The Best Eggless Pancakes Ever & Video

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(from 720 reviews)
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Eggless Pancake Recipe

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.

1. Mix dry ingredients.
1. Mix dry ingredients.
2. Mix milk, oil and vanilla.
2. Mix milk, oil and vanilla.
3. Pour wet-mix into flour-mix.
3. Pour wet-mix into flour-mix.
4. Lumps are fine in the batter.
4. Lumps are fine in the batter.
5. Melt butter on griddle.
5. Melt butter on griddle.
6. Add melted butter to the batter.
6. Add melted butter to the batter.
7. Batter is ready. Leave it for 2 minutes.
7. Batter is ready. Leave it for 2 minutes.
8. Pour about third of a cup of batter.
8. Pour about third of a cup of batter.
9. Once you see some bubbles. flip it over.
9. Once you see some bubbles. flip it over.
Pancake is ready to serve!
Pancake is ready to serve!
TOP RATED

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 720 reviews
If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don't waste time searching for recipes and going through each one of it.
Ingredients:
  • 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
Procedure:
  1. Whisk together the dry ingredients.
  2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
  3. Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
  4. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
  5. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
  6. 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.
  7. Carefully flip the pancake and cook until its golden brown.
Taste:
  1. 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.
My Notes:
  1. 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.
  2. 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 7.2g11%
Saturated Fat 3.4g17%
Trans Fat 0g
Cholesterol 14mg5%
Sodium 145mg6%
Potassium 217mg6%
Total Carb 19.5g7%
Dietary Fiber 0.7g3%
Sugars 2.7g
Protein 3.5g
Vitamin A 3% - Vitamin C 0%
Calcium 13% - Iron 6%
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1806 COMMENTS

  1. Jen

    At first I thought these were runny but after a few tries we have them perfect. We make this x4 for our family of 7 ( or more with friends).

    I add some nutmeg and cloves and add brown sugar in addition to the white sugar.

    I have found the trick is making sure the milk is warm, and letting the batter sit for at least 15 minutes before cooking.

  2. Jen

    At first I thought these were runny but after a few tries we have them perfect. We make this x4 for our family of 7 ( or more with friends).

    I add some nutmeg and cloves and add brown sugar in addition to the white sugar.

    I have found the trick is making sure the milk is warm, and letting the batter sit for at least 15 minutes before cooking.

    • Madhuram

      Thank you very much, Jen.

  3. Han

    I did it but it turned out like bread idk why. Help me please.

    • Madhuram

      Was the pan hot enough? Was the baking powder fresh?

  4. Ky

    I ran out of eggs and found this recipe and I’m so glad I did. I made these for my daughter’s 7th birthday and the were great. They were fluffy and tasty. I would highly recommend. I did add a touch more butter everytime I made a batch so they didn’t stick to the bottom. Enjoy!

    • Madhuram

      Thank you very much for the feedback, Ky.

  5. Frank

    This recipe does not work. I just threw the whole thing out. Mushy mess!

    • Madhuram

      Sorry to hear that, Frank.

  6. Marissa

    These are greasy and mushy. I undercooked some parts and the bits undercooked were so bad I decided I would rather starve and even lost my appetite. The parts that were close to burnt were good, that’s it. Will never try again. Reminded me of the Great Depression pancakes

    • Madhuram

      It’s unfortunate that you didn’t get these pancakes right, Marissa.

  7. Mahjamarie

    We were out of eggs…wanting to make breakfast I searched for a recipe…came across this one…Choosing to just try for texture and taste I made small pancakes (4 to my oversized skillet)…I had some fresh blueberries in the freezer so I threw a handful on each cake…served w pure maple syrup, bacon, and sausage….We cleaned our plates!! Thank you for sharing this tasty eggless version

    • Madhuram

      You’re very welcome, Mahjamarie.

  8. Sue Rumsley

    Did you use bicarb instead of baking powder? They are not the same thing and would affect the taste and the result 🙁

    • Madhuram

      Yes, this recipe calls for baking powder and not baking soda.

  9. Cath

    I tried these as I was out of eggs but the taste is pretty awful! All I can taste is the bicarbonate and I put the right amount in… they looked good but taste is terrible not sure why

    • Madhuram

      I’m sorry it didn’t turn out as expected, Cath. Not sure what went wrong. As you must have seen from the countless reviews this is one of the best recipes on the blog. Hope you give it another chance.

    • Jess

      The recipe asks for “baking powder” not bicarb soda 🙂

      • Madhuram

        Thanks for pointing it out, Jess.

  10. Cherie

    Tried this when I had no eggs and honestly the best pancakes ever! I never make anything else now :))

    • Madhuram

      Thank you very much, Cherie.

  11. Gina Lopes

    I didn’t have eggs and was feeling like pancakes 🙂
    This recipe is amazing. Easy and fluffy and delicious! I doubt I will go back to egg in pancakes again.

    • Madhuram

      Thank you very much for trying the recipe and for your feedback, Gina.

  12. Sarah

    Just attempted these, I don’t know what I’ve done wrong because I’ve followed recipe to a tee, I thought the mixture was quite watery but continued anyway, and it’s just falling to bits. The first one stuck to pan. I did use oat milk so maybe this is why, any tips??

    • Madhuram

      I’m sorry that this recipe didn’t work for you, Sara. I have tried the recipe with almond milk and rice milk and it works just fine. So not sure if it is something to do with oat milk. Was the pan hot enough? Did you use whole wheat flour? Sometimes different types of whole wheat flour absorb water differently. If you felt that the batter was thin you could have added some more flour and then tried it. One of these days let me try it with oat milk and see how it turns out.

  13. Saundra

    I was also out of sugar and vanilla extract, so I used 1 packet of Splenda and I added about a tsp of vanilla barista syrup and a tsp of s’mores barista syrup, I also sprinkled some chopped up Reese’s cups onto the batter immediately after pouring it in the pan, other than that I followed the recipe exactly. My pancakes fluffed up like they are supposed to, however I didn’t get any bubbles, so I had to go off of common sense to know when to flip them. They tasted great, and the consistency was almost perfect, not as heavy as a normal pancake would be. Overall, my kids and husband all came back for seconds. An excellent recipe that I will be saving to make again.

    • Madhuram

      Thank you very much for the detailed feedback, Saundra. Chopped Reese’s cups, I’m drooling!

  14. Justin

    I have tried many variations of pancake recipes, some with egg, some without. My preference has always been to use egg. Tonight, though, (yes, I am guilty of late night pancake eating) I was out of luck. I had used my last three eggs to fix breakfast for the kids. When I found this recipe, I thought “just another flat, unappealing flap of bread” would be the result. I was very wrong. This is by far, by light-years, the best pancake recipe I have found. Even better than any “with egg” recipe. Quick, simple, delicious. And I didn’t even have the baking powder. I absolutely recommend trying this one. It definitely takes the cake! The pancake, that is! yeah, I know I’m corny….

    • Madhuram

      Aawww…thank you so much for the lovely feedback, Justin.

  15. Cheryl Burke

    I wanted to make pancakes but did not have any eggs. Decided to try this recipe and let me tell you, the best pancakes I have ever had. I wish I could share my pic too.

    • Madhuram

      Thank you very much for trying the recipe and your lovely comment, Cheryl.

  16. Emily

    These pancakes are amazing! The best. Pancakes I have ever had

    • Madhuram

      Thank you for the feedback, Emily.

  17. sherry senicar

    The BEST DAMN pancakes I’ve ever made! Thank you for your amazing recipe! This will be my go to recipe from now on.

    • Madhuram

      You’re very welcome, Sherry.

  18. Mary

    Thank you for this recipe! My son has an allergy and I’m excited to try it. Have you tried the batter in a waffle maker?

    • Madhuram

      No, Mary. This recipe I have not tried as waffles, but you can try my other vegan/eggless waffle recipes that I have on the blog.

      • Mary

        Thank you, I’ll have to try that next! I made the pancakes yesterday morning and they were such a hit with my son! After experimenting with a few different eggless pancakes for him, I agree that yours is amazing! I loved them as well. Thank you so much.

        • Madhuram

          You’re welcome, Mary. I’m happy that your son enjoyed the pancakes.

  19. SouthernMomma2mb

    This is SO good! My children declared it the best pancake recipe I’ve made. And I’ve made a lot!!! I subbed almond milk for dairy milk but otherwise followed the recipe as written. This one’s a keeper!

    • Madhuram

      Thank you very much for the feedback, SouthernMomma.

  20. Tala

    I put a cherry pop pastry in the center while cooking. I was really surprised that the pancakes had an “eggy” taste. The only problem I had was that my pancake stuck to the pan. I was able to easily scrape it out once the pan was cool.

    • Madhuram

      Probably the pan was not hot enough, to begin with?

  21. Abby

    Used 1:1 gluten free flour but otherwise followed the recipe exactly. The batter was very runny but I gave it a try. The pancake did not cook. Added 2T more flour and cooked for much longer. Still wet on the inside. Added 2tsp more flour and cooked for at least 5 minutes on each side. Still too moist. Seems that gluten free flour won’t work in this recipe.

    • Madhuram

      Yes, gluten-free flour doesn’t work in this recipe. Maybe I should add a note if I haven’t already. But I have seen some comments/feedback where the readers have tried gluten-free baking mix (which has some xanathan gum and other ingredients to mimic the nature of all-purpose flour) which works in this recipe. Maybe you can try that, Abby.

  22. Laura

    They were good but looked nothing like your picture. Mine almost looked colorless. Did that have to do with me using gluten free flour? Also, they were doughy on the inside. Again is that because of the flour I used? I cooked them low for a very long time. We’ll have them again.

    • Madhuram

      Thank you for giving it a try, Laura. In my experience, this recipe doesn’t work well with gluten-free flour. I end up having a goopy mess. I guess you can try it with gluten-free baking mix instead. Have seen some comments that it works.

  23. Alexandra

    I was super skeptical but this really worked! I’m a pancake fan and was set to make our Sunday-morning pancakes and realized we didn’t have eggs, so I made this figuring it would at least fool our toddler. It surpassed my expectations by far! It seems really liquidy and a little gummy being the bowl, if that makes sense, but it turned out great.

    • Madhuram

      Thank you for the feedback, Alexandra.

  24. Nathan

    This recipe hasn’t failed me yet. My daughter is allergic to eggs and I’ve used this recipe ever since I found it. My wife and I love the taste as well and I’ve made them for my family, parents, sister and her husband with no complaints. I like adding bananas to mine. I used to just cut them but now I mush them up and mix them in the batter. Absolutely amazing.

    • Madhuram

      Thank you very much, Nathan.

  25. Stephy Poo

    So long story short it’s almost 11PM where i’m at and I randomly start craving pancakes Normally I either have plain pancakes with a little butter and maple syrup or I have them with whipped cream, homemade strawberry compote and homemade blueberry compote (red, white and blue pancakes for anyone that’s curious)- I already know I don’t have whipped cream, blueberries or strawberries so that’s off the table but I do have butter, milk, maple syrup and pankcake mix so i’m like YES I can have my fix… welp sadly I quickly realized I have no eggs so I panicked because I realized all my local grocery stores are closed (and tbh even if they were open I live out in the county and don’t feel like driving 20/30 minutes to get there ) and start looking online for an eggless pancake recipe which is how I found this recipe and thankfully I had everything I needed to make it.

    Eggless pancakes aren’t as good as pancakes with eggs in my opinion but it was decent decent enough to where I got my fix I will give props to the person who made this recipe tho I love cooking and many times I had to substitute things and never has a substitute come out good let alone as good as the original so the fact that this came out decent is a win in my book.

    I think this is a great recipe if you don’t have eggs on hand, you’re vegan or can’t eat eggs because while it’s not the same as pancakes with eggs in my opinion it’s close enough to where you can still have your pancake fix

    • Madhuram

      Thank you very much for trying the recipe and for taking the time to leave your detailed feedback, Stephy.