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% | |
Thank you
Well done
I only bake with eggs and this recipe is really great
Thank you, Mariette.
im gluten free and were out of eggs so i just switched the flour becase i could’nt find a glueten free egg free recipie. so thank you
You’re welcome, Max. Great to know that it worked well with gluten-free flour too.
They are so tasty!! thank you 🙂
You’re welcome, Nadine.
Just wondering if the batter can be made ahead and cooked later? Also, any tips for scaling up the recipe or is it fine to just multiply ingredients accordingly?
Have made this before and loved it so much, going to cook it for the extended family for Easter!
I usually make the batter the previous night. I haven’t made it ahead of that, so unsure how it will turn out if you decide to make the batter a few days earlier. Similarly, I only have doubled the recipe. Haven’t tried a much bigger quantity than that.
The pancakes turned out amazing! Thank you so much for the recipe. 🙂
You’re most welcome, Carla.
Wow! Love pancakes but haven’t had them since I no longer eat eggs. Hands down the best pancake recipe I’ve ever tried! Light, fat & fluffy without resting the batter for ages. Perfect! Thank you.
You’re welcome, Venice.
Hi, can I try these with oats flour? Thanks!
It might not work, GS because it’s gluten-free. I have not tried it so not sure.
Tiny recipe. Make two. Don’t use skim milk.
So good!! I made these pancakes for a brunch with someone allergic to egg and it was a big success! Now I was wondering if I could replace the milk for soy milk to cook for a vegan friend? I know you have a vegan version, but I prefer this recipe! Thanks!
Thank you very much for the feedback, Gabrielle. Yes, soy milk would work too. Also, you would have to replace the butter with non-dairy butter.
I only had Self-Rising flour, so I omitted the salt and baking powder. The recipe as written is a little runny for my taste, so I increased the flour by 1/4 cup, then also increased the cinnamon by 1/4 tsp, and added an additional 1 Tablespoon water, and another 1/2 teaspoon of the vanilla and the results were great! Tasted fantastic and my hubby and grandsons were happy with the results as well.
Thank you for the feedback, Tommy.
Only making this because I have no eggs.. I think I have a new favourite pancake recipe though. These are so much better then regular pancakes!! I subbed the flour for self raising because I also had no baking powder, still works amazing!
Thanks for sharing
Thank you very much, Jota.
Has anyone tried it without vanilla extract?
Thanks so much for this recipe, you saved me this morning. My husband promised our two-year old pancakes without first checking if we had pancake mix or eggs (oops!). As you can imagine, an epic tantrum ensued, luckily I found your recipe. They turned out so tasty and were super easy to make with ingredients I always have on hand. I will never buy a mix again!
You’re most welcome, Marie.
Yummy. Thank you Madhuram. Turned out to be the best eggless pancake recipe I ever tried.
You’re very welcome, Ashutosh. Thank you for the feedback.
Could you substitute almond flour for the regular flour?
No, Susan, it doesn’t work. I have tried the same recipe with almond flour and coconut flour and ended up with some gooey mess. A gluten-free baking mix might work. Check out this gluten-free waffle recipe which uses a store-bought mix. Also, these gluten-free pancakes were awesome. Be sure that you use gluten-free oats.
DIS SO GOOOOOOOOOOOOOOOOOOOOD
Thank you, Joe.
Superb..!!!
Thank you, Irvin.
Could you use whole wheat flour for this recipe? Would the measurements be different?
You can use whole wheat flour, Bonnie. I do it all the time. Depending upon the fiber content of the flour you might have to adjust the quantity of milk you add. That’s the only thing you will have to look out for.
I’m always looking for eggless, none vegan, recipes as my Wife is egg allergic. Anyway it’s pancake day here in the UK and I wanted my Wife to not feel left out this year as she has never had a pancake. I tried vegan and egg substitute recipes but none came near real pancakes made with egg until I made this one.
I’m now making my Wife her second batch (not second pancake but second batch!) so she can move from savoury to sweet combinations….
#SuperHubby 🙂
Aww…that’s so sweet of you…you are indeed a super hubby! Thanks for the feedback. 😀
These are amazing! It’s Pancake Tuesday, we’re out of eggs over here, and this recipe was just what we needed this morning. Very fluffy pancakes and great texture. Batter was slightly thicker than I’m used to and I saw your note about sweetness, so I added 1 tablespoon of maple syrup and these were just perfect. Thank you for sharing!
You’re most welcome, Angie.
Just made these this morning as we were all out of eggs. Followed the recipe exactly and they turned out perfect! Great texture, fluffy and kids gobbled them up! I might add a little more sugar next time just because I prefer my pancakes a touch sweeter.
Thank you very much, Jennifer.
Really great recipe! I used oat milk instead of regular milk, and they turned out great! Highly recommend 🙂
Thank you very much, Bernadette.
Tasty but.. flat 🙁
I followed all instructions, any suggestions, please?
Maybe the quantity of liquid became more?
Not good. Pancakes turned out thin and pale, even though I left them on for way too long. Didn’t mix well, lots of raw flour left in batter, terrible
This is one of the most tried and well-rated recipes in the blog and at least 85% of those who try it get it right and make it frequently. It’s unfortunate that it didn’t turn out well.
Just made these for myself and my kids. Just used mashed banana instead of oil and butter and coconut milk instead of regular. Added chocolate chips and sliced bananas after pouring in the pan. They are so tasty!
Thank you, Dana.