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.
Chelsea says
These are the absolute best pancakes ive ever tasted. I added some banana strips once i poured the batter into the pan and some honey on top to serve, mmm mmm!
Madhuram says
Thanks Chelsea.
antoni says
why my pancake never be spongy?? I did exactly like u asked to do, but still the texture is not satisfied,, can u give me any suggestion??
Brittney says
My boyfriend and I ran across this recipe last week when we were searching for an eggless pancake recipe. We found one with bananas as the main ingredient, but it didnt really do it for us. We then found yours and have loved the results. We did make some changes to the recipe by supplementing almond milk with the milk, Promise butter for the butter and I was wondering if whole wheat flour could be used instead of all-purpose flour. Im a novice cook for anything and I dont really know the real differences between these things.
Thank you so much for this recipe~
Madhuram says
You're welcome Brittney. Yes you can use whole wheat flour but if you are not used to the nutty flavor and taste of wheat flour I would recommend starting with 50% of each and then you can slowly increase it.
adriana says
We ran out of eggs, and my little boy wanted pancakes for breakfast... I ran into this recipe and it is really good. They are soft, fluffy, great taste. I only made one change: add some mashed bananas since it's one of our family favourites and a very healthy food, we use them a lot!!
Thanks for sharing the recipe!
Madhuram says
You're welcome Adriana.
Ashley Genovese says
These pancakes were AWESOME! I found this recipe when I googled for eggless pancakes since I realized I was out of eggs and needed to make pancakes this morning. I honestly think this will be my next go to recipe for pancakes whether I have eggs in the refrigerator or not. Thanks for the excellent recipe and making my morning better!
Madhuram says
Thank you very much for the feedback, Ashley.
Anna says
Best pancakes I have ever had, family loved them!
Thank you for sharing this recipe.
Madhuram says
You're welcome Anna.
Lilly Chalupowski says
These are excellent but still a bit thin. I add a 1/2 cup of cooking oats to it and they are just amazing!
Madhuram says
Thanks Lilly.
Deeksha says
Hey, thanks for the recipe. I tried it yesterday but made the following changes:added more sugar, cocoa powder and chocochips. Since the butter I used was salted, batter was salty. Chocochips melted even before I started making pancakes. But the taste was very good. I couldn't eat more than one, probably not used to so much maida first thing in the morning.
simran says
mam can we cannot use vanilla extract
Madhuram says
You can omit it if you don't want.
Tom says
Soooooo GOOD!! Thank you for sharing!!
Madhuram says
You're welcome Tom.
Seante' says
Thank u for the recipe, I don't eat eggs so this was right on time! I didnt have syrup so I added a little more sugar and topped w/ cream cheese...super yummy and fluffy!
Madhuram says
You're welcome Seante.
OrganicMatthew says
I was very impressed with their stiffness and "bindability" without eggs.
Yet personally (as I am egg tolerant) these are not a patch on egg based pancakes
- sorry.
note:
DO NOT TRY substituting the cow milk with SOY MILK. They taste awful
Teyanna says
This is very interesting... I seen the exact same recipe on a different site submitted by a different person......
Agavni says
I didn't have eggs this morning, but I didn't even miss it in this recipe. It taste just as good. If anyone is instrested in making these Vegan, I used 2 tablespoons of coconut oil instead of the butter and it was perfect. I also added some quinoa for protein.
SS says
Good
Sangita says
Awesome recipe!!! Thank you, Madhuram. I just tried this recipe. It made 4 thick fluffy pancakes. My 9 year old gave up eggs a couple of years ago and along with it went his favorite breakfast item. I found your recipe today. Tried it right away - my son is thrilled. He loves the texture, the flavors and the color. They are indeed the best pancakes ever:)))
My husband who was working upstairs walked down with a huge smile on his face saying the house smelled delicious.
This was my first time making pancakes from scratch. Feel good experience all because of you. Thank you! Thank you! Thank you! Love your blog too. I intend trying out more from here and spreading the word.
Madhuram says
You're most welcome Sangita. Thank you for showering me with your wonderful compliments. All credit goes to the original recipe developer.
Del says
I am quite the regular to your site since my little girls were diagnosed with egg and gluten intolerance. It is by and far, the best around! Everything you post has been wonderful. Your notes are one of THE best things on the site. I tell everyone I can about you and keep your site on my favorites bar. I modified this recipe to make it gluten free and it was wonderful as well. In place of the flour I used:
1/2 cup millet flour
1/4 cup oat flour
2 tablespoons brown rice flour
2 tablespoons tapioca flour (starch)
1/2 teaspoon xanthan gum
1 1/2 tablespoons ground flax seed
I also added the zest of one lemon, just because I love it. I also modified your vanilla cupcake recipe to the rapture of everyone who tasted them. Thank you thank you thank you!
Madhuram says
Thank you very much for your kind words of appreciation, Del. It means a lot to me. I have a question for you since you bake gluten-free too. What happens if we omit xanathan gum while baking gluten-free?
Del says
You are quite welcome Madhuram. As you may already know, xanthan gum does leave a distinct and undesirable aftertaste if too much is used. I have been trying to move away from additives, however I find that if I omit the xanthan gum that things tend to fall apart. However, if it is a small quantity or if there is something else to help bind it then it may be omitted. I can successfully omit it in brownies. Your recipe using flax in the mix was wonderful and my girls also like it when I use avocado to bind in-lieu of the egg. When I make your vanilla cupcakes I cannot omit the xanthan gum unless I make them very small, which can work as my girls love cake pops. I am also experimenting with using more oat flour, which seems to bind quite well. As soon as I can get some organic beets I shall be attempting your oat flour and beet brownies!
Madhuram says
Thank you very much for the detailed info, Del.
waverly says
My mom wanted me to make pancakes but we had no eggs so I came upon this recipe and its the best pancakes I ever made!
Thank You
Madhuram says
You're welcome Waverly.
Belen says
I haven't done any grocery shopping so I was out of a lot of things and trying to make breakfast for a picky boyfriend. I added chocolate chips to the batter and I thought they were okay tasting and fluffy. All my boyfriend said was, "these are good, you should make them again" for the first time ever.
Madhuram says
Thanks Belen.
Charlotte says
My son was recently diagnosed with a severe egg allergy, these were perfect pancakes.
Madhuram says
Thanks Charlotte.
Anne says
Dear Madhuram
Thank you for publishing your lovely pancake recipe.
I have vegetarian guests this weekend and was about to make pancakes when I realised my recipe had eggs in it. I was so glad to have found your recipe as it was easy to make and lovely and fluffy and tastes greatwas even asked for the recipe.which I printed and gave to them. Thanks so much.
I will visit your blog again I think!
Anne
Madhuram says
Thanks Anne.