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.
Mer says
Thank you so much for sharing this recipe! We were gonna buy some pancake mix from Costco this weekend, but had to stay home. My daughter was craving for pancakes and I found your recipe! My picky daughter loves it!!! I ran out of vanilla and just added a pinch of cinnamon because of my daughter, but she loves the taste of cinnamon in these pancakes and she said it reminded her of Cinnamon Toast Crunch cereal. This is a keeper! Goodbye pancake mix!
Madhuram says
Wow! Thank you so much for the wonderful comment, Mer.
Chithra says
Absolutely yummy. No changes made to the recipe. My kids loved it with a bit of honey.
Madhuram says
Thank you for the feedback, Chithra.
Desiree says
Hello, I’ve been making these pancakes for several years. They are perfect! I never leave reviews but I want to thank you for sharing an amazing recipe. No one in my family has an allergy to eggs, but these eggless pancakes are amazing and my preferred go-to recipe. You could haven chosen to keep this recipe only with your family and friends. But because of your kindness and generosity, you shared it. Thank you my very much!
Madhuram says
Aww! Thank you very much, Desiree. You made my day with your lovely comment.
GP says
Absolutely yummy! We ran out of eggs on a snow day and this recipe was a life savor!!
Madhuram says
Thank you, GP.
Debra says
Sounds great, can I bake this in the oven in a 8x8 pan? Have found another bake your pancake recipe, it has eggs, I don’t have this weekend, snowed in. I just found baking pancakes in a pan, they came out great, sprinkled blueberry’s on top before baking. Don’t have those now either.
Madhuram says
I have not tried it, Debra, so unable to comment. Sorry about that.
Mila says
Can I use olive oil instead of vegetable oil? Thank you.
Madhuram says
EVOO might have a distinct flavor and smell which might not sit well with pancakes. If it's refined olive oil which is stripped off the smell it should be fine.
Melissa says
Perfect recipe! Made it one morning when I didn't have eggs and now use this recipe every time I make pancakes. I often add chocolate chips for a sweeter pancake. I have used both almond and oak milk and the pancakes turn out well each time.
Madhuram says
That's awesome, Melissa. Haven't tried this recipe with oat milk yet. Thank you for the feedback.
Cshoffman says
Made these this morning with almond flour. The batter was much too runny. First 2 cakes were a flop. I added more flour to the batter for the right consistency. The next tasted delicious but didn’t look their best. Maybe I had old baking powder since I rarely cook from scratch. Any idea what the proportions are for almond flour?
Madhuram says
This recipe doesn't work with almond flour, unfortunately. I have tried twice altering measurements and it was a huge disaster and so I gave up trying. Gluten-free and egg-free is very tricky to get it right.
Phyllisienne Borg says
I woke up this morning craving pancakes only to find I did not have a single egg in the fridge so I gave this recipe a try... they're delicious, even better than my usual pancake recipe. I'll definitely do these again and again. Thank you!
Madhuram says
You're very welcome. Thank you for taking the time to leave your valuable feedback.
Lisa Sivertsen says
I made these and they taste awsome I added a little suger free maple syrup wow the brand I use is Rx Sugar organic pancake syrup my diabetic loves this syrup and your pancakes thank you.
Madhuram says
You're very welcome, Lisa.
Nastassja says
Fantastic! I used coconut oil instead of butter because that's all I had. Fyi if you pour liquid coconut oil into milk please be smarter than me and warm up the milk first so the oil doesn't clump! The taste of the pancakes was unparalleled! I bet it would be just as good vegan if you sub coconut milk for regular milk, I will try that next time! Also thank you for listing the ingredients in order from dry to wet, it makes things so much easier when you don't have to scroll through the recipe to try and pick out the dry ingredients first!
Paula Stern says
OMG, it worked! Came on vacation. Husband still sleeping. Had planned to make my pancakes, so had everything but eggs (which we planned to buy today). They're amazing. Light, delicious. I also didn't have vanilla but I had vanilla milk that my husband puts in his coffee. Thank you!! These are simply delicious and brilliant!
Madhuram says
You're most welcome, Paula. I'm so happy that you like it.
blahblahblacksheep says
AMAZING!. this cooked better than a lot of the pancake recipes out there– i’m talking about the ones with egg! Added some chocolate coins that we had left over from hanukkah, and some grounded up flax seeds, and nutmeg, probably could’ve added more sugar but then the pancakes would burn easily, also substituted water for milk. Also super FLUFFY, it got that flap jack “tree-ring” appearance and those pores of small air pockets on the top, but only after I upped the heat to notch 5. At the beginning, some pancakes did not appear as appetizing as the ones that were cooked at the end (lol i guess the heat was too low on 4 for my oven); smooth crunchy crust, no colour, and took forever to brown. That being said, this is now my go to recipe, I don’t know why I rely on eggs for every baked good I make, eggless pancakes are fine on their own, I learned from the website EgglessCooking, THANK YOU!
Madhuram says
Wow! That's a detailed feedback. I sincerely appreciate your time and gesture to leave a comment. Thank you very much.
Belinda Eileen Green de Rubio says
I made this gluten free and it was brilliant! Great recipe.
Madhuram says
Thank you very much, Belinda.
Hanna says
What substitute can be used for the milk. My 9 months old doesn’t drink milk yet, but he is allergic to eggs. Thank you
Madhuram says
You can use non-dairy milk if he can tolerate it.
Hanna says
Can these eggless pancakes be frozen? TY
Madhuram says
Yes, it can be, Hanna.
Eve says
Tasted like baking powder! Spat out by daughter so disappointed- maybe the cup to baking powder ratio is off
Daniella Burgess says
Followed the recipe to a T and what came out was like hot dough.
Aidann GreenWolfe says
These were amazing pancakes! Great recipe.
I tried them using 1/2 whole wheat flour and 1/2 all-purpose. Delicious!
Madhuram says
Thank you very much for the feedback, Aidann.
somebody says
Turned out nice. I substituted water with yogurt whey and added a handful of frozen blueberries.
Madhuram says
That's awesome!