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.
CaliGirl says
I was looking for an eggless pancake recipe and found this one. The pancakes turned out great...light, fluffy and delicious! Also to half of the batter I added a couple tablespoons of applesauce and chopped walnuts...the pancakes turned out moist and slightly sweeter so didn’t need syrup. Yummy! Thanks for posting this recipe
Madhuram says
Those are some wonderful variations, CaliGirl. Thank you for the feedback.
Mary says
Perfect!
Madhuram says
Thank you, Mary.
Sandy Serna says
I thank you for this recipe.
My husband is allergic to all eggs and egg substitutes. I made this for him and he absolutely loved it. I added a banana into the mixture just before frying it. I will for sure be making these for him often.
You are a life saver, he has been craving pancakes for several years now !!
Madhuram says
Wow! That's awesome, Sandy.
Jennifer says
My 4 yo son has an egg allergy and frequently misses out on things, like pancakes at daycare. I started using this recipe about 6 months ago on sunday mornings. Sunday morning pancakes have become special and we look forward to it. Thank you so much for this recipe! It's perfect with 1/2 cup of fruit or chocolate and peanut butter chips mixed in
Madhuram says
That's lovely, Jennifer. Glad I could help. Thank you for the feedback.
Leyla says
I actually doubled this recipe and it's pretty darn good! The batter was a little watery but when you actually cook them that are so good! 100% recommend this if you don't have eggs!
Madhuram says
Thanks, Leyla.
Maro C says
I have a 2 1/2 year old allergic to eggs and begging for pancakes. Thank goodness I came across this recipe. I substituted the milk and butter for almond milk and vegan butter because he is also allergic to milk. My son is eating them up as I type. Thank you for posting the recipe. Will be using again.
Madhuram says
You're very welcome, Maro.
Rozina says
Thank you for this recipe! I added a dash of ground cloves to mix with the cinnamon, and it was really tasty. Will definitely be a go-to recipe for me, as I have tried many other eggless pancakes that were never fluffy enough.
Madhuram says
Thanks for the feedback, Rozina.
Joan says
Just wanted to thank you for posting this recipe. Our little 1 1/2 year old granddaughter is allergic to eggs, and we wanted her to have pancakes like her cousins do. We made these, and she ate three! I forgot to add blueberries to the batter, so served them on the side with some unsweetened applesauce I had made. So grateful to have this recipe! By the way, we think the batter is about the right consistency: thick enough not to spread all over, but thin enough to spread to about a 3" pancake. The reviewer who had trouble with the batter being too thin might not have let it sit for a few minutes before using.
Madhuram says
That's wonderful, Joan. Thank you very much for pointing out the tip of siting the batter before making the pancakes.
Toddler Mama says
Thanks for this recipe! We were out of eggs and my two year old was practically crying for pancakes. So, to the Google machine I went. I made these exactly as directed and they were so easy and delicious. Very fluffy and flavorful. They did not disappoint. Toddler approved, mom approved. Delicious.
Madhuram says
Thank you very much for the feedback, Toddler Mama.
Suzanne says
These pancakes are delicious. The only problem I have is the consistency of the batter. It's almost "gummy" for lack of a better word. When I try to plop it in the pan, it doesn't spread like other pancakes do. I add extra milk to try and thin it. I push it around the pan with my spoon. But then when I flip the pancake, now the surface is uneven and some parts of the bottom don't touch the pan.
I've made these several times though - proof that I like them anyway 🙂
Madhuram says
That's really surprising, Suzanne because we have been making these pancakes for years now and haven't had any issues like that.
Jake C says
Hello
I tried this recipe and I’d have to say these pancakes have good flavor but I had issues with it being so watery , maybe the kind of flour I used? I’m not sure but batter was too thin and mine did not turn out fluffy. I’ll give this another try
Madhuram says
Just now I have replied another reader who said that the batter is too thick and I see yours saying it's too thin. Interestingly I haven't had any issues with the consistency for the past 6-7 years probably and at least 80-85% of the people who try this recipe give it 5 stars. I'm really unable to sense where it's going wrong. Sorry about that, Jake.
Christine W says
Made these pancakes. First I’d have to say the flavor is good but they are on the salty side.I increased the sugar but I’d recommend reducing the salt for sure. The batter is very thin and lumpy so can be difficult to work with because it spreads out over the whole pan unless you make them very small.you need to keep the heat low or they burn and flipping them is a challenge because of the texture. Over all this is a nice alternative for pancakes without eggs but I’d have to say I’d keep looking.
Madhuram says
The batter is not at all thin, Christine. I make these every weekend and the batter is nice and thick and the pancakes come out light and fluffy. I'm 100% sure that you are missing something in the instructions.
Natalie W. says
I tried these just on a whim because I ran out of boxed pancake mix and I rarely have eggs in my house. This mix was better than boxed and had no hint of "missing" the eggs. Batter was perfect. Light and fluffy and crispy edges. I wish I had of thought to add the blueberries, but no matter, I'll do that next time. I really do recommend this recipe. It would be fun to make with the whole family!
Madhuram says
Thank you for trying the recipe, Natalie.
Laurenzo says
Delicious! The texture was perfect. I did however go a bit crazy with the baking powder which made them slightly sour, but the white chocolate chips helped that. Thanks for the fantastic recipe!
Madhuram says
You're welcome, Laruenzo.
Amanda Ranfft says
Not enough liquid. My first two pancakes tasted very doughy. I added about a half a cup more liquid and it was better.
Kathy Yonker says
Can I substitute buttermilk for the milk
Add probably 1/2;tsp baking soda
Maybe leave out the cinnamon
I love the taste of buttermilk in pancakes but have never til right now seen a recipe for a pancakes without eggs. Am so excited to make this recipe.
Madhuram says
Yes, you can, Kathy.
Arch Shotland says
This recipe was spot on. I used 1 and half measurements of everything and it was delicious pancakes. I added some raspberries to the batter and it gave oomph to the flavor. Thank you for the recipe
Madhuram says
You're welcome, Arch.
Lupe Huizar says
I just so happened to come across this recipe one morning when i was craving some nice fluffy homemade pancakes and realized..geeze.. i'm all out of eggs! So I decided to give this recipe a try and..WOW! I have to say this is hands down THEE BEST no egg pancake recipe I have ever tried! My husband is my biggest critic and he absolutely loved them!
So I thought I'd share this with you.
Thank you so much for your amazing recipe, it's deffinately a family keeper!
Madhuram says
You're very welcome, Lupe. Thank you for taking the time to leave your feedback.
Elly says
Made these pancakes today for 5 boys (birthday sleepover) and they are delicious!!!
The boys approved.
Madhuram says
That's awesome, Elly.