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.
B says
Can we make a premix of this and keep? How long can b keep?
Madhuram says
Sorry, I'm not sure. The maximum I have kept is overnight. Sometimes I prepare the batter overnight and make the pancakes for breakfast the following morning.
Teresa D says
Low on eggs I scrambled to find an eggless pancake recipe and came across this one. It did not disappoint, it's a keeper! The pancakes fluffed nicely and had a great taste. I must admit I made some changes; instead of milk I used soy, instead of sugar I used Truvia blend, and instead of 1/4 tsp of cinnamon I used 1 tsp.
Madhuram says
Thanks for the feedback, Teresa.
Paige says
Thank you for this recipe. Everyone loved it and I have 4 kids including a picky one. Just found out my 8 month old is allergic to eggs and peanuts and needed a new recipe.
Madhuram says
You're welcome, Paige.
Jay says
Absolutely delicious
Madhuram says
Thanks, Jay.
Joy says
Hey would these work with whole wheat flour?
Madhuram says
Yes, it does.
Jon says
I cannot thank you enough!! I’m an avid cook and I never eat pancakes , these are amazing!!
Madhuram says
Thanks, Jon.
Maddy says
Can the batter be refrigerated and used over a few days?
Madhuram says
Not sure about few days, Maddy. I have just done it overnight.
Diana says
I halved the recipe and it still worked perfectly. Sometimes batters don’t always work out that way. Like You said definitely need a small bit of syrup or honey but otherwise they are delicious!!
Madhuram says
Thanks, Diana.
Jordanna Hertz says
This recipe Would probably be fine without so much baking powder. I think it’s may be a typo?
Madhuram says
It isn't. The recipe works great as it is.
Arjun says
These really are the BEST pancakes. I don't think you can get better ones at the supermarkets. ABSOLUTELY DELICIOUS. Before you start cooking them, however, you might have to adjust it a bit with the milk and water. THANK YOU for this simple and quick recipe.
Madhuram says
You're very welcome, Arjun.
KayL says
Out of eggs, I searched online for an eggless pancake recipe and this is the first one that popped up. It was delicious. I had to cook them on very low heat so that they cooked all the way through. Thanks for sharing this simple recipe!
Madhuram says
You're welcome, Kay.
Reba waldner says
I have been making these pancakes for years and they are the best I have ever eaten. Thanks for sharing this.
Madhuram says
You're very welcome, Reba.
Lucy says
My class made this today and everyone loved it. One student said it was like eating a cloud 🙂
Madhuram says
Aww...thank you so much, Lucy. Your comment made my day!
Roma Kataria says
Thank you so much for this recipe. I made chocolate chip pancakes using it and they tasted amazing. Since becoming lacto vegetarian(no meat, fish or eggs) I haven’t eaten pancakes as it’s tricky finding eggless pancakes but these were amazing. Thank you x
Madhuram says
You're welcome, Roma.
Sofi says
I agree. This is a fail-proof yummilicious recipe that I tried with success.
Madhuram says
Thank you for the feedback, Sofi.
Tina says
Can you please delete my surname from my comment.
Madhuram says
Done
Tina says
I decided to give this a go this morning as nobody else fancied pancakes. I haven't been able to eat eggs for about 20 years although I must admit pancakes have never been at the top of my ' I really miss' list. I just had lemon juice and sugar today but I was so impressed with the results I can't wait to try the mix out in my waffle irons to have with bacon and maple syrup!
Madhuram says
Thanks for the feedback, Tina.
Ang says
I have just made these pancakes for my 10 year old son as he has an egg allergy. I have tried several recipes over the years. This is the best one so far! They actually look and taste like pancakes! They were so easy to make with store cupboard ingredients and they cooked really easily without sticking to the pan. He is so pleased! Brilliant! Thank you!
Madhuram says
You're very welcome, Ang.
Toni Arken says
These are the only pancakes I make! They taste amazing and are just as fluffy as pancakes with eggs.
Madhuram says
Thank you very much, Toni.
CJ says
Seems like whenever I go looking for an eggless recipe I inevitably end up here, which is great because your recipes are always good. These pancakes are amazing - they were a little runny, but they puffed up and flipped perfectly. I tossed in some dates on a whim, which was an excellent decision. Lovely, as always 🙂
Madhuram says
Aww...thank you very much, CJ.
Tina says
Came out awesome!!! Raised nicely.. tip... use slightly less milk for thicker pancakes.
Madhuram says
Thanks, Tina.