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.
More Eggless Pancake Recipes You'll Love
If you tried this Eggless Pancakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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.
Yvonne says
My daughter and I whipped these up this morning for breakfast. We added cocoa powder to them, about a tbsp. Quite delicious. I think I would add a little bit more sugar next time, though.
Madhuram says
Thank you for the feedback, Yvonne. Yes, you might have to add more sugar if using cocoa powder to offset some of the bitterness.
Diane says
Went to make pancakes and didn't have any eggs and found your recipe. These were great! Couldn't tell that there weren't any eggs in the mix and didn't use any syrup with them as we mix in chocolate chips. Will definitely make these again!!
Madhuram says
Thank you very much for the feedback, Diane.
Bonnie A says
This is my go to recipe for pancakes for the past 3 years when first stumbled upon your recipe! It is easy to make, it’s light and fluffy. Perfect every time! The batter doesn’t need to be sweet cause we use maple syrup to dip it in. Thank you so much for sharing this. My picky eater loves it!
Madhuram says
You're very welcome, Bonnie. Thank you for the feedback.
Yolanda says
Followed directions and got delicious results. Be sure to sift and don't overmix. I used a hand whip, not the Kitchen Aid. I really couldn't tell that they were egg free! Definitely had a crepe-meets-pancake texture, which I prefer.
Madhuram says
Thank you for the feedback, Yolanda.
Rachelle says
To be honest I didn't think these were that great. They were alright in a pinch but I wasn't a huge fan of the cinnamon and the lack of sweetness. It just kinda tasted like eating cinnamon and flour. We even added chocolate chips to some of them but it didn't really help. I think if I made these again I would up the sugar and omit the cinnamon.
Elaine C says
These were easy and delicious and fluffy! Our three year old grandson “helped”!
Madhuram says
Thank you, Elaine.
K says
Didn’t work for me and I’m surprised since everyone else seems to love it and I’m a pretty experienced cook/baker. Batter was watery and lumpy and the cooked pancake was flat and chewy, not light and fluffy. Oh well
Nekeisha says
I made these for my 7 year old, who is picky. I didn’t have any sugar on hand (I know lol) and he loved them. Next time I won’t bother adding the sugar. I did find it to be thick, so I added more milk.
Madhuram says
Thank you for the feedback, Nekeisha.
Ku龜--ê。Tâibûn台文。 says
I'm glad to see eggless pancake out there, gonna do it next time 0.0
（Had been doing pancake stuff since high school... now tired of eggs.
B says
turned out chewy and doughy not fluffy 🙁
Madhuram says
Sorry that it didn't turn out well for you.
Jade says
This one is a winner!
I’ve tried countless other eggless pancake recipes (my little girl is allergic to eggs) and this is by far the most successful! Thanks for making our Sunday brunch!
Madhuram says
Thank you very much for the feedback, Jade.
Alaa says
One day I woke up and wanted pancakes but didn't have any eggs so I came across this recipe and it was the best pancakes we've ever eaten so I've made pancakes like this ever since. Very very delicious and easy to make. Thank you for this recipe
Madhuram says
You're welcome, Alaa.
Trish says
Wow, wow, wow, light and fluffy, very impressed with this recipe. I used goats butter and milk as I suffered with migraine from cow milk products.
Madhuram says
Thank you for the feedback, Trish. Great to know that you were able to incorporate goat's butter and milk to this recipe.
Terry says
Could you add one ripe banana for sweetness or would this ruin the outcome?
Madhuram says
It might not be the exact same as the one without the bananas. The texture might vary a bit but I don't think it would ruin.
Aradhana says
Just made these pancakes now...light & airy..definitely a winning recipe!
Madhuram says
Thank you for the feedback, Aradhana.
Kalia says
My son can't have eggs and regular milk. So thank you for this recipe! I substitute milk to lactaid milk instead and still turn out fluffy and soooo good!
Madhuram says
You're welcome, Kalia.
Jeanine says
Absolutely delicious!. My fussy kids LOVE THEM. Thought my pancake recipe was the ultimate but having to emit eggs from our diet, I found this recipe. These really are next level!
Madhuram says
Thank you very much, Jeanine.
Shivani says
Love this recipe! Thank you!
Madhuram says
You're welcome, Shivani.
Treatme Glutenfree says
I am very happy to see this post because it really a nice post. Thanks
gary says
i half the recipe makes 4 4in best eggless pancake is not a lie
thanks for a great recipe
gary
Madhuram says
Thank you for the feedback, Gary.