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.
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.
Caitlin says
Just made these. Approved by my 5 year old with severe egg allergy! Definitely saving this recipe. Thank you for sharing. Looking forward to checking out some of your other recipes!
Madhuram says
You're very welcome, Caitlin.
Jesse Townsend says
Absolutely fantastic. Used soy milk to make them more vegan friendly (still used butter), absolutely delicious!
Madhuram says
Thanks for trying the recipe and feedback, Jesse.
Madeline Wilson says
This was very tasty!! I made myself more then one serving cause it was so good!!!!!
Madhuram says
Thank you, Madeline.
Olivia says
Next time I will double the batch for sure. A single batch made 9 small pancakes, and my daughter had 5 of them herself and was asking for more! I prefer a slightly sweeter pancake, but the kids thoroughly enjoyed the recipe as is. I added some frozen blueberries to my couple pancakes and it was the perfect added sweetness that I enjoy. Will definitely make these regularly, only difference is I’ll at least double the recipe each time. Maybe triple it and throw a full batch in the freezer for easy mornings!
Madhuram says
Thank you very much for the detailed feedback, Olivia. I'm glad that your family likes these pancakes.
Ann McEntee says
I am a decent cook and baker except for pancakes, until I made these! Thanks so much!
Madhuram says
You're very welcome, Ann.
Therese Tibbits says
These were amazing. Here's what I changed: double recipe but kept butter 2 T. Instead of second cup of flour and water, I used sourdough discard. I had 1 and 3/4 cup to use up. I dumped it all in and didn't add any water because it was runny enough. I added two cups frozen blueberries and 1 and 1/2 oz crushed cashews. It still makes 12 pancakes but they are large and have 140 calories each. Worth it!
Madhuram says
Wow! That's awesome! Thank you for sharing your ideas with all of us.
Jackie says
I was skeptical that these would be comparable to our “normal” pancakes, but WOW! These turned out GREAT!! I doubled the recipe and added one extra teaspoon of baking powder and a half teaspoon of baking soda. These were SO FLUFFY! Great flavor! I think this may be our next go-to recipe. THANKS!!!
Madhuram says
You're welcome, Jackie.
Judy says
Delicious! Thank you, my entire family loved it.
Madhuram says
You're very welcome, Judy.
Ivy says
A big hit in our household! I added blueberries and made mini-pancakes. Thanks for sharing your recipe.
Madhuram says
You're welcome, Ivy.
Caroline says
I can cook, and I've made a bunch of pancakes in my life, but my pancakes didn't look anything like the ones pictured in the recipe. So many people are saying these pancakes are fluffy; mine tasted great, but they were super runny and flat. I triple checked the recipe, thinking I had doubled the milk or didn't use enough flour, but nope - I followed the recipe to a T. If I make them again, I'll leave out the water and the vegetable oil. I think the butter makes the oil unnecessary anyway. Madhuram, do you have any idea what might have happened to make my pancakes so runny? (If I could rate taste only, I'd give the recipe 5 stars, but I wanted fluffy pancakes for my 3-year-old grandson, who has a severe egg allergy.)
Madhuram says
Caroline, I make these pancakes almost every weekend and haven't faced any problem with it being flat at all. Did you try leaving out the batter for a couple of minutes extra before making the pancakes? The batter does look a bit runny initially but as it sits for about 5 minutes it does thicken up a bit and you get thick and fluffy pancakes. Please do give it a try once again.
Ruth says
Thank you so much! I made fried oreos with this recipe its perfect! I wish I could upload pics here
Madhuram says
Wow! Fried Oreos! What is that? I have to Google it.
Kate says
I was out of some of the usual suspects and thus sought out this eggless pancake recipe! I left out the cinnamon and substituted a combination of buttermilk and hemp milk in place of regular milk. I don’t think I’ll go back to a traditional recipe—this one is SO good. Thank you!
Madhuram says
You're very welcome, Kate.
Emily says
Added a bit more sugar and cinnamon. Tasted like cinnabun pancakes. Next time I'm going to add some brown sugar as well
Madhuram says
That's awesome, Emily.
Rachel says
I’ve tried so many pancake recipes claiming to be the best so I didn’t have high expectations but my first bite literally made me stop in my tracks. These are some of the best pancakes I’ve had and SO easy to make. I just added a couple more tablespoons of sugar. 🙂 And I even undercooked one and overcooked one and they all tasted great.
Madhuram says
Thank you very much for the feedback, Rachel.
Ashley says
Thanks for the recipe, my 4 year old son has an egg allergy and these have been a Saturday morning go-to! I’ve made them probably a dozen times now, The whole family loves them
Madhuram says
I'm glad your son is able to eat pancakes now, Ashley.
Alex says
I have made this recipe several times and love the taste, especially the cinnamon.
One problem I have encountered is that doubling doesn’t seem to work well. It’s either too watery or too much flour taste. Do have any tips on this?
Madhuram says
Thanks, Alex. I have not faced any issue with doubling because I always double it. 6 pancakes are not enough for our family.
Meera says
Delicious brunch for me and my little brother! We always love to finding new ways to make eggless meals and this did not disappoint!
Madhuram says
Thank you very much, Meera.
Ange says
Didn't have eggs so searched for a recipe n chanced upon this. Amazing! Love it. I mixed with some self raising flour n halved the baking powder as I didn't have enough of plain flour. Left out the vanilla n cinnamon too as we prefer ours plain. Yummy with butter n maple syrup. I don't think I will be making pancakes with egg in future.
Madhuram says
Thank you very much for the feedback, Ange.
Rhonda says
So glad we ran out of eggs!! Made these today with blueberries & they are so good!!! Try them! So so Yummy!
Madhuram says
I'm glad you like these pancakes, Rhonda.
Peggy Hurwitz says
My son who cant eat eggs due to an allergy, enjoyed these. Will def keep using this recipe
Madhuram says
That's wonderful, Peggy!
leanne says
So I made these good.. once. And now every time the batter is super thick and bubbles struggle to appear ontop? What am I doing wrong? I need to be able to recreate the first time as they were so so good and I need that back in my life ...
Madhuram says
Can you add a little bit more water/milk so that the batter is not thick? Hope you are adding the right amount of baking powder as well.