can enjoy together. These delivered! I added sliced bananas and chocolate chips to about half of them while they cooked. All were delicious!

    To be fair, i have had (and made) better pancakes with eggs. But if you’re not comparing the two side by side, you wouldn’t know the difference. I think the liberal amount of butter gives it that cakiness and crispy crust that I look for in pancakes. I think buttermilk instead of regular milk would put these over the top. Well done!

    • Madhuram

      Thank you very much for the detailed feedback, Taue.

  4. Brenda Albright

    Melts in your mouth

    • Madhuram

      Thank you, Brenda.

  5. Annie

    Can i make these in advance and store in the fridge? How long I can store? Pls advice.

  6. Annie

    The best ever and i have been using this recipe for sometime already. I love it

    • Madhuram

      Thank you very much, Annie.

  7. Obi

    What can I substitute for butter? I want to keep my cholesterol down.

    • Madhuram

      You can use oil instead or even try applesauce.

  8. Stephanie

    What else can I use besides butter? Because I want to reduce cholesterol but still have something delicious.

  9. Crepe Day ( February 2nd ) - bestopgift

    […] >> For pancake recipes without eggs, Asian style or pancakes, it’s here. […]

  10. April Messer

    I am just making them now for the first time……ABSOLUTELY AMAZING!! These are better than my original recipe!!!
    Thank you sooooo much !!!

    • Madhuram

      You’re most welcome, April.

  11. Glenda

    AMAZING. I tried these and they are fantastic. My family did not even realize they were eggless. THANK YOU. This recipe is a keeper.

    • Madhuram

      You’re welcome, Gelnda. Thank you very much for the feedback.

  12. One Miller

    You know, there are always claims about having the best this or the best that. And rightly so. You should be proud of the food that you make. However very seldom is it a shared opinion. But in this case these are the absolute BEST pancakes I’ve ever had in my life! lol I was so surprised. That little touch of cinnamon really does something to this recipe. I used soy milk and added pecans. Thank you so much for sharing this with the world.

    • Madhuram

      Aawww….you made my day with your lovely comment. Thank you very much, One Miller.

  13. Gail

    Can I make these a day ahead and store in fridge overnight? Can I reheat in over or microwave?

    • Madhuram

      Yes, you can, Gail. I usually double the batch and use it the next day.

      • Annie

        How long I can store? Pls advice.

        • Madhuram

          I think it should keep fine in the freezer for 2-3 months. I have kept it in the fridge for 3-4 days max because it doesn’t last longer than that in our home because the kids eat it 😉

  14. Emmanuelle

    Wow! I had a craving for pancakes and this recipe totally delivered. I could tell by the batter, and by pouring it into the skillet, that it would be good. I used oat milk instead of regular, and a little bit more water and these pancakes came very fluffy and light. A total keeper!

    • Madhuram

      Thank you for the feedback, Emmanuelle.

  15. Annah

    These were amazing. I made them with self raising flour and added 1/2 teaspoon of baking soda. Delicious

    • Madhuram

      Thank you for the feedback, Annah.

  16. Libby

    These are so good! Being vegan I usually have to use banana but these worked perfectly

    • Madhuram

      Thank you for the feedback, Libby.

  17. Nisha Bhindi

    I have tried lots of eggless pancake recipes. This is the best! Each pancake is soft and fluffy.

    • Madhuram

      Thank you, Nisha.

  18. Shelly

    These were really good! I used 1/4 cup of flaxseed meal and 3/4 flour to make it a bit healthier and added some blueberries. Thank you, super yummy!

    • Madhuram

      You’re welcome, Shelly.

  19. Mati

    I made this with buttermilk instead of regular and they were the best pancakes I’ve ever had. We’ve also tried them with blueberries and they taste great! The cinnamon and vanilla are subtle but add great flavor. My partner is allergic to eggs, so we’re always looking for great eggless recipes. You can’t tell at all that these don’t have eggs in them.

    • Madhuram

      Thank you for the feedback, Mati.

  20. Sarah

    These were great! Thank you for the recipe. I added some fresh nutmeg as well. The texture and fluffiness were perfect!

    • Madhuram

      That’s awesome, Sarah!

  21. Basia

    My son has a dairy and egg allergy. I just replaced the milk with Almond milk and these were the best pancakes I’ve ever made! My husband said they were the best pancakes he’s ever had in his life, lol.
    Thank you for the recipe! ☺️

    • Madhuram

      Wow! Thank you so much for the feedback, Basia.

  22. Christy

    Inedible. Spit it out and threw the whole batch away. Had the flavor of raw batter even though it was fully cooked.

    • Madhuram

      Sorry for your experience, Christy.

  23. Denise

    Hands down the best pancakes ever. The only ones my g-kids want me to make.

    • Madhuram

      Thank you very much, Denise.

  24. 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.