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.
Madelin says
I didn’t have pancake mix. So I said let me give this recipe a shot. I’m so glad I did. These were the most fluffiest, delicious pancakes ever!! What a Fantastic recipe. Highly recommend. Thanks a bunch!
Madhuram says
You're welcome, Madelin!
Shar says
Hi Madhuram! Great recipe. I’ve made a lot (and I mean a lot) of pancakes and these were really up there. I did use buttermilk instead of milk though since I prefer the flavour. Enjoyed them a lot!
Madhuram says
Thank you, Shar.
Ursula Murphy says
These were good, I am impressed, they turned out fluffy and I was so happy with them I may save on the eggs for pancakes anymore
Madhuram says
Thank you, Ursula.
Makayla says
These were delicious. I added some blueberries and they taste just like normal blueberry pancakes! Thank you for the recipe! I will definitely be keeping it on hand!
Madhuram says
You're very welcome, Makayla.
Rajat says
My pancakes was bitter in taste. So I throw them in dustbin. I think ur recipe has too much baking power.
Everything else was amazing , batter , colour, fluffy-ness.
Madhuram says
Not at all, Rajat. I made these pancakes even last weekend and it was not bitter. Kindly check the expiry date for the baking powder.
Jennifer says
This recipe is really great! Fluffy and delicious! Thanks.
Madhuram says
Thanks, Jennifer.
Maura says
These are THE best pancakes ever!! I made them in a cast iron skillet and oh, they were perfect!!
Madhuram says
Thanks, Maura.
Jza says
Thank you! Finally, an excellent recipe that my 1 yr old enjoys (he has an allergy to eggs)! Thanks again for making our morning great today! 🙂
Madhuram says
You're welcome, JZa.
Mark says
I found the pancake batter to thick the pancakes burn on outside and don’t cook properly on inside they come out mor like soufflé pancakes a bit bread like rather than usual flat ones.
Madhuram says
It means the pan was too hot.
Julia says
I agree that these are quite tasty. I have no boxed pancake batter and no eggs so, thank you for the recipe. I just found another way to save money, no more store bought batter!
Madhuram says
Thanks, Julia.
RM says
So I don’t usually comment on posts but just had to on this one. This recipe is a game changer! I made these today and they were so soft and fluffy. Thank you so much! Have shared the recipe with pretty much every one i know!
Madhuram says
That's so nice of you, RM. Thank you very much.
Carly says
Halved the recipe to make myself one plate sized pancake, drowned it in maple, was perfect. Thanks for the recipe!
Madhuram says
You're welcome, Carly.
Rebeca says
Hi! I'd really like to try them, but I was wondering if I could use oat flour instead? Thanks!
Madhuram says
It could work, Rebeca.
Jennifer Cowins says
Recipe is amazing..I have a very picky 6 year old son and he gives it 2 thumbs up
Madhuram says
Thanks, Jennifer.
Angela Merriman says
I added 1/4 cup chocolate chips and 1/2 blueberries. Topped with maple syrup and whipped cream. Delicious!
Madhuram says
Awesome, Angela!
sue strugnell says
Added apples to the mix and these were delish!! thanks!
Madhuram says
That's a nice addition, Sue!
HL says
Great recipe! Except for the cinnamon. It completely took over the flavor. I probably should have known to just leave it out. Really appreciate the eggless recipe but I've got to say, if you want classic pancakes don't add cinnamon to the batter.
Madhuram says
Thanks for the feedback, HL. I guess it's a personal preference.
Sarah Collier says
We were out of eggs at home so I figured I would try this recipe. I added 1/8 tsp nutmeg. We enjoyed these eggless pancakes more than the ones I have been making for years with eggs.
Madhuram says
Thanks for the feedback, Sarah.
Taksal Ghuman says
These were delicious
Madhuram says
Thanks, Taksal.
Brandy says
Great recipe! I sub almond milk to make them dairy free and they are perfect every time.
Madhuram says
Thanks, Brandy.
Rocio says
Turned out really tasty! I'll probably use more bakimg powder next time to make them a little fluffier, but i love them!
Madhuram says
Thanks, Rocia. Actually this quantity of baking powder itself makes fluffy ones. Sometimes it might be too much baking powder. So try increasing a tad bit and see how it turns out.
Jordan says
Delicious egg free recipe!
Madhuram says
Thanks, Jordan.