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.
Zoella says
I tried to make these, but they didn't turn out very well. The batter was think and cement-like. The batter wouldn't pour smoothly onto the pan. When I tried adding more milk, it only got very thin and the pancakes wouldn't cook in the middle. Any idea why this might have happened? I'd love to give these another try-any tips for the future? Thanks!
Madhuram says
Hmm..I can't guess anything because so many of them have got it right and I make it almost every weekend. Did you use a whisk to mix the batter? That would help in avoiding lumps and getting an even consistency of the batter. Please check the measurements of the dry and wet ingredients once again. Maybe something went wrong there.
Alicia says
Wow! These were awesome!!! I substituted the milk with almond milk because that's all I had, and they were great! Thanks for this awesome recipe!
Madhuram says
You're welcome Alicia.
Ana Rodriguez says
Thank you so much for sharing this recipe!!!! My little girl (15 months old) is allergic to eggs and now we will be able to have pancakes as a family 🙂 They are delicious!!!
Madhuram says
You're very welcome Ana.
Katherine Ayers says
Just made these for my family and daughters sleepover friends. I used half organic all purpose and half organic whole wheat flour.... then added chocolate chips and macadamia nuts! I'm now the hero of the day! Thanks!
Madhuram says
That looks like a heavenly combination. Thanks for the idea Katherine.
Tabitha says
I have had a severe egg allergy my entire life. I can't even touch an egg! Therefore, I have never eaten a pancake before. I found this recipe and decided to try it. WOW! Who knew pancakes were sooo good?! My first pancake in 34 years. Thank you! BTW, my husband says they are the best he has ever eaten as well:)
Madhuram says
Wow! that's great Tabitha. First pancake in 3 years! I'm so happy for you that you got to taste pancakes finally.
Andi says
I'm excited to try this. My son has an egg and milk allergy. I would like to substitute the milk for almond milk. Do you think I will need to make any other adjustments? Thanks!
Madhuram says
That should not be a problem at all Andi.
jessica says
I just made these and they were DIVINE! I made a few substitutions for my circumstance and preference. I used cake flour because that's all I had on hand, I used bacon grease instead of the butter because I was making bacon and it jist felt right. Also instead of the milk I used 1/2 cupsour cream and half cup warm water. It made fluffy, chewy flavorful mini pancakes that my kids and their sleepover crew just adored! Thanks for the recipe!
Jennifer says
My daughter has an egg allergy and out of dozens of pancake recipes this one is the best by far! My son doesn't like pancakes without eggs and he had a second helping! So thankful for this recipe!! Thank you!!!
Madhuram says
You're very welcome Jennifer.
Vini says
Hi,
I want to add mashed bananas to the pancake batter. Any idea what changes i need to make to your recipe?
Thanks
Madhuram says
You can just add it Vini. It's not a big deal. You might want to add some water or milk to adjust the consistency.
Vini says
Hi,
I tried this with 1 banana and skipped the sugar. Turned out very well. Thanks for the recipe.
Vini
Madhuram says
That's a good idea Vini.
shonny says
These are the best pancakes I have ever had thanks so much!
Madhuram says
Wow! that's a great compliment, Shonny. Thanks much.
Marina says
I wanted to make pancakes but realized that I was fresh out of eggs, so when I found this recipe I was relieved! And even more so, they were super easy to make and cooked perfectly! To top it off, my boyfriend and I liked them much better than my usual ones with egg! They were cinnamony and delicious! Thanks so much for the recipe! I think I just might adopt this and make my pancakes this way everytime!
Madhuram says
Thank you very much Marina. That's especially wonderful to hear from a person who normally uses eggs. Thanks for taking the time to give your feedback.
akamissjay says
Wow- delish! I added two tbsp vinegar to the milk (buttermilk effect) and used coconut oil cuz I didn't have vegetable. The kids were begging for seconds so I will have to make more next time. Thanks so much!!
Madhuram says
You're welcome.
Swati Jain says
Hi, thank you so much for recipe.
I always wanted to eat pancakes but could never try bcoz it has eggs. .
And the quest ended with your wonderful recipe.
It turned out really great.
I have one question, can I make these with wheat flour instead of all purpose flour..
I understand there will b taste difference but will texture be the same.
Thank you.
Madhuram says
You're welcome Swati. Yes you can use whole wheat flour instead of all-purpose flour. I do it all the time.
michelle says
These were delicious. I added chocolate chips and used honey for the syrup..perfect
Madhuram says
Thanks Michelle.
Huong says
My boyfriend and I have been loving this recipe! For 9 months, it seems to work fine and produced the best tasting pancakes I've ever eaten. However, recently, every batch that we've made comes out uncooked on the inside. I don't know how this could happen all of a sudden when it was working perfectly fine before. We added 2 Tbsp of water instead of 1, because the batter was thick and we like our pancakes thin. The pancakes still turned out great back then. Now, even when we're following the recipe exactly, the outside seems cooked, but the inside are always uncooked. We've also tried lowering the heat on the griddle to medium to give it more time to cook, but still no change. It would be great if you could help us figure out what we're doing wrong. Thanks.
Madhuram says
That's weird! I think the griddle is not hot enough to start with. Being from India, we do a lot of savory pancakes (dosas if you know) at home and if the griddle is not hot enough it does not cook well. So try heating the griddle at a higher temperature initially (for 3-4 min) maybe and then bring it back to medium while preparing the pancakes. I heat the empty griddle at 5 first and when I start making the pancakes bring it down to 4, that way the insides are cooked and the outsides don't get burnt too. Hope this helps.
Huong says
We asked our friend (who loves baking) to make the pancakes for us following your ingredients list and he got it to cook properly again. He lowered the temperature to 300'F and flipped it earlier (onset of bubbling). The pancakes turned out perfectly cooked and delicious.
Madhuram says
Thanks Huong.
Sharise C says
Wow! These were delicious and so easy to make. I used all organic ingredients, plus whole-wheat flour and a smashed banana. Served with pure Canadian maple syrup. AND - I've never successfully made pancakes of any kind before! It's been 2 years since I've had American-style pancakes and these really fed the craving I had. Thanks for this recipe, I'll definitely be returning to your site for more.
Madhuram says
Thank you very much Sharise.
Radha says
Hi Madhuram,
It came out awesome but I added 1 tsp of egg replacer too.Thanks for the recipe.
Madhuram says
You're welcome Radha.
Aggy says
Really great recipe! It tastes so much better than with eggs. Thank you
Madhuram says
You're very welcome Aggy.
Drayanna says
Wonderful pancakes nut next time maybe less Cinnamon because it can overwhelm the maple syrup. But this will be my goto pancake recipe from now on...
Madhuram says
Thanks Drayanna.