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% | |
Came across this recipe this morning as I was craving pancakes but out of eggs. I was quite astonished by how light, fluffy and soft they came out. I added a couple of extra tablespoons of flour as the batter looked just a tad runny, but otherwise followed the recipe to the letter. As you mentioned they are not very sweet on their own, but with butter and maple syrup they are perfect!
Thank you, Laura.
My son’s friend came to stay over and he’s allergic to eggs so I needed an egg-less recipe. This did not disappoint! They did come out fluffy and moist. I doubled the recipe and the only thing I did different was melt the butter in the microwave instead of the pan before incorporating it into the batter.
I added chocolate chips and my kids don’t usually prefer it with syrup and it tasted great! Thanks for the recipe!
Thanks so much!
You’re most welcome, Rena.
Would these still work if I don’t have baking powder? As in would I still get pancakes but just not fluffy risen ones but flat ones instead?
Yes, without baking powder you might end up getting flat crepe-like thingies, I guess.
Very good. I would recommend unsalted butter or else reduce the salt in the dry ingredients (perhaps obvious but not to inexperienced cooks like me). I started with a normal recipe and then realized I had no eggs so I had to improvise. This was perfect but I had already added baking soda to dry mix so I ended with 1.5 ts baking powder and 0.5 ts baking soda and it worked fine! Not sure what difference is between baking powder and soda anyway (inexperienced chef here)
Thank you very much, Mari.
Hi,
These are very good and you do not miss the eggs. This recipe is first rate. I would like to add that if someone lives in a high humidity area, where leavening tends to fail quickly(you buy it but it loses its strength on the shelf), adding a pinch to a 1/4 teaspoon of baking soda to the flour mixture and a teaspoon of acid (like vinegar) to the milk ensures a good rise from even poorly responsive leavening. I would hate for anyone to miss the goodness of this recipe because of weak baking powder! Really awesome pancakes!
Thank you so much for the awesome tip, Pacman.
I was searching for an eggless pancake recipe and came upon this one. When I saw the line, “these are the best eggless pancakes you will ever taste“ I decided to try them.
I must admit that my children loved these pancakes. They came out fluffy and was delicious!
I think I will not be buying the box mix again .
Thank you so much for this recipe
You’re very welcome, Gaby. Thank you for taking the time to leave your valuable feedback.
I almost didn’t try the recipe because of how negative the author was toward pancakes. How I read it was “I don’t like pancakes, haven’t had regular pancakes in years, but these seem fine. Couple people liked the recipe.” But glad I did. They were good, and my child who has autism didn’t mind the change. I didn’t add the cinnamon, and added extra sugar.
Mm…I guess it all depends on how we read it or maybe I wasn’t clear in articulating. What I meant was I haven’t tasted regular pancakes (with eggs) at all not because I had an aversion or anything but because we didn’t get a chance to taste one. Because we didn’t use eggs at home I was trying something with pancake mix and when I tried this recipe I didn’t have a yardstick to compare how these fared against the regular pancakes. Thanks for taking the time to leave your feedback, Lindsay. I will be more careful about how I articulate going forward.
I was sceptical, but it was super yummy and the kids loved it!
Thank you, Anel.
Perfect!! Made it to my egg allergic baby and she (and us) loved it!!Thank you!
You’re welcome, Sapir.
Love this recipe! Easily made and very tasty topped with berries and ricotta. The perfect weekend breakfast for my sweet tooth while still being healthy.
Thank you very much, Annie.
Thank you so much for sharing this recipe! We were gonna buy some pancake mix from Costco this weekend, but had to stay home. My daughter was craving for pancakes and I found your recipe! My picky daughter loves it!!! I ran out of vanilla and just added a pinch of cinnamon because of my daughter, but she loves the taste of cinnamon in these pancakes and she said it reminded her of Cinnamon Toast Crunch cereal. This is a keeper! Goodbye pancake mix!
Wow! Thank you so much for the wonderful comment, Mer.
Absolutely yummy. No changes made to the recipe. My kids loved it with a bit of honey.
Thank you for the feedback, Chithra.
Hello, I’ve been making these pancakes for several years. They are perfect! I never leave reviews but I want to thank you for sharing an amazing recipe. No one in my family has an allergy to eggs, but these eggless pancakes are amazing and my preferred go-to recipe. You could haven chosen to keep this recipe only with your family and friends. But because of your kindness and generosity, you shared it. Thank you my very much!
Aww! Thank you very much, Desiree. You made my day with your lovely comment.
Absolutely yummy! We ran out of eggs on a snow day and this recipe was a life savor!!
Thank you, GP.
Sounds great, can I bake this in the oven in a 8×8 pan? Have found another bake your pancake recipe, it has eggs, I don’t have this weekend, snowed in. I just found baking pancakes in a pan, they came out great, sprinkled blueberry’s on top before baking. Don’t have those now either.
I have not tried it, Debra, so unable to comment. Sorry about that.
Can I use olive oil instead of vegetable oil? Thank you.
EVOO might have a distinct flavor and smell which might not sit well with pancakes. If it’s refined olive oil which is stripped off the smell it should be fine.
Perfect recipe! Made it one morning when I didn’t have eggs and now use this recipe every time I make pancakes. I often add chocolate chips for a sweeter pancake. I have used both almond and oak milk and the pancakes turn out well each time.
That’s awesome, Melissa. Haven’t tried this recipe with oat milk yet. Thank you for the feedback.
Made these this morning with almond flour. The batter was much too runny. First 2 cakes were a flop. I added more flour to the batter for the right consistency. The next tasted delicious but didn’t look their best. Maybe I had old baking powder since I rarely cook from scratch. Any idea what the proportions are for almond flour?
This recipe doesn’t work with almond flour, unfortunately. I have tried twice altering measurements and it was a huge disaster and so I gave up trying. Gluten-free and egg-free is very tricky to get it right.
I woke up this morning craving pancakes only to find I did not have a single egg in the fridge so I gave this recipe a try… they’re delicious, even better than my usual pancake recipe. I’ll definitely do these again and again. Thank you!
You’re very welcome. Thank you for taking the time to leave your valuable feedback.
I made these and they taste awsome I added a little suger free maple syrup wow the brand I use is Rx Sugar organic pancake syrup my diabetic loves this syrup and your pancakes thank you.
You’re very welcome, Lisa.
Fantastic! I used coconut oil instead of butter because that’s all I had. Fyi if you pour liquid coconut oil into milk please be smarter than me and warm up the milk first so the oil doesn’t clump! The taste of the pancakes was unparalleled! I bet it would be just as good vegan if you sub coconut milk for regular milk, I will try that next time! Also thank you for listing the ingredients in order from dry to wet, it makes things so much easier when you don’t have to scroll through the recipe to try and pick out the dry ingredients first!
OMG, it worked! Came on vacation. Husband still sleeping. Had planned to make my pancakes, so had everything but eggs (which we planned to buy today). They’re amazing. Light, delicious. I also didn’t have vanilla but I had vanilla milk that my husband puts in his coffee. Thank you!! These are simply delicious and brilliant!
You’re most welcome, Paula. I’m so happy that you like it.
AMAZING!. this cooked better than a lot of the pancake recipes out there– i’m talking about the ones with egg! Added some chocolate coins that we had left over from hanukkah, and some grounded up flax seeds, and nutmeg, probably could’ve added more sugar but then the pancakes would burn easily, also substituted water for milk. Also super FLUFFY, it got that flap jack “tree-ring” appearance and those pores of small air pockets on the top, but only after I upped the heat to notch 5. At the beginning, some pancakes did not appear as appetizing as the ones that were cooked at the end (lol i guess the heat was too low on 4 for my oven); smooth crunchy crust, no colour, and took forever to brown. That being said, this is now my go to recipe, I don’t know why I rely on eggs for every baked good I make, eggless pancakes are fine on their own, I learned from the website EgglessCooking, THANK YOU!
Wow! That’s a detailed feedback. I sincerely appreciate your time and gesture to leave a comment. Thank you very much.
I made this gluten free and it was brilliant! Great recipe.
Thank you very much, Belinda.
What substitute can be used for the milk. My 9 months old doesn’t drink milk yet, but he is allergic to eggs. Thank you
You can use non-dairy milk if he can tolerate it.