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.
Jump to:
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
✉ Want To Save This Recipe?
Enter your email and we will send you a direct link to this post!
We will also add you to our email list. Unsubscribe at any time.
Maddie says
Pancakes were ok, but had to add lots of syrup into them to make them sweeter. They were also very doughy and thick, so I’m not sure if I added to much flour. Would recommend the recipe but just add a bit more sugar into the mixture
Madhuram says
Thanks for the feedback, Maddie.
Micah says
I doubled this recipe and it turned out great! It fed two adults, two teenage boys and a toddler! A bit dry without the eggs, but we made up for it with more syrup, haha.
Madhuram says
Thank you for the feedback, Micah.
Laura says
Hello
I do love this recipe, I’ve made it before. But my pancakes don’t come out fluffy, they come out thin. Am I not mixing the wet and dry enough or too much?
What am I doing wrong ?
Madhuram says
Was the batter runny? It should have a thicker consistency. Also, leave the batter to rest for a while before you make the pancakes. The pan should also be hot enough.
Andi says
I made these this morning, and while they taste delicious, they are SO thin! They were closer to a crepe than a pancake in terms of thickness. It seems like the liquid to dry ratio may be off a bit.
Madhuram says
I have made this recipe many times and haven't had any issues, so not sure what went wrong for you.
Allison says
This recipe did NOT work for me. The batter completely flattened in the pan and wouldn't cook. The batter was way to watery. There was absolutely no "fluff" to the mishappened blobs in my pan.
Ken Bowman says
I’m hoping to make these Christmas morning for my son who is allergic to eggs. I’ve done a couple of practice runs and I can’t seem to get the texture right. After reading comments I made sure the pan was hot enough, and followed the recipe exactly but am still getting runny batter and doughy pancakes. I love the flavor though. I’m going to follow someone’s suggestion of warm milk and let the batter sit for 15 minutes to see how it works.
Megan says
These came out great! Lots of fluff and delicious.
Madhuram says
Thank you, Megan.
Tmarie says
I tried this recipe today and I must say these are by far the best pancakes I've ever had. They are light, fluffy, and flavorful. I did just whole milk and I didn't have all purpose flour. I only had self rising flour so I only used 1 teaspoon of baking powder. I've shared this recipe with everyone. I will never buy store bought again. Best part you don't need eggs.
Madhuram says
Thank you very much for the feedback, Tmarie.
Robyn says
These came out wonderful. Better than any box mix by far. I am going to put this recipe in my cook book I am making for my granddaughter
Madhuram says
Thank you very much for your feedback, Robyn.
Shirley Anne Wilson says
Very good. I used about 1/2 cup blueberries and delicious! However, found the pancakes were slightly wet and not the dry fluffy so not sure what I did wrong. Did not mind that but hard on digestion. Don’t think I would add eggs again as thes tasted wonderful.
Madhuram says
Thank you for the feedback, Shirley. Was the pan hot enough? I'm wondering if the pancake was uncooked for it to be wet because usually it's not like that.
Kari says
These are the best Pancakes I've personally made! Followed recipe exactly but Will definitely not shy from using non dairy milk when I need to. Any thoughts on how to up the protein?
Madhuram says
Thank you very much, Kari. I have not tried using protein powder in this recipe. Maybe it will work. Just guessing.
Delaney Ludwig says
I LOVE THESE, I have had a egg allergy for years and I’ve been missing out on baked goods, pancakes and waffles. Recently I started baking and cooking more for myself to enjoy these things. It took many recipes to find the right one, they were all thin, dry, unsweet etc. This one OH MY GOODNESS they are so amazing so tasty, so fluffy so soft, thank you so much, hopefully this posts
Madhuram says
You're most welcome, Delaney. Thank you very much for making my day with this comment.
Ren says
I found the baking powder taste came though too strong. Should have followed my gut and stuck to 1tsp bp/1cup flour. But otherwise great
Uncle V says
I'm never one to comment but ran out of eggs and said "why not". Used brown sugar and found myself with the best pancakes I've ever had and made. Great recipe!
Madhuram says
Thank you very much, Uncle V.
Laura G. says
Thank you for sharing this recipe. I have a daughter with a rare disorder and rare allergies though it does include egg. This recipe was so easy to adapt. I used gluten free flour, vanilla bean paste, canola oil and all other ingredients were devoid of preservatives and bleach. They taste heavenly. Again, thank you!
Madhuram says
I'm glad that your daughter could have this pancake, Laura. Thank you for taking the time to leave your comment.
David says
Oh, and 5 stars.
David says
I wanted to make pancakes and realize I was out of eggs. I found this recipe and it was phenomenal. The pancakes are so delicious. I’ll be saving this recipe for future eggless mornings. Thank you!
Madhuram says
You're very welcome, David. Thank you for the feedback.
Erin S says
Yup, these are fantastic! Wasn’t sure about the cinnamon but it’s a perfect addition! Thanks!
Madhuram says
You're welcome, Erin.
Angel says
These actually turned out lovely! Used self-raising flour and omitted the baking powder, and they still turned out very fluffy and soft. The colour is slightly off as they are much paler than normal pancakes but the texture makes up for it. 10/10, will definitely make again if I run out of eggs. Thanks for the recipe 🙂
Madhuram says
You're welcome, Angel.
Maureen Walker says
These were great! I followed your recipe except for the substituted maple syrup for the sugar.
Madhuram says
Thank you, Maureen.
Stephanie says
These pancakes were delicious! I used gluten-free flour and almond/coconut milk as substitutions and had no issues - the kids loved them! Thanks for the recipe.
Madhuram says
Wow! That's great to know, Stephanie. Thank you for your valuable feedback.
Vanessa Matula says
These were amazing! Thank you for sharing this recipe especially since the price of eggs has actually more than doubled over the last year. I had to use evaporated milk and added a little vinegar. Will be using this recipe again.
Madhuram says
You're welcome, Vanessa.
Bob says
OMG! I have always had a little problem with eggs that has gotten a lot worse. These pancakes were fantastic, I can enjoy one of favorite breakfast foods again. I followed the recipe exactly, except I used Lactaid milk. Thanks for sharing! Bob
Madhuram says
Thank you for your kind words, Bob.
Nancy Hollo says
I had buttermilk to us up so I used that plus self rising flour, leaving out additional salt. I added a little SweetnLow to the batter and pecans. Yum! I didn't see miss the eggs at all. Thanks for the inspiration.
Madhuram says
You're very welcome, Nancy.
Caitlyn says
These are amazing! I stumbled upon this recipe since I ran out of eggs and wanted pancakes. I will now be using this recipe to make pancakes from now on! Not too sweet and such a great texture.
Madhuram says
Thank you very much, Caitlyn.
Aaron says
These were great! No baking powder flavour, they're moist and kept their fluffiness well.
I have an induction cooktop and found that medium heat was a bit too much. The max heat on it is 9, I found that 3 was sufficient to avoid burning.
I'm not a fan of cinnamon added directly to pastries in general, so next time I'll leave it out I think. But that's a personal thing! The little bit of vanilla and sugar in there really did some good.
I usually omit sugar when I make my own but I learned recently that it actually has a culinary purpose. Adding just a teaspoon has an effect on the moistness and browning in your baking. Anyway enough infodump from me this recipe is 10/10
Madhuram says
Thank you very much for sharing such valuable information, Aaron. I'm happy to know that you liked the pancakes.
Ashley says
Is it possible to bake these in the oven in a sheet pan?
Madhuram says
I'm not sure, Ashley. I haven't tried.
Anna says
I have a LO allergic to eggs. Found these and gave them a go. We really enjoyed them! All the kids ate several pancakes. I made cinnamon pancakes, so really added a lot of cinnamon/sugar mixed. I grease my hot pan between each pancake, and had no issues with them sticking to the pan. Recipe was simple enough that we'll make them again!
Madhuram says
Thank you for the feedback, Anna.
Abhishek Sengupta says
wow this recipe came out great, the pancakes have a texture thats better than egg based recipes. i even substituted 1 cup milk with non dairy creamer powerder (1/3 cup powder + 8 oz water) as I did not have milk at home.. I might never use eggs in making pancakes again!
Madhuram says
Thank you very much, Abhishek.
Nelda says
Very nice flapjacks that actually are fluffy! Just takes a little while longer to cook but worth the wait!
baylea says
i made these today and after tasting them realised that they were more similar to crumpets than to pancakes
🙁
Nat says
Had a craving for pancakes but realized I didn’t have any eggs left! Made these and they were amazing!
Added chocolate chips and some coconut flakes for some extra flavour 🙂
Madhuram says
Thank you for the feedback, Nat.
Christina says
I tried them today and my family did not enjoy these pancakes. I gave 3 stars because the texture is there, but they were very bland even with chocolate chips and the cinnamon felt out of place.
Pink says
Woke up and wanted eggs and seen we were out of them so I looked up pancake recipes that are eggless, seen this gave it a try and loved it I made it into waffles and added more sugar and honey. When I tell you them thangs was goodddttt!!!
Madhuram says
Thank you for the feedback, Pink.
Kristin says
These were great! We ran out of eggs and this was a wonderful replacement recipe, thank you. I added some diced strawberries for my little one but otherwise followed the directions exactly. Yum!
Madhuram says
Thank you very much, Kristin!
jane says
mine did not work they just stuck to the pan and did not stay together
Madhuram says
I'm assuming that the pan was not hot enough.
Savana Mardon says
I forgot I ran out of eggs yesterday so made these for my kids this morning and they were amazing! I added some French vanilla powder since I didn’t have vanilla extract and they look and taste so good ! I wish I could add a pic with this comment lol definitely making again
Madhuram says
That's great to know, Savana.
Madhuram says
It's unfortunate that you couldn't get it right, Daisy.
Madhuram says
I'm sorry that you didn't get it right, Priestly. As you can see in the comments section with so many positive reviews, and also that I make them at least 2-3 times a month, just plain flour is enough. Using self-rising flour and baking powder will make it like a volcano in your pan.
Joseph says
These pancakes are great!! I used to use another eggless recipe combining 7up and a bisquick mix since I have a egg allergy, but really enjoyed that these pancakes were fluffier and less sweet. Ideal for breakfast and I highly recommend the recipe.
Madhuram says
Thank you for the feedback, Joseph.
Urvi says
This is my go to recipe for about a year now. EVERYONE LOVES these pancakes!!! Easy to make, easy to adjust measurements if you want to make more or less and you still get a perfect pancake! Thank you!!
Madhuram says
Thank you very much, Urvi. Try it with whole wheat flour too.
Joanne says
Tried this recipe yesterday and the family loved it! Best eggless pancakes I’ve had.
Can this recipe be doubled? Is it freezer friendly?
Thanks!
Madhuram says
Thank you very much, Joanne. I'm sure it can be frozen, although I have not tried it myself.
Tia says
I often double these up and freeze half for weekday breakfast. They are better fresh, but they are freezer friendly. I reheat in the toaster oven or wrapped in a paper towel in the microwave.
Madhuram says
Thanks for the inputs, Tia.
Ellie says
Oh.my.gosh!
Honestly the best egg free pancakes I've had.
My 4yo and I wanted pancakes for tea, but we had no eggs so I googled "egg free pancakes" and found yours! So happy with them
They're maybe slightly more dense than other recipes Ive used, but I think that was my fault as I doubled the recipe but fell short of the milk
Long story short. Love this recipe ❤️
Madhuram says
Thank you very much for the feedback, Ellie.
Mimi says
I added more cinnamon for flavor, and I actually used GF flour (added quite a bit extra). I made smaller pancakes and cooked a bit longer than usual, so they were easier to flip. They actually turned out!! Thank you!
Madhuram says
That's great to know, Mimi.
Rashell says
Has anyone substituted dairy free milk and butter?
Madhuram says
Yes, Rashell, I do it all the time. It works too.
Swan says
Ong these were SO good! Even better than reg pancakes w eggs. I ran out of eggs and had a taste for something sweet.
Madhuram says
Thank you very much, Swan.
Tessa says
Fluffy and moist! I make them for my son who is allergic to eggs, but the whole family enjoys them. Best recipe I have found for egg-free pancakes.
Madhuram says
Thank you very much, Tessa. I'm glad that the whole family enjoys these pancakes.
Billie Warnock says
I made these are there are delicious. They did not taste like flour, like other recipes I've tried.
Madhuram says
Thank you very much, Billie.
Jen says
At first I thought these were runny but after a few tries we have them perfect. We make this x4 for our family of 7 ( or more with friends).
I add some nutmeg and cloves and add brown sugar in addition to the white sugar.
I have found the trick is making sure the milk is warm, and letting the batter sit for at least 15 minutes before cooking.
Jen says
At first I thought these were runny but after a few tries we have them perfect. We make this x4 for our family of 7 ( or more with friends).
I add some nutmeg and cloves and add brown sugar in addition to the white sugar.
I have found the trick is making sure the milk is warm, and letting the batter sit for at least 15 minutes before cooking.
Madhuram says
Thank you very much, Jen.