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.
Reem says
I always made pancakes with eggs but hated how the egg smell and taste was always there. This is hands down the best pancake recipe ever! I made my siblings try it without knowing this was an eggless recipe and they were very impressed. Highly recommended!
Madhuram says
Thank you so much for taking the time to try the recipe and leaving your valuable feedback, Reem.
Courtney says
Delicious egg free pancakes. Best yet. Thank you so much. We all enjoyed breakfast and now prefer egg free pancakes!
Madhuram says
Thank you very much, Courtney.
Belle says
I tried it. Best eggless recipe. Following the measurements, i also added 1 banana and chocolate chips, turns out so yummy.
Madhuram says
Thank you very much, Belle.
CJ says
Ever since I found this recipe it's been my go-to for pancakes. The only change I made was using a tablespoon of white or apple cider vinegar instead of water (mixed in with the milk of course) to get super fluffy pancakes. Sometimes I throw in mini chocolate chips into the batter, and this most recent time I added more cinnamon and doubled the vanilla just because I felt like it. Excellent recipe.
Madhuram says
Thank you very much for the feedback, CJ. It's great to know that using vinegar in this recipe along with the baking powder still works fine.
Gia says
It came out really good! Made a slight modification., added half cup almond flour and half cup regular flour.
Madhuram says
Wow, Gia! Great to know that including almond flour also works in the recipe. I think you did the right thing of using half of each. Once I tried only with almond flour and it was a disaster.
Bridgette says
I ran out of eggs and found this recipe with amazing reviews so I gave it a try. This will definitely be my new go-to for fluffy pancakes! I found the airiness even better than versions with eggs. If you have an egg allergy, ran out of eggs, or just want a very fluffy pancake to add into your recipe collection, definitely give this a try.
I did not have cinnamon on hand (can't believe I was out of this too!) and the recipe was still very tasty with just the vanilla. I doubled the batch and used a standard ice cream scoop to portion out pancakes. They came out to be about 3-4 inches in diameter. I added chocolate chips and dried blueberries (not together, some of each) directly on top of the pancakes after I poured them in the pan. They still cooked up beautifully. The plain are equally as good. I have leftovers and we will be munching on these for the next or so.
Madhuram says
Thank you very much for the detailed feedback, Bridgette. I loved your idea of using an ice-cream scoop to portion out the pancakes. That's so cool! Can't wait to try this method.
Carissa says
These are excellent! I ran out of eggs and my kiddo needed pancakes as it’s one of the few foods he’ll eat. I like to live dangerously and as I have 4 kids and like to make a huge batch to freeze for pancakes in a snap for hungry kiddos, I quadrupled the recipe. I will say, they still tasted pretty good, but I think I’d probably only double next time and make a couple double batches separately. I could tell the taste wasn’t quite right when quadrupled, but thankfully my kids were happy with them. I’ll definitely keep this recipe! I didn’t use oil, just the butter and it was just fine!
Madhuram says
That's awesome, Carissa. Yes, quadrupling the recipe is quite a daring move I should say! I just play it safe and don't do more than doubling. I'm glad that your kids didn't mind it.
Kit says
These are delicious! I had to put in about 1/4 cup more flour than the recipe calls for, but that was all the modification I did. I eat eggs, but didn’t have any in the fridge. Honestly I can’t taste a difference between these pancakes and ones with eggs!
Madhuram says
Thank you very much for the feedback, Kit.
Kirsten Belanger says
This is my favorite egg free pancake recipe! I have been making them for my daughter's whole life, she is allergic to eggs as well as peanuts, tree nuts, and legumes. I noticed it said there was an update? Just curious what that was 🙂
Madhuram says
Thank you so much Kirsten. I have updated the post to include the new Ingredients/Substitutions and FAQ section.
Alicia says
Great eggless pancakes ! Best ones I've found. I did end up adding more flour because mine looked too watery. The pancakes were big and fluffy.
Keeping this recipe, as I have 2 egg allergy sons.
Madhuram says
Thank you very much for trying the recipe, Alicia.
Hannah says
So good! I might never make pancakes with eggs again.
Madhuram says
Thank you so much, Hannah.
sam says
After suddenly finding out I’m allergic to eggs as an adult (the worst), I tried these and loved!! Just wondering, can you make the batter ahead of time, like the night before a busy morning?
Madhuram says
Yes, you can, Sam.
Timmi says
I made this and it was pretty good. Not bad at all. I’d make it again.
Madhuram says
Thanks, Timmi.
Aisha says
These are truly the best pancakes I have ever made. I love, love, love them! It is amazing that there aren't any eggs in this recipe. They came out very fluffy and delicious!
Madhuram says
Thank you, Aisha.
Dayana Castellon says
Hello! Could I sub vegetable oil for canola oil?
Madhuram says
Yes, you can.
Ebb says
Amazing pancakes!
Madhuram says
Thank you, Ebb.
H says
These look great - cant wait to try. I am wondering if plant based milk would be suitable for this recipe?
Madhuram says
Yes, it does work, H. I do it all the time.
Sophia DeLauri says
I used grapeseed oil instead of vegetable oil. I also doubled the recipe. It was terrible! So watery and huge clumps of flour. I had to over mix plus add more flour and still terrible. I'm going to make an egg recipe and sub apple sauce. I'm so upset
Madhuram says
I have doubled the recipe so many times and it comes out absolutely great. Sorry it didn't work out for you.
Beth says
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 ❤️
Madhuram says
That's great to know, Beth. Honey glazed pecans sounds yum! Thank you so much for trying these eggless pancakes and for taking the time to leave your valuable feedback.
Stacy Samaroo says
I tried your recipe.. and it was perfect!!! I’m so proud of myself.. thank you for sharing.. you’re amazing!! Blessings from Trinidad and Tobago
Madhuram says
Oh, thank you so much for your kind words, Stacy. I'm so happy that you like these eggless pancakes.