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.
Lisa says
Mine come out as if the middle is uncooked no matter how long I brown them for.
Madhuram says
I'm thinking maybe the pan was not hot enough to begin with or the batter might be too thick and you might have to add another tablespoon or two of water.
Chantal Chetty says
All recipes divine and simple very easy to prepare
Thky so much
Madhuri my
Best wishers chantal
Madhuram says
You're very welcome Chantal.
Alex S says
Whats the cinnamon for? can I leave it out?
Madhuram says
It's for added flavour. Yes you can omit it.
Wendy D says
Perfect and delicious!
Madhuram says
Thanks Wendy.
Wendy D says
I used half 2% and half Almond milk. They were super delicious Pancakes with the perfect consistency!
Madhuram says
Thanks for the feedback Wendy.
Diane says
What flour would I use for gluten free? Recipes also need to be dairy free but I would use almond milk.
Madhuram says
Maybe you can try using gluten-free pancake mix or buckwheat flour etc.
Sue says
The Recipe was amazing!It turned out fluffy and sweet.Finally found a perfect pancake recipe without egg!Delicious thank you so much for the recipe it's the best one so far!Love it
Madhuram says
You're very welcome Sue.
Aurora Grace says
Awesome!!! Really delicious...just added some more light brown sugar for taste preference. So happy even I ran out of eggs I could still prepare pancakes! Whoo!!
Sarah says
Amazing! I searched for an eggless pancake recipe because I was out of eggs, and didn't want to go to the store to pick up ingredients to satisfy my pancake craving. This made the best pancakes, and will now be my go to recipe. I added some fresh blueberries, and I would definitely suggest this because they made the pancakes even better. Next time I will add more sugar just to suit my personal tastes, but thanks for an awesome recipe!
Madhuram says
You're very welcome Sarah. 🙂
Anna says
No idea what happened with these! The batter was very thin, but I went with it. Even with a little added sugar, they tasted bland. The outsides burned quickly, and the inside was a little undercooked. I played around with the heat settings, but nothing worked. Help!
Madhuram says
There is no way that this recipe will go wrong Anna. I make it every weekend. It works with whole wheat flour too. The batter won't be thin. I'm wondering if you added more liquid than mentioned in the recipe.
Whitley Crawford says
Do we know nutrition information for these? Specifically calories? Haha
Madhuram says
Sorry Whitley, I don't have it.
Millie says
The pancakes turned out pretty well though i thought the batter was too thick and added around a tbsp more water after making a couple of pancakes. I topped them with chocolate syrup and my younger sisters loved them.
Madhuram says
Thanks for the feedback Millie.
Joanne says
Just made these pancakes with soy milk and 1/2 cup of all bran. Tasted delicious.
Madhuram says
Thanks Joanne.
Kinu says
Thanku for this yummy recipe. My mum and I are vegetarians and we've tried eggless pancakes before but this one was perfect! definitely going to make this every time!
naida says
I added 2 mashed bananas and a little less milk and they were awesome. my family can have eggs but I just didn't have any in the fridge. haha
your recipe is great and will definitely make them again!!
Madhuram says
Thank you very much Nadia.
Ava says
What does 1 cup of milk { i used 2 % } mean?
Madhuram says
It's 2% fat milk.
MaKettle says
This recipe is very much appreciated. There are times when we are out of eggs and we still need breakfast. I occasionally substitute half of the flour for coconut flour. Fabulous recipe.
Madhuram says
Thanks for the feedback Makettle.
Lynelle says
My granddaughter who is allergic to eggs loved this recipe!! I tried it also, and it is delish! The hint of cinnamon along with the vanilla is great! Will definitely keep this recipe!
Madhuram says
Thanks Lynelle.
Gianna says
These are so good! I'm allergic to eggs so finding yummy replacements is often a pain.
Madhuram says
Thank you for the feedback Gianna.
Shipra says
Have tried this recipe several times and both hubby and kiddo love it. Love your recipes. Have tried adding banana, blueberries, chocolate chips to it. Always comes out great.
Madhuram says
Thank you very much Shipra.