The BEST Eggless Pancakes Ever & Video

Name: Eggless Pancakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 27 min
Ingredients: 1 Cup All Purpose Flour; 1 Teaspoon Sugar; 1/4 Teaspoon Ground Cinnamon; 2 Teaspoons Baking Powder; 1/4 Teaspoon Salt; 1 Cup Milk ((I Used 2%)); 1 Tablespoon Vegetable Oil; 1 Tablespoon Water; 1 Teaspoon Vanilla Extract; 2 Tablespoons Butter

Modified: Oct 29, 2024 by Madhuram · 2,154 Comments.

4.91 from 865 votes

8.9Kshares

Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.

Jump to:

Why this recipe works?
Step-by-Step Instructions
Taste & Texture
Recipe
Ingredients and Substitutes
Readers Feedback
Recipe FAQs
Comments

Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together. Egg-Free Pancakes

Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke. Eggless Pancakes Ready to eat!

Why this recipe works?

For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.

I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.

The result?

Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.

So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.

Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.

This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.

Step-by-Step InstructionsHere are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.

1. Whisk together the dry ingredients.

2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.

3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.

4. Lumps are perfectly fine. Set aside for a couple of minutes.

5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.

6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.

7. Batter is ready. Leave it for 2 minutes.

8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.

Once you see some bubbles. flip it over.

9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.

10. Egg-free pancakes are ready!

Taste & Texture

The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.

These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.

This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.

Recipe

Suggested Reading: The BEST Fluffy Eggless Omelettes Video RecipeIngredients and Substitutes

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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.

Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.

Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.

Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.

Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.

Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.

Readers Feedback

Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️

Amy said: ⭐⭐⭐⭐⭐
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

Seagirl said: ⭐⭐⭐⭐⭐
It is absolutely delirious how good these are! As a baker, I am kind of stuck on eggs and buttermilk…but listen…these pancakes are the bomb Dotcom. Try them exactly as the recipe instructs and you will be so happy you did. An aside re: some of the comments on doubling the recipe: Doubling recipes with baking ingredients is trial and error so you have to experiment until you find the measurements that work or make the recipe exact but separately. Thanks so much Madhuram – these are in my forever pancake recipe arsenal now! Happiest holidays to all!

Joann said: ⭐⭐⭐⭐⭐
Wow! These were awesome. I’m in the UK so used Self Raising Flour and left out the baking powder and all measurements otherwise the same. I was surprised to see these poof up lovely almost instantly. Cooked them slowly as recommended (used a 6 on my induction). I used the oil to cook and left out the butter – so mine weren’t too brown too soon, turned the hob up to 8 at the end to quickly brown both sides. (Was tempted to add the butter at the end for extra flavour – but served with maple syrup and cream so probably not needed – lol)
Thank you for sharing – you saved my morning, having promised pancakes only to realise I had no eggs!!!
Oh, and DH says he actually prefers these to my usual ones with egg.

Recipe FAQs

Can I make these eggless pancakes gluten-free?

Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.

Can I make these pancakes vegan?

Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.

Can I make the batter ahead of time?

Yes, 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.

Can I make these pancakes ahead of time?

Yes, 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.

Can I freeze these pancakes?

Absolutely! 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.

Can I use this eggless pancake batter to make baked pancakes?

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.

Can I double the recipe?

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 Pancakes/Waffles

Ingredients Used: All-purpose Flour, baking powder, blueberry, butter, cinnamon, Milk-Dairy, oil, Sugar-White, valentines day

Comments

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All comments I made this Questions

Mary says

December 05, 2020 at 11:44 am

Hi Madhuram! I just tried this recipe for breakfast, and you're right! They're moist & flavorful (with some extra lactose-free milk) & didn't leave me feeling extra-full like pancakes with eggs! My favorite spin on weekend pancakes/French toast is extra cinnamon & a little nutmeg in the batter, plus topped with strained canned peaches & a little butter & maple syrup. But other people probably do this too? In any case, your eggless pancakes will now be my go-to pancake recipe! Great job, Madhuri! And thank you!

Reply
- Madhuram says
  
  December 07, 2020 at 2:11 pm
  
  Thank you very much Mary for the detailed feedback and kind words.
  
  Reply
Cass says

December 05, 2020 at 10:07 am

What's REALLY worse? Eggs or flour.

Reply
- Madhuram says
  
  December 07, 2020 at 2:13 pm
  
  My reason for going eggless is not based on the fact if it's healthy or not healthy. I was raised lacto-vegetarian and that's why substitute eggs with other replacements.
  
  Reply
Kimberly Nordholz says

December 04, 2020 at 7:08 pm

Just tried these because I was craving pancakes and was out of eggs. This is a perfect replacement . I may never make pancakes with eggs again. Thanks for sharing. I used a 1/2c canned milk and a 1/2c water instead of 2%milk.

Reply
- Madhuram says
  
  December 07, 2020 at 2:17 pm
  
  Thank you very much, Kimberly, for such an awesome feedback.
  
  Reply
Elaine Nolen says

December 04, 2020 at 12:41 pm

I made this and the flavor is delicious but my pancakes are mushy. I’m not a baker, I can’t eat eggs or nuts because of food intolerances. So I would like to perfect eggless baking. I didn’t have milk so I used 1/4 cup of heavy cream and the remainder water. I’m not sure if that was the problem. If you can give me some tips I would appreciate it.

Reply
- Madhuram says
  
  December 07, 2020 at 2:19 pm
  
  I'm guessing your griddle didn't heat up well enough. Please wait for the pan to heat up for a few minutes before making the pancakes.
  
  Reply
  - Elaine Nolen says
    
    December 08, 2020 at 10:01 am
    
    No my griddle was hot enough, I had the same problem when I made a eggless pound cake.
    
    Reply
Sophia Willson says

December 01, 2020 at 11:25 am

Have you ever frozen a batch of cooked pancakes and reheated them later? I want to make a bunch for Christmas brunch but would like to make ahead. Thanks.

Reply
- Madhuram says
  
  December 07, 2020 at 2:21 pm
  
  Sorry, Sophia. I haven't tried freezing pancakes.
  
  Reply
Nikki says

November 29, 2020 at 10:45 am

These pancakes are ok and work in a pinch if you are out of eggs. I didn't find them to be fluffy and the pancakes were a bit on the plain side.

Reply
- Madhuram says
  
  December 07, 2020 at 2:26 pm
  
  If the recipe is followed to the T there is no way that these pancakes don't' turn fluffy. You can add some cinnamon for more flavor.
  
  Reply
Marana says

November 29, 2020 at 8:43 am

I made these with gluten free AP flour + oat milk and they were perfect! Not dry and very fluffy. Probably the easiest pancake recipe to not burn too. My husband asked for seconds and he never eats breakfast.

Reply
- Madhuram says
  
  December 07, 2020 at 2:26 pm
  
  Wow! Thank you very much for the feedback, Marana!
  
  Reply
Sammy says

November 28, 2020 at 9:33 am

THANK YOU Fluffy and delicious!
Today I had not one fresh egg ( our dozen young hens are not quite old enough and only one old hen is still laying) but still needed to make our usual Sat morning blueberry pancake breakfast with our 3yr old grand daughter.
Hubby was scoffing about using your recipe, saying he won’t eat them and made himself peanut butter on toast.
I did have to add an extra 1/2 cup milk to be the consistency we prefer,
but that was all I changed.

He caved to try one when she n I moaned with happiness. Afterward he declared that they were so good we should make this recipe EVERY Saturday... and save the eggs for making cookies

Reply
- Madhuram says
  
  November 28, 2020 at 6:47 pm
  
  Wow! Thank you so much for taking the time to leave a detailed feedback, Sammy. You made my day.
  
  Reply
Michelle says

November 26, 2020 at 9:15 pm

Excellent better than any recipe I've tried including those with egg

Reply
- Madhuram says
  
  November 28, 2020 at 6:47 pm
  
  Thank you very much, Michelle.
  
  Reply
Hailey says

October 14, 2020 at 10:12 am

Very good! I’d rather have these than pancakes with tbh. Thanks!

Reply
- Madhuram says
  
  October 14, 2020 at 4:51 pm
  
  You're welcome, Hailey.
  
  Reply
Martha says

October 14, 2020 at 12:15 am

These were so amazing and light! My gf & I decided breakfast for dinner was the answer to our Tuesday night plans and pancakes would be the star. That said... we forgot we didn't have any eggs! Thankfully, a quick search brought up this page and we're so glad it did! The pancakes were light and super easy to make. We did add a bit more milk as we found the batter to be too thick for our liking, but other than that- AMAZING! I should add that my gf was skeptical when I said I wanted to go ahead with this recipe instead of making a night trip to the store for eggs. After eating these, however, she asked if I had saved the recipe for later! I did and I will- thank you for this recipe; it's a gem!

Reply
- Madhuram says
  
  October 14, 2020 at 4:51 pm
  
  Thank you very much, Martha, for your detailed feedback and generous compliment!
  
  Reply
Ellen Hill says

October 11, 2020 at 8:27 am

I made this with whole wheat flour and almond milk. My 9 year old grandson loved them and I did,too.

Reply
- Madhuram says
  
  October 12, 2020 at 7:47 pm
  
  Thank you very much for the feedback, Ellen.
  
  Reply
Carol says

October 05, 2020 at 7:21 am

First week in our new house and realized we didn't have eggs for breakfast this morning. Did a quick Google search and boy was I happy to find this recipe. Only had self-rising flour so I omitted the baking powder. Best pancakes, with or without eggs, that I have had in a long tume. Thanks for saving breakfast this morning

Reply
- Madhuram says
  
  October 05, 2020 at 6:35 pm
  
  Thank you very much for the feedback, Carol.
  
  Reply
Rachel Williams says

October 03, 2020 at 6:53 pm

These are great. We made them this morning. The batter was very thick so I added more milk and it worked really well. I said to my 5 year old that I’d definitely give them 5 stars, and she said “no, I’d give them 50 million stars!”

Reply
- Madhuram says
  
  October 03, 2020 at 8:21 pm
  
  Wow! Thank you so much, Rachel. Your comment made my day.
  
  Reply
Cruz says

September 29, 2020 at 7:36 am

Very good recipe and clean of chemicals. It is a keeper! Now if you would only happen to have a very good recipe for delicious non egg chewy chocolate chip cookies I will be very very happy. Thank you again for all the work that you do.

Reply
- Madhuram says
  
  October 12, 2020 at 7:50 pm
  
  Thank you very much, Cruz. I have a couple of chocolate chip cookie recipes on the blog.
  
  Reply

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The BEST Eggless Pancakes Ever & Video

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