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.
Eggless Pancakes Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 15 Mins | 10 Mins | 6 Small Pancakes |
| Author | Category | Method |
| Madhuram | Breakfast | Cooking |
- 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
- 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.
- 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.
- 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.
- 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 7.2g | 11% |
| Saturated Fat 3.4g | 17% |
| Trans Fat 0g | |
| Cholesterol 14mg | 5% |
| Sodium 145mg | 6% |
| Potassium 217mg | 6% |
| Total Carb 19.5g | 7% |
| Dietary Fiber 0.7g | 3% |
| Sugars 2.7g | |
| Protein 3.5g | |
| Vitamin A 3% - Vitamin C 0% | |
| Calcium 13% - Iron 6% | |
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.
What others have to say about these eggless pancakes?
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 ❤️
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 🙂
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!
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...
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.
i made this for my sibling and i, and everything was fine until i tried to flip it, at which point i found out that it stuck to the pan. this also happened with every other pancake. i cooked it at the 6 measurement on my stove, which has worked every other time i have made pancakes. i followed the recipe exactly, did i do something wrong?
Hi Ari, I made these pancakes just this morning for breakfast with whole wheat flour instead of all-purpose flour and it turned out great. The griddle/pan has to be at the perfect temperature for the perfect pancakes. It shouldn’t get too hot or shouldn’t be lukewarm. You may try greasing the pan with little butter/oil if it tends to stick to the pan. Did you add the melted butter to the pancake batter? Sometimes lack of enough fat too makes the pancakes stick to the pan.
Hi, can you make these adding ripe bananas? Do I have to change anything else in the recipe to keep it working well? Thanks.
I think you should be fine, Anna. I have seen some comments about how it works. I don’t think that you would have to change anything as far as it’s not too much bananas.
Very easy and tasty recipe my family loved it.This will be a regular recipe in my home thank you.❤️
You’re most welcome, Siri.
Absolutely delicious. No eggs, nothing else to have for breakfast, these worked amazingly.
THANK YOU. Yum, Yum, Yum.
You’re welcome, Catherine.
They turned out wonderful and smelled great.
Thank you for the feedback, Cooper.
I have made this a couple of times and the pancakes are always delicious. My kids love them they ask me to make them all the time. My question is can I refrigerate the batter and use it the following morning?
Yes, you can, Cassandra. I have done that a couple of times. If it gets a bit thicker add water/milk in small increments to get the batter in the right consistency.
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 🙂
Wow! Thank you so much for the feedback, Joanne. Now I’m going to try it just with self-rising flour. Thanks for the tip.
I’m looking for an allergy friendly pancake recipe for egg and milk allergies. Can I substitute anything for the butter? Is there any reason why soy milk wouldn’t work in place of cow’s milk?
You can use oil instead of butter. Soy milk should work too. When I started baking egg free some 15 years back I used soymilk in a cake and cupcake recipe and both had a rubbery texture and ever since I have stopped using soy milk. Not sure if it was the recipe or the brand of soy milk that I used though. That’s the only reason I wouldn’t use soy milk and if it’s GMO.
This is my ALL TIME favorite pancake recipe and my family loves it! I make it on weekends with chocolate sauce aside. I usually double the quantities and it works everytime. Thank you❤️
That’s awesome, Marah! Sometimes doubling recipes might be tricky especially with such egg free recipes wherein the leavening agents have to do the job of eggs. So it’s great to know that doubling works in this recipe.
Help! I have a big family so I quintupled this recipe. The pancakes look beautiful! The first few bites are amazing.. then the bitterness gets overwhelming. I think it is the quantity of baking powder used. What can I do?
I’m sorry about your experience, Melissa. Doubling and tripling recipes do not work always especially when leavening agents like baking powder and baking soda are used in higher quantities like in this recipe. I’m not sure what can be done to save the pancakes.
The other night I had a craving for pancakes and realized I was out of eggs which led me to this recipe. I ended up doubling it and made a tray bake instead of traditional pancakes. I added extra water until the batter thinned, but other than was totally fine. Turned out perfect, soft pancakes! Thanks!
Oh, wow! I have never baked it. Thanks for the feedback, Paige. Can you please share at what temperature and for how many minutes you baked it?
At 350 degrees, for roughly 20 minutes- at that time I checked to make sure the center was set and also did a toothpick test.
Oh, that’s great, Paige. I too am going to try it. Thank you for sharing.
Great recipe. I used chocolate milk instead of regular as it was the only one I had. My grandkids loved the chocolate pancakes.
Wow! That’s an interesting substitute for a lovely variation, Ellie. Thanks for sharing.
I tried these because my sons friend cannot have eggs. And hey, saves money on eggs. The batter came out great! Not too thick or too thin. I am not a fan of pancakes. At all. But these were actually very good. Will make again. Thank you.
Thank you very much for the honest feedback, Cheryl.
I love this recipe. But I tried to double it and it came out doughey and weird. What’s the correct way to double this recipe?
Thank you for bringing this to my notice. I have not tried doubling this recipe, Keiasha. I think I will try it one of these days and update you. But I would do it as usual measuring twice as much as ingredients like we always do for doubling.
Im not sure why this has so many great reviews. I followed this recipe to the T and this was the most unbelievably watery pancake mix I have ever made. I had to add extra flour to thicken it up. Definitely don’t recommend and definitely will not be making again.
Absolutely delish!
I did however add my own spin on your recipe but the bare bones of it are terrific! Thank you, this is the best eggless recipe that I have found!
You’re most welcome, Flo.
Thank you for the robust and easy recipe! Would recommend skipping the salt if using salted butter.
You’re welcome, Malosree.
These are so so good! I substituted a gluten free flour blend for the regular flour and they were the most delicious pancakes I’ve ever had! They’re so fluffy and yummy!
Thank you for the feedback, Tina. It’s great to know that this recipe works fine with gluten-free flour blend too.
Made this as a breakfast for dinner for my kids. We just found out the youngest has an egg allergy so this is the first time trying eggless and I was a little skeptical but this was really good. Couldn’t even tell! Can’t wait to try your other recipes 🙂
Thank you very much, Nicole.
Fabulous! Followed the recipe verbatim first time around. Second batch, I browned the butter. Perfect!
Thank you for the feedback, Shannon.
[…] food loved by many but traditional recipes often call for eggs. However, there are plenty of egg-less pancake recipes out there that are just as delicious and […]
EXCELLENT recipe. Simple and delicious. Similar to other comments, we said, “Uh oh, no eggs” which led to an internet search on “Pancakes made without eggs”. The result was a delightfully tasty breakfast with a recipe that is as good or better than any we’ve enjoyed. Thank you!
Thank you very much for the feedback, Daniel.
This is the first time I leave a review on a recipe blog. This is the Best pancake recipe ever! Light , buttery, toasty on top and soft on the inside. Perfect pancake, remind me on “box” one just add water pancakes but much better taste and without the chemicals. I have tried many recipes (even with eggs) this one wins! Thank you !
You have made my day with your generous compliment, Veronica. Thank you very much.
Truly the best! I wasn’t sure what to expect but this came out so good! I don’t really like cinnamon so I didn’t add any. But everyone at home loved this recipe! I’ll be making more of this. Thank you!!
Thank you very much, Maero.
This are so so good! I made them last month and everyone loved it. And they couldn’t believe it’s eggless! Seriously so good! Super light and fluffy. Thank you so much! Best eggless pancakes I found on internet.
Thank you for your kind feedback, Risha.
These came out looking nothing like the picture, let alone a pancake. We followed the instructions to the letter. They are flat, dull, and grey.
Very unpleasant taste as well
Seriously delicious, added a bit more cinnamon. So good I’m making a second batch!
Thank you, Lisa.