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.
joe says
DIS SO GOOOOOOOOOOOOOOOOOOOOD
Madhuram says
Thank you, Joe.
Irvin Weaver says
Superb..!!!
Madhuram says
Thank you, Irvin.
Bonnie says
Could you use whole wheat flour for this recipe? Would the measurements be different?
Madhuram says
You can use whole wheat flour, Bonnie. I do it all the time. Depending upon the fiber content of the flour you might have to adjust the quantity of milk you add. That's the only thing you will have to look out for.
Richard says
I'm always looking for eggless, none vegan, recipes as my Wife is egg allergic. Anyway it's pancake day here in the UK and I wanted my Wife to not feel left out this year as she has never had a pancake. I tried vegan and egg substitute recipes but none came near real pancakes made with egg until I made this one.
I'm now making my Wife her second batch (not second pancake but second batch!) so she can move from savoury to sweet combinations....
#SuperHubby 🙂
Madhuram says
Aww...that's so sweet of you...you are indeed a super hubby! Thanks for the feedback. 😀
Angie says
These are amazing! It's Pancake Tuesday, we're out of eggs over here, and this recipe was just what we needed this morning. Very fluffy pancakes and great texture. Batter was slightly thicker than I'm used to and I saw your note about sweetness, so I added 1 tablespoon of maple syrup and these were just perfect. Thank you for sharing!
Madhuram says
You're most welcome, Angie.
Jennifer says
Just made these this morning as we were all out of eggs. Followed the recipe exactly and they turned out perfect! Great texture, fluffy and kids gobbled them up! I might add a little more sugar next time just because I prefer my pancakes a touch sweeter.
Madhuram says
Thank you very much, Jennifer.
Bernadette says
Really great recipe! I used oat milk instead of regular milk, and they turned out great! Highly recommend 🙂
Madhuram says
Thank you very much, Bernadette.
Wio says
Tasty but.. flat 🙁
I followed all instructions, any suggestions, please?
Madhuram says
Maybe the quantity of liquid became more?
Bill Cobb says
Not good. Pancakes turned out thin and pale, even though I left them on for way too long. Didn’t mix well, lots of raw flour left in batter, terrible
Madhuram says
This is one of the most tried and well-rated recipes in the blog and at least 85% of those who try it get it right and make it frequently. It's unfortunate that it didn't turn out well.
Dana says
Just made these for myself and my kids. Just used mashed banana instead of oil and butter and coconut milk instead of regular. Added chocolate chips and sliced bananas after pouring in the pan. They are so tasty!
Madhuram says
Thank you, Dana.
Laura N Grunert says
Came across this recipe this morning as I was craving pancakes but out of eggs. I was quite astonished by how light, fluffy and soft they came out. I added a couple of extra tablespoons of flour as the batter looked just a tad runny, but otherwise followed the recipe to the letter. As you mentioned they are not very sweet on their own, but with butter and maple syrup they are perfect!
Madhuram says
Thank you, Laura.
Rena says
My son's friend came to stay over and he's allergic to eggs so I needed an egg-less recipe. This did not disappoint! They did come out fluffy and moist. I doubled the recipe and the only thing I did different was melt the butter in the microwave instead of the pan before incorporating it into the batter.
I added chocolate chips and my kids don't usually prefer it with syrup and it tasted great! Thanks for the recipe!
Thanks so much!
Madhuram says
You're most welcome, Rena.
Kerry says
Would these still work if I don't have baking powder? As in would I still get pancakes but just not fluffy risen ones but flat ones instead?
Madhuram says
Yes, without baking powder you might end up getting flat crepe-like thingies, I guess.
Mari says
Very good. I would recommend unsalted butter or else reduce the salt in the dry ingredients (perhaps obvious but not to inexperienced cooks like me). I started with a normal recipe and then realized I had no eggs so I had to improvise. This was perfect but I had already added baking soda to dry mix so I ended with 1.5 ts baking powder and 0.5 ts baking soda and it worked fine! Not sure what difference is between baking powder and soda anyway (inexperienced chef here)
Madhuram says
Thank you very much, Mari.
Pamcan says
Hi,
These are very good and you do not miss the eggs. This recipe is first rate. I would like to add that if someone lives in a high humidity area, where leavening tends to fail quickly(you buy it but it loses its strength on the shelf), adding a pinch to a 1/4 teaspoon of baking soda to the flour mixture and a teaspoon of acid (like vinegar) to the milk ensures a good rise from even poorly responsive leavening. I would hate for anyone to miss the goodness of this recipe because of weak baking powder! Really awesome pancakes!
Madhuram says
Thank you so much for the awesome tip, Pacman.
Gaby says
I was searching for an eggless pancake recipe and came upon this one. When I saw the line, “these are the best eggless pancakes you will ever taste“ I decided to try them.
I must admit that my children loved these pancakes. They came out fluffy and was delicious!
I think I will not be buying the box mix again .
Thank you so much for this recipe
Madhuram says
You're very welcome, Gaby. Thank you for taking the time to leave your valuable feedback.
Lindsay says
I almost didn’t try the recipe because of how negative the author was toward pancakes. How I read it was “I don’t like pancakes, haven’t had regular pancakes in years, but these seem fine. Couple people liked the recipe.” But glad I did. They were good, and my child who has autism didn’t mind the change. I didn’t add the cinnamon, and added extra sugar.
Madhuram says
Mm...I guess it all depends on how we read it or maybe I wasn't clear in articulating. What I meant was I haven't tasted regular pancakes (with eggs) at all not because I had an aversion or anything but because we didn't get a chance to taste one. Because we didn't use eggs at home I was trying something with pancake mix and when I tried this recipe I didn't have a yardstick to compare how these fared against the regular pancakes. Thanks for taking the time to leave your feedback, Lindsay. I will be more careful about how I articulate going forward.
Anel says
I was sceptical, but it was super yummy and the kids loved it!
Madhuram says
Thank you, Anel.
Sapir says
Perfect!! Made it to my egg allergic baby and she (and us) loved it!!Thank you!
Madhuram says
You're welcome, Sapir.
Annie says
Love this recipe! Easily made and very tasty topped with berries and ricotta. The perfect weekend breakfast for my sweet tooth while still being healthy.
Madhuram says
Thank you very much, Annie.