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.
Damien Fulford says
Made on then made the next by adding half a cup of unsweetened Apple sauce the Apple sauce made it even better
Madhuram says
That's great Damien. Thanks for the feedback.
AC says
I used this recipe today and after making the first pancake I realized that it was missing something.. salt. I added 1/4 teaspoon of salt to the batter and that helped bring out the flavors of the rest of the ingredients. Thanks for the recipe.
Madhuram says
Thanks for the feedback AC.
Shirley says
Madhuram I made ths recipe to the letter, but without cinammon as I am allergic to it, and all my ingredients were completely fresh, but the taste of the baking powder was overpowering. Perhaps my tastebuds are super sensitive to it, but I have seen this same recipe elsewhere and people do comment in the taste of baking powder coming through. Nevertheless, it is a good recipe and I will try it again but reduce the baking powder by half to start.
Madhuram says
Hmm..I made this recipe even yesterday and didn't notice any after taste from the baking powder. The kids loved it as usual. Maybe you are indeed very sensitive. Not sure. Hope you will like it better when you try reducing the baking powder.
Kristy says
I make this for my son who is allergist to eggs almost every weekend.
We too have encountered the baking powder taste twice and have figured out what was causing it for us.
The trick is that you have to add the wet ingredients while the butter is melting and WAIT. The time that passes allows the baking powder to create the bubbles for the baking recation (i.e., 'work'). I realized that when I tried to shortcut the process by prepping all ingredients and melt the butter to add along with the other wet ingredients that we have the baking powder taste. One other thing that I have seen by letting the it sit that ~ 2 minutes is that the batter also thickens up. Don't forget, don't overmix, make sure all dry ingredients are wet but let it have clumps... then when you add the butter you can whisk it smooth.
Madhuram says
Thank you very much Kristy.
maria says
I did it with 1- teaspoon baking powder and 1 teaspoon baking soda, there was no overpowering of any sort.. The recipe itself is very good.
Cath Adams says
Thanks to your recipe this year is the first year my 2 boys have had pancakes due to severe egg allergies. They turned out perfect I even doubled the ingredients to make more. Looking forward to trying more recipes...
Madhuram says
You're very welcome Cath. I'm glad that your boys got to eat pancakes for the first time.
Holly says
Have 3 egg allergic children and this recipe is fantastic! Thank you
Madhuram says
You're most welcome Holly.
Jade says
My 18 month daughter who is allergic to eggs and dairy has just enjoyed her first pancakes thanks to this recipe!! We substituted butter for her dairy free spread and milk for her rice milk and she has wolfed down 2 pancakes already! Thanks for this they're lovely!!!
Madhuram says
You're very welcome Jade.
Guraj says
Nice! One thing though; they are not fluffy enough.
Ash says
My colleague has an egg allergy so I tried these, having never made classic pancakes before (I'm a crepe lover). Worked really well once I got my patience in check (I kept trying to flip them too early and they were pale and horrible, but that's my fault and not a criticism of the recipe). Still not sure how to get them quite so golden-brown as yours! But they went down a treat and they (eventually) looked good.
Madhuram says
Thanks for trying the recipe Ash. The pan should be at the right temperature to get perfect golden brown pancakes. If it's not hot enough you won't get well cooked pancakes. If it's too hot it will cook quickly on the outside burning it too much and uncooked on the inside. I guess with some practice you should be able to master it. All the best.
Shirley says
They turned out well but tasted of baking powder despite pure vanilla flavouring. Went in the bin uneatable.
Madhuram says
This is the best pancake recipe and I stand by it. Do it almost every week. I'm pretty sure that something must have gone wrong while measuring or maybe the baking powder had expired/gone bad.
KT says
We like to eat pancakes for supper. Today a day I didn't have eggs in the house for my normal recipe. I used this recipe for my 5 kids, quadrupled the recipe, and there is nothing left!
I did leave out the cinnamon and vanilla for our preference. Worked wonderful. We add chocolate chips, blue berries and pecans to individual pancakes as they are cooking.
Thank You!
Madhuram says
Thank you very much for trying the recipe and leaving your comment here KT. I fail to understand how very few people don't get it right and say that they had to throw it in the bin.
S says
These were good. Fluffy exactly as said, and had no trouble cooking through quickly. Had to make for an egg allergy.
Madhuram says
Thanks for the feedback S.
Ashley says
This recipe was great! The pancakes were really light and fluffy, just like I like 'em!
Madhuram says
Thanks for trying the recipe Ashley.
Jenn Woll says
Great recipe! I mistakenly added the butter to the batter mix (melted and added to liquid ingredients) so I hoped it would not affect results too badly. These pancakes were delicious! Thanks for helping me when discovering we were out of eggs and/or pancake mix. This recipe saved the day.
Madhuram says
You're very welcome Jenn.
Karolyn says
Had no eggs at home; kids wanted pancakes.... found this recipe and decided to give it a go! Needless to say this is our new pancake recipe!!! They are awesome!
Madhuram says
Thank you very much Karolyn.
Somya says
1 cup, its about how many ml or gram?
Madhuram says
Check the baking measurements page Somya.
krista says
Batter was a bit thick so I added a bit more milk, pancakes turned out perfect! I just made plain ones, no fruit.
Madhuram says
That's great Krista.
Tia says
I did the recipe the same , the panckes are ok, very thick tho , hard to cook the centre .not bad for eggless, thanks for the recipe
Madhuram says
Did you try adding some more liquid to adjust the batter consistency? This recipe turns out perfect each and every time. The center cooks very well too. Was the pan hot enough to begin with?
Marissa says
Can I refrigerate and save the batter for a few days?
Madhuram says
Hmm..I'm not sure about that because I haven't tried it myself. Maybe you can make the pancakes ahead and freeze it instead. That should work.
Rose says
Amazing! Ran out of eggs this morning and made these. Kids loved them! I also added 1 tbsp flax seed meal and 3 tbsp water, let set in fridge 15 min and omitted 1 tbsp water recipe called for. Super fluffy!
Madhuram says
Thanks Rose.
Christina says
This recipe needs salt! Look at any "normal" pancake recipe with good ratings and it will have salt. Pancakes should have a slight saltiness to them. It contrasts nicely with the sweetness of the syrup. About 1/4 to 1/2 tsp of table salt or 1/2 tsp of coarse sea salt should do it... (most recipes out there have 1 tsp salt for every 1 1/2 cups of flour).
Ashley says
People can have other variations if they want. Panackes don't "need" salt. Different people have different tastes.