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.
Martha says
These were so amazing and light! My gf & I decided breakfast for dinner was the answer to our Tuesday night plans and pancakes would be the star. That said... we forgot we didn't have any eggs! Thankfully, a quick search brought up this page and we're so glad it did! The pancakes were light and super easy to make. We did add a bit more milk as we found the batter to be too thick for our liking, but other than that- AMAZING! I should add that my gf was skeptical when I said I wanted to go ahead with this recipe instead of making a night trip to the store for eggs. After eating these, however, she asked if I had saved the recipe for later! I did and I will- thank you for this recipe; it's a gem!
Madhuram says
Thank you very much, Martha, for your detailed feedback and generous compliment!
Ellen Hill says
I made this with whole wheat flour and almond milk. My 9 year old grandson loved them and I did,too.
Madhuram says
Thank you very much for the feedback, Ellen.
Carol says
First week in our new house and realized we didn't have eggs for breakfast this morning. Did a quick Google search and boy was I happy to find this recipe. Only had self-rising flour so I omitted the baking powder. Best pancakes, with or without eggs, that I have had in a long tume. Thanks for saving breakfast this morning
Madhuram says
Thank you very much for the feedback, Carol.
Rachel Williams says
These are great. We made them this morning. The batter was very thick so I added more milk and it worked really well. I said to my 5 year old that I’d definitely give them 5 stars, and she said “no, I’d give them 50 million stars!”
Madhuram says
Wow! Thank you so much, Rachel. Your comment made my day.
Cruz says
Very good recipe and clean of chemicals. It is a keeper! Now if you would only happen to have a very good recipe for delicious non egg chewy chocolate chip cookies I will be very very happy. Thank you again for all the work that you do.
Madhuram says
Thank you very much, Cruz. I have a couple of chocolate chip cookie recipes on the blog.
Dee Dee Schaefer says
These pancakes were absolutely fantastic. I made it with Almond Milk instead of milk because that's all I had. I wonder if these would work with Almond flour so they will be a little healthier? They were a thick batter. I only got four but that's ok you fill up on two:) This is my new go to recipe! Yummy!
Madhuram says
Thank you for the feedback, Dee Dee. This recipe won't work with just almond flour. I have tried it. It's gluten-free so you need to have eggs or other things like xanthan gum for it to work.
Ovoke says
I made these pancakes. They are so soft and fluffy. I'm halfway gone as I'm typing. Lol. I wasn't pleased as first, but I got to appreciate it as I kept on eating. PS: Your pancake recipe made me love honey for the first.
Madhuram says
Thank you very much, Ovoke.
Emily says
We used to make a different egg free pancake mix. However I stumbled upon this one when I was missing one of the ingredients for the other ones.
Needless to say this recipe did not disappoint and we will be coming back. The subtle cinnamon flavour makes these absolutely amazing and the texture is wonderful.
I have to triple the recipe for my ever hungry children but it was definitely a smash hit in our household.
Madhuram says
Thank you very much, Emily.
charu says
Can I use wheat flour instead of all purpose flour to make it more healthy..
Madhuram says
Yes, you can, Charu. I do it all the time. You might have to increase the quantity of milk because whole wheat flour absorbs more liquid than all-purpose flour. Start with 1 cup of milk and then add more if needed.
Melissa F. says
So fluffy. These really were the best! I cooked on very low heat with a lid, they were super thick. I only got 6 small, but very thick pancakes. This is my new go to recipe.
Madhuram says
Thank you very much for the feedback, Melissa.
Leona says
These were yummy!!! Pancake came out nice and brown, giving that Cinnamon colour. Thanks for the recipe.
I added 2 leveled tablespoons of soft brown sugar and extra ¼ cup of milk to the pancake batter to thin it as it was too thick. I use Self Raising Flour instead of All Purpose Flour. No need for Baking soda.
Cook Pancakes on nob 2 to get a golden brown colour. Enjoy!
Madhuram says
Thank you, Leona.
Heather says
Mmmm so good. So nice to find recipes for my daughter who has an egg allergy.
Madhuram says
Thank you, Heather.
Sean says
Made these for my daughter, who recently discovered she is allergic to egg whites. Turned out great!!
Thanks!
Madhuram says
Thank you, Sean.
Gabriela says
Thanks for this amazing recipe! It totally worked with gluten flour (Bob’s Red Mill) . Kids loved it
Madhuram says
That's awesome, Gabriela.
Freddie says
Made these, and I don't know if it was just the recommended conversion measurements were off or what, but the first two I made were super runny - added another 50g or so of flour and they started to fluff up. They also started out really hole-y, so might use a lil bit less baking powder next time too, but A+ for flavour and portion sizes!
Madhuram says
I'm used to standard American cup size while measuring for baking. The conversion charts are off the internet from various websites. I really wouldn't know the accuracy of it. Sorry about that Freddie. This pancake batter needs some resting time, like 5-10 minutes. What looks watery will get to the right consistency as it sits and soaks up.
Amanda says
Could I put the batter in the fridge over night?
Madhuram says
Yes, you can, Amanda. I do it for most of my pancake and waffle recipes. Make it the night before so that breakfast the next day will be quick.
Monika Lunio says
Thank you for sharing this recipe. We’ve just discovered that my husband has an egg intolerance and are new to eggless cooking. These pancakes were amazing!! The kids said they were the best ones I’ve made by far.
Madhuram says
Thank you very much for trying the recipe, Monika.
Sona says
I was craving pancakes, realised I ran outta eggs and found this recipe.
Honestly, I'm so grateful that I did because these are probably THE BEST homemade pancakes I've ever had, they were so fluffy and delicious. I had mine with maple syrup and some fresh blueberries!
I think I'll stick to this recipe in the future, even if I do have eggs 🙂
Madhuram says
Thank you very much for the lovely feedback, Sona.
Anika says
The best eggless pancakes EVER!!!TYSM!!!!
Madhuram says
Thank you for the feedback, Anika.