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.
Annie says
Can i make these in advance and store in the fridge? How long I can store? Pls advice.
Annie says
The best ever and i have been using this recipe for sometime already. I love it
Madhuram says
Thank you very much, Annie.
Obi says
What can I substitute for butter? I want to keep my cholesterol down.
Madhuram says
You can use oil instead or even try applesauce.
Stephanie says
What else can I use besides butter? Because I want to reduce cholesterol but still have something delicious.
April Messer says
I am just making them now for the first time......ABSOLUTELY AMAZING!! These are better than my original recipe!!!
Thank you sooooo much !!!
Madhuram says
You're most welcome, April.
Glenda says
AMAZING. I tried these and they are fantastic. My family did not even realize they were eggless. THANK YOU. This recipe is a keeper.
Madhuram says
You're welcome, Gelnda. Thank you very much for the feedback.
One Miller says
You know, there are always claims about having the best this or the best that. And rightly so. You should be proud of the food that you make. However very seldom is it a shared opinion. But in this case these are the absolute BEST pancakes I've ever had in my life! lol I was so surprised. That little touch of cinnamon really does something to this recipe. I used soy milk and added pecans. Thank you so much for sharing this with the world.
Madhuram says
Aawww....you made my day with your lovely comment. Thank you very much, One Miller.
Gail says
Can I make these a day ahead and store in fridge overnight? Can I reheat in over or microwave?
Madhuram says
Yes, you can, Gail. I usually double the batch and use it the next day.
Annie says
How long I can store? Pls advice.
Madhuram says
I think it should keep fine in the freezer for 2-3 months. I have kept it in the fridge for 3-4 days max because it doesn't last longer than that in our home because the kids eat it 😉
Emmanuelle says
Wow! I had a craving for pancakes and this recipe totally delivered. I could tell by the batter, and by pouring it into the skillet, that it would be good. I used oat milk instead of regular, and a little bit more water and these pancakes came very fluffy and light. A total keeper!
Madhuram says
Thank you for the feedback, Emmanuelle.
Annah says
These were amazing. I made them with self raising flour and added 1/2 teaspoon of baking soda. Delicious
Madhuram says
Thank you for the feedback, Annah.
Libby says
These are so good! Being vegan I usually have to use banana but these worked perfectly
Madhuram says
Thank you for the feedback, Libby.
Nisha Bhindi says
I have tried lots of eggless pancake recipes. This is the best! Each pancake is soft and fluffy.
Madhuram says
Thank you, Nisha.
Shelly says
These were really good! I used 1/4 cup of flaxseed meal and 3/4 flour to make it a bit healthier and added some blueberries. Thank you, super yummy!
Madhuram says
You're welcome, Shelly.
Mati says
I made this with buttermilk instead of regular and they were the best pancakes I’ve ever had. We’ve also tried them with blueberries and they taste great! The cinnamon and vanilla are subtle but add great flavor. My partner is allergic to eggs, so we’re always looking for great eggless recipes. You can’t tell at all that these don’t have eggs in them.
Madhuram says
Thank you for the feedback, Mati.
Sarah says
These were great! Thank you for the recipe. I added some fresh nutmeg as well. The texture and fluffiness were perfect!
Madhuram says
That's awesome, Sarah!
Basia says
My son has a dairy and egg allergy. I just replaced the milk with Almond milk and these were the best pancakes I’ve ever made! My husband said they were the best pancakes he’s ever had in his life, lol.
Thank you for the recipe! ☺️
Madhuram says
Wow! Thank you so much for the feedback, Basia.
Christy says
Inedible. Spit it out and threw the whole batch away. Had the flavor of raw batter even though it was fully cooked.
Madhuram says
Sorry for your experience, Christy.
Denise says
Hands down the best pancakes ever. The only ones my g-kids want me to make.
Madhuram says
Thank you very much, Denise.