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.
Brindha says
Tried your recipe today. You are absolutely right. Super soft best pancakes I've made so far. I usually make pancakes with egg. This was the first time I tried eggless & it was definitely better than the egg version. Thanks for the recipe.
Madhuram says
You're welcome, Brindha.
Connie says
Omg you are a genius these are soooooo good! !! Thank you thank you thank you a million times over!
Madhuram says
Your excitement is contagious, Connie. You're most welcome.
Thomas says
Interested to know why the Pancakes tasted sour??
Madhuram says
That's really surprising! Did you get the baking powder measurement right? I can't think of anything else. I make these pancakes almost every weekend and never have encountered such an issue.
Connie says
Because of the baking powder
Mandy says
HOLY CRAP these were a superhit with my family! Found your recipe while searching online (guess who was out of eggs, me!). Quickly whipped these up (I doubled the recipe) and served with our “maple syrup” (edible Argan Oil mixed with 1/2 part honey), and they were gone within seconds and none left for me but a tiny bite to sample! This is a keeper for us, thanks so much for sharing a new family favorite!
Madhuram says
You're very welcome, Mandy. Your idea of maple syrup is amazing!
Theodore says
Knob at number 4?
Thanks for the recipe however I don’t have a device that deals in numbers as temp substitutes. Just a little side note for you or anyone else when adding recipes
Madhuram says
Thanks for the feedback, Theodore.
Iris says
Made this and husband was skeptic. They're used to premixed pancakes... and this was AWESOME! Kids who don't even eat pancakes ate 3 a piece. The 3yo opted for some whip cream and syrup (she saw some YouTuber kid do it and wanted to try). Lol Sugar overload... but they are! Thank you!
Madhuram says
You're very welcome, Iris.
Jennifer says
Thank you for this recipe. I was wondering if the pancakes were freezable. If so, how long?
Madhuram says
I haven't tried freezing it, Jennifer, but I think it should be fine.
Ross Parker says
I used buttermilk and canola oil. Made them smaller like a New Zealand pikelet and served with jam and cream. Best pikelet recipe with no eggs ever.
Madhuram says
That's awesome, Ross. I can't wait to try your version.
Gracie says
I agree this is thr best. Tried and nailed it.
Madhuram says
You're very welcome, Gracie.
Awanti says
I followed your recipe and Omg these turned out better than any pancakes I've ever made, even those with eggs!
Madhuram says
Thanks for trying, Awanti.
Sabryna says
Best pancake recipe ever! I wanted to make pancakes and have no eggs so I looked up eggless pancakes and found this recipe, and was not disappointed at all! Whenever I make pancakes I want them quick and easy so I usually buy the just add water mixes. I didn’t have any on hand so decided to look up a recipe. I ended up changing the recipe a little as only had vanilla soy milk on hand but was perfect because I only had 1/2 tsp left on vanilla extract left! Which ended up working out perfect! No longer will I eat just as water pancakes ever again.
Madhuram says
Thanks for the wonderful feedback, Sabryna.
Crystle Cloud says
Some of the best pancakes I've ever eaten! I've tried this recipe twice now and it's a keeper. Both times I did not add melted butter to the mix and they turned out great. I use butter on the pan while cooking each pancake. This recipe is perfect for two people with leftovers for the next morning.
Madhuram says
Thanks, Crystle.
Cecelia says
My daughter had a friend spend the night and they wanted pancakes. Uh oh, no eggs so I looked up and found this recipe. Turns out I had no milk either so I substituted Almond Milk. Turns out no butter either but I had some vegan butter sticks that I got to try but never used. So in the end vegan pancakes. They turned out great. Kids loved them and one of them is a really picky eater (but loves pancakes).
Madhuram says
That's awesome, Cecelia. Thanks for giving it a try.
g says
hi this looks Delicious to try. question, are there other options to try instead of vegetable oil? could you use olive oil or grapeseed oil? and come out with good results still? thanks in advance.
Madhuram says
Yes, you can use any oil of your choice.
Vanessa says
I stumbled across this recipe after wanting to cook pancakes but I had no eggs. Best best recipe ever! Better than my old go to. I think the cinnamon makes the recipe. Many thanks.
Madhuram says
You're welcome, Vanessa.
Kenya Peters says
Can you use full cream milk?
Madhuram says
Yes, you can.
Mrs Wright says
Amazing
Madhuram says
Thank you.
Christina says
This was a great recipe! I used almond milk, whole wheat flour, and grapeseed oil instead (what I had). Even threw a mashed up banana in there! It turned out great! Will definitely be using this as a staple in the kitchen. Thank you!
Madhuram says
You're very welcome, Christina.
Deb says
I would like to try your recipe. Would almond flour be okay to use in place of the all-purpose flour?
Madhuram says
It won't work out measure to measure because almond flour is gluten-free. I have tried it.
Suzi says
Thanks for this great recipe! We ran out of eggs and had a pancake craving and your recipe saved the day! My only complaint is that one batch only made 3 big pancakes so I'll need to make a double batch next time but that's easy enough
Madhuram says
Thanks, Suzi.
Sai Prasanna Baskaran says
Awesome recipe!
I am a newbie when it comes to non-Indian cooking (and cooking in general) and this recipe is so simple and perfect! I didn't have to make any second guesses!
I substituted almond milk instead of regular milk, and added chocolate chips on top of the pancakes along with maple syrup for extra flavor!
Thank you!
Madhuram says
You're very welcome, Sai Prasanna.