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.
Garem says
Hi Madhuram,
I really liked your recipe and would be trying today. Could you please confirm what you mean by 2% in the ingredients mentioned above -
" 1 Cup Milk ( 1 used 2% ) " ?
Thanks
Madhuram says
Hi Garem, it's the percentage of milk fat. Here we get it as 1%, 2%, 3.25%
Pooja says
I made these pancakes yesterday (on what conveniently turned out to be Pancake Day). It was the first time I have made pancakes and they were very simple to make (coming from a novice cook/baker!) and tasty to eat.
You described everything perfectly and things happened as you said they would (e.g. the pancakes bubbling to tell me when they needed to be flipped). Thank you for the step-by-step instructions, helpful video and conversion from cups to grams. The only variation I made was to melt the butter in the microwave instead (I wasn't sure if I needed to grease the pan?).
I have not eaten pancakes for a long time due to the lack of eggless versions so thank you. Now I can make them myself whenever I want!
This is the second recipe that I have tried from your site and once again, I would only recommend it.
Madhuram says
Thank you very much for the detailed feedback, Pooja. 😀
Juliet says
Made this but added date and walnuts and yet were amazing!!! Definitely will do more often, I loved them. Thank you so much! 🙂
Madhuram says
You're very welcome Juliet. 🙂
Don Hite says
Made them with almond milk and left out the butter (just used the 1 tbsp of veg oil). After mixed it was too watery, so I just added enough extra flour to reach a pancake batter texture. I also added a dash of salt. They turned out really well!
Joy says
These are AWESOME!!! I added more butter than necessary, and added coconut milk, frozen blueberries and hid my protein powder in there as well and everything worked so wonderfully. Glad to know I finally have an eggless pancake recipe!!! The batter is great for making either fluffy or thin pancakes. I experimented. Thank you for sharing!!! I wonder how well this will do in a waffle iron lol.
Madhuram says
That's great Joy. Nice variations! I'm guessing it should work fine as waffles too! All the best.
Faith says
I made these because my son is allergic to eggs. I find them really dense, and not very fluffy at all. I did double the recipe so maybe that's why it's different for me. Also the pancake didn't bubble when it was time to flip so I just flipped it when it looked cooked.
Madhuram says
Doubling the recipe should not be a problem as long as you are doubling all the ingredients. This is a no-fail recipe. I think that's evident from the reviews. I'm wondering if the baking powder you used is stale.
Samantha says
I really enjoyed these pancakes.
Madhuram says
Thanks Samantha.
Flash says
Wanted pancakes but had no eggs - this was the solution! If I hadn't made them myself I wouldn't have known they were eggless ☆
Madhuram says
Thanks for the feedback. 🙂
Michelle says
A great recipe! Easy, fast and yummy. Definitely a new go-to recipe from now on, even if I do have eggs on hand. I doubled the recipe and used a 1/3 measuring cup to spoon the batter, got about 15 pancakes. I also added the melted butter right away, rather than melting it on the griddle and pouring the leftovers into the batter. Turned out fantastic!
Madhuram says
Thanks a lot for the feedback Michelle. 🙂
Bharat Jadav says
Nice Pancakes! Added to my breakfast menu 🙂
Madhuram says
Thanks Bharat. 🙂
jen says
Wanted pancakes, realized I didn't have eggs, so found this recipe. This recipe was very good. The pancakes came out light and fluffy. I used buttermilk, increased sugar to a TBSP, and added a dash of salt. I'm thinking I don't need to use eggs anymore. I don't feel like I have rocks in my gut after eating these as traditional pancakes often do.
Nate says
Tried this recipe and followed the directions EXACTLY. It come out WONDERFUL!!! I topped with chocolate chips and whipped cream. Delicious! I'll definitely make these again! THANKS!
Madhuram says
Thanks for the feedback Nate. 🙂
Mita says
Hi. Can I use oil instead of butter. If so, how much oil? Thanks. Thus recipe looks really good.
Madhuram says
Yes you can. Equal amount.
Julio says
Thanks a lot!
Thats been amazing. I tryed with my kids. I add the nuts, and was a greatfull taste.
Sorry for my English, regards from Spain
Madhuram says
Thanks a bunch Julio. 🙂
Neil says
HI Madhuan, great recipe although please can you clarify how much flour and milk are needed in grams as I am very confused!
On the conversion website there are various references to the equivalents to 1 cup - all purpose flour is 110g and then under baking measurements it says 1 cup is 16 tablespoons or 8 ounces whereas later it says that 8 ounces is equal to 225 grams!
Would be great if you could specify the gram equivalent for this particular recipe?
Madhuram says
Hmm..sorry Neil, I'm not an expert when it comes to such conversions. Haven't tried it myself. 🙁
Viki says
Quick, easy, and delicious! No more Bisquick for me. I did add 1 Tablespoon ground Chia seeds and 1/4 teaspoon salt. Thanks.
Madhuram says
You're welcome Viki. 😀
Jackie says
I doubled the recipe. I think more flour is needed when you do this... I don't know why... I added about 3/4 cups more when I double the recipe for a total of 2 3/4vups of flour.
cindy says
I made them with my dairy probiotic and substituted with buckwheat flour and coconut oil. They were delicious!
Madhuram says
Wow! That's great to know.