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.
Eggless Pancakes Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 10 Mins | 6 Small Pancakes |
| Author | Category | Method |
| Madhuram | Breakfast | Cooking |
- 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
- 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.
- 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.
- 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.
- 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 7.2g | 11% |
| Saturated Fat 3.4g | 17% |
| Trans Fat 0g | |
| Cholesterol 14mg | 5% |
| Sodium 145mg | 6% |
| Potassium 217mg | 6% |
| Total Carb 19.5g | 7% |
| Dietary Fiber 0.7g | 3% |
| Sugars 2.7g | |
| Protein 3.5g | |
| Vitamin A 3% - Vitamin C 0% | |
| Calcium 13% - Iron 6% | |
Can you use an alternative oil (ie – coconut, olive or avocado)?
Yes, you can.
My family absolutely loves this recipe. I’m wondering have you ever tried making this recipe with whole wheat flour instead of all-purpose flour. I wonder if those would work out to be as delicious as these.
Thank you, Sonali. These days I make it with whole wheat pastry flour all the time and it works as good as all-purpose flour.
These are so delicious. Perfect for my daughter with an egg allergy. I usually make extra to freeze for another time. Do you think this recipe could work as waffles?
Thank you, Heather. Yes it would work as waffles too.
Any idea what would cause these to be dense and wet even though they were cooked through? We’re also dairy free, so I had to use oat milk instead of water and extra canola oil instead of butter (about 3/4 as much) – think that could cause it? Taste was great though!
I have used all kinds of non-dairy milk, even oat milk in this recipe, and have got light pancakes. So not sure what went wrong.
I made these for my grandson who is allergic to eggs. I don’t know about him but the wife and I loved them. I also added blueberries and find the best way to do it for me is to pour the batter into the pan or griddle then top with the blueberries. As the pancakes cook the batter rises around (but won’t cover) the berries. Flip and continue to cook as usual until brown. I was a little worried about these as my batter was quite thick, but the pancakes came out nice and fluffy. Served with a side of crispy bacon and some fresh fruit for a delicious Sunday mid morning brunch! Thanks for the recipe, it’s a keeper!
You’re very welcome, Greg. Thank you very much for the detailed feedback.
Really?? The best?? In which way? Because starting from the pan.. they don’t flip without breaking apart.. and second the taste is even worse.. I don’t get the 5 stars..at all
I’m sorry that you couldn’t get the recipe right. I’m pretty sure that your pan was not enough, to begin with, and undercooked pancakes when flipped do tend to break apart. Otherwise please check the 100s of reviews for this recipe and it’s proof enough that it’s the best.
I made this. Flat and runny! Ugly as sin. Wish I could post my picture. And NOT a novice cook here. Have been feeding the hubster for 44 years. These pancakes ranked in the bottom 10 of anything I’ve made in that time.
Sorry, you couldn’t get the recipe right, JR. The numerous positive feedback/comments you can find on the page are proof enough that the recipe is a winner.
My family loves these eggless pancakes. I was out of eggs and found this recipe online. No special ingredients or process required. Now I make them every week even if I have eggs available.
Thank you, Calvin.
Amazing! Need to double the batch next time! Not going back to egg pancakes again.
Aww…thank you so much for the feedback, Ashley.
I made these for my kids (and their friends… a bunch of eaters) this morning when I realized I didn’t have any eggs. This is now my go-to recipe because the kids loved them.
Thank you very much, Cassie.
I promised my granddaughter waffles for breakfast, then realised I had no eggs! Panic!! Googled eggless pancake recipe and found this one. She loved her waffles so much that she’s asked that I only use this recipe whenever I make her waffles or pancakes
Thank you very much, Tracie.
SO GOOD!! And I added chocolate chips
Thank you, Morgan.
Delicious! I usually use eggs in my pancakes but we’d run out and I didn’t want to go to the store. Love the fluffiness! I’ll be using this recipe from now on – thank you for sharing!
You’re very welcome, Megan.
I only used to make pancakes with eggs. Tried this today and WOW! They came out so soft and fluffier than the egg ones! Going to make these only from now onwards hehe. Thank you for this amazing recipe ❤️
You’re very welcome Drashti.
Cant you sub the flour with a pancake mix?
If the pancake mix has baking powder in it omit it from the recipe.
if you are an indian and have unfamiliar taste with pancakes dont make them . it is a bit bitter without blueberries
When I made the recipe for the first time I was unfamiliar with pancakes but after almost a decade of living in North America I’m very much familiar and these pancakes come out very well each and every time and like some of those who have tried commented here it’s even better than the pancakes with eggs, so I’m sorry that you couldn’t get the recipe right.
US-born white person with major sweet tooth here: it tastes great. making this about ethnicity and saying they shouldn’t make it because they’re indian is rude, racist, and ignorant — hardly a wellwisher.
Thank you very much, “Pancakes for Everyone”. I sincerely appreciate your time and gesture.
OMG!. I love this pancake recipe and it came out right even though I substituted some of the ingredients for another. I am a 13year old Ghanaian girl by the way and I love cooking.. I will always be using this pancake recipe…. Thank you and I won’t t ever regret visiting this site.
That’s so kind of you, Jescinda. Thank you very much.
These were delicious! I ran out of eggs and had to look up a recipe last min lol. These were just as good if not better than other recipes I have tried! My toddler absolutely loved them, she had two and a half! And I made the last of the batter with protein powder for myself and it still tasted pretty good!
Thank you for the feedback, Sadee. Your protein powder idea sounds great!
Tried this tonight and wow. I had to make a second batch. Think this will be my new go to recipe.
Thank you, Joan!
Made this last Sunday since Sundays are non-egg days. Lolz.
And what do you know, they came out better than I expected!
P.S: I swapped the milk with soy milk and they still taste great.
P.P.S: Insta-bookmarked
Thank you, Amy.
Made this today for breakfast, but using yogurt instead of milk. Turned out a little sour but, still edible.
Really lovely recipe as I didn’t have eggs on hand and was really craving pancakes for breakfast! I added a tsp extra sugar, some lemon juice and blueberries in the batter.
Also used good quality baking margarine instead of butter and still tasted great ! Came out nice and fluffy!
Thank you very much for the feedback, Bianca.
I made this today. I did not have cinnamon powder so I used five spice powder. I omitted the sugar and added Italian herbs. Turned out very well, loved it, Savoury pancakes went very well with the potato and beans masala.
Wow! That’s something I have never done! Sounds interesting! Thanks for sharing, Bahma.
I am used to more sugar, so I upped to 1 tablespoon instead of 1 teaspoon. I also used buttermilk and then added 1/4 teaspoon baking soda, which the buttermilk needs in addition to the baking powder. Turned out well.
Thank you, Bill.
Hello! Just dropping by to say that we make these frequently, and they really are awesome! We are a pancake family, but we’re egg, peanut, tree nut, and gluten free due to multiple family member food allergies. The gluten free mixes were so expensive, and I always had to sub! My husband doesn’t like an overly sweet pancake (and we were subbing bananas and applesauce for the eggs) so the mixes left a bit to be desired on the pancake front.
The flour we use is King Arthur’s All Purpose Gluten Free, and they still puff up nicely! Thank you for such a solid recipe! I have it stuck to the fridge for weekend mornings, and it’s our go to 🙂
Thank you very much Halley for the detailed feedback.
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