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.
Rosie says
I made these this morning for my husband and I after a bad day yesterday. They were tasty, fluffy and delicious! Usually when I make eggless or vegan versions of things they turn out rubbish, but these were better than I expected. I used coconut oil instead of vegetable oil and topped with syrup. Yum!
Madhuram says
Thanks, Rosie.
twila knoll says
These turned out absolutely beautiful! I used Spelt flour and used 2 tablespoons of yogurt and 3/4 cup of whole milk, added a teaspoon of agave syrup, and I used algea oil instead of vegetable oil. Thank you for this recipe <3
Madhuram says
You're very welcome, Twila.
Ryan says
Soooo dense! Eggs lighten pancakes up, these were just heavy and dense.
Madhuram says
Sorry, Ryan, I'm 100% sure that you have missed something. This is a flawless recipe that makes absolutely light pancakes.
Ilham says
When cooking the pancakes do you put oil before pouring in the the pancake mix
Madhuram says
The oil is mixed along with the milk.
Ilham says
That was very helpful and I love your recipe.
Madhuram says
Thanks, Ilham.
Anisa Hussain says
This is amazing, i didn't have ground cinnamon or vanilla extract so i made it without. It still turned out pretty good.
Madhuram says
Thanks, Anisa.
Zahra says
First time making pancakes and I didn't have eggs at home. Made this and was absolutely delish (with maple syrup) x
Madhuram says
Thanks, Zahra.
Katrinka S says
My daughter is allergic to eggs. It is always hard to find recipes she likes. She gave a thumbs up and said she would like to have the pancakes again.
Madhuram says
Thanks, Katrinka.
Dior says
I was out of eggs but still made a delicious breakfast this morning! Thank you! 🙂
I halved the recipe and found my batter was a bit thick, so I thinned it with more milk.
Madhuram says
Thanks, Dior.
Adele Lynch says
I woke up to discover I had no eggs and everyone wanted pancakes!!! Found this recipe and I had a very satisfied family. They are delicious! Thank you!!!
Madhuram says
You're welcome, Adele.
SGMama says
These are delicious, and even better with blueberries! Super easy to make, too. I'll probably use this recipe even when I do have eggs on hand, it's that good! Thanks for taking the time to share this with us. ♥♥♥
Madhuram says
You're very welcome, SGMama.
Midhat says
Hello, can I substitute almond flour with all purpose flour?
Madhuram says
It won't work, Midhat. Other gluten-free grain flours would work though.
Jo Ann says
These are the best pancakes I have ever made. I think the cinnamon gives them more flavor than other recipes.
Madhuram says
Thanks, Jo Ann.
Zee says
This eggless pancake recipe was truly delicious! I added a hint of ground nutmeg in addition to the cinnamon and it just made the whole batch pop! I also used almond milk instead of the 2% Great recipe!
Madhuram says
Nutmeg! That's a lovely addition!
Jisel says
Absolutely love this recipe. My son is allergic to eggs, peanut and dairy. He loved these pancakes!!
Madhuram says
Thanks, Jisel.
Martin Barnes says
I halved the recipe and made them for myself and they were pretty tasty. I never had a full half cup of milk so I replaced part of the milk with more water. All in all, tasty
Madhuram says
Thanks for the feedback, Martin.
Meredith says
I made these for my family and they loved them! The we’re super easy and are the best pancakes ever!!! Lots of other pancake recipes take forever to make but these were simplified and easy. Love them!!!
Madhuram says
Thank you very much, Meredith.
Suzy says
Much better tasting and fluffier than expected. Not too thick or too thin for me. I liked the process as much as the content of this recipe. Easiest pancakes I've ever made. Appreciated how you put all the dry and wet ingredients in proper order. Some recipes don't do this, and I take half the time to figure it all out. I also liked how you melt the butter for cooking then add it to the batter. We ran out of eggs, and we need to cut down on cholesterol at home. I would add a bit more cinnamon, and might replace a few ingredients for healthier ones in the future. But I didn't think I'd find such a great eggless pancake recipe, so thank you so much for this!
Madhuram says
You're very welcome, Suzy. These days I don't add so much melted butter. I add some applesauce, avocado/coconut oil etc. to make it a bit healthier. Also whole wheat pastry flour instead of all-purpose flour.
Jen says
These are delicious! We’ve been making simple egg/banana pancakes for my toddler ever since he started solids and since I can’t have wheat, but now that baby brother is allergic to eggs I had to search for another option. Made these with gluten free flour and added bananas. SO. GOOD!! Definitely filing this recipe away to make again. Thank you for sharing!
Madhuram says
You're very welcome, Jen.