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.
Jennifer says
What's an alternative neutral milk beverage to use instead of cow's milk?
Madhuram says
I have used almond milk, rice milk and oat milk as well.
Paula Faughender says
Just got home from vacation and wanted a light, homemade, dinner tonight. No eggs in the house. This recipe was so satisfying and filling! Easy to make, too. I followed the recipe exactly, which yielded dinner and leftovers for tomorrow's breakfast, as well. Adding this to my recipe folder right now.
Thank you!
Madhuram says
You're very welcome, Paula. Thank you for taking the time to leave your feedback.
Lacie says
I completely butchered your recipe. I'm so sorry! But even messed up with a little syrup it was good!
I didn't have flour but I had Bisquick
I doubled your ingredients except the milk
I used what I had and while it wasn't a normal pancake it was still good.
Madhuram says
Haa...haa...that's fine, Lacie, as long as you were able to eat it 😉
Annette says
Winner! This is absolutely the best eggless pancake recipe. THANK YOU XX
I have tried many many recipes looking for one my children will eat and this morning I am very happy to say both of them enjoyed them.
I used gluten free flour due to my daughters dietary needs. I did have to add a little more liquid due to the gluten free flour.
Madhuram says
That's great to know, Annette! Thank you for leaving a comment.
Amy says
Hello can you use coconut flour for this ?
Madhuram says
No, Amy. It won't work. You can try with a gluten-free baking mix though.
D says
If I use whole wheat flour instead of all-purpose flour, will that affect anything?
Madhuram says
No, it doesn't. I use whole wheat pastry flour and whole wheat flour all the time. Whole wheat pastry flour is more delicate so it would better suit that whole wheat flour. Again it depends upon one's preference. Experiment and see, D.
Susan says
Came across these pancakes this morning whilst looking for some comfort food to make for the family as we are isolating with covid-19.
These went down a treat, I tripled the recipe and made larger flatter pancakes, we topped them with lots of different toppings from sausages to maple syrup and chocolate spread. Thank you for sharing this it certainly hit the spot and the whole family loved them.
Madhuram says
You're very welcome, Susan. Thank you for taking the time to leave a detailed feedback.
Liz says
Can I just say thank you for this recipe first. My son makes pancakes for his little brother and today we ran out of eggs. He tried two times on his own and he said it was not possible. I searched and found this recipe and attempted making it for the first time and it was brilliant. My little chef agreed with me as well saying that it looks, smells and tastes better than his previous ones.
Madhuram says
Aww...thank you so much, Liz! You and your son made my day!
TANYA T BAYLOR says
BEST Eggless pancakes ever !!!
Madhuram says
Thank you, Tanya.
Lynne says
I had a relentless craving for pancakes this morning and no eggs in the house. To Google I went, on a desperate search for an eggless pancake recipe. To be honest, I didn’t have high expectations for these because I figured eggs were an essential ingredient for pancakes. However, you have proved me wrong! These were so delicious. They were a little more dense than my regular pancake recipe I use, but I did not mind that at all. I topped them with butter (of course) and real maple syrup. These hit the spot and this pregnant lady’s craving has been very much satisfied. 🙂 thank you!
Madhuram says
Thank you for taking the time to write your feedback, Lynne.
Ian says
I didn’t have eggs at home, so looked online for an egg-free recipe. Absolutely wonderful. I’ve made pancakes a million times but they’ve never turned out like these. Love ‘em!
Madhuram says
Thank you very much, Ian.
Karla says
I've e done this before and it was great
But now, I think there is something wrong with my ingredients. Second time they turn out raw inside. Idk if the problem is the flour or the baking powder. Anyone knows??
Madhuram says
Maybe the pan was not hot enough, Karla.
Zarka Miakhil says
hello, i want to make these vegan so is butter necessary?
Madhuram says
No, you can simply add some oil instead.
Sam says
Hi, what type of butter do you use? Unsalted, salted...? Can’t wait to try the recipe < 3
Madhuram says
Unsalted
Kristine says
Turned out amazing, a big Thank you!
My daughter will be happy, that we can make pancakes again. My son has egg allergy, so there have been no eggs in our house for a couple months now. And no foods containing eggs, but I decided to try this eggless recipe and it's totally amazing!
Madhuram says
Thank you very much for the feedback, Kristine.
Amanda Y says
This recipe is great. I didn't have any eggs and found this recipe. I highly recommend it. I added some chocolate chips to half my batter and my 3 year old loved them. I will be saving this recipe for next time.
Madhuram says
Thank you, Amanda.
Hannah says
These were so delicious. Never ever comment but had to say how impressed I am! If anyone is reading this and has no eggs left and kids hankering for pancakes try these! They’re so yum, taste like churros. Thank you!
Madhuram says
Thank you very much, Hannah.
Melissa says
Excellent recipe! I made these this morning and they turned out perfect. Thank you!
Madhuram says
Thank you, Melissa.
Honey says
Thanks for the recipe, the pancake is so good and yummy! love it!!
Madhuram says
Thank you, Honey.