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.
Ellie says
Great recipe. I used chocolate milk instead of regular as it was the only one I had. My grandkids loved the chocolate pancakes.
Madhuram says
Wow! That's an interesting substitute for a lovely variation, Ellie. Thanks for sharing.
Cheryl says
I tried these because my sons friend cannot have eggs. And hey, saves money on eggs. The batter came out great! Not too thick or too thin. I am not a fan of pancakes. At all. But these were actually very good. Will make again. Thank you.
Madhuram says
Thank you very much for the honest feedback, Cheryl.
Keiasha Jade Gounden says
I love this recipe. But I tried to double it and it came out doughey and weird. What's the correct way to double this recipe?
Madhuram says
Thank you for bringing this to my notice. I have not tried doubling this recipe, Keiasha. I think I will try it one of these days and update you. But I would do it as usual measuring twice as much as ingredients like we always do for doubling.
H says
Im not sure why this has so many great reviews. I followed this recipe to the T and this was the most unbelievably watery pancake mix I have ever made. I had to add extra flour to thicken it up. Definitely don’t recommend and definitely will not be making again.
Flo says
Absolutely delish!
I did however add my own spin on your recipe but the bare bones of it are terrific! Thank you, this is the best eggless recipe that I have found!
Madhuram says
You're most welcome, Flo.
Malosree says
Thank you for the robust and easy recipe! Would recommend skipping the salt if using salted butter.
Madhuram says
You're welcome, Malosree.
Tina says
These are so so good! I substituted a gluten free flour blend for the regular flour and they were the most delicious pancakes I’ve ever had! They’re so fluffy and yummy!
Madhuram says
Thank you for the feedback, Tina. It's great to know that this recipe works fine with gluten-free flour blend too.
Nicole says
Made this as a breakfast for dinner for my kids. We just found out the youngest has an egg allergy so this is the first time trying eggless and I was a little skeptical but this was really good. Couldn't even tell! Can't wait to try your other recipes 🙂
Madhuram says
Thank you very much, Nicole.
Shannon says
Fabulous! Followed the recipe verbatim first time around. Second batch, I browned the butter. Perfect!
Madhuram says
Thank you for the feedback, Shannon.
Veronica H. says
This is the first time I leave a review on a recipe blog. This is the Best pancake recipe ever! Light , buttery, toasty on top and soft on the inside. Perfect pancake, remind me on “box” one just add water pancakes but much better taste and without the chemicals. I have tried many recipes (even with eggs) this one wins! Thank you !
Madhuram says
You have made my day with your generous compliment, Veronica. Thank you very much.
Maero Olori says
Truly the best! I wasn't sure what to expect but this came out so good! I don't really like cinnamon so I didn't add any. But everyone at home loved this recipe! I'll be making more of this. Thank you!!
Madhuram says
Thank you very much, Maero.
Risha Patel says
This are so so good! I made them last month and everyone loved it. And they couldn’t believe it’s eggless! Seriously so good! Super light and fluffy. Thank you so much! Best eggless pancakes I found on internet.
Madhuram says
Thank you for your kind feedback, Risha.
Jake says
These came out looking nothing like the picture, let alone a pancake. We followed the instructions to the letter. They are flat, dull, and grey.
Ash says
Very unpleasant taste as well
Lisa says
Seriously delicious, added a bit more cinnamon. So good I’m making a second batch!
Madhuram says
Thank you, Lisa.
Ramesh says
Trying this recipe for the first time. Batter was a bit thick to spoon out on to the frying pan. So I added a bit more milk. But the taste was so good and the pancakes were light and fluffy. Will now use this as my go to recipe for pancakes. Is there a way to make them a little more runny?
Madhuram says
I guess the water absorption depends upon the type of flour we use and also how we measure it because that will considerably increase/decrease the quantity of flour used. So you can adjust the consistency of the batter by adding more liquid (water or milk) in small increments if it's thick.
Nicole says
Lovely recipe. Saved my day when we were out of eggs
Madhuram says
Thank you, Nicole.
Savita Ramnarine says
I just made this eggless pancake recipe and it turned out the best ever. I added tiny bits of apples to the mixture. It turned out very light and fluffy. But, the best part is, everyone enjoyed it.
Madhuram says
Thank you very much, Savita.
Daniel L says
EXCELLENT recipe. Simple and delicious. Similar to other comments, we said, “Uh oh, no eggs” which led to an internet search on “Pancakes made without eggs”. The result was a delightfully tasty breakfast with a recipe that is as good or better than any we’ve enjoyed. Thank you!
Madhuram says
Thank you very much for the feedback, Daniel.