The BEST Eggless Pancakes Ever & Video

Name: Eggless Pancakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 27 min
Ingredients: 1 Cup All Purpose Flour; 1 Teaspoon Sugar; 1/4 Teaspoon Ground Cinnamon; 2 Teaspoons Baking Powder; 1/4 Teaspoon Salt; 1 Cup Milk ((I Used 2%)); 1 Tablespoon Vegetable Oil; 1 Tablespoon Water; 1 Teaspoon Vanilla Extract; 2 Tablespoons Butter

Modified: Nov 13, 2024 by Madhuram · 2,158 Comments.

4.91 from 867 votes

8.9Kshares

Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.

Jump to:

Why this recipe works?
Step-by-Step Instructions
Taste & Texture
Recipe
Ingredients and Substitutes
Readers Feedback
Recipe FAQs
Comments

Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together. Egg-Free Pancakes

Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke. Eggless Pancakes Ready to eat!

Why this recipe works?

For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.

I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.

The result?

Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.

So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.

Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.

This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.

Step-by-Step InstructionsHere are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

1. Whisk together the dry ingredients.

2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.

3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.

4. Lumps are perfectly fine. Set aside for a couple of minutes.

5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.

6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.

7. Batter is ready. Leave it for 2 minutes.

8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.

Once you see some bubbles. flip it over.

9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.

10. Egg-free pancakes are ready!

Taste & Texture

The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.

These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.

This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.

Recipe

Suggested Reading: The BEST Fluffy Eggless Omelettes Video RecipeIngredients and Substitutes

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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.

Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.

Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.

Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.

Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.

Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.

Readers Feedback

Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️

Amy said: ⭐⭐⭐⭐⭐
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

Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!

Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.

Recipe FAQs

Can I make these eggless pancakes gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.

Can I make these pancakes vegan?

Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.

Can I make the batter ahead of time?

Yes, 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.

Can I make these pancakes ahead of time?

Yes, 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.

Can I freeze these pancakes?

Absolutely! 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.

Can I use this eggless pancake batter to make baked pancakes?

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.

Can I double the recipe?

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.

More Eggless Pancakes/Waffles

Ingredients Used: All-purpose Flour, baking powder, blueberry, butter, cinnamon, Milk-Dairy, oil, Sugar-White, valentines day

Comments

Tried this recipe? Leave a comment and rating! Cancel reply

All comments I made this Questions

Brindha says

September 28, 2019 at 10:48 pm

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.

Reply
- Madhuram says
  
  October 12, 2019 at 4:24 pm
  
  You're welcome, Brindha.
  
  Reply
Connie says

September 25, 2019 at 7:28 am

Omg you are a genius these are soooooo good! !! Thank you thank you thank you a million times over!

Reply
- Madhuram says
  
  October 12, 2019 at 4:26 pm
  
  Your excitement is contagious, Connie. You're most welcome.
  
  Reply
Thomas says

September 18, 2019 at 7:15 am

Interested to know why the Pancakes tasted sour??

Reply
- Madhuram says
  
  September 19, 2019 at 4:37 pm
  
  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.
  
  Reply
- Connie says
  
  September 25, 2019 at 7:29 am
  
  Because of the baking powder
  
  Reply
Mandy says

September 15, 2019 at 11:55 am

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!

Reply
- Madhuram says
  
  September 15, 2019 at 6:02 pm
  
  You're very welcome, Mandy. Your idea of maple syrup is amazing!
  
  Reply
Theodore says

September 03, 2019 at 6:47 pm

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

Reply
- Madhuram says
  
  September 05, 2019 at 2:40 pm
  
  Thanks for the feedback, Theodore.
  
  Reply
- Iris says
  
  October 05, 2019 at 7:58 am
  
  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!
  
  Reply
  - Madhuram says
    
    October 12, 2019 at 4:20 pm
    
    You're very welcome, Iris.
    
    Reply
Jennifer says

September 02, 2019 at 10:01 am

Thank you for this recipe. I was wondering if the pancakes were freezable. If so, how long?

Reply
- Madhuram says
  
  September 02, 2019 at 7:27 pm
  
  I haven't tried freezing it, Jennifer, but I think it should be fine.
  
  Reply
Ross Parker says

September 01, 2019 at 10:24 pm

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.

Reply
- Madhuram says
  
  September 02, 2019 at 7:27 pm
  
  That's awesome, Ross. I can't wait to try your version.
  
  Reply
Gracie says

August 29, 2019 at 1:07 am

I agree this is thr best. Tried and nailed it.

Reply
- Madhuram says
  
  August 31, 2019 at 7:34 pm
  
  You're very welcome, Gracie.
  
  Reply
Awanti says

August 28, 2019 at 5:01 pm

I followed your recipe and Omg these turned out better than any pancakes I've ever made, even those with eggs!

Reply
- Madhuram says
  
  August 31, 2019 at 7:34 pm
  
  Thanks for trying, Awanti.
  
  Reply
Sabryna says

August 28, 2019 at 11:42 am

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.

Reply
- Madhuram says
  
  August 31, 2019 at 7:35 pm
  
  Thanks for the wonderful feedback, Sabryna.
  
  Reply
Crystle Cloud says

August 25, 2019 at 8:50 am

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.

Reply
- Madhuram says
  
  August 25, 2019 at 6:24 pm
  
  Thanks, Crystle.
  
  Reply
Cecelia says

August 24, 2019 at 12:19 pm

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).

Reply
- Madhuram says
  
  August 25, 2019 at 6:27 pm
  
  That's awesome, Cecelia. Thanks for giving it a try.
  
  Reply
g says

August 19, 2019 at 7:30 am

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.

Reply
- Madhuram says
  
  August 19, 2019 at 7:00 pm
  
  Yes, you can use any oil of your choice.
  
  Reply
Vanessa says

August 15, 2019 at 11:44 pm

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.

Reply
- Madhuram says
  
  August 18, 2019 at 6:02 pm
  
  You're welcome, Vanessa.
  
  Reply
Kenya Peters says

August 13, 2019 at 12:16 am

Can you use full cream milk?

Reply
- Madhuram says
  
  August 18, 2019 at 6:03 pm
  
  Yes, you can.
  
  Reply

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The BEST Eggless Pancakes Ever & Video

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