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.
K@t says
I honestly did not enjoy the pancakes at all. So oily and bad
Madhuram says
Sorry, you didn't like it.
MD says
Pancakes are delicious! I substituted oat milk and nutmeg because that's what I had on hand and am very happy! 🙂
Madhuram says
Thank you, MD.
Cinthya says
At 3 am, with a rumbling tummy and a strong craving for pancakes (and no eggs in the fridge), I ended up on your blog. And guess what? These really are the best eggless pancakes I've eaten!
Madhuram says
Thank you very much, Cinthiya.
Lexi says
So so delicious! I added a pinch of nutmeg bc I love how it complemented the cinnamon! What a great recipe, thanks so much for sharing (:
Madhuram says
You're very welcome, Lexi.
Adrianne Taylor says
Wanted pancakes but had no eggs, Google to the rescue, found your recipe and am seriously impressed, even fussy miss 15 ate 3, definitely a keeper recipe
Madhuram says
Thank you, Adrianne.
Elsie says
God bless you! Did them, this is definetly a recipe to do over and over any time is pancake day!!! Thanks!!!
Madhuram says
You're welcome, Elsie.
Rebekah M. says
These were so yummy, I had no eggs one Saturday morning and instead of trying to use flaxseed as an egg replacement I wanted to see if I could find a different recipe and this was delicious and had fluffy pancakes! I just added nutmeg as well as cinnamon and it was like eating a soft churro!
Madhuram says
Thank you for the feedback, Rebekah.
kenny says
Hey, that's 1 157 calorie pancake or 6 157 calorie pancakes?
that means it's 6 serving 157 calories?
answer pls
Madhuram says
1 pancake is 157 calories.
Adaam says
Add 1/4 of lemon extract to add a lemon shortbread taste, it makes it taste so much better
Madhuram says
Thank you for the feedback, Adaam.
Adaam says
1/2 - 1 teaspoon*
Donna says
I'm not a huge pancake fan but my kids are so i decided to give these a whirl and i gotta say these far surpassed my expectations to an extent that I REALLY enjoyed them and so did the kids. I followed the instructions to a t (including the heat set at 4) but after the butter add in, i folded in some frozen blueberries and they were perfect. I love cinnamon and unlike other recipes, you could taste it in this one so temper your desire to add more! Thank you for posting this -- it deserves the title.
Madhuram says
Thank you very much, Donna.
Abigail says
Didn't have butter so I used regular margarine. But I added 1 scoop of protein powder and 1 tablespoon of peanut butter. ...
Madhuram says
Wow..awesome!
Pat says
What temperature do you mean by a "4"?
Madhuram says
Our stoves here have markings. I would so close to medium heat.
Erica Perkins says
Very impressed with how these turned out. I thought they were going to be thin, tasteless pancakes but I was wrong. I did have to add more water because batter was pretty thick (made a double batch) but they were delicious and will definitely make these again.
Madhuram says
Thank you, Erica.
Gina says
I used 1 cup of buttermilk and 1/2 tsp of baking soda instead of milk and baking powder, and the pancakes turned out great.
Madhuram says
Wow! Thanks for the feedback, Gina.
Charlotte says
I have an egg allergy so really excited to try this recipe today!! Silly question but what is a ‘cup’ in measurements? Would you say a normal tea cup size? Thanks!!
Madhuram says
Sorry, Charlotte that I'm late to reply. I don't know if you managed to do it. The cup measurement is the standard US cup. Here we follow that for baking and cooking. You can check out more about it in the Baking Measurements page.
Paige says
A cup is 8 ounces of any fluid. If you don’t have a measuring cup you can use a glass jar of food or a bottle of water or juice (or whatever) as a guide. I’ve had to do that in other people’s kitchens a few times.
Paige says
A cup is 8 ounces of any fluid. If you don’t have a measuring cup you can use a glass jar of food or a bottle of water or juice (or whatever) as a guide. I’ve had to do that in other people’s kitchens a few times.
Madhuram says
Thank you, Paige.
Spocksgirl says
While I will not say they are light and fluffy, these pancakes are surprisingly very good. I didn't miss the egg at all. Though I would guess the pancakes would not be as thin with eggs, I like pancakes. Definitely a win.
Madhuram says
Thank you for the feedback.
Becca says
These Pancakes are soo delicious. I didn't even eat them with syrup, they were amazing as they are. I'm definitely don't to make these again. I made these for my family and they thought it was soo good too and ask for more! Thanks for sharing this amazing recipe with everyone.
Madhuram says
You're welcome, Becca.
Lydia says
Most delicious! I was craving pancakes this morning, but I'm out of eggs. Found this recipe and tried it. I'm impressed! My toddlers loved them, too! Also, I appreciate that the recipe is reasonably sized so I could make it without destroying the kitchen in the process.
Madhuram says
Thank you, Lydia.
Taue says
These are the best eggless pancakes I’ve ever made, hands down. One of my kids is allergic to eggs so I’m always looking for recipes our whole family can enjoy together. These delivered! I added sliced bananas and chocolate chips to about half of them while they cooked. All were delicious!
To be fair, i have had (and made) better pancakes with eggs. But if you’re not comparing the two side by side, you wouldn’t know the difference. I think the liberal amount of butter gives it that cakiness and crispy crust that I look for in pancakes. I think buttermilk instead of regular milk would put these over the top. Well done!
Madhuram says
Thank you very much for the detailed feedback, Taue.
Brenda Albright says
Melts in your mouth
Madhuram says
Thank you, Brenda.