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.
Rachel says
I was out of eggs on Sunday morning and didn’t want to go to the store. This was definitely the right recipe to use! Delicious
Madhuram says
Thanks for the feedback, Rachel.
Sarah says
Can you store left over batter in the fridge? if so how long does it last?
Madhuram says
I have not stored it for more than a day, Sarah. So I'm not sure how long it keeps good.
BJ says
These pancakes were really good and super easy to make! I'll definitely be making these again, even if I haven't run out eggs!
Madhuram says
Thanks for the feedback.
Abby Tankersley says
Hi...I wanted to thank you for sharing this recipe. This is my go to pancake recipe!! My son is allergic to eggs
And I make these all the time. We all love them. Thanks again...Abby
Madhuram says
You're welcome, Abby.
Eloise says
I tried the recipe and the pancakes were awsome. I am vegetarian so i do not eat eggs. I cooked these pancakes for my dads birthday and he loved them. Thank you so much for these eggless recipies.
i have heard of people deep - frying pancakes, so can i deep fry these pancakes?
Madhuram says
You're welcome, Eloise. I have never heard of deep-frying pancakes. So not sure how this will turn out.
DrCarol says
So these are absolutely the best ever eggless pancakes and I have made lots of them. We are animal and gluten free so I used earth balance sticks and coconut oil, coconut milk, gf flour mix, and organic raw cane sugar as substitute! Very fluffy and so delicious! PS: add chopped pecans and used organic pumpkin syrup and it was like having pumpkin nut cake for breakfast!
Madhuram says
That's wonderful to know, DrCarol! Thank you for the feedback.
Michaela says
This was the first time I’ve made egg-free pancakes and they were great! They taste delicious with the addition of a little cinnamon. Perfect for that last-minute moment when you realise you have no eggs or you’re having vegan friends for breakfast (changing milk of course).
Madhuram says
Thanks, Michaela.
Mandi Wick says
I can wait to try these !
My son has a severe egg allergy and so far I have found only one brand of shelf pancakes he can eat and I personally don’t like them 🙂
I am no good cooking from scratch but I have complete faith that these will work out !! Thank you so much
Madhuram says
All the best, Mandi! Hope you and your son will like these pancakes.
Melissa says
Excellent recipe. Have made now twice with vanilla cashew milk instead of milk because wanted to use it up. So fluffy! Will try next without butter to see difference, although the butter is so tasty!
Madhuram says
Thank you, Melissa.
Filipa says
This was really good. I loved the tips you gave too. TY! :). I definitely plan on trying it again.
Madhuram says
You're welcome, Filipa.
Dhara says
Excellent recipe I am a vegetarian Jain so don’t eat eggs.
My kids love the pancakes Mad with this recipe. Thank you so much for posting eggless recipe.
Madhuram says
You're welcome, Dhara.
Julia Peake says
I made these this morning and loved the recipe!! It was so easy to make and tasted delicious! We used it because we ran out of eggs...I will be using this all the time even when we do have eggs! Thank you so much!
Madhuram says
Thank you very much, Julia.
MaggieSue says
first off — SO GOOD!!! I am fully and happy!
I didn’t have eggs but was craving pancakes, found this recipe, and went for it! My judgement of pancakes are if they soak up the syrup or not and these soaked up every drop! So yummy! I can’t say I’ve ever made pancakes from scratch but I don’t think I’ll be going back to the box mix after these!
Side note: I used almond milk and couldn’t tell the difference.
Madhuram says
Wow! Thank you very much for the feedback, Maggie.
Matthew says
Thank you sooooooo much for sharing this recipe!!! I am a true lover of pancakes, but in normal New York fashion, am more accustomed to going to get them as opposed to preparing them myself. Like the rest of New York, I’m sheltering in place during the pandemic and tried restaurant delivery several times to much disappointment. Came across your recipe because I don’t have eggs and just didn’t want to go to the store. The only changes I made is that I used vanilla almond milk instead of regular milk, canola oil in place of vegetable oil (because that’s what I had), and coconut oil in lieu of butter. Babbbbyyyy when I tell these pancakes are delicious and probably the best that I’ve ever made!!!! Lol. All of this to say thank you and this will be added to my go to of recipes!
Madhuram says
Wow! Thank you so much for the detailed feedback, Mathew. You made my day!
Ulika Naidoo says
I found these as wonderful as egg pancakes. The sugar content is low so I poured on some syrup and jam. Lovely and fluffy! Thank you!
Madhuram says
You're welcome, Ulika.
Penny Girdner says
These are just delicious. I’ve made them plain, with blueberries and with sliced banana mixed into the batter. All with traditional butter and maple syrup. Next is chocolate chips. I tried them because I had no eggs. I feel like I’ll never try another pancake recipe. These are perfection and my daughter agrees!
Madhuram says
Wow! Thank you so much, Penny.
MJ says
Can you make them and refrigerate them for a few days to cook later?
Madhuram says
Not sure, MJ. I have made the batter the previous day night and used it the next morning. That's the most I have done. But the pancakes keep good if you refrigerate/freeze them.
Sierra says
We made these today because we ran out of eggs, and they were excellent!! My husband and I both agreed we’d be using this recipe again even if we do have eggs! Baby approved too 🙂 Thanks for a great recipe!
Madhuram says
Thanks, Sierra.
Varun says
Awesome recipe. I made a mistake of not waiting for a few minutes for the first batch and so it wasn’t fluffy but the next batch was super fluffy.
Can I deep freeze the pancakes and later microwave them?
Madhuram says
Thanks for the feedback, Varun. Yes you can freeze it.
Grace says
I made this recipe for my daughter with food allergies and she liked it a lot! It’s soft and fluffy. We loved it! Thanks for sharing this recipe!
Madhuram says
You're welcome, Grace.