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.
Jill says
I have never cared much for pancakes, until now! I made this recipe for my egg allergic daughter and the pancakes are amazing!! Light, fluffy, great taste, big hit with my family. We have also made them with blueberries and with Enjoy Life brand chocolate chips - both amazing! I honestly think this recipe is better than a traditional recipe with egg included. This will become a staple in my family - thank you!
Madhuram says
You're very welcome, Jill. I'm glad that your family likes it.
Karyn says
Just made it. It is a great recipe. I've added choc chips and coconut flakes. It was perfect. Thank you for sharing this recipe.
Madhuram says
Thank you, Karyn.
Michelle says
Wow, I make a lot of pancakes for my son and all the little neighborhood kids..( you know how picky some kids are, then add the egg allergy too the mix) These are the best, seriously! I don’t even care for pancakes but I love em! I’ve made PC’s with yogurt, bananas mashed in, a dozen different recipes, just to try something new and different. Hands down the best and most delicious! Guess I’m a PC lover now, Thanks for sharing! Made em with cherries and a few choc chips ... decadent!
Madhuram says
Thank you very much, Michelle. First thing in the morning I'm reading today. What a great way to start the day!
Katy VanGrinsven says
Delicious! We’ve lived with egg free recipes for 10 years because of my sons allergies - this is for sure the best pancake recipe. Not too complicated but enough depth to taste like a darn good pancake. Thank you!
Madhuram says
You're very welcome, Katy.
Elizabeth says
These were good, didn’t really brown properly but the flavor was good and they were fluffy enough. This recipe isn’t for 6 servings though. I made the recipe, come out with 5 four inch pancakes, and served it to two people. I’m not sure all the fat is necessary, next time I’ll omit or reduce the oil and reduce the butter to make this recipe not so high calorie.
Evon Sunshine says
Hi, I am Kenya mom of two boys and while my kitchen doesn't stock cinnamon, vanilla and the like I managed to make the best eggless pancake for the first time thank you so much. I used all-purpose baking flour, sugar, salt, milk, water and vegetable oil for the mix and easily cooked them, it a cost-effective, quick, simple and delicious recipe.
Thanks.
Madhuram says
You're very welcome, Evon.
Caroline says
Delicious! I made these when I was home sick and my pantry was fairly bare. The vegetable oil in my cupboard had spoiled, so I used canola oil, which worked well. I also used whole wheat flour. I love how a relatively small amount of sugar gives these pancakes just the right amount of sweetness. I have a gas stove and cooked the pancakes on medium-low heat. The batter is thick (or maybe it was the fact that I used whole wheat flour) and so the lower heat was necessary in order to cook the middle without burning the top and bottom. For me, it made 4 medium-sized pancakes, enough for two adults.
Madhuram says
Thank you very much for the detailed feedback, Caroline.
Chrys says
Made these for my husband, but added more sugar and less baking powder (I never use much baking powder because I am super sensitive to the taste), and they came out amazing!!! A definite remake!
Madhuram says
That's awesome, Chrys.
Kadie says
I am a foods teacher and I am hoping to try this recipe with my foods class because I have some students with egg allergies. However, I also have some students who are lactose intolerant as well. Would soy milk work with this recipe?
Madhuram says
Yes, it will, Kadie. I have tried it with rice milk and almond milk.
Madhavi says
Can i get a substitute for vegetable oil in this recipe???
Madhuram says
Any other oil or melted better.
Karina says
My daughter wanted me to make the cottage cheese oatmeal pancakes but I was out of eggs and made these instead. Your eggless pancakes were delicious, quick and easy. I prefer your recipe to the oatmeal cottage cheese ones I made this morning.
I am thinking of putting the dry ingredients together at night then mixing up the wet ingredients in the morning so my kids can have them on weekdays. Thank you!
Madhuram says
You're very welcome, Karina. Thank you very much for the feedback.
Ashley Hoober says
Such an amazing recipe, made these when the relatives came to town and they were a hit! Nobody even noticed the lack of eggs.
Madhuram says
You're very welcome, Ashley.
Ally Ogston says
Awesomely easy and great tasting. We had ours with lemon juice & cinnamon, and plain honey. Sunday standard for sure. Thank you.
They were a little 'thick. I used self raising flour as well as baking powder. Overkill?
Madhuram says
Thanks Ally. Yes you don't have to use baking powder if using self raising flour, or at least should try reducing the quantity of baking powder.
Anna M Fournier says
Can margarine be used in place of butter?
Madhuram says
Yes, Anna.
Shannon says
These are better than any pancakes I’ve ever made, my kids loved them!!! I made them exactly as written and they turned out thick and fluffy. Perfect!
Madhuram says
Thank you very much, Shannon.
Monkey says
I didn't realise that we had ran out of eggs & I had already committed to making pancakes. Luckily I found this recipe, it turned out great! Probably even better than what I was going to do to start with!
I actually also ran out of milk (I should really check my ingredients beforehand), so I supplemented it with half a cup of coconut milk that I had on hand & it still worked brilliantly.
Madhuram says
Coconut milk sounds awesome! Thanks for the feedback.
Luke says
Fantastic, better then regular pancakes. I found this recipe a few years back when daughter was a baby and had an early in life egg allergy. I always try to find this blog post again when I want to make pancakes from scratch. I should probably just print it and tape it on my cupboard at this point. Great job!
Madhuram says
Thanks for the feedback, Luke 🙂
Kevin Hackett says
These really are great and they got me out of a bind when I opened the fridge to find no eggs. I added a 1/4 cup of instant oats to make these a little more hearty. Great recipe!!!
Madhuram says
Thanks Kevin.
Beatrice Graham says
I LOVED IT THANK YOU IT WAS PERFECT
Madhuram says
Thank you very much Beatrice.
Jaimie says
I just finished making these for my son, he’s two and has an egg allergy. They were delicious. I followed the recipe exactly except I used unbleached flour then sifted all dry ingredients and I added some blueberries but I did sweeten the berries with a bit of sugar to take away some of the tartness. I did have a little trouble at first finding the right temperature to cook them. My griddle has a temp knob so I wasn’t sure what your #4 setting was temperature wise. My griddle started smoking fairly bad and I thought for sure I’ve burnt the first set of cakes! They did not burn and turned out great. I adjusted the temperature to 250 and that seemed to work well. Thanks for the recipe I’m definitely making these again.
Madhuram says
You're very welcome, Jaimie. Thank you very much for the detailed feedback.