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.
Han says
I did it but it turned out like bread idk why. Help me please.
Madhuram says
Was the pan hot enough? Was the baking powder fresh?
Ky says
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 says
Thank you very much for the feedback, Ky.
Frank says
This recipe does not work. I just threw the whole thing out. Mushy mess!
Madhuram says
Sorry to hear that, Frank.
Marissa says
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 says
It's unfortunate that you didn't get these pancakes right, Marissa.
Mahjamarie says
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 says
You're very welcome, Mahjamarie.
Sue Rumsley says
Did you use bicarb instead of baking powder? They are not the same thing and would affect the taste and the result 🙁
Madhuram says
Yes, this recipe calls for baking powder and not baking soda.
Cath says
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 says
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 says
The recipe asks for “baking powder” not bicarb soda 🙂
Madhuram says
Thanks for pointing it out, Jess.
Cherie says
Tried this when I had no eggs and honestly the best pancakes ever! I never make anything else now :))
Madhuram says
Thank you very much, Cherie.
Gina Lopes says
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 says
Thank you very much for trying the recipe and for your feedback, Gina.
Sarah says
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 says
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.
Saundra says
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 says
Thank you very much for the detailed feedback, Saundra. Chopped Reese's cups, I'm drooling!
Justin says
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 says
Aawww...thank you so much for the lovely feedback, Justin.
Cheryl Burke says
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 says
Thank you very much for trying the recipe and your lovely comment, Cheryl.
Emily says
These pancakes are amazing! The best. Pancakes I have ever had
Madhuram says
Thank you for the feedback, Emily.
Kelly says
It didn't work for me either and i followed the recipe exactly as it said.
sherry senicar says
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 says
You're very welcome, Sherry.
Mary says
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 says
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 says
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 says
You're welcome, Mary. I'm happy that your son enjoyed the pancakes.
SouthernMomma2mb says
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 says
Thank you very much for the feedback, SouthernMomma.
Tala says
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 says
Probably the pan was not hot enough, to begin with?
Abby says
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 says
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.