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.
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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.
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.
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.
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.
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.
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients 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.
Step-by-Step Instructions
Here 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.
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!
Recipe FAQs
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.
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.
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.
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.
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.
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.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable 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
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
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Whitley Crawford says
Do we know nutrition information for these? Specifically calories? Haha
Madhuram says
Sorry Whitley, I don't have it.
Millie says
The pancakes turned out pretty well though i thought the batter was too thick and added around a tbsp more water after making a couple of pancakes. I topped them with chocolate syrup and my younger sisters loved them.
Madhuram says
Thanks for the feedback Millie.
Joanne says
Just made these pancakes with soy milk and 1/2 cup of all bran. Tasted delicious.
Madhuram says
Thanks Joanne.
Kinu says
Thanku for this yummy recipe. My mum and I are vegetarians and we've tried eggless pancakes before but this one was perfect! definitely going to make this every time!
naida says
I added 2 mashed bananas and a little less milk and they were awesome. my family can have eggs but I just didn't have any in the fridge. haha
your recipe is great and will definitely make them again!!
Madhuram says
Thank you very much Nadia.
Ava says
What does 1 cup of milk { i used 2 % } mean?
Madhuram says
It's 2% fat milk.
MaKettle says
This recipe is very much appreciated. There are times when we are out of eggs and we still need breakfast. I occasionally substitute half of the flour for coconut flour. Fabulous recipe.
Madhuram says
Thanks for the feedback Makettle.
Lynelle says
My granddaughter who is allergic to eggs loved this recipe!! I tried it also, and it is delish! The hint of cinnamon along with the vanilla is great! Will definitely keep this recipe!
Madhuram says
Thanks Lynelle.
Gianna says
These are so good! I'm allergic to eggs so finding yummy replacements is often a pain.
Madhuram says
Thank you for the feedback Gianna.
Shipra says
Have tried this recipe several times and both hubby and kiddo love it. Love your recipes. Have tried adding banana, blueberries, chocolate chips to it. Always comes out great.
Madhuram says
Thank you very much Shipra.
Gia says
Hello Madhuram! Thank you so much for this recipe! I had ran out of eggs and searched for recipes online & I'm so glad I found yours!! Definitely sharing it with everyone I know <3
Madhuram says
Thank you very much Gia 🙂
Maria says
I am using Einkorn flour and it turned out doughy? Could it be that my baking powder is too old ? It expires this month?
Madhuram says
Hmm..not sure Maria. With regular all purpose flour and whole wheat pastry flour it always turns out great.
Declan says
Used vegan butter and soya milk instead and made this for my partner who is a vegan. He tried a bit and liked it, I had some and I loved it. Very good recipe ! Cheers
Madhuram says
Thanks Declan.
Mel says
These are the best eggless pancakes ever! I tried it and I'm in Love ❤️
Madhuram says
Awww...thanks a lot Mel.
Lisa says
I loved this recipe and actually prefer it over recipes with eggs. I added blueberries and/or chocolate chips and the kids love them as well. I am wondering if anyone has tried to substitute almond milk for the milk?
Madhuram says
Thanks Lisa. I have and it's good. Can't tell the difference.
Sue Ann says
Hi!
I am trying the recipe but my baking powder is double action.
Do i add 1 teaspoon instead of 2?
Thank you!
Madhuram says
Double acting baking powder is the regular baking powder.
Isieni says
This was the best recipe I've tried so far in terms of fluffines, texture and taste. The cinnamon was a bit overpowering but I'll just leave it out next time. I used buttermilk and a couple tablespoons more of water so it wasn't thick. It was great!
Madhuram says
Thanks Isieni.
Jyoti says
Hi
Can I use self raising flour for this?
Madhuram says
Then you may have to go easy on the baking powder.
Charles Franks says
I use Ener G Egg Replacer. No dairy, no egg product Vegan. I have used in most of t=my baking
muffins, cookies, Vegan Meat loafs and most everything that calls for egg. I found the Product and
Fred Meyers.
Madhuram says
Yes, I use it mostly for cookies.
Chris says
This recipe is spot on! My grandson was just diagnosed with an egg allergy, so we're looking for substitute items we can send send with him to day care. I'm ready to try a cake recipe for his 1st birthday cake
Madhuram says
Thanks Chris.
Rachel says
These were quite good. I ran out of eggs and this recipe provided nice fluffy pancakes. Definitely ones to eat with syrup or another topping. Not sure how I felt about the cinnamon and vanilla extract, so might try it without those next time, but will definitely be making these again!
Cena says
Followed to the T, came out with great fluffy texture but taste was waaaaay off. Idk how people who normally use eggs give this recipe praise, but next time i will go out of my way to get some eggs! Im sorry, but to my taste this was just NOT American style pancakes at all.
Madhuram says
I'm suspecting that the baking powder might have gone bad or something. We make these pancakes almost every weekend and my kids love it.
Nikki says
These were great & fluffy. Can be easily made vegan with almond milk etc. I added a little cocoa powder for enhanced taste! Thank you
Madhuram says
You're welcome Nikki.
James says
Thank you. Was delicous. Kids and wife loved em
Sharona says
So many great reviews here, imo they are overselling these. I have made eggless pancakes with a different recipe that were much better. Wasted calories on cheat day. 🙁
Madhuram says
I don't think Sharona. I have been making these for years now and it turns out light and fluffy each and every time.
Liz says
Just made theses with Pamela's gluten free pancake mix and just reduced the baking powder to 1/2 tsp and used applesauce in lieu of the vegetable oil, and they were great!
Madhuram says
That's great to know Liz.
Erin says
I made these for my daughter who has several food allergies, including egg. These were fantastic and the best egg-free pancakes I've tried from the many recipes posted online elsewhere. Thank you for all of your wonderful recipes, they're a gift to our family!
Madhuram says
Aww...that was so sweet of you Erin. You made my day. Thank you very much.
Jade Jackson says
Loved them. We put a little maple syrup in as well. We usually have eggs but we ran out so we tried this recipe and now we don't use eggs! We topped with stewed apple. And maple syrup. Oh so good.
Madhuram says
Thank you very much Jade.
Kristen says
Love the fluffy texture I've never tasted pancakes like this before! I added a little more brown sugar with nutmeg and cinnamon Makes a nice treat.
Madhuram says
Thanks Kristen. 🙂
Angela says
This is the best eggless pancake recipe! I ran out of all purpose flour so added about 1/3 cup wheat flour, used 1 cup of almond milk, and the texture was perfect!! Thanks for sharing this recipe
Madhuram says
You're very welcome Angela.
Jennifer says
Fantastic receipe! Ran out of eggs and kids wanted pancakes. Don't think I'll bother using eggs again. Thank you so very much.
Madhuram says
You're very welcome Jennifer.
Denice says
Blessing to you for all your recipes! As a person with a soy AND egg allergy, I had pretty much given up baked goods and so many recipes like these. I have also made your oatmeal cookies (with chocolate chips). So good. And they passed the family test...they disappeared fast!
Madhuram says
Thanks Denice. 🙂
Claudia says
Nom nom, simple fast and fluffy. Definitely a good sunday morning brunch (especially if the cupboard is looking a little bare 🙂 )
Madhuram says
Thanks Claudia.
Josie says
Wonderful pancakes! My families new favorite!! 🙂 I did add a dash of salt!!
Madhuram says
Thanks Josie. 🙂
Katie says
I was about to give up on eggless pancakes! I an also dairy free and gluten free. I've tried several other recipes and they left a lot to be desired. I substituted gf flour, almond milk, and earth balance non-dairy butter and these turned out soo good! I also like to put blueberries or bananas in my pancakes. I highly recommend these pancakes!
Madhuram says
That's great to know Katie. 🙂
Angelica says
I didn't believe they were going to be the "best" egg-less pancakes. I would have settled for good. But I was wrong and boy am I glad I was. These are better than any other pancakes I've had before. Thank you 🙂
Madhuram says
You're very welcome Angelica.
Melissa C. says
These are the absolute best. My children have an egg allergy and it's been a struggle finding tasty recipes. Easy and delicious.
Madhuram says
Thanks Melissa.
sowjanaya says
Instead of all purpose flour shall we use wheat flour? Please give reply.
Madhuram says
Yes it will work Sowjanya. I do it always.
Priya says
My quest for eggless pancake ends here. It is indeed the Best eggless pancake. Thanks Madhuram for the yummy recipe. My husband and 5yr old gave a double thumbs up! This recipe is a keeper. Thanks again, keep up the good work!
Madhuram says
You're very welcome Priya.
Barbara P says
This recipe is so easy! I am out of eggs and wanted pancakes so I looked up eggless pancakes recipes. I made this with self rising flour since it is all I have on hand. I am also out of milk so I used done canned evaporated milk and added a little more water. The batter was sort of thick and made thick and fluffy pancakes. I was wonderful. No need for eggs anymore!
Madhuram says
That's great to know Barbara. 🙂
stuart says
We found this recipe because we were out of eggs. Turns out we were out of veg. oil too and all purpose flour. So we did bread flour, 4 tblsp butter, added an extra tsp of baking soda, and they were delicious! I don't think we'll ever use eggs again. Thanks for this great no fail recipe!
Madhuram says
You're very welcome Stuart. That's a great compliment.
Fran says
OMG!!!! This recipe was totally awesome. Previously I had always used eggs in my pancake mix, but I didn't have any so I looked online and found your site. Thank you!!! My husband loved these pancakes so much, I'll never use eggs again!!!! I'll be trying more of your recipes for other foods. Thanks again!
Madhuram says
That's a wonderful compliment Fran. Thank you very much for the feedback.
Lydia Raines says
Wonderful simple recipe!! I added blueberries & they turned out beautifully!!
Madhuram says
You're very welcome Lydia.
Lindsay says
We just found out that my son has an allergy to eggs although he's had them several times and I found this recipe, these are Awesome!! So tasty!
Madhuram says
Thanks for the feedback Lindsay.
Emma says
Wow this recipie is great! Even works with rice milk, I used vanilla bean paste instead of extract and 1 mashed banana. Delicious dairy and egg free recipie! Thanks
Madhuram says
You're welcome Emma.
Daniel says
Amazing! Made these for my family
Great recipe its easy to make and absolutely
DELICIOUS! I just added a little chopped walnuts extra
Cinnamon& vanilla extract!
Madhuram says
Thanks for the feedback Daniel. 🙂
Tony says
This recipe is way better than any pancake recipe out there. I follwed the instructions then added a little nutmeg. My mom asked me to make again soon. I will definitely recommend to friends.
Madhuram says
You're very welcome Tony 🙂
Alex says
Perfect! I adapted by adding an extra tablespoon of sugar, an extra 1/4 cup self raising flour and two tablespoons of maple syrup and made mini pikelets! Soooo yum.
Madhuram says
Thanks Alex. 🙂
Emily says
I found this recipe yesterday and I'm now making them again this morning!! Wow!! They are amazing! I added blueberries to mine and they were delicious! I will never use another pancake recipe again! Thankyou!!
Madhuram says
You're very welcome Emily.
Rachael says
Very very good recipe i used a little more sugar and vanilla extract the inlaws ( who are hindus so strictly vegetarian ) were very impressed indeed must recommend 🙂
Madhuram says
Thank you very much Rachael. 🙂