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.
t says
These did not come out well at all. Doughy inside and crusty outside. I cooked them on low but I could not get the inside to cook.
Madhuram says
The pan wouldn't have been hot enough to start with.
Susan says
My pancakes did not turn out fluffy but they were so good! I made them this morning with sausage links on the side for my family. It was a very enjoyable meal! Thank you!
Madhuram says
You're welcome, Susan. The batter has to be quite thick for the pancakes to turn out fluffy. Try adjusting the quantity of liquid next time.
Susan says
Thank you! That was the trick! I made eggless pancakes again today and kept the batter thick. We had thick, fluffy pancakes!
Madhuram says
You're welcome, Susan.
Katherine says
I made these pancakes for breakfast today and they were wonderful. I omitted the cinnamon & water, and substituted buttermilk for 2% milk, whole wheat flour for all-purpose flour and increased (tripled) the sugar to one tablespoon of brown sugar. Also, this recipe is easy to make for one person. My single pancake version of this recipe is the following:
1/4 cup whole wheat flour
3/4 teaspoon brown sugar
1/2 teaspoon baking powder
1/16 teaspoon salt
1/4 cup buttermilk
3/4 teaspoon oil
1/4 teaspoon vanilla extract
1/2 tablespoon butter
Follow the same directions except only make one pancake and cook it on medium heat. Also, I don't pour the melted butter back into the batter. I just use the melted butter to grease my pan.
Madhuram says
Wow! That's amazing, Katherine! Thank you for taking the time to leave your feedback and recipe.
Dylan stull says
My mom has celiac disease and can't eat anything with flour in it. Can you make this recipe but gluten free no eggs?
Dylan stull says
P.s. also thanks for the recipie it turned out great!!
Madhuram says
You're welcome.
Madhuram says
She can make it with gluten-free all-purpose flour. You can also try this gluten-free vegan vanilla waffle recipe to make pancakes too.
Ritu says
Turned out great! Added some blueberries and mashed banana to the mix. Can it be made using wheat flour (aata)? What will the proportion be? Thanks!
Madhuram says
You're welcome Ritu. Yes you can use whole wheat flour.
Aya says
I made these pancakes today because I ran out of eggs! They tasted really good! The texture was just perfect. Definitely recommend this recipe!
Madhuram says
Thanks for the feedback, Aya.
Lyn Brown says
I made these pancakes for Easter Brunch..with blueberries...and they were outstanding! My one son has egg sensitivities and usually spends his time in "his office" after having eggs but not this time! The pancakes were light and we made a triple batch for 5 adults wirh only two left over. Definitely a keeper!
Madhuram says
Wow! That's great to know Lyn! Thank you very much for the feedback.
Fairytailfan says
Can we use olive oil instead of vegetable oil?
Madhuram says
Any neutral flavored oil can be used.
Aarti Kapadia says
It tasted very bitter in the end.. I guess the 2tsp baking powder is too much.
Madhuram says
It has to be something else Aarti. I have made this recipe a 1000 times and still do it. Was the baking powder you used stale, past the expiry date? Did you mix up baking soda and baking powder? These are few things that go wrong usually.
Sasmita says
Hi. I tried the pancake and it turned out to be very nice. So soft. Only thing it gave a bitter taste. Not able to know the reason.
Madhuram says
Did you check the expiry date of the baking powder and the measurement?
Oscar says
They don't cook through well, they kinda just stay really wet and oily. And the taste of the vege oil really cuts through everything else.
Madhuram says
I'm 100% sure that something else went wrong while making the recipe because this is a no-fail eggless pancake recipe which I make every other cake and has so many positive reviews. Was the pan hot enough to begin with because that's one reason pancakes don't cook well.
N. Lefebvre says
Hi! I made your pancakes with gluten-free flour, almond milk soured with cider vinegar, cut out the sugar and added a bit of water to liquify the batter since the gluten-free flour absorbs more liquid than regular flour.
I make these regularly and I thank you for this and all the other great recipes you have on your site.
With real maple syrup or homemade jam, these are the best!!! Thank you.
Madhuram says
Wow! That's great. Thank you very much for the feedback.
Rose says
Delicious, fluffy and light. You couldn't tell they didn't have eggs. This recipe has earned itself a place in my special recipe notebook!
Madhuram says
Thanks for the tying the recipe and leaving your feedback, Rose.
Katie says
Scrumptious! Perfect amount of everything ~ didn’t need to thin out the batter either, which is the usual for me when making pancakes. I added frozen wild blueberries to each one (made 4), and another tsp of sugar.
Katie says
Also, I used almond milk.
Madhuram says
Thank you very much for the feedback, Katie.
Kav says
Wow these are the best pancakes I've ever had. Huge hit with the family. So fluffy and soft. This will be my new go to recipe! Thanks
Madhuram says
You're very welcome Kav.
Rebby says
Lovely recipe! I have made 1 great batch of pancakes in my life. The rest were utter disasters, so I'm still very much a beginner when to comes to making pancakes. Not only did I not have eggs, but I ran out of butter too! So I made mine with 2 tbs vegetable oil as opposed to 1 tbs vegetable oil and 2 tbs butter. I used half normal flour, and half whole wheat flour for the added fibre. I like mine a bit sweeter so I added a tbs of sugar. I then served it with a blueberry compote and for the most part, the berry compote was just the cherry on top cause the pancakes were great on their own! So even though I didn't follow it to the T, the pancakes were lovely!
Madhuram says
Wow! That's great Rebby!
Nikky says
I made these and they are great BUT I had to double the recipe because it hardly fed my two little kids let alone me and my husband.
Madhuram says
Thanks for trying, Nikky.
Heath says
can you freeze these pancakes?
Madhuram says
I haven't tried, but I think it shouldn't be a problem.
Eva says
An egg allergy here in my house too. I tried this with doubts. Omgoodness are they ever good! I’ll need to triple the recipe next time. The batter was very thick. I only got six pancakes. I heated my cast iron until water drops danced and then, poured the first one (usually the first one is for the dog right ) I nervously watched it cooking, not bubbling as a box mix would. I was certain that first one would be burnt but nope! It was perfect! I poured less the second time and spread it out. Again perfect! Maybe I’ll add more water or milk but ultimately these are a huge hit for my family! Thanks again.
Madhuram says
You're very welcome, Eva. I'm glad that it worked out for you.
Gaye Currier says
I made this recipe this morning simply because I didn't have any eggs. It was the most awesome pancakes I have ever made. My husband can't stop talking about how good they were. This recipe will now be my go to recipe for great pancakes.
Madhuram says
Thank you very much for trying it, Gaye.