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.
angel may says
Could I make without adding the melted butter?:)
Madhuram says
You could Angel. These days I don't add it at all and it still turns out great.
Kat says
I have had a life long allergy to eggs so before finding this recipe I had never had a Pancake. Thank you so much. X
Madhuram says
You're very welcome Kat.
Essy says
This recipe was GREAT! Thank you! Great flavor and texture.
Madhuram says
You're welcome Essy.
Debbie says
Thanks for sharing I only had one egg and wanted to double my usual recipe; came across this recipe. Doubled the recipe and used 1/4 tsp of cinnamon; yummy. Perfect with my favourite fruit spread, peanut butter and cheese.
Madhuram says
Thanks Debbie.
Genn says
Thank you so much for this website! I have been struggling since I developed an egg allergy after getting the flu shot and have been pretty lost. I love pancakes and am about to try this now. Thanks!!!
Madhuram says
You're welcome Genn.
Jamila says
THESE WERE SOOOO GOOD!! THANK YOU!!!
Madhuram says
You're welcome Jamila.
jamie says
I just finished making and then eating these pancakes....And they were better then one I make with eggs! Thank You for sharing this awesome recipe 🙂
Sonal says
I was looking for a eggless pancake recipe and this was the best and easiest one I found, thank you they were delicious!
Madhuram says
You're welcome Sonal.
Grishma Shah says
Can't tell you how grateful I am for sharing this recipe; I did try it and the pancakes came out great! even without eggs!
Thank You! Thank You! Thank You!
=)
Madhuram says
You're welcome Grishma.
kassana says
I have an egg allergy and always wanted to try pancakes. Made this in 15 mins. Great! The cinnamon adds to it immensely and I used 2 tsps of sugar. Top stuff..
Madhuram says
Thanks Kassana.
kassana says
I have an egg allergy and always wanted to try pancakes. Made this in 15 mins. Great! The cinnamon adds to it immensely and I used 2 tsps of sugar. Top stuff.
kos says
Thanks a lot. I can't eat egg, but I'm a pancake-fun, so I have been searching for a recipe like this for ages! I'm going to try this on tomorrow morning.
Lisa says
This is agreat recipe. My son is allergic to dairy and eggs so the first time I made this I followed the recipe just with soy milk and I added a little applesauce. They were fantastic! I've tried them a few different ways now. I've added a variety of beries and find that mashing a few makes it to take more bery flavor on. Also using different milks ie: vanilla, coconut, chcolate works well. My favourite tweaks are adding a little apple pie filling and when avialable using soy egg nog and using coconut milk with a topping of candied nuts, syrup and shredded coconut. Raspberries with coconut milk is a very good combination in this pancake recipe. It is important to let the batter set a few minutes before cooking. If not it might be be slightly runny.
Madhuram says
Coconut milk, apple pie filling! Wow, you are making gourmet panckaes! I too am going to try it Lisa.
Lana says
Just made these pancakes. Fluffy and delicious.
I used multigrain flour (a combination of whole wheat, spelt and kamut) and skipped the sugar. I added some mandarin peel and frozen sliced cranberries.
Great pancakes!
Madhuram says
Thanks Lana.
Mary says
Very fluffy! I love the subtle taste of cinnamon. I added a bit of salt and thought it was added a lot to the flavor.
Madhuram says
Thanks Mary.