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.
Heba says
Great recipe! you mentioned that the pancakes will not sweet by themselves, can i add more sugar to make it sweeter? and if so how much do you suggest i add?
Madhuram says
Thank you, Heba. You can probably add 2-3 tablespoons. Sometimes too much sugar might interfere with the texture of the pancakes. So it's a better idea to top the pancakes with maple syrup instead.
Kelly says
I use this recipe for my daughter with an egg allergy and I love it! Quick, easy and simple, I double the batch then freeze some (separated by plastic wrap and put in a ziplock) for quick easy breakfasts. Just pull out 2 and microwave 30 seconds on each side and they still taste great!
Madhuram says
Thank you very much, Kelly.
Mari says
WOW!! I'm a college student who grew up eating my grandma's pancakes, and I've tried several recipes now that I'm older and never wound up with a good batch of pancakes. Always too runny, too floury, or too oily. I tried these tonight on a whim because I ran out of eggs, and they are the BEST! I'll never need an egg pancake recipe again haha. Lovely, light sweetness and such an airy texture, with the lightest crisp edges. The cinnamon and vanilla are lovely. My boyfriend and I enjoyed these very much; we made a double batch and almost finished them all! We will definitely do them again in the future. Thank you! 🙂
Madhuram says
Thank you very much for the feedback, Mari.
Denise says
I had a sudden craving for pancakes, mainly because i was wondering what I could make for breakfast with no breakfast items in! I thought of pancakes then realised I didn’t have the eggs ♀️ … made this recipe and loved them. Also, I didn’t have plain flower or baking powder but had self raising flower so I took a risk and made them with that anyway. It still worked and they were lovely! I had savoury ones with cheese and relish and then sweet afterwards with bananas and honey
Madhuram says
Thank you for leaving a comment, Denise.
Kualono says
Can you use an alternative oil (ie - coconut, olive or avocado)?
Madhuram says
Yes, you can.
Sonali says
My family absolutely loves this recipe. I'm wondering have you ever tried making this recipe with whole wheat flour instead of all-purpose flour. I wonder if those would work out to be as delicious as these.
Madhuram says
Thank you, Sonali. These days I make it with whole wheat pastry flour all the time and it works as good as all-purpose flour.
Heather says
These are so delicious. Perfect for my daughter with an egg allergy. I usually make extra to freeze for another time. Do you think this recipe could work as waffles?
Madhuram says
Thank you, Heather. Yes it would work as waffles too.
DJ says
Any idea what would cause these to be dense and wet even though they were cooked through? We're also dairy free, so I had to use oat milk instead of water and extra canola oil instead of butter (about 3/4 as much) - think that could cause it? Taste was great though!
Madhuram says
I have used all kinds of non-dairy milk, even oat milk in this recipe, and have got light pancakes. So not sure what went wrong.
Greg Muth says
I made these for my grandson who is allergic to eggs. I don’t know about him but the wife and I loved them. I also added blueberries and find the best way to do it for me is to pour the batter into the pan or griddle then top with the blueberries. As the pancakes cook the batter rises around (but won’t cover) the berries. Flip and continue to cook as usual until brown. I was a little worried about these as my batter was quite thick, but the pancakes came out nice and fluffy. Served with a side of crispy bacon and some fresh fruit for a delicious Sunday mid morning brunch! Thanks for the recipe, it’s a keeper!
Madhuram says
You're very welcome, Greg. Thank you very much for the detailed feedback.
Margaux says
Really?? The best?? In which way? Because starting from the pan.. they don't flip without breaking apart.. and second the taste is even worse.. I don't get the 5 stars..at all
Madhuram says
I'm sorry that you couldn't get the recipe right. I'm pretty sure that your pan was not enough, to begin with, and undercooked pancakes when flipped do tend to break apart. Otherwise please check the 100s of reviews for this recipe and it's proof enough that it's the best.
JR Gage says
I made this. Flat and runny! Ugly as sin. Wish I could post my picture. And NOT a novice cook here. Have been feeding the hubster for 44 years. These pancakes ranked in the bottom 10 of anything I’ve made in that time.
Madhuram says
Sorry, you couldn't get the recipe right, JR. The numerous positive feedback/comments you can find on the page are proof enough that the recipe is a winner.
Calvin says
My family loves these eggless pancakes. I was out of eggs and found this recipe online. No special ingredients or process required. Now I make them every week even if I have eggs available.
Madhuram says
Thank you, Calvin.
Ashley says
Amazing! Need to double the batch next time! Not going back to egg pancakes again.
Madhuram says
Aww...thank you so much for the feedback, Ashley.
Cassie says
I made these for my kids (and their friends... a bunch of eaters) this morning when I realized I didn't have any eggs. This is now my go-to recipe because the kids loved them.
Madhuram says
Thank you very much, Cassie.
Tracie says
I promised my granddaughter waffles for breakfast, then realised I had no eggs! Panic!! Googled eggless pancake recipe and found this one. She loved her waffles so much that she’s asked that I only use this recipe whenever I make her waffles or pancakes
Madhuram says
Thank you very much, Tracie.
Morgan says
SO GOOD!! And I added chocolate chips
Madhuram says
Thank you, Morgan.
Megan says
Delicious! I usually use eggs in my pancakes but we’d run out and I didn’t want to go to the store. Love the fluffiness! I’ll be using this recipe from now on - thank you for sharing!
Madhuram says
You're very welcome, Megan.
Drashti says
I only used to make pancakes with eggs. Tried this today and WOW! They came out so soft and fluffier than the egg ones! Going to make these only from now onwards hehe. Thank you for this amazing recipe ❤️
Madhuram says
You're very welcome Drashti.
Sim says
Cant you sub the flour with a pancake mix?
Madhuram says
If the pancake mix has baking powder in it omit it from the recipe.