Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.
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Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.
However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.
It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.
I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.
After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.
This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.
Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke.
Why this recipe works?
For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.
I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.
The result?
Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.
So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.
Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.
This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.
Taste & Texture
The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.
These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.
This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.
Readers Feedback
Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ 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 ❤️
Amy said: ⭐⭐⭐⭐⭐
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
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients and Substitutes
- 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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
- Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
- Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
- Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
- Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.
Step-by-Step Instructions
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.
4. Lumps are perfectly fine. Set aside for a couple of minutes.
5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
7. Batter is ready. Leave it for 2 minutes.
8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
10. Egg-free pancakes are ready!
Recipe FAQs
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.
Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.
Yes, 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.
Yes, 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.
Absolutely! 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.
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.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable 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
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
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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.
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.
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.
Faith Golz says
so GOOD my note if you put Sprinkles (which I did) add them While you are cooking them or your pancakes will turn the color of the Sprinkles (that's why mine are blue/green)
Madhuram says
That's cool, Faith! This could be a great tip to do themed eggless pancakes for occasions like Valentine's day, Halloween, Christmas etc. Thank you for sharing.
Luv the beach says
Can I use self raising flour for this?
Madhuram says
I haven't tried it personally but have seen few comments in the comments section that some readers have tried it and it worked. I guess my next try I will make these eggless pancakes with self raising flour and update the result here.
Amy says
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 🙂
Madhuram says
Thank you so much for the feedback, Amy. Happy to know that everyone in your family loves these pancakes.
Cassie says
I like using this recipe especially when I’m out of eggs.. my son loves it!
Madhuram says
Thank you very much, Cassie.
Carolina says
I've cooked these over a dozen times. My kids, nieces, and nephews love them!!
Madhuram says
Thank you for the feedback, Carolina.
Sher says
My egg allergy daughter's new favorite breakfast. I make this once a week at the request of my children.
Madhuram says
Thank you for the feedback, Sher.
TJ says
These are flat, chewy, and heavy on the flour taste.
Amy says
This is our go to! I was wondering have you ever baked these as a “pancake bake”In the oven?
Madhuram says
Thank you, Amy. I haven't baked it yet but have seen a couple of comments in the comments section that some of the readers have baked it and it works out well.
Jessica says
I made this because I have an autistic son who only eats pancakes and I ran out of the mini ones today. We didn’t have eggs so I had to find a recipe without eggs. He is also lactose intolerant so I made this recipe using almond milk and it worked and he ate them all.
Madhuram says
That's great to know it worked for you and your son ate them all, Jessica. Thank you for taking the time to leave your feedback.
Seagirl says
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram - these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Madhuram says
So kind of you, Seagirl. Your detailed comment is much appreciated. Happy holidays to you too.