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.
Cory says
OMG! They are so delicious. I seriously recommend them if you have run out of eggs or they have gone bad. They taste better than normal pancakes and that's saying something!
Madhuram says
That's so nice of you to leave such a generous compliment, Cory.
Emily says
Literally the best pancakes I have ever made the cinnamon in them made them taste amazing tooo
Madhuram says
Thank you very much for the feedback, Emily.
Bhavesh says
Thanks for sharing this recipe with all of us. One of the best ever pancake recipe i have ever tried. Also do check out my special homemade buttermilk pancake recipe as well. Check out the recipe here: https://www.foodybud.com/the-best-fluffy-homemade-buttermilk-pancakes/
Dulce Reza says
Hi ! Theses are so good !! I've recently started trying different vegetarian pancakes and they were mehh. Then BAM I come across your recipe and they were delicious!! I did add a bit more milk to make them the consistency I prefer but great recipe . Thank you for sharing . You now have a little space in my recipe box . !!
Madhuram says
Thank you very much, Dulce.
Stacy Butler says
Just finished my yummy plate of pancakes... I live by myself and am shut in because of C19... Running out of sweet things to eat and looked up a recipe w/o eggs... Because i am out also out of milk but i have cottage cheese... So i just used the water content in your recipe and added a few heaping tbsps of CC and the recipe was wonderful... THANK YOU...
Madhuram says
That's awesome, Stacy! Didn't know that cottage cheese would work.
Kelly says
Another one of those “I woke up and wanted pancakes but didn’t have any eggs” person! These turned out great! My batter was actually thin so I added a bit more flour (probably a T)
I will say they definitely taste different than the recipe I usually use. They’re a bit blander, but not anything that I thought was bad by any means. Honestly it probably just has less sugar, which is better anyway. My kids wouldn’t eat them, but they don’t like anything that tastes slightly different than what they’re used to.
All in all a fabulous substitute if you can’t or don’t have eggs!
Madhuram says
Thank you for the feedback, Kelly.
Cyril says
I've just made this. Turned out perfect. Thank you ❤️
Madhuram says
You're welcome, Cyril.
Tobi says
I tried this recipe because I ran out of eggs! Tbh I don't think I'm ever gonna use eggs again! Love love loved it!
Thanks for sharing.
Madhuram says
You're most welcome, Tobi.
Sue says
I made these vegan & gluten free using 1 cup + 1 tbsp Bob's Red Mill gluten free all purpose baking flour, and 3/4 cup oat milk. They're AMAZING! I've been searching and have tried a LOT of recipes trying to find yummy, easy V&GF pancakes and this is IT!! Nom nom nom
Madhuram says
Thank you very much, Sue. Gald to know that it works with gluten-free flour too.
Tom says
These were really good!
I was out of eggs, so l looked for an alternative way of making pancake batter.
I've also used this recipe with buttermilk instead of milk, adding a bit of extra water to reduce the thickness of the batter. .
Madhuram says
Thank you very much for the feedback, Tom.
Mary says
Hi Madhuram! I just tried this recipe for breakfast, and you're right! They're moist & flavorful (with some extra lactose-free milk) & didn't leave me feeling extra-full like pancakes with eggs! My favorite spin on weekend pancakes/French toast is extra cinnamon & a little nutmeg in the batter, plus topped with strained canned peaches & a little butter & maple syrup. But other people probably do this too? In any case, your eggless pancakes will now be my go-to pancake recipe! Great job, Madhuri! And thank you!
Madhuram says
Thank you very much Mary for the detailed feedback and kind words.
Cass says
What's REALLY worse? Eggs or flour.
Madhuram says
My reason for going eggless is not based on the fact if it's healthy or not healthy. I was raised lacto-vegetarian and that's why substitute eggs with other replacements.
Kimberly Nordholz says
Just tried these because I was craving pancakes and was out of eggs. This is a perfect replacement . I may never make pancakes with eggs again. Thanks for sharing. I used a 1/2c canned milk and a 1/2c water instead of 2%milk.
Madhuram says
Thank you very much, Kimberly, for such an awesome feedback.
Elaine Nolen says
I made this and the flavor is delicious but my pancakes are mushy. I’m not a baker, I can’t eat eggs or nuts because of food intolerances. So I would like to perfect eggless baking. I didn’t have milk so I used 1/4 cup of heavy cream and the remainder water. I’m not sure if that was the problem. If you can give me some tips I would appreciate it.
Madhuram says
I'm guessing your griddle didn't heat up well enough. Please wait for the pan to heat up for a few minutes before making the pancakes.
Elaine Nolen says
No my griddle was hot enough, I had the same problem when I made a eggless pound cake.
Sophia Willson says
Have you ever frozen a batch of cooked pancakes and reheated them later? I want to make a bunch for Christmas brunch but would like to make ahead. Thanks.
Madhuram says
Sorry, Sophia. I haven't tried freezing pancakes.
Nikki says
These pancakes are ok and work in a pinch if you are out of eggs. I didn't find them to be fluffy and the pancakes were a bit on the plain side.
Madhuram says
If the recipe is followed to the T there is no way that these pancakes don't' turn fluffy. You can add some cinnamon for more flavor.
Marana says
I made these with gluten free AP flour + oat milk and they were perfect! Not dry and very fluffy. Probably the easiest pancake recipe to not burn too. My husband asked for seconds and he never eats breakfast.
Madhuram says
Wow! Thank you very much for the feedback, Marana!
Sammy says
THANK YOU Fluffy and delicious!
Today I had not one fresh egg ( our dozen young hens are not quite old enough and only one old hen is still laying) but still needed to make our usual Sat morning blueberry pancake breakfast with our 3yr old grand daughter.
Hubby was scoffing about using your recipe, saying he won’t eat them and made himself peanut butter on toast.
I did have to add an extra 1/2 cup milk to be the consistency we prefer,
but that was all I changed.
He caved to try one when she n I moaned with happiness. Afterward he declared that they were so good we should make this recipe EVERY Saturday... and save the eggs for making cookies
Madhuram says
Wow! Thank you so much for taking the time to leave a detailed feedback, Sammy. You made my day.
Michelle says
Excellent better than any recipe I've tried including those with egg
Madhuram says
Thank you very much, Michelle.
Hailey says
Very good! I’d rather have these than pancakes with tbh. Thanks!
Madhuram says
You're welcome, Hailey.