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: Oct 29, 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

Maro C says

October 18, 2019 at 6:33 pm

I have a 2 1/2 year old allergic to eggs and begging for pancakes. Thank goodness I came across this recipe. I substituted the milk and butter for almond milk and vegan butter because he is also allergic to milk. My son is eating them up as I type. Thank you for posting the recipe. Will be using again.

Reply
- Madhuram says
  
  October 21, 2019 at 6:19 am
  
  You're very welcome, Maro.
  
  Reply
Rozina says

October 18, 2019 at 11:41 am

Thank you for this recipe! I added a dash of ground cloves to mix with the cinnamon, and it was really tasty. Will definitely be a go-to recipe for me, as I have tried many other eggless pancakes that were never fluffy enough.

Reply
- Madhuram says
  
  October 21, 2019 at 6:19 am
  
  Thanks for the feedback, Rozina.
  
  Reply
Joan says

October 18, 2019 at 6:33 am

Just wanted to thank you for posting this recipe. Our little 1 1/2 year old granddaughter is allergic to eggs, and we wanted her to have pancakes like her cousins do. We made these, and she ate three! I forgot to add blueberries to the batter, so served them on the side with some unsweetened applesauce I had made. So grateful to have this recipe! By the way, we think the batter is about the right consistency: thick enough not to spread all over, but thin enough to spread to about a 3" pancake. The reviewer who had trouble with the batter being too thin might not have let it sit for a few minutes before using.

Reply
- Madhuram says
  
  October 21, 2019 at 6:20 am
  
  That's wonderful, Joan. Thank you very much for pointing out the tip of siting the batter before making the pancakes.
  
  Reply
Toddler Mama says

October 15, 2019 at 9:31 am

Thanks for this recipe! We were out of eggs and my two year old was practically crying for pancakes. So, to the Google machine I went. I made these exactly as directed and they were so easy and delicious. Very fluffy and flavorful. They did not disappoint. Toddler approved, mom approved. Delicious.

Reply
- Madhuram says
  
  October 15, 2019 at 10:36 am
  
  Thank you very much for the feedback, Toddler Mama.
  
  Reply
Suzanne says

October 14, 2019 at 8:59 am

These pancakes are delicious. The only problem I have is the consistency of the batter. It's almost "gummy" for lack of a better word. When I try to plop it in the pan, it doesn't spread like other pancakes do. I add extra milk to try and thin it. I push it around the pan with my spoon. But then when I flip the pancake, now the surface is uneven and some parts of the bottom don't touch the pan.
I've made these several times though - proof that I like them anyway 🙂

Reply
- Madhuram says
  
  October 15, 2019 at 10:38 am
  
  That's really surprising, Suzanne because we have been making these pancakes for years now and haven't had any issues like that.
  
  Reply
Jake C says

October 13, 2019 at 3:54 pm

Hello
I tried this recipe and I’d have to say these pancakes have good flavor but I had issues with it being so watery , maybe the kind of flour I used? I’m not sure but batter was too thin and mine did not turn out fluffy. I’ll give this another try

Reply
- Madhuram says
  
  October 15, 2019 at 10:39 am
  
  Just now I have replied another reader who said that the batter is too thick and I see yours saying it's too thin. Interestingly I haven't had any issues with the consistency for the past 6-7 years probably and at least 80-85% of the people who try this recipe give it 5 stars. I'm really unable to sense where it's going wrong. Sorry about that, Jake.
  
  Reply
Christine W says

October 12, 2019 at 8:00 am

Made these pancakes. First I’d have to say the flavor is good but they are on the salty side.I increased the sugar but I’d recommend reducing the salt for sure. The batter is very thin and lumpy so can be difficult to work with because it spreads out over the whole pan unless you make them very small.you need to keep the heat low or they burn and flipping them is a challenge because of the texture. Over all this is a nice alternative for pancakes without eggs but I’d have to say I’d keep looking.

Reply
- Madhuram says
  
  October 12, 2019 at 4:17 pm
  
  The batter is not at all thin, Christine. I make these every weekend and the batter is nice and thick and the pancakes come out light and fluffy. I'm 100% sure that you are missing something in the instructions.
  
  Reply
Natalie W. says

October 05, 2019 at 11:40 am

I tried these just on a whim because I ran out of boxed pancake mix and I rarely have eggs in my house. This mix was better than boxed and had no hint of "missing" the eggs. Batter was perfect. Light and fluffy and crispy edges. I wish I had of thought to add the blueberries, but no matter, I'll do that next time. I really do recommend this recipe. It would be fun to make with the whole family!

Reply
- Madhuram says
  
  October 12, 2019 at 4:19 pm
  
  Thank you for trying the recipe, Natalie.
  
  Reply
Laurenzo says

October 02, 2019 at 8:00 pm

Delicious! The texture was perfect. I did however go a bit crazy with the baking powder which made them slightly sour, but the white chocolate chips helped that. Thanks for the fantastic recipe!

Reply
- Madhuram says
  
  October 12, 2019 at 4:21 pm
  
  You're welcome, Laruenzo.
  
  Reply
Amanda Ranfft says

October 01, 2019 at 9:10 pm

Not enough liquid. My first two pancakes tasted very doughy. I added about a half a cup more liquid and it was better.

Reply
Kathy Yonker says

September 30, 2019 at 4:52 am

Can I substitute buttermilk for the milk
Add probably 1/2;tsp baking soda
Maybe leave out the cinnamon
I love the taste of buttermilk in pancakes but have never til right now seen a recipe for a pancakes without eggs. Am so excited to make this recipe.

Reply
- Madhuram says
  
  October 12, 2019 at 4:22 pm
  
  Yes, you can, Kathy.
  
  Reply
Arch Shotland says

September 29, 2019 at 11:22 pm

This recipe was spot on. I used 1 and half measurements of everything and it was delicious pancakes. I added some raspberries to the batter and it gave oomph to the flavor. Thank you for the recipe

Reply
- Madhuram says
  
  October 12, 2019 at 4:22 pm
  
  You're welcome, Arch.
  
  Reply
Lupe Huizar says

September 29, 2019 at 10:25 am

I just so happened to come across this recipe one morning when i was craving some nice fluffy homemade pancakes and realized..geeze.. i'm all out of eggs! So I decided to give this recipe a try and..WOW! I have to say this is hands down THEE BEST no egg pancake recipe I have ever tried! My husband is my biggest critic and he absolutely loved them!
So I thought I'd share this with you.
Thank you so much for your amazing recipe, it's deffinately a family keeper!

Reply
- Madhuram says
  
  October 12, 2019 at 4:23 pm
  
  You're very welcome, Lupe. Thank you for taking the time to leave your feedback.
  
  Reply
Elly says

September 29, 2019 at 10:03 am

Made these pancakes today for 5 boys (birthday sleepover) and they are delicious!!!
The boys approved.

Reply
- Madhuram says
  
  October 12, 2019 at 4:23 pm
  
  That's awesome, Elly.
  
  Reply

« Older Comments

Newer Comments »

The BEST Eggless Pancakes Ever & Video

About

Newsletter