Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.
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Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.
However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.
It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.
I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.
After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.
This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.
Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke.
Why this recipe works?
For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.
I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.
The result?
Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.
So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.
Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.
This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.
Taste & Texture
The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.
These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.
This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.
Readers Feedback
Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
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
Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!
Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients and Substitutes
- 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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
- Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
- Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
- Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
- Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.
Step-by-Step Instructions
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.
4. Lumps are perfectly fine. Set aside for a couple of minutes.
5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
7. Batter is ready. Leave it for 2 minutes.
8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
10. Egg-free pancakes are ready!
Recipe FAQs
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.
Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.
Yes, 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.
Yes, 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.
Absolutely! 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.
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.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable 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
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
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Han says
I did it but it turned out like bread idk why. Help me please.
Madhuram says
Was the pan hot enough? Was the baking powder fresh?
Ky says
I ran out of eggs and found this recipe and I'm so glad I did. I made these for my daughter's 7th birthday and the were great. They were fluffy and tasty. I would highly recommend. I did add a touch more butter everytime I made a batch so they didn't stick to the bottom. Enjoy!
Madhuram says
Thank you very much for the feedback, Ky.
Frank says
This recipe does not work. I just threw the whole thing out. Mushy mess!
Madhuram says
Sorry to hear that, Frank.
Marissa says
These are greasy and mushy. I undercooked some parts and the bits undercooked were so bad I decided I would rather starve and even lost my appetite. The parts that were close to burnt were good, that’s it. Will never try again. Reminded me of the Great Depression pancakes
Madhuram says
It's unfortunate that you didn't get these pancakes right, Marissa.
Mahjamarie says
We were out of eggs…wanting to make breakfast I searched for a recipe…came across this one…Choosing to just try for texture and taste I made small pancakes (4 to my oversized skillet)…I had some fresh blueberries in the freezer so I threw a handful on each cake…served w pure maple syrup, bacon, and sausage….We cleaned our plates!! Thank you for sharing this tasty eggless version
Madhuram says
You're very welcome, Mahjamarie.
Sue Rumsley says
Did you use bicarb instead of baking powder? They are not the same thing and would affect the taste and the result 🙁
Madhuram says
Yes, this recipe calls for baking powder and not baking soda.
Cath says
I tried these as I was out of eggs but the taste is pretty awful! All I can taste is the bicarbonate and I put the right amount in… they looked good but taste is terrible not sure why
Madhuram says
I'm sorry it didn't turn out as expected, Cath. Not sure what went wrong. As you must have seen from the countless reviews this is one of the best recipes on the blog. Hope you give it another chance.
Jess says
The recipe asks for “baking powder” not bicarb soda 🙂
Madhuram says
Thanks for pointing it out, Jess.
Cherie says
Tried this when I had no eggs and honestly the best pancakes ever! I never make anything else now :))
Madhuram says
Thank you very much, Cherie.
Gina Lopes says
I didn't have eggs and was feeling like pancakes 🙂
This recipe is amazing. Easy and fluffy and delicious! I doubt I will go back to egg in pancakes again.
Madhuram says
Thank you very much for trying the recipe and for your feedback, Gina.
Sarah says
Just attempted these, I don’t know what I’ve done wrong because I’ve followed recipe to a tee, I thought the mixture was quite watery but continued anyway, and it’s just falling to bits. The first one stuck to pan. I did use oat milk so maybe this is why, any tips??
Madhuram says
I'm sorry that this recipe didn't work for you, Sara. I have tried the recipe with almond milk and rice milk and it works just fine. So not sure if it is something to do with oat milk. Was the pan hot enough? Did you use whole wheat flour? Sometimes different types of whole wheat flour absorb water differently. If you felt that the batter was thin you could have added some more flour and then tried it. One of these days let me try it with oat milk and see how it turns out.
Saundra says
I was also out of sugar and vanilla extract, so I used 1 packet of Splenda and I added about a tsp of vanilla barista syrup and a tsp of s'mores barista syrup, I also sprinkled some chopped up Reese's cups onto the batter immediately after pouring it in the pan, other than that I followed the recipe exactly. My pancakes fluffed up like they are supposed to, however I didn't get any bubbles, so I had to go off of common sense to know when to flip them. They tasted great, and the consistency was almost perfect, not as heavy as a normal pancake would be. Overall, my kids and husband all came back for seconds. An excellent recipe that I will be saving to make again.
Madhuram says
Thank you very much for the detailed feedback, Saundra. Chopped Reese's cups, I'm drooling!
Justin says
I have tried many variations of pancake recipes, some with egg, some without. My preference has always been to use egg. Tonight, though, (yes, I am guilty of late night pancake eating) I was out of luck. I had used my last three eggs to fix breakfast for the kids. When I found this recipe, I thought "just another flat, unappealing flap of bread" would be the result. I was very wrong. This is by far, by light-years, the best pancake recipe I have found. Even better than any "with egg" recipe. Quick, simple, delicious. And I didn't even have the baking powder. I absolutely recommend trying this one. It definitely takes the cake! The pancake, that is! yeah, I know I'm corny....
Madhuram says
Aawww...thank you so much for the lovely feedback, Justin.
Cheryl Burke says
I wanted to make pancakes but did not have any eggs. Decided to try this recipe and let me tell you, the best pancakes I have ever had. I wish I could share my pic too.
Madhuram says
Thank you very much for trying the recipe and your lovely comment, Cheryl.
Emily says
These pancakes are amazing! The best. Pancakes I have ever had
Madhuram says
Thank you for the feedback, Emily.
Kelly says
It didn't work for me either and i followed the recipe exactly as it said.
sherry senicar says
The BEST DAMN pancakes I've ever made! Thank you for your amazing recipe! This will be my go to recipe from now on.
Madhuram says
You're very welcome, Sherry.
Mary says
Thank you for this recipe! My son has an allergy and I’m excited to try it. Have you tried the batter in a waffle maker?
Madhuram says
No, Mary. This recipe I have not tried as waffles, but you can try my other vegan/eggless waffle recipes that I have on the blog.
Mary says
Thank you, I’ll have to try that next! I made the pancakes yesterday morning and they were such a hit with my son! After experimenting with a few different eggless pancakes for him, I agree that yours is amazing! I loved them as well. Thank you so much.
Madhuram says
You're welcome, Mary. I'm happy that your son enjoyed the pancakes.
SouthernMomma2mb says
This is SO good! My children declared it the best pancake recipe I've made. And I've made a lot!!! I subbed almond milk for dairy milk but otherwise followed the recipe as written. This one's a keeper!
Madhuram says
Thank you very much for the feedback, SouthernMomma.
Tala says
I put a cherry pop pastry in the center while cooking. I was really surprised that the pancakes had an "eggy" taste. The only problem I had was that my pancake stuck to the pan. I was able to easily scrape it out once the pan was cool.
Madhuram says
Probably the pan was not hot enough, to begin with?
Abby says
Used 1:1 gluten free flour but otherwise followed the recipe exactly. The batter was very runny but I gave it a try. The pancake did not cook. Added 2T more flour and cooked for much longer. Still wet on the inside. Added 2tsp more flour and cooked for at least 5 minutes on each side. Still too moist. Seems that gluten free flour won’t work in this recipe.
Madhuram says
Yes, gluten-free flour doesn't work in this recipe. Maybe I should add a note if I haven't already. But I have seen some comments/feedback where the readers have tried gluten-free baking mix (which has some xanathan gum and other ingredients to mimic the nature of all-purpose flour) which works in this recipe. Maybe you can try that, Abby.
Laura says
They were good but looked nothing like your picture. Mine almost looked colorless. Did that have to do with me using gluten free flour? Also, they were doughy on the inside. Again is that because of the flour I used? I cooked them low for a very long time. We'll have them again.
Madhuram says
Thank you for giving it a try, Laura. In my experience, this recipe doesn't work well with gluten-free flour. I end up having a goopy mess. I guess you can try it with gluten-free baking mix instead. Have seen some comments that it works.
Alexandra says
I was super skeptical but this really worked! I'm a pancake fan and was set to make our Sunday-morning pancakes and realized we didn't have eggs, so I made this figuring it would at least fool our toddler. It surpassed my expectations by far! It seems really liquidy and a little gummy being the bowl, if that makes sense, but it turned out great.
Madhuram says
Thank you for the feedback, Alexandra.
Nathan says
This recipe hasn't failed me yet. My daughter is allergic to eggs and I've used this recipe ever since I found it. My wife and I love the taste as well and I've made them for my family, parents, sister and her husband with no complaints. I like adding bananas to mine. I used to just cut them but now I mush them up and mix them in the batter. Absolutely amazing.
Madhuram says
Thank you very much, Nathan.
Stephy Poo says
So long story short it's almost 11PM where i'm at and I randomly start craving pancakes Normally I either have plain pancakes with a little butter and maple syrup or I have them with whipped cream, homemade strawberry compote and homemade blueberry compote (red, white and blue pancakes for anyone that's curious)- I already know I don't have whipped cream, blueberries or strawberries so that's off the table but I do have butter, milk, maple syrup and pankcake mix so i'm like YES I can have my fix... welp sadly I quickly realized I have no eggs so I panicked because I realized all my local grocery stores are closed (and tbh even if they were open I live out in the county and don't feel like driving 20/30 minutes to get there ) and start looking online for an eggless pancake recipe which is how I found this recipe and thankfully I had everything I needed to make it.
Eggless pancakes aren't as good as pancakes with eggs in my opinion but it was decent decent enough to where I got my fix I will give props to the person who made this recipe tho I love cooking and many times I had to substitute things and never has a substitute come out good let alone as good as the original so the fact that this came out decent is a win in my book.
I think this is a great recipe if you don't have eggs on hand, you're vegan or can't eat eggs because while it's not the same as pancakes with eggs in my opinion it's close enough to where you can still have your pancake fix
Madhuram says
Thank you very much for trying the recipe and for taking the time to leave your detailed feedback, Stephy.
Madhuram says
I'm sorry that you did not get it right unlike thousands of others.
Mariette Meyer says
Thank you
Well done
I only bake with eggs and this recipe is really great
Madhuram says
Thank you, Mariette.
max says
im gluten free and were out of eggs so i just switched the flour becase i could'nt find a glueten free egg free recipie. so thank you
Madhuram says
You're welcome, Max. Great to know that it worked well with gluten-free flour too.
Nadine says
They are so tasty!! thank you 🙂
Madhuram says
You're welcome, Nadine.
Justin says
Just wondering if the batter can be made ahead and cooked later? Also, any tips for scaling up the recipe or is it fine to just multiply ingredients accordingly?
Have made this before and loved it so much, going to cook it for the extended family for Easter!
Madhuram says
I usually make the batter the previous night. I haven't made it ahead of that, so unsure how it will turn out if you decide to make the batter a few days earlier. Similarly, I only have doubled the recipe. Haven't tried a much bigger quantity than that.
Carla Cardoso says
The pancakes turned out amazing! Thank you so much for the recipe. 🙂
Madhuram says
You're most welcome, Carla.
Venice Madden says
Wow! Love pancakes but haven’t had them since I no longer eat eggs. Hands down the best pancake recipe I’ve ever tried! Light, fat & fluffy without resting the batter for ages. Perfect! Thank you.
Madhuram says
You're welcome, Venice.
GS says
Hi, can I try these with oats flour? Thanks!
Madhuram says
It might not work, GS because it's gluten-free. I have not tried it so not sure.
Zhenya says
Tiny recipe. Make two. Don't use skim milk.
Gabrielle says
So good!! I made these pancakes for a brunch with someone allergic to egg and it was a big success! Now I was wondering if I could replace the milk for soy milk to cook for a vegan friend? I know you have a vegan version, but I prefer this recipe! Thanks!
Madhuram says
Thank you very much for the feedback, Gabrielle. Yes, soy milk would work too. Also, you would have to replace the butter with non-dairy butter.
Tommy says
I only had Self-Rising flour, so I omitted the salt and baking powder. The recipe as written is a little runny for my taste, so I increased the flour by 1/4 cup, then also increased the cinnamon by 1/4 tsp, and added an additional 1 Tablespoon water, and another 1/2 teaspoon of the vanilla and the results were great! Tasted fantastic and my hubby and grandsons were happy with the results as well.
Madhuram says
Thank you for the feedback, Tommy.
Jota says
Only making this because I have no eggs.. I think I have a new favourite pancake recipe though. These are so much better then regular pancakes!! I subbed the flour for self raising because I also had no baking powder, still works amazing!
Thanks for sharing
Madhuram says
Thank you very much, Jota.
Pauline says
Has anyone tried it without vanilla extract?
Marie says
Thanks so much for this recipe, you saved me this morning. My husband promised our two-year old pancakes without first checking if we had pancake mix or eggs (oops!). As you can imagine, an epic tantrum ensued, luckily I found your recipe. They turned out so tasty and were super easy to make with ingredients I always have on hand. I will never buy a mix again!
Madhuram says
You're most welcome, Marie.
Ashutosh says
Yummy. Thank you Madhuram. Turned out to be the best eggless pancake recipe I ever tried.
Madhuram says
You're very welcome, Ashutosh. Thank you for the feedback.
Susan Marcellus says
Could you substitute almond flour for the regular flour?
Madhuram says
No, Susan, it doesn't work. I have tried the same recipe with almond flour and coconut flour and ended up with some gooey mess. A gluten-free baking mix might work. Check out this gluten-free waffle recipe which uses a store-bought mix. Also, these gluten-free pancakes were awesome. Be sure that you use gluten-free oats.
joe says
DIS SO GOOOOOOOOOOOOOOOOOOOOD
Madhuram says
Thank you, Joe.
Irvin Weaver says
Superb..!!!
Madhuram says
Thank you, Irvin.
Bonnie says
Could you use whole wheat flour for this recipe? Would the measurements be different?
Madhuram says
You can use whole wheat flour, Bonnie. I do it all the time. Depending upon the fiber content of the flour you might have to adjust the quantity of milk you add. That's the only thing you will have to look out for.
Richard says
I'm always looking for eggless, none vegan, recipes as my Wife is egg allergic. Anyway it's pancake day here in the UK and I wanted my Wife to not feel left out this year as she has never had a pancake. I tried vegan and egg substitute recipes but none came near real pancakes made with egg until I made this one.
I'm now making my Wife her second batch (not second pancake but second batch!) so she can move from savoury to sweet combinations....
#SuperHubby 🙂
Madhuram says
Aww...that's so sweet of you...you are indeed a super hubby! Thanks for the feedback. 😀
Angie says
These are amazing! It's Pancake Tuesday, we're out of eggs over here, and this recipe was just what we needed this morning. Very fluffy pancakes and great texture. Batter was slightly thicker than I'm used to and I saw your note about sweetness, so I added 1 tablespoon of maple syrup and these were just perfect. Thank you for sharing!
Madhuram says
You're most welcome, Angie.
Jennifer says
Just made these this morning as we were all out of eggs. Followed the recipe exactly and they turned out perfect! Great texture, fluffy and kids gobbled them up! I might add a little more sugar next time just because I prefer my pancakes a touch sweeter.
Madhuram says
Thank you very much, Jennifer.
Bernadette says
Really great recipe! I used oat milk instead of regular milk, and they turned out great! Highly recommend 🙂
Madhuram says
Thank you very much, Bernadette.
Wio says
Tasty but.. flat 🙁
I followed all instructions, any suggestions, please?
Madhuram says
Maybe the quantity of liquid became more?
Bill Cobb says
Not good. Pancakes turned out thin and pale, even though I left them on for way too long. Didn’t mix well, lots of raw flour left in batter, terrible
Madhuram says
This is one of the most tried and well-rated recipes in the blog and at least 85% of those who try it get it right and make it frequently. It's unfortunate that it didn't turn out well.
Dana says
Just made these for myself and my kids. Just used mashed banana instead of oil and butter and coconut milk instead of regular. Added chocolate chips and sliced bananas after pouring in the pan. They are so tasty!
Madhuram says
Thank you, Dana.