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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Donna Mathwig says
Knowing I had no eggs (rare!), I quickly Googled ‘eggless pancakes’ and found yours. As a seasoned cook/baker, I knew the lack of eggs would make the batter less rich, but it was still an excellent pancake batter! Thanks for the recipe.
Madhuram says
Thank you for the feedback, Donna.
Mel says
I'm excited to try this recipe as my son has an egg allergy and I'm struggling to find a yummy pancake recipe for him. Unfortunately he also has a dairy allergy, so I can't use the butter called for in the recipe. Do you think I could sub the vegetable oil and butter for 3 tablespoons of olive oil? Or avocado oil? Those are the oils that seem to work best for him. Thanks!
Madhuram says
Yes you can use oil, instead of butter. I have tried it and works too. All the best, Mel.
Tamara says
I added half a cup of extra self rising flour and waaaay more sugar, use 1 teaspoon if you like them to be savoury or bland. They puffed up nicely and were very fluffy, not bad for an eggless pancake.
Maureen says
Made these for breakfast, we ran out of eggs. I think they're so perfect I might just continue without eggs!!
Thank you for the wonderful recipe
Madhuram says
You're welcome, Maureen.
Sharon says
Recipe was delicious. I did add in more sugar so my batch had bo need for extra syrup.
Madhuram says
Thank you, Sharon.
Dolly says
Thank You, for this recipe. I’m allergic to eggs, so it has been difficult to find a recipe without eggs. I’m about to try this recipe for the first time, I’ll let you know how they turn out. I hope their as good as you say they are.I can’t wait to try them, I’m starving.***Blessed Be***
Madhuram says
Thank you, Dolly. Hope you liked it.
Dawn Dittmar says
These pancakes were so good i used my little pancake maker came out great added a bit of pumpkin spice syrup for sweetness instead of sugar thanks for recipe.
Madhuram says
Thank you, Dawn.
AB says
The batter was too watery! I kept thinking the wet ingredients seemed too much for the amount of flour. Should've trusted my instinct.
Donna Mathwig says
My batter was exactly perfect - and I tend toward pancakes that aren’t as thick, so these were really good!
Madhuram says
Thank you, Donna.
Dami says
So it was my husband's birthday and after a full weekend of baking chocolate chip cookies and chocolate cakes I decided to make him a pancake with chocolate and ice cream for his dessert during his final birthday meal. At the last minute, and it being a Sunday in France, I realised I had used the last of the eggs earlier in the morning and the shops were now shut. Decided to go for this recipe and quite frankly these pancakes were the best my husband and I had ever eaten, eggs or no eggs. I will now be going eggs free forever. Thank you for sharing!!!
Madhuram says
Wow! Thank you so much, Dami for your generous compliments. You made my day.
Savannah McWilliams says
I made this recipe and it was amazing good work!!!
Madhuram says
Thank you, Savannah.
Alexis Bronner says
Delicious! I made as is & also made substituting dairy milk with oat milk. Fluffy & flavorful… Didn’t miss the egg at all!
Madhuram says
Thank you for the feedback, Alexis.
Shevy says
I eye balled the recipe and these came out just like crepes! My daughter loved them! Rolled them up with Nutella and whipped cream to serve.
Madhuram says
Thanks for trying the recipe, Shevy.
Samatha says
I added another 1/4 cup of flour for a more fluffy pancake. This recipe is good other then that. They are to flat if you do only 1 cup for my liking anyways.
Kinjal says
It’s really the BEST pancake I ever have, we don’t eat eggs (but even when I was eating in passive form, i’ve tried pancake with eggs in it) so this the Best I have cooked.
Madhuram says
Thank you so much, Kinjal.
Holland Buttlack says
Mine tasted like curry!!! Still fluffy tho
Nomad32 says
You know it's only vegan or vegan-friendly depending on the type of butter you actually use, right?
Hope says
I made it and it was so bland and dry. I ran out of eggs and wanted to make breakfast pancakes like my little brother asked. Needless to say will try to find a better tasting recipe. The syrup didn't even fix it.
kate says
you weren’t kidding they are the best. i don’t think i want regular pancakes again
Madhuram says
Thank you very much, Kate.
Mary says
We just found out my daughter is allergic to eggs :(. I searched for eggless pancakes and I swear it’s the best pancakes we’ve ever had. Don’t need or miss the eggs. THANK YOU for posting this! Saturday morning Pancake breakfasts are back!!
Madhuram says
You're welcome, Mary. I'm very happy that your daughter can have pancakes again.
Chantelle Bell says
Just made these for my 11 month old as using an egg would make too much batter. She loved them! Thanks 🙂
Chantelle says
Forgot to mention you can use melted butter for the oil instead of vegetable oil. I did and it gave them a buttery richness
Madhuram says
Thank you for the feedback, Chantelle.
Denise says
My son has dairy and egg allergies, so we substituted vanilla oat milk and used plant butter. He LOVES them!
Madhuram says
Thank you for the feedback, Denise.
Gabby says
what do i use if i dont have milk?
Madhuram says
Any non-dairy milk should work. Not sure how the taste will differ if using plain water.
T says
This stuck badly to every pan I have. As well as the inside not cooking well and turning into glue.
Madhuram says
The pan must not have been hot enough or it got too hot.
Arianna says
Delicious! So fluffy and light! Better than our usual recipe with eggs!
Madhuram says
Thank you, Arianna.
Christel says
Due to egg costs being so high now I wanted to try some eggless recipes and dear god.. These pancakes are amazing, I strongly prefer these before any other pancake I’ve ever had. There are fluffy and delicious.
Madhuram says
Thank you very much, Christel.
Joel says
I agree. I tried them last week and they were the best homemade pancakes I have ever made. I only tried them because I had no eggs and I hate having to buy buttermilk every time I want to make pancakes.
Madhuram says
Thank you, Joel.
Cameron Longley says
Had no eggs during a snowstorm and found this recipe. Partner and I loved them. I wouldn’t be able to tell the difference between having eggs in them. Absolutely fantastic and saved our snowy brunch!!!
Madhuram says
Thank you for the feedback, Cameron.
Kate says
OMG these are so good! I had my doubts but I now will never make pancakes any other way. I added chocolate chips and used strawberry sauce.
Madhuram says
Thank you, Kate.
J Aldred says
I was in a pinch after being socked in after one of the biggest snow storms on record. I had nothing to eat for breakfast and I really didn’t want to eat dinner for three meals of the day!
This recipe gave me a from scratch breakfast that was amazing! By far one of the best pancakes I have had.
Thank you!
Madhuram says
Thank you very much for the feedback.
Nowelle says
Good! I made mine adding about half a banana and a whole mandarin. I did not add the vanilla as I am out and I like that they are made without eggs. That is cool. I had to substitute 1/4 of the milk for water though b/c I was out of milk so maybe that is why the pancakes was too moist but overall, I magic bulleted the batter and it was smooth and creamy and cooked in butter, my favorite, turned out very taste. I thought it had a very good flavor and I topped mine with powdered sugar.
Madhuram says
That's great, Nowelle!
James says
Also not sure why mine didn’t bubble before flipping them the first time, just kind of guessed when they needed to be flipped. They turned out great though. Would it not bubbling be because of something I did wrong?
Madhuram says
Was the pan hot enough? Was the baking powder fresh and not expired?
James says
Quick question…can I use extra virgin olive oil, instead of vegetable oil?
I tried your recipe this morning and liked it, but didn’t like the flavour of the vegetable oil? Please let me know. Thanks a lot!
Madhuram says
If you like the distinct flavor of extra-virgin olive oil, then you should be fine using that. I think I would prefer coconut oil instead.
Evie says
These are delicious! My toddler is allergic to eggs so we made these for pancake Tuesday. I did raspberries and dark chocolate chips and added honey on top, total hit! You don't miss the egg whatsoever.
Madhuram says
Thank you, Evie.
Rishi Kalra says
Amazing, best eggless recipe i have come across. Thank you.
Madhuram says
Thank you, Rishi.
Heather says
Fantastic recipe, yummy, light and fluffy. Way better than the egg version
Madhuram says
Thank you very much, Heather.
Ian says
If you do not like these, what is wrong with you. AMAZING
Celeste Claverie says
11 February 2023
This is, by far, the best eggless pancake recipe I've ever tried! Thank you! It has a place in my library of recipes. Be well.
Madhuram says
You're welcome, Celeste.
Christine says
These pancakes were even better than the ones I usually make with eggs. So fluffy, with crispy edges. I love them.
Madhuram says
Thank you for the feedback, Christine.
Donna F Hardin says
Very Good Recipe.. the Cinnamon wasn't over powering .. Loved the hint of it.. They are Fluffy... The only thing I different was replace oil with melted butter as I was out of Oil.. Thanks
Madhuram says
You're welcome, Donna.
Jennifer R says
Wow! I never comment on recipes, but this one was great and simple. I was put of eggs but wanted pancakes and this was a perfect solution. I typically add vanilla and cinnamon to my normal pancakes, so win win. FWIW to fellow reviewers, I did 1/3 buckwheat flour to 2/3 regular, and they were still perfect! Cheers!
Madhuram says
Thank you for letting us know about the addition of buckwheat flour, Jennifer.
Angie says
Can I make these with Almond flour?
Madhuram says
I have tried, and it doesn't work, Angie. It might work if using eggs.
Shii'o Lyons says
Almond flour can work, but you will need an extra 1/3 cup with maple syrup and an extra egg - dropping the making soda by 1tsp. I can't ingest egg or milk so I use Chia seeds in substitution of egg; also, I found it was better to use oil instead of butter when using almond flour and/or milk for this recipe.
Hope this helps!
Kim says
Wow! Came here bc we’re out of eggs. This is better than our usual recipe and will now be our go-to! I did mistakenly melt the butter and add to the mix because I don’t read thoroughly. It was a happy mistake. (I still buttered the griddle). Yum!
Madhuram says
That's awesome, Kim!
Amina says
I made these eggless pancakes today (1/22/2023) for breakfast and they were fluffy and delicious.
Thank you for this great recipe.
Madhuram says
You're welcome, Amina.
lauren says
no it sucked
Frito Cherenfant says
Yoooooo! I just made these pancakes and they were the bomb.com . My son wanted pancakes but we were out of eggs. I did a quick Google search and this recipe popped up. I’m not goin’ to lie, I was a bit skeptical but I followed the recipe and my pancakes came out fluffy and delicious, except for that first sacrificial pancake . Thanks for this recipe, it’s a keeper
Madhuram says
Thank you very much, Frito.
Samiha Ajetaily says
Hi. I made them with chocolate chips and I have to say they were one of the fluffiest pancake’s I’ve ever made! This will be my eggless pancake recipe until forever. Thank you
Madhuram says
Thank you very much for the feedback, Samiha.
Bryan says
My batter came out very thick, but with a little creativity these turned out to be the fluffiest and tastiest pancakes I've ever made. If your batter ends up being too thick, put some melted butter on the back of whatever measuring cup you're using to dole out the batter and spread/tap it to your desired size and thickness. Great recipe!
Madhuram says
Thank you for sharing the tip, Bryan.
Nida says
Didn't have eggs at home so i tried this recipe. They were okay ish. I made the pan cakes around 8 minutes after adding the butter. They were kinda doughy. My kid figured something was different after the first bite.
I think recipes with vinegar and baking soda would work better in eggless format.
Tay says
I made these and they're tasty. I has the opposite issue as everyone else. They were fluffy and the batter was plenty thick. I think my batter might have been a touch too thick, but my daughter approved.
Madhuram says
Thank you for the feedback, Tay.
Patricia says
Amazingly fluffy!!! I read a lot of comments about them not rising. This is probably from using old baking powder.
Madhuram says
Thank you, Patricia.
Nelly says
That’s exactly what happened to me. It’s 2023 and my baking powder was from 2021. I couldn’t figure out why it wasn’t rising lol.