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.
Ramisha says
These Pancake were Excellent! My brother who is allergic to egg has made pancakes before but has found most of them tasted too much of sodium bicarbonate this one he enjoyed so much he ate nearly all of them! The vanilla is a nice touch to the pancakes Thank You so much! 😀 x
Madhuram says
You`re welcome Ramisha.
Peter says
I LOVE the recipe,they turned out l-o-v-e-l-y, fabulous and great. I am looking forward to making another one of your
egg-less recipes.
Do you have any recipes for bread?
Madhuram says
Thanks Peter. Check out this link: http://www.egglesscooking.com/eggless-baking-recipes/eggless-breads/%5B%5D
Teaky says
I also used half the amount of ingredients as I was only making for myself! It was just the right amount.
Teaky says
Woke up wanting pancakes but like most my family had used all the eggs. This recipe was pretty good, I used self raising instead so didnt need to add the baking powder. Some turned out better than the others. But was pleased with the results nevertheless 🙂 ate some with Nutella and the rest with golden syrup and icing sugar! Thanks for this recipe! Defo being saved as a bookmark (y)
Madhuram says
You're welcome Teaky. Nutella with pancakes sounds like a terrific combo.
Puven says
For the Pancake I have added 1/2 cup of buttermilk & 1/2 cup of milk instead of 1cup of milk. The result was even fluffier pancakes.
Madhuram says
That's a great tip, Puven. I will try it too.
Lavinia says
Thank you so much for this wonderful recipe! I was convinced that eggless pancakes are not possible since I have spent some time in the past trying to make them and failed every time. Today though, I was ready to make normal pancakes then I realised I ran out of eggs so I had to try and make eggless pancakes again (I was craving pancakes :)) Your recipes IS AMAZING!!! It just works! I mean, I didn't do anything special, just followed your instructions and here I am now enjoying delicious healthy pancakes 🙂 Thank you again!
Madhuram says
You're welcome Lavinia.
acurry1 says
These were FANTASTIC! My husband loved them! He didn't even realize they were eggless! The only thing he noticed was how light and fluffy they were!
Madhuram says
I'm glad you liked it.
Reid says
I was just wondering if one can cut the cinnamon out? I made them once and they are great, but I've never been one for cinnamon in pancakes, and I was wondering if it was there for a reason other than flavor?
Madhuram says
Even I'm not a cinnamon fan but I really like the flavor of it in the pancakes. So it's your choice.
Robbie says
Good recipe!
I didn't realize I didn't have eggs this morning when I started making my regular pancake recipe so then I searched online for a recipe without eggs and found this one. Although I will most likely continue to use eggs when I have them, it is nice to know there is an alternative as well. The only downfall to this recipe is that there is a lot of butter and oil whereas the usual recipe I use uses less than half the amount this one does.
Thanks for the recipe!
Madhuram says
Thanks Robbie. Actually I reduce the quantity of oil/butter these days and it still turns out great.
Robbie says
I will try it with a reduced amount next time and see how it turns out. Thanks again for the recipe!
Ashton Cooper says
I would have loved to try these pancakes but I cant as I have no baking powder. 😛
Jamie Robinson says
Hello,
Just got home from getting groceries - and realized I had forgotten to get eggs for the pancakes my son had been requesting for two weeks.
Got your recipe - and they are super!!!
Thanks for saving the morning!
Madhuram says
You're welcome Jamie.
dolly says
That's nice i didn't have butter so I subsituted it with sunflower oil and I added 1 table spoon of castard(fine corn starch) it is great I love it ....
Madhuram says
Thanks Dolly.
Chuck says
These are absolutely the most awesome pancakes ..Love'em
Lisa says
Thank you for this! I had promised my kids banana pancakes this morning & discovered we had no eggs when I went to make them...came up with this site on a quick google & decided to give it a try. I can't comment on what they'd be like plain but with mashed banana in them, they were excellent & I did not miss the egg!!! My 3 yr olds are gobbling them up. Thanks!!!
Madhuram says
You're welcome Lisa.
Oumalay says
I ran out of eggs this morning and decided to give this recipe a try. Wonderful! These were better than pancakes w/eggs! My son (7yrs old) had a friend over and his friend ate 3 pancakes!! Very light & fluffy! Thank you for the recipe! I will be making these instead of my buttermilk, egg and butter pancakes! These are so much more healthier!
Madhuram says
That's a great compliment for the recipe, Oumalay. Especially coming from somebody who usually uses eggs. Thanks for the feedback.
hailey says
Thanks a lot. I enjoyed my pancakes 🙂
Madhuram says
You're welcome Hailey.
Miriam says
I just made the pancakes. The children did not like it because it had an after taste.
Madhuram says
Hi Miriam, there should have been some problem with the baking powder you used, because so many others have got it right and I prepare these pancakes almost every weekend. I'm 100% sure that the problem is not with the recipe.
Chryse says
Great recipe! My husband's family has a history of allergies, including eggs, so we're being very careful with the food we give our 11 month old daughter. This recipe is wonderful for her. She loves the pancakes. We make them silver dollar sized, just the right size for her little hands.
I added 3 tbsp of pumpkin to the last batch, with a dash of nutmeg. They were delicious! They were very moist (I probably could have reduced the amount of milk and oil, I'll try that next time), but still very good.
Madhuram says
Thanks Chryse. What a surprise that you used pumpkin? Because I'm actually typing the recipe for vegan pumpkin pancakes, which I tried over last weekend. Mine was very moist too.
Tony says
Thanks for the recipe helps out a ton on nights i dont want to do any big meal
Madhuram says
You're welcome Tony.