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.
Kim says
Wow! Came here bc we’re out of eggs. This is better than our usual recipe and will now be our go-to! I did mistakenly melt the butter and add to the mix because I don’t read thoroughly. It was a happy mistake. (I still buttered the griddle). Yum!
Madhuram says
That's awesome, Kim!
Amina says
I made these eggless pancakes today (1/22/2023) for breakfast and they were fluffy and delicious.
Thank you for this great recipe.
Madhuram says
You're welcome, Amina.
lauren says
no it sucked
Frito Cherenfant says
Yoooooo! I just made these pancakes and they were the bomb.com . My son wanted pancakes but we were out of eggs. I did a quick Google search and this recipe popped up. I’m not goin’ to lie, I was a bit skeptical but I followed the recipe and my pancakes came out fluffy and delicious, except for that first sacrificial pancake . Thanks for this recipe, it’s a keeper
Madhuram says
Thank you very much, Frito.
Samiha Ajetaily says
Hi. I made them with chocolate chips and I have to say they were one of the fluffiest pancake’s I’ve ever made! This will be my eggless pancake recipe until forever. Thank you
Madhuram says
Thank you very much for the feedback, Samiha.
Bryan says
My batter came out very thick, but with a little creativity these turned out to be the fluffiest and tastiest pancakes I've ever made. If your batter ends up being too thick, put some melted butter on the back of whatever measuring cup you're using to dole out the batter and spread/tap it to your desired size and thickness. Great recipe!
Madhuram says
Thank you for sharing the tip, Bryan.
Nida says
Didn't have eggs at home so i tried this recipe. They were okay ish. I made the pan cakes around 8 minutes after adding the butter. They were kinda doughy. My kid figured something was different after the first bite.
I think recipes with vinegar and baking soda would work better in eggless format.
Tay says
I made these and they're tasty. I has the opposite issue as everyone else. They were fluffy and the batter was plenty thick. I think my batter might have been a touch too thick, but my daughter approved.
Madhuram says
Thank you for the feedback, Tay.
Patricia says
Amazingly fluffy!!! I read a lot of comments about them not rising. This is probably from using old baking powder.
Madhuram says
Thank you, Patricia.
Nelly says
That’s exactly what happened to me. It’s 2023 and my baking powder was from 2021. I couldn’t figure out why it wasn’t rising lol.
Maddie says
Pancakes were ok, but had to add lots of syrup into them to make them sweeter. They were also very doughy and thick, so I’m not sure if I added to much flour. Would recommend the recipe but just add a bit more sugar into the mixture
Madhuram says
Thanks for the feedback, Maddie.
Micah says
I doubled this recipe and it turned out great! It fed two adults, two teenage boys and a toddler! A bit dry without the eggs, but we made up for it with more syrup, haha.
Madhuram says
Thank you for the feedback, Micah.
Laura says
Hello
I do love this recipe, I’ve made it before. But my pancakes don’t come out fluffy, they come out thin. Am I not mixing the wet and dry enough or too much?
What am I doing wrong ?
Madhuram says
Was the batter runny? It should have a thicker consistency. Also, leave the batter to rest for a while before you make the pancakes. The pan should also be hot enough.
Andi says
I made these this morning, and while they taste delicious, they are SO thin! They were closer to a crepe than a pancake in terms of thickness. It seems like the liquid to dry ratio may be off a bit.
Madhuram says
I have made this recipe many times and haven't had any issues, so not sure what went wrong for you.
Allison says
This recipe did NOT work for me. The batter completely flattened in the pan and wouldn't cook. The batter was way to watery. There was absolutely no "fluff" to the mishappened blobs in my pan.
Ken Bowman says
I’m hoping to make these Christmas morning for my son who is allergic to eggs. I’ve done a couple of practice runs and I can’t seem to get the texture right. After reading comments I made sure the pan was hot enough, and followed the recipe exactly but am still getting runny batter and doughy pancakes. I love the flavor though. I’m going to follow someone’s suggestion of warm milk and let the batter sit for 15 minutes to see how it works.
Megan says
These came out great! Lots of fluff and delicious.
Madhuram says
Thank you, Megan.
Tmarie says
I tried this recipe today and I must say these are by far the best pancakes I've ever had. They are light, fluffy, and flavorful. I did just whole milk and I didn't have all purpose flour. I only had self rising flour so I only used 1 teaspoon of baking powder. I've shared this recipe with everyone. I will never buy store bought again. Best part you don't need eggs.
Madhuram says
Thank you very much for the feedback, Tmarie.
Robyn says
These came out wonderful. Better than any box mix by far. I am going to put this recipe in my cook book I am making for my granddaughter
Madhuram says
Thank you very much for your feedback, Robyn.
Shirley Anne Wilson says
Very good. I used about 1/2 cup blueberries and delicious! However, found the pancakes were slightly wet and not the dry fluffy so not sure what I did wrong. Did not mind that but hard on digestion. Don’t think I would add eggs again as thes tasted wonderful.
Madhuram says
Thank you for the feedback, Shirley. Was the pan hot enough? I'm wondering if the pancake was uncooked for it to be wet because usually it's not like that.