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.
More Eggless Pancake Recipes You'll Love
If you tried this Eggless Pancakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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.
Carolyn says
Better than the recipe I’ve been using for 40 years! This will be my go-to now. Thank you!
Madhuram says
That's so kind of you, Carolyn. Thank you very much.
Lisa says
These were great! I used non-fat Greek yogurt in place of the milk but ended up thinning the batter with extra milk plus I threw in a bunch of blueberries.
Madhuram says
Oh wow! Yogurt instead of milk! That's interesting! Thank you for trying the recipe, Lisa.
Winnie says
I love this recipe. So easy to make the pancakes taste delicious.
Madhuram says
Thank you very much, Winnie.
Jennifer says
Really good!
Madhuram says
Thank you very much, Jennifer.
Hilary says
These are the best easy pancakes ever!
Madhuram says
Thank you very much, Hilary.
Lynn says
We’ve been using this pancake recipe for many years now and started using it without the cinnamon for waffles. Works out great EVERY TIME!!!!
Madhuram says
Thank you very much, Lynn. It's great to know that you are using this recipe to make waffles too.
Chelaina says
These pancakes turned out great and fluffier than my previous recipe! I love that even without eggs they taste great.
Madhuram says
Thank you very much, Chelaina.
Kristal says
I think this may be the best pancake I've had in my life!
Madhuram says
Thank you very much, Kristal.
Rashmi says
Great recipe. I only reduced everything to half to make half the quantity. Worked perfectly.
Madhuram says
Thank you very much for the feedback, Rashmi.
Ana says
I was out of eggs and we were about to eat cereal when I googled eggless pancakes. I found this recipe and got right to it. I didn’t have vanilla extract and I added frozen blueberries. They came out delicious, my husband even said they were so good. Sent this to my cousin, who now is going to try it.
I usually do a homemade pancake with eggs recipe and these were better!
Will definitely be making this again.
Madhuram says
Thank you very much for trying this recipe, Ana. I'm happy that you and your husband enjoyed it.
Zach says
Would it be really hard to add one of those sliders to alter the servings? They seem to be everywhere online except here.
Madhuram says
I'm not comfortable doing that, Zach because I feel with baking recipes that have leavening agents like baking soda and baking powder doubling and tripling the recipe might not work always unlike cooking recipes. Somewhere in the myriad of comments for this recipe a chef would have mentioned something similar too. The most I have done is doubling this recipe. Adding a code for altering the servings is pretty easy but I don't want to put something like that without trying it for myself.
Hannah says
Tried this recipe this morning and I got approval from 4 picky kids and a picky husband! We’ve spend the past 9 months venturing away from store-bought foods and I have to make meals eggless due to my daughter’s egg-allergy. No pancake recipe that I’ve tried so far has gotten everyone’s approval so that’s saying something of this recipe! Amazing! Thank you!! Will be making this again for sure!
Madhuram says
Thank you very much, Hannah for trying the recipe and taking the time to leave your valuable feedback. I'm very happy that your family enjoyed these eggless pancakes.
Tarn says
Zach,
As soon as you add liquid to the baking powder it starts reacting. You only have about 15 minutes until it fizzles out. If you are using double acting baking powder (Clabber Girl, Calumet, etc.) it will react react again withe the heat, but not as much as the first reaction.
If you want to increase this recipe, simply sift your dry ingredients together separately from your wet ingredients for a second batch, then mix the wet and dry together when you finish the first batch. That way the baking powder is not reacting and getting weaker while you are making the first batch. And I recommend a griddle that covers 2 burners, so you can cook all the batter quickly.
Final note: Omit the baking powder and use 1⅓ teaspoon cream of tartar and ⅔ teaspoon baking soda (not powder). This will give you more lift and add a slight tanginess to the mix. If it's too tangy for you, use less soda and tartar. This uses the old recipe for baking powder which is:
2 parts cream of tartar
1 part baking soda
1 part corn starch
(you can leave the corn starch out if you use it right away).
This is only single acting. So if it goes flat, it's done.
Shellie says
These didn’t turn out well but could be because I’m cooking at high altitude. Any recommendations for altitude adjustments? They were flat and gummy in the middle.
Madhuram says
I know that high altitude baking needs some tweaks but not sure about the same for pancakes. Did you let the batter sit for a couple of minutes? Was the pan hot enough? I feel that your pancakes cooked on the outside but was raw inside which is a classic case of the pan not being hot enough.
Heather says
I have made these pancakes several times and our household loves them. I tweaked the recipe a little today to include adding a chocolate protein powder. Thanks for sharing this.
Madhuram says
Thank you very much for your feedback, Heather. It's great to know that adding chocolate protein powder works too.
Kelly says
I made this recipe as vegan and Gluten-free as my 2yo is currently dealing with food sensitivities. I used almond milk and king aurthur measure for measure and the recipe didn't need any changes!
They puffed up better than many other recipes I've tried, the batter was a great consistency. They're not very sweet so I'm hoping picky eater will try them, or next time I think i could add some maple syrup and the it'd be forgiving!
Madhuram says
Great to know, Kelly. Thank you for the feedback. I haven't tried this recipe with gluten-free mix so I appreciate your inputs.
Crissy says
Omg!! These are incredible!!! Just made them now!! Thanks so much!!!
Madhuram says
Thank you very much, Crissy.
Catherine says
I did not use baking powder with the self rising flour. I am making some today with all purpose flour. They are the best❤️
Madhuram says
Thank you for the reply, Catherine. Now I want to try it with self-rising flour too. I'm going to do it this weekend.
Analis says
My son has an egg allergy. These are perfect, easy and delicious for the whole family.
Madhuram says
Thank you very much for the feedback, Analis.
Catherine says
I made these pancakes. I only had self rising flour. I will never need another recipe these are absolutely the best.
Madhuram says
Thank you very much, Catherine. Did you use baking powder too with the self rising flour?
Alicia Kissoon says
I have tried MANY recipes for eggless pancakes, some use buttermilk, others yoghurt and many other things I don't always have on hand. This was the SIMPLEST, throw together mix and it was DELICIOUS, FLUFFY and super yummy! If you are not a syrip lover you may have to increase the sugar otherwise this recipe is six star and has made it to my written recipe book. Thank you!
Madhuram says
That's so kind of you, Alicia. Thank you very much.
Ally says
My son is allergic to eggs so I’ve tried quite a few recipes and This is by far the best eggless pancake recipe I’ve ever made. I tweaked it a bit by substituting a few ounces of milk with cream. I also let the mixture sit for about 7 mins before cooking. Delicious!
Madhuram says
Thank you very much, Ally. I think using cream would make it rich and softer too. Great tip.