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.
nando says
They were okay, but unfortunately the batter stuck to the frying pan, so I had to use a lot of oil and they turned out a bit greasy.
Miss Reid says
Pleasingly Delicious❤️Light Yet Fluffy & Moist. Thanks A Bunch I Opted Not To Use The Vanilla Extract, Instead Added A Small Drip Or
2 of Vanilla Bean Creamer. Cinnamon (Not A Fan).
Madhuram says
Thank you, Miss Reid.
GiGi says
OMG! We've tried so many "eggless" pancake recipes... but THIS ONE IS THE BEST! It is so yummy... we overloaded the batter with lots of Fresh Blueberries from our farm and served Big Fat Pancakes for DESSERT one night... friends and family LOVED 'em! Another time... we used grated fresh Zucchini and Yellow Squash in the batter... substituted Ground Pepper and Herbs instead of the Cinnamon... and served them with Homemade Salsa and Pico. The recipe is versatile - it is awesome - whether you make it Sweet or Savory! THANK YOU! (It's official... we've THROWN OUT... all the other "eggless" pancake recipes.) 😉
Madhuram says
Aww! That's so kind of you Gigi. I'm glad that you like this recipe.
Jennifer says
Terrible. It just tastes like baking powder. Could see it being a good recipe if you use less than half of the amount because I didn’t even use a full two teaspoons of baking powder and it is not edible.
Cassie says
Hi! I’m in love with this recipe! First off, my whole family knows I can’t cook pancakes. My daughter usually has to make them. I recently found out I am egg intolerant and I woke up craving pancakes. I’ll be using this recipe forever because these are the best pancakes I’ve ever made!! Also super easy!!
Madhuram says
Thank you very much, Cassie.
Kelly says
This is a great eggless pancake recipe and trust me, I've tried MANY! I did omit the cinnamon as my son has reaction, but they were still fluffy and delicious!
I used Bob's gluten free 1-1 flour too and they came out great! Thanks! Pinned to my favorites board!
Madhuram says
Thank you for the feedback, Kelly. It's great to know that this recipe works will gluten-free flour mix too.
Shoshana says
Fretting over being out of eggs but wanting a nice breakfast, I found this recipe! As I was making them I was very disappointed I couldn’t find my vanilla extract, but I otherwise followed the recipe exactly save for spotting in some semi-sweet chocolate chips. They still came out beautifully; a fluffy, dense, tasty and satisfying pancake! Thanks!
Madhuram says
Thank you very much, Soshana.
Skye Portman says
I subbed flour for oat flour and added figs to the mixture, topped with walnuts and drizzled with honey. Absolutely delicious, thank you so much!
Madhuram says
Wow! Sounds yummy!
Rhie says
Was sceptical about an eggless recipe but had no choice, so google it was!
I'm delighted to have found this recipe, it's delicious and might be the best pancakes I've made! Fluffy but still creamy and dense, almost cake like.
I did swap out the cinnamon for some maple syrup as I had no cinnamon and didn't find I needed the water.
Wish I could post a picture because they looked amazing topped with whipped butter, maple syrup, scoop of vanilla ice cream and a dusting of icing sugar
Madhuram says
Thank you so much for the detailed feedback, Rhie.
Jen says
Our family’s favorite pancakes right here! We found this recipe a few years ago because the kids wanted pancakes, but we didn’t have eggs. There’s no turning back now. They frequently request “cinnamon” pancakes (as they call this recipe)! They have been named “the best pancakes” by our guests too. Thank you!
Madhuram says
Thank you very much, Jen. It's so kind of you.
Thea says
I can confirm, these are the best pancakes! I even prefer them over the egg pancakes!
Madhuram says
Thank you very much, Thea.
Nadina Jones says
This recipe was amazing!!!! The only difference I did was use sweetened condensed milk and added caramel extract with the vanilla!!
Madhuram says
Wow! That's sounds like an interesting and yummy twist to the recipe. Thanks for sharing, Nadina.
Beth says
These pancakes were great! I had real maple syrup and bacon and I realized pancakes would go perfectly but I had no eggs. Thanks for this recipe, I will surely make this again, even if I do have eggs.
Madhuram says
That's a lovely feedback to get any day, Beth. Thank you.
Ron Gee says
I won’t be using eggs for pancakes again. Why would I when I found these to be as good, maybe even better, than my original ones. Glad I ran out of eggs.
Madhuram says
Thanks for your generous compliment, Ron Gee.
you dont know it says
soooooooooooooooooooooo good
Madhuram says
Thank you very much.
Bevo says
What an awesome recipe. Made some these evening and they were delicious. I've never been good at making pancakes but this was easy peasy and most definitely a recipe to keep. Will be making this one regularly. Thank you
Madhuram says
You're most welcome, Bevo.
Zero says
I made these because i didnt have eggs, and honestly I might not go back to normal pancakes. These are the best pancakes I've ever had.
Madhuram says
Thank you very much for the feedback.
Lucky says
Adjusted for liquid content (too watery as is) and made vegan and gluten-free. Also didn't have baking powder so adjusted for that. Added a lot more cinnamon and some nutmeg. Turned out very delicious. I made a second batch with cherries, which was also delicious.
Adjustments:
[substitute for baking powder] 1/2 tsp baking soda (dry ingredients), 1/2 tsp white vinegar (wet ingredients)
[substitute for gluten flour] 1 c. buckwheat flour (almost filled 1 c. then topped off with cornstarch to fill to 1 c.)
[substitute for butter] 2 tbsp. of oil (I used both olive and avocado, either work great; please note this will be 3 tbsp. total with the 1 tbsp. already in the recipe)
[substitute for milk] 1/2 c. water or almond milk (oat milk, soy milk could likely be fine too, I just didn't try them) *Please note this is half the liquid the original recipe called for. You may want to add 1 or 2 more tbsp. to get the right consistency, but 1 c. is entirely too much liquid for this much flour.*
[increased sugar] 2 tbsp. (very important for buckwheat, will be too bitter and bland otherwise)
[increased cinnamon] 2 tsp. (could add more if you want a strong cinnamon presence)
[added nutmeg] 1/2 tsp. or to taste (very delicious compliment to buckwheat)
[added cherries] Boiled the 1/2 c. water with some (~1 tbsp) agave syrup (can use sugar, honey, or any other syrup). Reduced to simmer and added diced cherries (pitted). Waited until liquid was rich red and cherries were starting to break down. Added to wet ingredients, mixed, and added to the dry ingredients. After thoroughly mixing, added a few splashes of almond milk (water is fine as well) to give the thinness I like (whisk should still catch some batter without being hard to stir).
[cooking] 1/4 tsp. oil (olive or avocado) per pancake in a small skillet. I use a gas stovetop with the knob set to 3. Do not add too much batter at once. Batter should spread out to ~3 in. (7.5 cm) diameter. Let cook undisturbed until there are deep bubbles throughout and the edges started to crisp. Flip and let set until a beautiful brown. Add more oil for each pancake, you won't regret the extra 30 calories, trust.
This makes 8-10 pancakes. Enjoy!
Madhuram says
Wow! I appreciate your time for the detailed feedback, Lucky.
Brigitte says
I went a step Further and made these pancakes using GF Flour (Bobs Red Mill 1-for-1) and vegan butter (Miyokos) in place of the vegetable oil and butter and they turned out amazing!!! Best pancake recipe omitting all the stuff (egg, dairy and gluten) I’ve made to date and I think they would hold up well against the real deal for sure. Thank you!
Madhuram says
Wow! I have not tried it with the GF flour blend. I tried with almond flour and it was a disaster. Thank you for letting me know that it works with GF flour too.
Shari says
My kid cant do eggs or dairy so I made this and subbed with plant based milk and oil. They turned out great this this is far far better than any already-vegan recipes I've tried. The others have all come out like dense hockey pucks. These are light and fluffy and we will be making these again and again!
If anyone says they are flat, check to make Ayre your baking powder isn't old and you haven't overmixed the pancakes. These things will kill any recipe!
Madhuram says
Thank you very much for the detailed pancake, Shari.