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.
Tyffani T. says
Thank you sooooo much!! My 4 year old has always had an egg allergy.. I will never buy pancake mix again! Mine turn out so thick and fluffy! My kids beg me for them!
Madhuram says
Aww...so glad to hear this. You're very welcome.
Sarah says
Can you freeze the batter? My baby has an egg allergy and she's only 11 months, so she won't eat more than 1 or 2 small pancakes.
Madhuram says
I'm not sure Sarah. I guess you can make the pancakes and freeze them instead or halve the recipe.
Kritika says
I wanna try this pancake recipe, but I can't get my hands on umsalted butter. Will it work with regular salted one? Or can I use ghee as a substitute?
Madhuram says
You can try it with salted butter if you don't mind mildly salty pancakes. I think it won't be noticeable and it should be fine.
sree says
Great recipe. Best eggless pancakes I could make.
Madhuram says
You're welcome Sree.
Tko says
Delicious. Definitely add blueberries that burst in your mouth when eaten. Maple syrup a fantastic compliment
Madhuram says
Thanks.
Sophia says
Oh baby!!! This pancake recipe is simply THE BEST. I find myself licking the bowl clean, and leftover pancakes are good, even cold. That's when you KNOW you've struck gold!
Madhuram says
Thanks Sophia.
John says
This is a fabulous recipe! I put organic strawberry preserves on top, (thin layer) and then added a huge dollop of creme fraiche and organic maple syrup. Topped off w/a Pecan and a dash of cinnamon. Thought I would die! This is a keeper!
Madhuram says
You're very welcome John. That sounds like some heavenly breakfast! 😀
Beth says
OMG those were the best pancakes I ever had. Will be the recipe I use from now on.
Madhuram says
You're very welcome Beth. 🙂
Seth says
So I've been making these for a while, they are awesome. Today I decided to add some flair for the holiday, it turned out great:
ADD 1 tablespoon pumpkin purée
ADD a heavy sprinkle of pumpkin pie spice
ADD pinch of salt
Sub coconut oil for the butter or half butter half
Whisk the wet ingredients including sugar until foamy, then same as normal mix and cook!
Madhuram says
That's awesome Seth.
Kelsey Brewer says
EASY AND DELICIOUS!!!!!
Madhuram says
Thanks Kelsey.
Victoria Kniz says
I just made these for my children cause i ran out of eggs,they were amazing super light and fluffy,kids loved them,they loved the taste of cinnamon, this is a great recipe i will continue to make it, definitely a keeper.
Madhuram says
Thank you very much Victoria.
Priya says
How long can you leave the batter for?
If I made it at 3pm could I use it at 7pm?
Love the recipe!
Madhuram says
I think it should be fine. Probably store it in the fridge.
Patricia says
I just found this recipe. Thank you so much. I did make some substitutions because of our diet. I used Bob Mills Gluten Free All Purpose Flour, honey in place of the sugar, and olive oil. I also stirred in mashed bananas after the melted butter. The bananas made it sweet enough for my 1 year old so no syrup was needed. Thanks again
Madhuram says
That's great Patricia.
Dawn says
Wow these are so easy but they taste amazing. Really crispy!! Best pancakes and I' be tried many recipes . Happy I ran out of eggs and have someone ask for pancakes or I might never have tried these. Thanks for posting
Madhuram says
Thanks Dawn, but crispy??
Janay Servello says
My 1 year old was recently diagnosed with a few food allergies (egg, soy, and nuts to name a few). I have been struggling to find a recipe that is free of all that, that the other kids would eat and love. Than I stumbled across this recipe. My picky eating kids and the baby loved it (my husband and I couldn't believe how good they were). I did make a couple changes (because of the soy allergy) I used canola oil instead of vegetable and used smart balance butter (non dairy). Thumbs up to you and this will be my forever recipe.
Madhuram says
Thanks for taking the time to leave your feedback Janay. Much appreciated.
Steve says
You don't say in your recipe how many eggs or egg the Baking powder replaces? Guess I could look it up on line.... Steve
Madhuram says
I guess one egg probably.
Nitin says
Hey, wanted to know, can I skip vegetable oil? , or is there some other oil which you suggest?
Madhuram says
Yes you can. You can use all butter or avocado oil or coconut oil.
Sheila says
I had no eggs .. This was really good. Only thing I changed was I used 2 tsp of sugar. Put some mashed fresh raspberries in them. They were super yummy!! I will make them again and again. Thanks for the recipe!
Madhuram says
You're very welcome Sheila.
Maria S says
Delicious pancakes! Thank you Madhuram!
Madhuram says
You're welcome Maria.
Poornima Balakrishnan says
I love your recipe. Made my day. I added cocoa powder (unsweetened) to it and it turned out marvellous. Thank you!
Madhuram says
That's great Poornima. Thank you very much.