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.
Sonya says
My daughter is allergic to eggs but the processed box ones she can have. Well we ran out and it is just too cold to go get more so I searched and found this recipe and it was a hit. I will be using it from now on. Thank you.
Madhuram says
You're very welcome, Sonya.
Veronica says
Easy recipe and the entire family enjoyed.
Madhuram says
Thanks for trying, Veronica.
Elizabeth says
I made these today and they came out better than pancakes with eggs. I normally make egg-free pancakes for myself, but my boyfriend likes traditional recipes, so I have been making pancakes with eggs. I ran out of eggs today and found this recipe, and we both agreed they were better than the pancakes with eggs! I substituted gluten-free all purpose flour with xantham gum added, unsweetened almond milk, and I used probably 1.5 cups of almond milk to get the right consistency (milkshake).
Madhuram says
That's awesome, Elizabeth. Glad to know you get perfect pancakes even with gluten-free flour. Thank you very much for the feedback.
Kelly says
Can you make the batter and set it in the fridge for days at a time? For like easy mornings?
Madhuram says
Yes, it works, Kelly. I have done it. Sometimes on weekends I make a big batch and store some of it for the weekdays. But haven't used it later than 3 days. So not sure if the texture is affected later than that.
Lizzy says
My boyfriend and I loved these! Great recipe!
Madhuram says
Thank you, Lizzy.
Nikole D says
WOW! These are amazing! I rarely leave comments, but I just *had* to this time. I bookmarked it and I printed it (I'm old lol) because I do not want to lose this recipe. As an egg allergy mom, wins like this are so important to us! My toddler enjoyed helping me make these this morning. We did the chocolate chip version and didn't need any additions post griddle. We just ate them like cookies! I will say that I had to use bread flour instead of all purpose, but with the small time frame that these are mixed, I don't think that the higher protein content in the flour had a chance to form discernible gluten strands. They are still light and fluffy and most of all - delicious!
Madhuram says
Thank you very much for trying the recipe and generous compliments, Nikole.
Jennifer Wilder says
Delicious pancakes! I’ve been using an egg replacer for my egg allergic son. This is so much better! Thank you! We added blueberries to some and enjoy life mini chocolate chips to the others!
Madhuram says
You're welcome, Jennifer.
Lindsey says
Our daughter surprised us with these for breakfast in bed this morning. Since we have no eggs she searched for an eggless recipe and ended up choosing this one. They are fantastic; although we don't have dietary restriction I predict they'll become a regular part of our breakfast repertoire! And they are simple enough for a determined 10-yr-old to prepare unassisted. Great job!
Madhuram says
Wow! Your 10 year old made it! That's awesome! Thank you very much for the feedback.
Aceey says
These pancakes were so delicious and fluffy! I couldn't even tell that there was no egg in it. My extremely picky daughter raved about them. Thank you for this recipe; you saved the day.
Madhuram says
You're very welcome Aceey. Thank you very much for taking the time to leave your feedback.
Tee says
Is there any way you can repost your original eggless recipe? I loved that recipe—it was so simple.
Madhuram says
This is the recipe that has been there right from the beginning, Tee. I'm sorry I'm not aware of which recipe you are talking about.
UF says
Thanks for the best pancakes we ever had. My son has egg allergy, what brought us to your site and this recipe.
Madhuram says
You're very welcome 🙂
Revathi says
The pancakes came out really nice
Madhuram says
Thanks for the feedback Revathi.
Mika says
This is by far the BEST eggless recipe!! Thank you so much for sharing!!
Madhuram says
You're very welcome Mika.
satra says
try making these pancakes with banana i tried it they're delicious
Madhuram says
That's great to know Satra.
L says
I have made these pancakes many times and I must say, they are delicious! After finding out about my egg allergy I was devastated..I mean let's face it, so many things have them in it! This recipe has made me so happy though! I can have pancakes again and they're even more fluffy than my traditional pancakes I used to make. Thank you so much for sharing, it has brought back some normalcy and happiness into my life again 🙂
Madhuram says
Oh wow! Your enthusiasm is contagious! 😀 Thanks for the feedback and am happy that you can have pancakes again!
Carole says
Ran out of eggs for our traditional Sunday morning pancake breakfast, so I turned to these. They were just as good and just as filling. Even my fussy husband thought they were delicious!
Madhuram says
Thanks for the feedback Carole.
Sandra says
I made these eggless pancakes this morning and they turned out perfect. They really are delicious and the cinnamon adds a unique taste to them. One thing I did notice is that the batter was a little thick for my liking so I just added an extra tablespoon of water to the batter.
Madhuram says
Thanks for leaving a comment Sandra.
Carolyn says
I tried this recipe this morning, and it was delicious! Thanks so much for sharing!
Madhuram says
You're very welcome Carolyn.
Casandra Smith says
Our eggs in the EU are contaminated so I tried your recipe I did not add sugar did not have vanilla essence but they where delicious I had them with banana strawberries and honey DE LI CI OUS !!! Thank you
Madhuram says
Thanks for the feedback Casandra.