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.
Donna Mathwig says
Knowing I had no eggs (rare!), I quickly Googled ‘eggless pancakes’ and found yours. As a seasoned cook/baker, I knew the lack of eggs would make the batter less rich, but it was still an excellent pancake batter! Thanks for the recipe.
Madhuram says
Thank you for the feedback, Donna.
Mel says
I'm excited to try this recipe as my son has an egg allergy and I'm struggling to find a yummy pancake recipe for him. Unfortunately he also has a dairy allergy, so I can't use the butter called for in the recipe. Do you think I could sub the vegetable oil and butter for 3 tablespoons of olive oil? Or avocado oil? Those are the oils that seem to work best for him. Thanks!
Madhuram says
Yes you can use oil, instead of butter. I have tried it and works too. All the best, Mel.
Tamara says
I added half a cup of extra self rising flour and waaaay more sugar, use 1 teaspoon if you like them to be savoury or bland. They puffed up nicely and were very fluffy, not bad for an eggless pancake.
Maureen says
Made these for breakfast, we ran out of eggs. I think they're so perfect I might just continue without eggs!!
Thank you for the wonderful recipe
Madhuram says
You're welcome, Maureen.
Sharon says
Recipe was delicious. I did add in more sugar so my batch had bo need for extra syrup.
Madhuram says
Thank you, Sharon.
Dolly says
Thank You, for this recipe. I’m allergic to eggs, so it has been difficult to find a recipe without eggs. I’m about to try this recipe for the first time, I’ll let you know how they turn out. I hope their as good as you say they are.I can’t wait to try them, I’m starving.***Blessed Be***
Madhuram says
Thank you, Dolly. Hope you liked it.
Dawn Dittmar says
These pancakes were so good i used my little pancake maker came out great added a bit of pumpkin spice syrup for sweetness instead of sugar thanks for recipe.
Madhuram says
Thank you, Dawn.
AB says
The batter was too watery! I kept thinking the wet ingredients seemed too much for the amount of flour. Should've trusted my instinct.
Donna Mathwig says
My batter was exactly perfect - and I tend toward pancakes that aren’t as thick, so these were really good!
Madhuram says
Thank you, Donna.
Dami says
So it was my husband's birthday and after a full weekend of baking chocolate chip cookies and chocolate cakes I decided to make him a pancake with chocolate and ice cream for his dessert during his final birthday meal. At the last minute, and it being a Sunday in France, I realised I had used the last of the eggs earlier in the morning and the shops were now shut. Decided to go for this recipe and quite frankly these pancakes were the best my husband and I had ever eaten, eggs or no eggs. I will now be going eggs free forever. Thank you for sharing!!!
Madhuram says
Wow! Thank you so much, Dami for your generous compliments. You made my day.
Savannah McWilliams says
I made this recipe and it was amazing good work!!!
Madhuram says
Thank you, Savannah.
Alexis Bronner says
Delicious! I made as is & also made substituting dairy milk with oat milk. Fluffy & flavorful… Didn’t miss the egg at all!
Madhuram says
Thank you for the feedback, Alexis.
Shevy says
I eye balled the recipe and these came out just like crepes! My daughter loved them! Rolled them up with Nutella and whipped cream to serve.
Madhuram says
Thanks for trying the recipe, Shevy.
Samatha says
I added another 1/4 cup of flour for a more fluffy pancake. This recipe is good other then that. They are to flat if you do only 1 cup for my liking anyways.
Kinjal says
It’s really the BEST pancake I ever have, we don’t eat eggs (but even when I was eating in passive form, i’ve tried pancake with eggs in it) so this the Best I have cooked.
Madhuram says
Thank you so much, Kinjal.
Holland Buttlack says
Mine tasted like curry!!! Still fluffy tho
Nomad32 says
You know it's only vegan or vegan-friendly depending on the type of butter you actually use, right?
Hope says
I made it and it was so bland and dry. I ran out of eggs and wanted to make breakfast pancakes like my little brother asked. Needless to say will try to find a better tasting recipe. The syrup didn't even fix it.
kate says
you weren’t kidding they are the best. i don’t think i want regular pancakes again
Madhuram says
Thank you very much, Kate.
Mary says
We just found out my daughter is allergic to eggs :(. I searched for eggless pancakes and I swear it’s the best pancakes we’ve ever had. Don’t need or miss the eggs. THANK YOU for posting this! Saturday morning Pancake breakfasts are back!!
Madhuram says
You're welcome, Mary. I'm very happy that your daughter can have pancakes again.
Chantelle Bell says
Just made these for my 11 month old as using an egg would make too much batter. She loved them! Thanks 🙂
Chantelle says
Forgot to mention you can use melted butter for the oil instead of vegetable oil. I did and it gave them a buttery richness
Madhuram says
Thank you for the feedback, Chantelle.