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.
krithika says
Hi Madhu, I have tried your this recipe many times and love it. I also use Whole wheat pastry flour and I didn't notice lot o changes in texture. Thanks again for a yummy recipe
Madhuram says
Thanks Krithika. Hope you can rate the recipe too.
Donna says
OMG, TY for this recipe!
I did make a few minor changes due yet more food allergies in my family and to add some nutrients...I used equal parts of flax seed flour, whole wheat flour and self rising flour in place of the regular flour and I left out the cinnamon.
Let me just say, I have been cooking no egg pancakes for 11 years now (since DS first developed food allergies when he was 2) and thought I had got it as good as it was gonna get but THIS recipe is just like having eggs in the mix.
Wow, this is a keeper for sure.
Thanks again! :0)
Madhuram says
You're welcome Donna.
Priya says
Hi,
I tried out this recipe - the taste was great! (Even though it was the first time I ate pancakes...)
I had one tiny problem though - My pancakes were very thin - I couldn't get them to be thick and fluffy like in the video... Any ideas where I might have gone wrong?
Madhuram says
I'm either guessing that you spread the batter like we do for dosas or you added more liquid by mistake.
Bhakti says
hey Madhuram...
Thanks a ton for this lovely recipe....I was in US for 3 years and my 5 yr old daughter loved pancakes...I am back in India and was not able to find perfect recipe. I found it on your site and believe me pancakes turned out fabulous. Just a question..what can replaced for all purpose flour (maida)? I wanted to use wheat flour....
Madhuram says
Thanks Bhakti. I too have tried replacing it with whole wheat flour and the texture is okay. I would suggest using half all purpose flour and half whole wheat flour instead.
Jen says
I tried this recipe this morning because my younger one is allergic to eggs. I must say it turned out great. I was a bit apprehensive because I have only ever made pancakes with eggs before. But this was as good as (or even better than) the 'egg' ones. I think the vanilla and cinnamon make a real difference. Going to hold on to this recipe.
Madhuram says
Thanks for the great compliment Jen.
rishika says
I must appreciate this recipe. It really works for some guests in a short time. I will try this and it seems delicious too. Thank you for sharing.
Dimple says
Hi Madhu, wanted to know if I can use the same recipe for making waffles?
Madhuram says
I haven't tried it myself Dimple, but I think it should work.
Sandra says
Thank you very much for the easy and amazing recipe.
Not only do we make this practically every Sunday for breakfast but I have shared this recipe with others (I showed them your blog) and they love it too. 🙂
Madhuram says
Thanks for rating the recipe, Sandra.
rhema says
I just made these pancakes and they were DEEEE-lish! I'm vegan so I'm always on the lookout for eggless recipes. I substituted whole wheat pastry flour, and used almond milk. The batter was wonderful and I was a little concerned because I though it was too runny. But I let it sit a few minutes as you show in the video and it thickened quite nicely. The pancakes were light, fluffy and tasty! Yummmmmm! Success!
Madhuram says
Thanks for the feedback, Rhema.
Shubhangi says
These were so delicious!!! I had them with store-bought blueberry jam, and man, they blew my mind 😀
Thanks a LOT!!!
Madhuram says
You're welcome Shubhangi.
Ithaca says
I've tried this recipe previously and it is flawless.
Today I made 3 changes (1) I added 1 cup of frozen blueberries to double this recipe, added to dry ingredients after mixing them to coat blueberries with flour. This ensures they don't sink to the bottom of the pancake. Then add liquid ingredients. The extra liquid from frozen blueberries didn't ruin the recipe (2) I used melted extra virgin coconut oil instead of vegetable oil (3) I used white wholewheat flour. The results were again flawless.
Thank you for all your work, Madhuram!
Madhuram says
You're very welcome Ithaca.
Janet says
Tried this recipe when I realized I didn't have any eggs to make my usual blueberry pancake recipe. I left out the butter, substituting canola oil instead. Also did half fat free sour cream and half fat free milk. My family did not miss the eggs and I will definitely keep this recipe on hand!
Madhuram says
Thanks Janet.
ashley says
My family loves this recipe! Made them twice now just as the recipe states, and they are tasty! I put Maple Praline syrup on top to make it even better! So yummy, better than pancakes with eggs!
Madhuram says
Thanks Ashley. Please rate the recipe when you find time.
Kremy says
I'm on a candida diet and I really like to eat pancakes every morning,but I couldn't do that everytime because of the eggs. Now I'm really happy 🙂
I made it with coconut oil instead of vegetable oil,baking soda instead of baking powder and water instead of milk. I used 1 tbsp natural yogurt too and it turned out delicious. Thanks for the recipe!
Madhuram says
Thank you Kremy for sharing the changes you have made to the recipe.
Sheila says
Excellent! I made these with rice milk as my son also has a dairy allergy. They turned out great! Next time I will leave out the cinnamon and add a little more sugar. Just a personal preference. Thanks for another great recipe!
Madhuram says
You're welcome Sheila.
Kay says
We tried this recipe last week and it was awesome. I didn't have vannila extract so I skipped it. The pancakes were so good and fluffy didn't need anything more.
Madhuram says
Thanks Kay.
Kay says
Posted pictures of the last time I made this on my blog 🙂
Cher says
Hi! Thank God I found your site! I just made your eggless pancake for my son who has egg allergy. He loved it. I omitted the cinnamon though. I just have a few questions: can I omit the butter (2 tbsp.) and if I include any strawberry/other berries jam/preserves, should I omit 1 tbsp. water or lessen milk? Thanks a lot!
Madhuram says
If you do omit the butter, I think it would be better if you substituted it with some other fat. Adding a tablespoon or two of jam etc should not affect the texture of the pancakes. Just make sure that you don't dilute the batter very thin.
Cher says
Thanks! I used 2 tbsp. olive oil instead of butter.
I also increased sugar to 1 tbsp. (used brown sugar instead)
Also I used 1/4 tsp. baking soda and used 1/2 cup goat's milk
+ 1/2 cup kefir (somewhat like buttermilk). It turned out
great! Thanks for the recipe. Next time I'll add apricot
jam to the batter.