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.
Kari says
These are the best Pancakes I've personally made! Followed recipe exactly but Will definitely not shy from using non dairy milk when I need to. Any thoughts on how to up the protein?
Madhuram says
Thank you very much, Kari. I have not tried using protein powder in this recipe. Maybe it will work. Just guessing.
Delaney Ludwig says
I LOVE THESE, I have had a egg allergy for years and I’ve been missing out on baked goods, pancakes and waffles. Recently I started baking and cooking more for myself to enjoy these things. It took many recipes to find the right one, they were all thin, dry, unsweet etc. This one OH MY GOODNESS they are so amazing so tasty, so fluffy so soft, thank you so much, hopefully this posts
Madhuram says
You're most welcome, Delaney. Thank you very much for making my day with this comment.
Ren says
I found the baking powder taste came though too strong. Should have followed my gut and stuck to 1tsp bp/1cup flour. But otherwise great
Uncle V says
I'm never one to comment but ran out of eggs and said "why not". Used brown sugar and found myself with the best pancakes I've ever had and made. Great recipe!
Madhuram says
Thank you very much, Uncle V.
Laura G. says
Thank you for sharing this recipe. I have a daughter with a rare disorder and rare allergies though it does include egg. This recipe was so easy to adapt. I used gluten free flour, vanilla bean paste, canola oil and all other ingredients were devoid of preservatives and bleach. They taste heavenly. Again, thank you!
Madhuram says
I'm glad that your daughter could have this pancake, Laura. Thank you for taking the time to leave your comment.
David says
Oh, and 5 stars.
David says
I wanted to make pancakes and realize I was out of eggs. I found this recipe and it was phenomenal. The pancakes are so delicious. I’ll be saving this recipe for future eggless mornings. Thank you!
Madhuram says
You're very welcome, David. Thank you for the feedback.
Erin S says
Yup, these are fantastic! Wasn’t sure about the cinnamon but it’s a perfect addition! Thanks!
Madhuram says
You're welcome, Erin.
Angel says
These actually turned out lovely! Used self-raising flour and omitted the baking powder, and they still turned out very fluffy and soft. The colour is slightly off as they are much paler than normal pancakes but the texture makes up for it. 10/10, will definitely make again if I run out of eggs. Thanks for the recipe 🙂
Madhuram says
You're welcome, Angel.
Maureen Walker says
These were great! I followed your recipe except for the substituted maple syrup for the sugar.
Madhuram says
Thank you, Maureen.
Stephanie says
These pancakes were delicious! I used gluten-free flour and almond/coconut milk as substitutions and had no issues - the kids loved them! Thanks for the recipe.
Madhuram says
Wow! That's great to know, Stephanie. Thank you for your valuable feedback.
Vanessa Matula says
These were amazing! Thank you for sharing this recipe especially since the price of eggs has actually more than doubled over the last year. I had to use evaporated milk and added a little vinegar. Will be using this recipe again.
Madhuram says
You're welcome, Vanessa.
Bob says
OMG! I have always had a little problem with eggs that has gotten a lot worse. These pancakes were fantastic, I can enjoy one of favorite breakfast foods again. I followed the recipe exactly, except I used Lactaid milk. Thanks for sharing! Bob
Madhuram says
Thank you for your kind words, Bob.
Nancy Hollo says
I had buttermilk to us up so I used that plus self rising flour, leaving out additional salt. I added a little SweetnLow to the batter and pecans. Yum! I didn't see miss the eggs at all. Thanks for the inspiration.
Madhuram says
You're very welcome, Nancy.
Caitlyn says
These are amazing! I stumbled upon this recipe since I ran out of eggs and wanted pancakes. I will now be using this recipe to make pancakes from now on! Not too sweet and such a great texture.
Madhuram says
Thank you very much, Caitlyn.
Aaron says
These were great! No baking powder flavour, they're moist and kept their fluffiness well.
I have an induction cooktop and found that medium heat was a bit too much. The max heat on it is 9, I found that 3 was sufficient to avoid burning.
I'm not a fan of cinnamon added directly to pastries in general, so next time I'll leave it out I think. But that's a personal thing! The little bit of vanilla and sugar in there really did some good.
I usually omit sugar when I make my own but I learned recently that it actually has a culinary purpose. Adding just a teaspoon has an effect on the moistness and browning in your baking. Anyway enough infodump from me this recipe is 10/10
Madhuram says
Thank you very much for sharing such valuable information, Aaron. I'm happy to know that you liked the pancakes.
Ashley says
Is it possible to bake these in the oven in a sheet pan?
Madhuram says
I'm not sure, Ashley. I haven't tried.
Anna says
I have a LO allergic to eggs. Found these and gave them a go. We really enjoyed them! All the kids ate several pancakes. I made cinnamon pancakes, so really added a lot of cinnamon/sugar mixed. I grease my hot pan between each pancake, and had no issues with them sticking to the pan. Recipe was simple enough that we'll make them again!
Madhuram says
Thank you for the feedback, Anna.
Abhishek Sengupta says
wow this recipe came out great, the pancakes have a texture thats better than egg based recipes. i even substituted 1 cup milk with non dairy creamer powerder (1/3 cup powder + 8 oz water) as I did not have milk at home.. I might never use eggs in making pancakes again!
Madhuram says
Thank you very much, Abhishek.
Nelda says
Very nice flapjacks that actually are fluffy! Just takes a little while longer to cook but worth the wait!