The Best Eggless Pancakes Ever & Video

Jump to Recipe

(from 848 reviews)
2114
Eggless Pancake Recipe

Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.

Why one should try this eggless pancake recipe?

For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.

I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.

The result?

Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.

So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.

Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.

This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.



How To Make Egg-Free Pancakes?

Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

Click Here for the Full Recipe

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!

Taste and Texture

The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.

These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.

This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.

What others have to say about these eggless pancakes?

Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a 1/4 cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
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 🙂
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg 🙂

and many more...

TOP RATED

Eggless Pancakes Recipe

Prep TimeCook TimeMakes
15 Mins10 Mins6 Small Pancakes
AuthorCategoryMethod
BreakfastCooking
The Best Eggless Pancakes Ever & Video
4.9 from 848 reviews
With a texture that rivals traditional pancakes made with eggs, this eggless pancake recipe will be a hit with everyone. Perfect for breakfast or brunch, they're light, fluffy, and versatile, allowing you to customize with your favorite flavors. Try them today and indulge in a guilt-free treat!
    Dry Ingredients:
    • 1 cup All Purpose Flour
    • 2 teaspoons Baking Powder
    • 1 teaspoon Sugar
    • 1/4 teaspoon Ground Cinnamon
    • 1/4 teaspoon Salt
    Wet Ingredients:
    • 1 cup Milk (I Used 2%)
    • 2 tablespoons Butter
    • 1 tablespoon Vegetable Oil
    • 1 tablespoon Water
    • 1 teaspoon Vanilla Extract
    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.
    My Notes:
    1. The temperature of the pan is key to make perfect eggless pancakes. The pan should neither be under-heated nor over-heated. If it's under-heated the pancakes will not cook thoroughly and you will end up in a blob of runny, uncooked batter. You won't be able to flip it too. Similarly if the pan gets too hot, the pancakes will burn on the outside and remain uncooked inside. You will be able to flip the pancakes, it will look good on the outside. But when you take a bite you will notice that the batter is raw in the inside. To get that nice golden color I usually have the knob at 4 on my electric range. Also if you feel that the pan is getting too hot, sprinkle some cold water on the pan to cool it down a bit and then make the pancakes. This is the age old trick that we follow while making our dosas (South Indian savory crepes). You can repeat the process of sprinkling water to regulate the temperature of the pan quite often but make sure that it's warm enough to cook the pancakes.
    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%
    Share it
    Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Ingredients and Substitutes

  • 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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
  • Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
  • Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
  • Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
  • Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
  • Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.

Eggless Pancakes FAQ

Q: Can I make these eggless pancakes gluten-free?
A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.

Q: Can I make these pancakes vegan?
A: Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.

Q: Can I make the batter ahead of time?
A: Yes, 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.

Q: Can I make these pancakes ahead of time?
A: Yes, 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.

Q: Can I freeze these pancakes?
A: Absolutely! 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.

Q: Can I use this eggless pancake batter to make baked pancakes?
A: 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.

Q: Can I double the recipe?
A: Doubling of recipes is a tricky thing to do while baking and in recipes that involves leavening agents. Unless you try it, one cannot surely tell if it will work. Fortunately I have tried it with this pancake recipe and it works. That being said I have never ventured more than doubling the recipe. If I remember right, initially I didn't even double the recipe straight away. First I did one and a half measurement and when I saw it worked, I doubled it. Maybe you can follow that too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:

2114 COMMENTS

  1. 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?

  2. 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.

  3. Frank

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

    • Madhuram

      Sorry to hear that, Frank.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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!

  12. 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.

  13. 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.

  14. Emily

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

    • Madhuram

      Thank you for the feedback, Emily.

  15. Kelly

    It didn’t work for me either and i followed the recipe exactly as it said.

  16. 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.

  17. 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.

  18. 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.

  19. 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?

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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.

  25. Madhuram

    I’m sorry that you did not get it right unlike thousands of others.