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.
anonymous wellwisher says
if you are an indian and have unfamiliar taste with pancakes dont make them . it is a bit bitter without blueberries
Madhuram says
When I made the recipe for the first time I was unfamiliar with pancakes but after almost a decade of living in North America I'm very much familiar and these pancakes come out very well each and every time and like some of those who have tried commented here it's even better than the pancakes with eggs, so I'm sorry that you couldn't get the recipe right.
pancakes for everyone says
US-born white person with major sweet tooth here: it tastes great. making this about ethnicity and saying they shouldn't make it because they're indian is rude, racist, and ignorant -- hardly a wellwisher.
Madhuram says
Thank you very much, "Pancakes for Everyone". I sincerely appreciate your time and gesture.
Jescinda Acquah says
OMG!. I love this pancake recipe and it came out right even though I substituted some of the ingredients for another. I am a 13year old Ghanaian girl by the way and I love cooking.. I will always be using this pancake recipe.... Thank you and I won't t ever regret visiting this site.
Madhuram says
That's so kind of you, Jescinda. Thank you very much.
Sadee says
These were delicious! I ran out of eggs and had to look up a recipe last min lol. These were just as good if not better than other recipes I have tried! My toddler absolutely loved them, she had two and a half! And I made the last of the batter with protein powder for myself and it still tasted pretty good!
Madhuram says
Thank you for the feedback, Sadee. Your protein powder idea sounds great!
Joan says
Tried this tonight and wow. I had to make a second batch. Think this will be my new go to recipe.
Madhuram says
Thank you, Joan!
Amy Tan says
Made this last Sunday since Sundays are non-egg days. Lolz.
And what do you know, they came out better than I expected!
P.S: I swapped the milk with soy milk and they still taste great.
P.P.S: Insta-bookmarked
Madhuram says
Thank you, Amy.
Amy Tan says
Made this today for breakfast, but using yogurt instead of milk. Turned out a little sour but, still edible.
Bianca says
Really lovely recipe as I didn’t have eggs on hand and was really craving pancakes for breakfast! I added a tsp extra sugar, some lemon juice and blueberries in the batter.
Bianca says
Also used good quality baking margarine instead of butter and still tasted great ! Came out nice and fluffy!
Madhuram says
Thank you very much for the feedback, Bianca.
Bahma says
I made this today. I did not have cinnamon powder so I used five spice powder. I omitted the sugar and added Italian herbs. Turned out very well, loved it, Savoury pancakes went very well with the potato and beans masala.
Madhuram says
Wow! That's something I have never done! Sounds interesting! Thanks for sharing, Bahma.
Bill says
I am used to more sugar, so I upped to 1 tablespoon instead of 1 teaspoon. I also used buttermilk and then added 1/4 teaspoon baking soda, which the buttermilk needs in addition to the baking powder. Turned out well.
Madhuram says
Thank you, Bill.
Halley R. says
Hello! Just dropping by to say that we make these frequently, and they really are awesome! We are a pancake family, but we’re egg, peanut, tree nut, and gluten free due to multiple family member food allergies. The gluten free mixes were so expensive, and I always had to sub! My husband doesn’t like an overly sweet pancake (and we were subbing bananas and applesauce for the eggs) so the mixes left a bit to be desired on the pancake front.
The flour we use is King Arthur’s All Purpose Gluten Free, and they still puff up nicely! Thank you for such a solid recipe! I have it stuck to the fridge for weekend mornings, and it’s our go to 🙂
Madhuram says
Thank you very much Halley for the detailed feedback.
Jojo says
Holy Toledo!! I was craving pancakes so badly. I’m out of eggs and found this recipe.
These are AMAZING! Literally eating them while typing this. They came out beautifully crisp and absolutely perfect. Best recipe I’ve ever used. Thank you
Jojo -Wireback candle Co.
Madhuram says
You're very welcome, Jojo.
Marsha Mcleod says
This was VERY good as is but I like a little more sweet so I added more cinnamon and a little maple syrup.. I also used evaporated milk as it’s what I had on hand! 10/10
Madhuram says
Thank you, Marsha.
John says
It is too much baking soda!
Scott says
John - make sure you're using baking powder, as the recipe states, and not baking soda as you mentioned. 2t of baking powder is in line with many other recipes. if you used baking soda, I'm sure you got something undesirable!
These are great as written!
Madhuram says
Thank you very much, Scott. You are absolutely right. I have been making these pancakes for almost 7-8 years now and never had any issue at all. I really wonder what others do that they end up with indelible pancakes. It's really puzzling.
Halley R. says
Did you put baking soda in instead of baking powder? Maybe that’s the issue
Bella the bad baker (I still try tho) says
Hi,so I am a horrible baker and if I do not make something that is made from a shop bought box it flops,But my feedback for your recipe is,THEY TURNED OUT GREAT!They did taste a little bit off though because I didn't have any vanilla extract but other than that they were a little thin...but amazing!
Madhuram says
Thank you very much for the feedback, Bella.
Lyr says
I never write comments but this time I must say something. This is the BEST eggless pancake recipe ever! It’s even the best pancake recipe! My little one is allergic to eggs. I’ve tried a lot of eggless pancake recipes, but never found a tasty one, which is so frustrating. This recipe is god sent! Thank you so much! Now my son can enjoy delicious eggless pancakes!
Madhuram says
Thank you very much for your lovely feedback, Lyr.
Gg says
Thanks my girls loved this I just added chocolate chips YUM,
Madhuram says
You're welcome, Gg.
Rida says
I must have done something wrong because the rest of the comments on this post are so positive, but honestly the pancakes were not very good. They were flat and kind of tasted like cardboard. I will be trying this recipe again sometime because I obviously did something wrong!
Madhuram says
I'm sorry you didn't get it right, Rida. The trick to getting perfect pancakes with this recipe is preparing the batter in the right consistency (it should be pretty thick, not diluted) and the stove/range should be at the right temperature and the pan should be heated well.
Emily says
I never leave comments on recipes but these were the absolute fluffiest, most delicious pancakes I have ever made. I didn't have butter so I used oil for that, and I used half whole milk and half heavy cream for the milk and I am astounded by the result.
Madhuram says
Thank you very much, Emily.
Nicole says
These were amazing! I didn’t have eggs on hand so I googled a recipe and came across yours. I did not have vanilla extract so I substituted almond extract. They were light and fluffy and delicious. My 18 month old enjoyed them too. Thanks!
Madhuram says
Thank you very much, Nicole.
KB says
Great recipe and no different in terms of texture, really...unless you like your pancakes “cakey”. I do not so these were perfect.
Madhuram says
Thank you, KB.