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.
More Eggless Pancake Recipes You'll Love
If you tried this Eggless Pancakes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
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.
Denise says
My son has dairy and egg allergies, so we substituted vanilla oat milk and used plant butter. He LOVES them!
Madhuram says
Thank you for the feedback, Denise.
Gabby says
what do i use if i dont have milk?
Madhuram says
Any non-dairy milk should work. Not sure how the taste will differ if using plain water.
T says
This stuck badly to every pan I have. As well as the inside not cooking well and turning into glue.
Madhuram says
The pan must not have been hot enough or it got too hot.
Arianna says
Delicious! So fluffy and light! Better than our usual recipe with eggs!
Madhuram says
Thank you, Arianna.
Christel says
Due to egg costs being so high now I wanted to try some eggless recipes and dear god.. These pancakes are amazing, I strongly prefer these before any other pancake I’ve ever had. There are fluffy and delicious.
Madhuram says
Thank you very much, Christel.
Joel says
I agree. I tried them last week and they were the best homemade pancakes I have ever made. I only tried them because I had no eggs and I hate having to buy buttermilk every time I want to make pancakes.
Madhuram says
Thank you, Joel.
Cameron Longley says
Had no eggs during a snowstorm and found this recipe. Partner and I loved them. I wouldn’t be able to tell the difference between having eggs in them. Absolutely fantastic and saved our snowy brunch!!!
Madhuram says
Thank you for the feedback, Cameron.
Kate says
OMG these are so good! I had my doubts but I now will never make pancakes any other way. I added chocolate chips and used strawberry sauce.
Madhuram says
Thank you, Kate.
J Aldred says
I was in a pinch after being socked in after one of the biggest snow storms on record. I had nothing to eat for breakfast and I really didn’t want to eat dinner for three meals of the day!
This recipe gave me a from scratch breakfast that was amazing! By far one of the best pancakes I have had.
Thank you!
Madhuram says
Thank you very much for the feedback.
Nowelle says
Good! I made mine adding about half a banana and a whole mandarin. I did not add the vanilla as I am out and I like that they are made without eggs. That is cool. I had to substitute 1/4 of the milk for water though b/c I was out of milk so maybe that is why the pancakes was too moist but overall, I magic bulleted the batter and it was smooth and creamy and cooked in butter, my favorite, turned out very taste. I thought it had a very good flavor and I topped mine with powdered sugar.
Madhuram says
That's great, Nowelle!
James says
Also not sure why mine didn’t bubble before flipping them the first time, just kind of guessed when they needed to be flipped. They turned out great though. Would it not bubbling be because of something I did wrong?
Madhuram says
Was the pan hot enough? Was the baking powder fresh and not expired?
James says
Quick question…can I use extra virgin olive oil, instead of vegetable oil?
I tried your recipe this morning and liked it, but didn’t like the flavour of the vegetable oil? Please let me know. Thanks a lot!
Madhuram says
If you like the distinct flavor of extra-virgin olive oil, then you should be fine using that. I think I would prefer coconut oil instead.
Evie says
These are delicious! My toddler is allergic to eggs so we made these for pancake Tuesday. I did raspberries and dark chocolate chips and added honey on top, total hit! You don't miss the egg whatsoever.
Madhuram says
Thank you, Evie.
Rishi Kalra says
Amazing, best eggless recipe i have come across. Thank you.
Madhuram says
Thank you, Rishi.
Heather says
Fantastic recipe, yummy, light and fluffy. Way better than the egg version
Madhuram says
Thank you very much, Heather.
Ian says
If you do not like these, what is wrong with you. AMAZING
Celeste Claverie says
11 February 2023
This is, by far, the best eggless pancake recipe I've ever tried! Thank you! It has a place in my library of recipes. Be well.
Madhuram says
You're welcome, Celeste.
Christine says
These pancakes were even better than the ones I usually make with eggs. So fluffy, with crispy edges. I love them.
Madhuram says
Thank you for the feedback, Christine.
Donna F Hardin says
Very Good Recipe.. the Cinnamon wasn't over powering .. Loved the hint of it.. They are Fluffy... The only thing I different was replace oil with melted butter as I was out of Oil.. Thanks
Madhuram says
You're welcome, Donna.
Jennifer R says
Wow! I never comment on recipes, but this one was great and simple. I was put of eggs but wanted pancakes and this was a perfect solution. I typically add vanilla and cinnamon to my normal pancakes, so win win. FWIW to fellow reviewers, I did 1/3 buckwheat flour to 2/3 regular, and they were still perfect! Cheers!
Madhuram says
Thank you for letting us know about the addition of buckwheat flour, Jennifer.
Angie says
Can I make these with Almond flour?
Madhuram says
I have tried, and it doesn't work, Angie. It might work if using eggs.
Shii'o Lyons says
Almond flour can work, but you will need an extra 1/3 cup with maple syrup and an extra egg - dropping the making soda by 1tsp. I can't ingest egg or milk so I use Chia seeds in substitution of egg; also, I found it was better to use oil instead of butter when using almond flour and/or milk for this recipe.
Hope this helps!