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.
Laura says
They were good but looked nothing like your picture. Mine almost looked colorless. Did that have to do with me using gluten free flour? Also, they were doughy on the inside. Again is that because of the flour I used? I cooked them low for a very long time. We'll have them again.
Madhuram says
Thank you for giving it a try, Laura. In my experience, this recipe doesn't work well with gluten-free flour. I end up having a goopy mess. I guess you can try it with gluten-free baking mix instead. Have seen some comments that it works.
Alexandra says
I was super skeptical but this really worked! I'm a pancake fan and was set to make our Sunday-morning pancakes and realized we didn't have eggs, so I made this figuring it would at least fool our toddler. It surpassed my expectations by far! It seems really liquidy and a little gummy being the bowl, if that makes sense, but it turned out great.
Madhuram says
Thank you for the feedback, Alexandra.
Nathan says
This recipe hasn't failed me yet. My daughter is allergic to eggs and I've used this recipe ever since I found it. My wife and I love the taste as well and I've made them for my family, parents, sister and her husband with no complaints. I like adding bananas to mine. I used to just cut them but now I mush them up and mix them in the batter. Absolutely amazing.
Madhuram says
Thank you very much, Nathan.
Stephy Poo says
So long story short it's almost 11PM where i'm at and I randomly start craving pancakes Normally I either have plain pancakes with a little butter and maple syrup or I have them with whipped cream, homemade strawberry compote and homemade blueberry compote (red, white and blue pancakes for anyone that's curious)- I already know I don't have whipped cream, blueberries or strawberries so that's off the table but I do have butter, milk, maple syrup and pankcake mix so i'm like YES I can have my fix... welp sadly I quickly realized I have no eggs so I panicked because I realized all my local grocery stores are closed (and tbh even if they were open I live out in the county and don't feel like driving 20/30 minutes to get there ) and start looking online for an eggless pancake recipe which is how I found this recipe and thankfully I had everything I needed to make it.
Eggless pancakes aren't as good as pancakes with eggs in my opinion but it was decent decent enough to where I got my fix I will give props to the person who made this recipe tho I love cooking and many times I had to substitute things and never has a substitute come out good let alone as good as the original so the fact that this came out decent is a win in my book.
I think this is a great recipe if you don't have eggs on hand, you're vegan or can't eat eggs because while it's not the same as pancakes with eggs in my opinion it's close enough to where you can still have your pancake fix
Madhuram says
Thank you very much for trying the recipe and for taking the time to leave your detailed feedback, Stephy.
Madhuram says
I'm sorry that you did not get it right unlike thousands of others.
Mariette Meyer says
Thank you
Well done
I only bake with eggs and this recipe is really great
Madhuram says
Thank you, Mariette.
max says
im gluten free and were out of eggs so i just switched the flour becase i could'nt find a glueten free egg free recipie. so thank you
Madhuram says
You're welcome, Max. Great to know that it worked well with gluten-free flour too.
Nadine says
They are so tasty!! thank you 🙂
Madhuram says
You're welcome, Nadine.
Justin says
Just wondering if the batter can be made ahead and cooked later? Also, any tips for scaling up the recipe or is it fine to just multiply ingredients accordingly?
Have made this before and loved it so much, going to cook it for the extended family for Easter!
Madhuram says
I usually make the batter the previous night. I haven't made it ahead of that, so unsure how it will turn out if you decide to make the batter a few days earlier. Similarly, I only have doubled the recipe. Haven't tried a much bigger quantity than that.
Carla Cardoso says
The pancakes turned out amazing! Thank you so much for the recipe. 🙂
Madhuram says
You're most welcome, Carla.
Venice Madden says
Wow! Love pancakes but haven’t had them since I no longer eat eggs. Hands down the best pancake recipe I’ve ever tried! Light, fat & fluffy without resting the batter for ages. Perfect! Thank you.
Madhuram says
You're welcome, Venice.
GS says
Hi, can I try these with oats flour? Thanks!
Madhuram says
It might not work, GS because it's gluten-free. I have not tried it so not sure.
Zhenya says
Tiny recipe. Make two. Don't use skim milk.
Gabrielle says
So good!! I made these pancakes for a brunch with someone allergic to egg and it was a big success! Now I was wondering if I could replace the milk for soy milk to cook for a vegan friend? I know you have a vegan version, but I prefer this recipe! Thanks!
Madhuram says
Thank you very much for the feedback, Gabrielle. Yes, soy milk would work too. Also, you would have to replace the butter with non-dairy butter.
Tommy says
I only had Self-Rising flour, so I omitted the salt and baking powder. The recipe as written is a little runny for my taste, so I increased the flour by 1/4 cup, then also increased the cinnamon by 1/4 tsp, and added an additional 1 Tablespoon water, and another 1/2 teaspoon of the vanilla and the results were great! Tasted fantastic and my hubby and grandsons were happy with the results as well.
Madhuram says
Thank you for the feedback, Tommy.
Jota says
Only making this because I have no eggs.. I think I have a new favourite pancake recipe though. These are so much better then regular pancakes!! I subbed the flour for self raising because I also had no baking powder, still works amazing!
Thanks for sharing
Madhuram says
Thank you very much, Jota.
Pauline says
Has anyone tried it without vanilla extract?
Marie says
Thanks so much for this recipe, you saved me this morning. My husband promised our two-year old pancakes without first checking if we had pancake mix or eggs (oops!). As you can imagine, an epic tantrum ensued, luckily I found your recipe. They turned out so tasty and were super easy to make with ingredients I always have on hand. I will never buy a mix again!
Madhuram says
You're most welcome, Marie.
Ashutosh says
Yummy. Thank you Madhuram. Turned out to be the best eggless pancake recipe I ever tried.
Madhuram says
You're very welcome, Ashutosh. Thank you for the feedback.
Susan Marcellus says
Could you substitute almond flour for the regular flour?
Madhuram says
No, Susan, it doesn't work. I have tried the same recipe with almond flour and coconut flour and ended up with some gooey mess. A gluten-free baking mix might work. Check out this gluten-free waffle recipe which uses a store-bought mix. Also, these gluten-free pancakes were awesome. Be sure that you use gluten-free oats.