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.
Anna says
I tried it and it turned out pretty good! As a guinea pig I tried it for myself for 1/2 cup flour. But I added almost 1cup milk. Not proportionate! Need to add 1/2 cup milk or little less. But overall turned out great. Thanks for the recipe.
Madhuram says
You're welcome Anna.
John Oh says
Try this using 30% soya flour in the mix. They will be more "eggy" but without the eggs, and also delicious. Soya is high in protein too. Just make sure it's GMO free.
Karl says
Hi, I had to modify the ingredients for my taste. Instead of sugar I used a packet of Stevia. Added 2 T. Wheat Germ for fibre. Omitted the vanilla and added 3 T. unsweetened apple sauce. Heating the milk to tepid before adding to flour mix really helps. Thanks for the initial base mix the consistency is perfect. I just turned them over and to my surprise they browned perfectly. I am impressed.
Madhuram says
Thanks Karl.
Michelle says
Tried this recipe this morning, and it was excellent!! I did use some flaxseed in place of what an egg might have done. For the recipe above, I combined 1TBS of ground flaxseed with 2TBS of water, then omitted the water in the recipe. THANKS SO MUCH!!
Madhuram says
You're welcome Michelle.
Tricia says
Made this for my son this morning. He loved it! Ate 5 small pieces on one sitting. I ate 6 small pieces after I dropped him at school! Definately a keeper. Btw, I added butter and maple syrup after I flipped the pancakes because I liked the melted butter effect and my syrup warm.
Madhuram says
Thanks Tricia.
G-MAN says
MADE IT...............YUM, really good, handy for when you have no eggs in:)
Nero di Seppia says
I just made these wonderful pancakes! It's unbelievable how they turn soft and fluffy even without eggs or anything 🙂 Thanks for sharing 😉
Madhuram says
You're welcome Nero. Kudos to the person who came up with this recipe.
sapna says
Wonderful wonderful wonderful. I have tried so many recipes before and this is hands down the best. I would like to try this mix in the wafflemaker- do you think it wilkl work or are there adjustments that you reccomned?
Madhuram says
Sorry Sapna, I haven't tried waffles so far, so I don't know.
panchashila says
Just now i tried your recipe and my daughters like very much.Thanks for this tasty and quick recipe.
Madhuram says
Thanks Panchashila. Kindly rate the recipe.
deep says
OMG these were the best!!!!!! they tasted so good and ive made them twice so far 🙂
Madhuram says
Thank you very much Deep.
Pamela says
They are absolutely fantastic! I did add blueberries, and that was heaven. You are absolutely correct, the best pancakes ever, eggless or otherwise.
Madhuram says
Thanks Pamela.
Ithaca says
These pancakes were easy to make and turned out excellent. Not too sweet at all, delicious with maple syrup on top. I also added frozen blueberries and bits of fresh strawberry to have blue and red for today's 4th of July. Thank you very much for this recipe.
A request- a pancake recipe with wholewheat flour or white brown flour, please.
LingCullen says
How.... How does it work??! its just my grandmothers pancake recipe with the 2 eggs omitted basically. Little more milk, oil,butter but the same?! its magic! I am making these on friday, it has been decided.
If your recipe works, I will never forget you!
Madhuram says
Maybe the amount of baking powder is more than your grandmother's recipe. Whatever it maybe, this recipe works Ling. You should definitely try it.
Priya says
Woww those pancakes looks seriously delicious and wonderful..
gudia says
Thanks a lot Madhuram for this recipe,I never tried pancakes but now I will definitely try this because I totally trust your recipes.
I tried Vanllia cup cakes but mine was not light n fluffy,it was kind of soggy. May be I over mixed the batter. Anyways I will try it again,may be cake this time.
Madhuram says
That's sad Gudia. I wish you don't give up on the cupcake recipe.
Priya (Yallapantula) Mitharwal says
They do look awesome and I am going to take your word for it and try them out soon 🙂
Hari Chandana says
Wowwwwwwwwww.. Looks simply superb and delicious.. Thanks for the awesome recipe dear !!
Indian Cuisine
Carola says
The whole grain pancake mix you refer to in your article has whey powder in it as an ingredient... this means it HAS DAIRY in the mix!!
So a person with an allergy needs to beware!
On the other hand... your recipe for pancakes very good and I look forward to trying it out when next the grandchildren come for a visit. Thank you.
Madhuram says
That's right Carola. I missed it. Will correct it. Thanks a lot.
Priti says
Looks soft n yum ...so perfect