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.
Angela says
This recipe gets a thumbs up from me, my husband, and two children. Substitutions I used were, almond milk, grapeseed oil, soy-free non-dairy butter, and I used 1 cup all-purpose flour and 1 cup whole wheat flour since I doubled the recipe. The consistency was perfect. It made ten pancakes. I also liked that I didn't have to spray the pan in-between pancakes since butter was added in the mixture. I didn't have any bananas to make my usual vegan pancake recipe, but I'm so glad I now have a new go-to. Thanks so much for sharing! This is a winner.
Madhuram says
You're very welcome, Angela. I have tried this recipe without butter too, in case you want to try it in the future without butter.
Kimberly says
I made these for my family today and everyone loved them! I added an extra pinch of sugar and added some flour for the consistency we like. My son got chocolate chips in his. Honestly, best pancakes we have ever had. Never going back to boxed mixes. Thank you!
Madhuram says
You're very welcome, Kimberly. Thanks for the feedback.
Andrea says
Absolutely delicious, my family preferred these to our egg pancke recipe.
Madhuram says
That's wonderful to know, Andrea. Thank you for the feedback.
Andrée says
These are the best eggless pancakes I’ve made and I have tried LOTS!! My husband said they were so good, they needed nothing on them. We loved them with lemon & sugar or butter and also maple syrup. Thank you!!
Madhuram says
You're welcome, Andree. Thank you for the feedback.
Becca says
My grandson can't have dairy. No milk, no butter. No eggs. I will have to try almond milk and bananas.
Have you tried egg whites in it?
Madhuram says
No Becca. We don't use eggs at home, so not sure about the effect.
Matthew says
Hey Becca, I swapped out all the dairy with much success. I used vanilla almond milk in lieu of milk and coconut oil in lieu of butter to much success and zero sacrifice in taste, flavor, and texture.
Diane says
I will make these today If I don't use all pancakes today can I put in the fridge for the next day ? Thanks
Madhuram says
Yes, you can Diane. I do it all the time. I warm it up in the microwave oven before serving.
Alexandria Urgo says
Would coconut oil work instead of vegetable oil?
Madhuram says
Yes, it will. Sometimes melted coconut oil when added to cold ingredients solidifies in bits and pieces. That might be an issue though.
Jayshree Dheda says
Absolutely delicious. Thank for sharing.
Madhuram says
Thanks, Jayshree.
Mari says
I didn't like this recipe. Firstly, it was way too thick for the batter to flatten in the pan enough to make a pancake - it sat in the pan like a tall tower! I added more milk to thin out the batter. Secondly, it made 5 pancakes. Which is never enough. Thanks for the recipe though.
Animal says
I was amazed at how good they came out! The only thing I did was double the recipe. Light and fluffy and vary tasty! Definitely going in my saved recipes!
Thank you!
Madhuram says
You're welcome.
Alicia says
Are you able to use canola oil instead of vegetable oil??!
Madhuram says
Yes, you can use any oil with neutral flavor.
Ally Lincoln says
Just delicious. Halved the recipe and guessing I made a mistake because it was thick (so I added more milk) but still turned out amazing!!
Madhuram says
Thanks, Ally.
Jayson says
Did you half it because you only wanted 3 pancakes? That's too little!
Liberty says
This is great for my daughter. Thank you. I made it and put some chocolate chips. I love it so I hope my little one will love it too.
Madhuram says
You're welcome, Liberty.
Kelly says
My kids gobbled them up ! My son has an egg allergy and we are always searching for eggless recipes that still taste good . This one was wonderful.
Thank you
Madhuram says
You're welcome, Kelly.
Callan says
Can you use this recipe to make waffles?
Madhuram says
I haven't because I make the best waffles using this vegan waffles recipe, but don't see why this pancake recipe shouldn't be used to make waffles as well.
Lya says
Hi my son has an egg allergy and dairy too.. I was wondering if I can substitute the butter with something else .. thank you so much for this recipe
Madhuram says
Yes, you can use oil instead, Lya. I do it all the time.
Saturday says
i woke and found no eggs in the frigde duuuude iwas terrified, but you showed me a way, thank you soo much.
and oooh i did it twice, its delecious
Madhuram says
Thank you very much for the feedback.
Angie H says
Just started having issues with an egg allergy, made these this morning for my family & 2 kids I watch while out of school. Everyone LOVED them!! Followed your recipe (doubled it) other than left a little bit of milk out, stopped when the consistency was perfect.
Thank you for posting this, will be trying some of your other egg less recipes!
Madhuram says
Thanks for the feedback, Angie.
Jimbob says
Can I just add more milk to make thin pancakes
Madhuram says
Yes, you can.
Angie says
Wanted pancakes but realized I was out of eggs. Made this today. Absolutely wonderful recipe! I have a bit of a sweet tooth so I used 1/8 cup of sugar. I added chopped pecans. Will definitely be using this recipe again. Thanks!
Madhuram says
You're welcome, Angie.