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.
Faith Golz says
so GOOD my note if you put Sprinkles (which I did) add them While you are cooking them or your pancakes will turn the color of the Sprinkles (that's why mine are blue/green)
Madhuram says
That's cool, Faith! This could be a great tip to do themed eggless pancakes for occasions like Valentine's day, Halloween, Christmas etc. Thank you for sharing.
Luv the beach says
Can I use self raising flour for this?
Madhuram says
I haven't tried it personally but have seen few comments in the comments section that some readers have tried it and it worked. I guess my next try I will make these eggless pancakes with self raising flour and update the result here.
Amy says
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 🙂
Madhuram says
Thank you so much for the feedback, Amy. Happy to know that everyone in your family loves these pancakes.
Cassie says
I like using this recipe especially when I’m out of eggs.. my son loves it!
Madhuram says
Thank you very much, Cassie.
Carolina says
I've cooked these over a dozen times. My kids, nieces, and nephews love them!!
Madhuram says
Thank you for the feedback, Carolina.
Sher says
My egg allergy daughter's new favorite breakfast. I make this once a week at the request of my children.
Madhuram says
Thank you for the feedback, Sher.
TJ says
These are flat, chewy, and heavy on the flour taste.
Amy says
This is our go to! I was wondering have you ever baked these as a “pancake bake”In the oven?
Madhuram says
Thank you, Amy. I haven't baked it yet but have seen a couple of comments in the comments section that some of the readers have baked it and it works out well.
Jessica says
I made this because I have an autistic son who only eats pancakes and I ran out of the mini ones today. We didn’t have eggs so I had to find a recipe without eggs. He is also lactose intolerant so I made this recipe using almond milk and it worked and he ate them all.
Madhuram says
That's great to know it worked for you and your son ate them all, Jessica. Thank you for taking the time to leave your feedback.
Seagirl says
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!
Madhuram says
So kind of you, Seagirl. Your detailed comment is much appreciated. Happy holidays to you too.
Ari Morningstar says
i made this for my sibling and i, and everything was fine until i tried to flip it, at which point i found out that it stuck to the pan. this also happened with every other pancake. i cooked it at the 6 measurement on my stove, which has worked every other time i have made pancakes. i followed the recipe exactly, did i do something wrong?
Madhuram says
Hi Ari, I made these pancakes just this morning for breakfast with whole wheat flour instead of all-purpose flour and it turned out great. The griddle/pan has to be at the perfect temperature for the perfect pancakes. It shouldn't get too hot or shouldn't be lukewarm. You may try greasing the pan with little butter/oil if it tends to stick to the pan. Did you add the melted butter to the pancake batter? Sometimes lack of enough fat too makes the pancakes stick to the pan.
Anna says
Hi, can you make these adding ripe bananas? Do I have to change anything else in the recipe to keep it working well? Thanks.
Madhuram says
I think you should be fine, Anna. I have seen some comments about how it works. I don't think that you would have to change anything as far as it's not too much bananas.
SIRI JAIRAM says
Very easy and tasty recipe my family loved it.This will be a regular recipe in my home thank you.❤️
Madhuram says
You're most welcome, Siri.
Catherine Buda says
Absolutely delicious. No eggs, nothing else to have for breakfast, these worked amazingly.
THANK YOU. Yum, Yum, Yum.
Madhuram says
You're welcome, Catherine.
M.A. Cooper says
They turned out wonderful and smelled great.
Madhuram says
Thank you for the feedback, Cooper.
Cassandra says
I have made this a couple of times and the pancakes are always delicious. My kids love them they ask me to make them all the time. My question is can I refrigerate the batter and use it the following morning?
Madhuram says
Yes, you can, Cassandra. I have done that a couple of times. If it gets a bit thicker add water/milk in small increments to get the batter in the right consistency.
Joanne says
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 🙂
Madhuram says
Wow! Thank you so much for the feedback, Joanne. Now I'm going to try it just with self-rising flour. Thanks for the tip.
Kimberly says
I'm looking for an allergy friendly pancake recipe for egg and milk allergies. Can I substitute anything for the butter? Is there any reason why soy milk wouldn't work in place of cow's milk?
Madhuram says
You can use oil instead of butter. Soy milk should work too. When I started baking egg free some 15 years back I used soymilk in a cake and cupcake recipe and both had a rubbery texture and ever since I have stopped using soy milk. Not sure if it was the recipe or the brand of soy milk that I used though. That's the only reason I wouldn't use soy milk and if it's GMO.
Marah says
This is my ALL TIME favorite pancake recipe and my family loves it! I make it on weekends with chocolate sauce aside. I usually double the quantities and it works everytime. Thank you❤️
Madhuram says
That's awesome, Marah! Sometimes doubling recipes might be tricky especially with such egg free recipes wherein the leavening agents have to do the job of eggs. So it's great to know that doubling works in this recipe.
Melissa says
Help! I have a big family so I quintupled this recipe. The pancakes look beautiful! The first few bites are amazing.. then the bitterness gets overwhelming. I think it is the quantity of baking powder used. What can I do?
Madhuram says
I'm sorry about your experience, Melissa. Doubling and tripling recipes do not work always especially when leavening agents like baking powder and baking soda are used in higher quantities like in this recipe. I'm not sure what can be done to save the pancakes.
Paige says
The other night I had a craving for pancakes and realized I was out of eggs which led me to this recipe. I ended up doubling it and made a tray bake instead of traditional pancakes. I added extra water until the batter thinned, but other than was totally fine. Turned out perfect, soft pancakes! Thanks!
Madhuram says
Oh, wow! I have never baked it. Thanks for the feedback, Paige. Can you please share at what temperature and for how many minutes you baked it?
Paige says
At 350 degrees, for roughly 20 minutes- at that time I checked to make sure the center was set and also did a toothpick test.
Madhuram says
Oh, that's great, Paige. I too am going to try it. Thank you for sharing.