Eggless Pancakes: In my early years of blogging, despite my diverse array of eggless cakes, cookies, muffins, and other baked goods, I hadn't ventured into making eggless pancakes.
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Growing up in India, pancakes weren't a staple in my culinary repertoire, nor were they something I had much exposure to. Consequently, I didn't feel the urgency to explore pancake recipes without eggs or document them on my blog.
However, when my then three-year-old was introduced to pancakes through school and friends, I sought a quick solution. I turned to a store-bought pancake mix and added mashed bananas to make eggless pancakes for him.
It wasn't until nearly three years into my blogging journey that my husband's consistent encouragement led me to experiment with homemade eggless pancakes.
I scoured various eggless pancake recipes, trying and testing several, until I found what I believed to be the ultimate eggless pancake recipe. Drawing from the best elements of each recipe and discarding what didn't quite work, I crafted what became, unexpectedly, the most sought-after recipe on my blog.
After fifteen years of blogging, this no-egg pancake recipe stands as the highlight of my career. With over two thousand comments and feedback, it's not just a recipe; it's a beloved staple in many households.
This easy pancake recipe without eggs has fostered a community of positivity, conversation, and shared culinary experiences—a testament to the power of simple, home-cooked meals in bringing people together.
Indeed, while it's true that the recipe isn't immune to criticism, the overwhelming majority of feedback has been positive. One of the most touching aspects has been the loyalty of my readers, who often jump in to defend the recipe in the comment section. It's a heartwarming reminder of the strong emotional connection that food can evoke.
Why this recipe works?
For those new to my blog who are considering trying this eggless pancake recipe, I can confidently say that after over a decade of refining it, I now make it almost every 2-3 weekends, and it turns out perfectly each time.
I've experimented with countless variations, substituting flours, dairy with non-dairy alternatives, and playing with add-ons like blueberries, chocolate chips, and nuts.
The result?
Every iteration has been phenomenal, proving the versatility and reliability of this eggless pancake recipe.
So, for anyone hesitant to dive into the world of eggless pancakes, I encourage you to give this recipe a try. I'm confident it will become a cherished staple in your household, just as it has in mine and in the homes of countless readers.
Furthermore, it's essential to highlight how simple this recipe is, as it uses very basic ingredients. With no fancy ingredients or equipment, you'll need just flour, baking powder, butter, oil, and sugar to create these airy, fluffy, light, pillow-like pancakes. The trick lies in measuring, mixing, and getting the pan just hot enough.
This updated post for the eggless pancake recipe aims to be as extensive and informative as possible to eliminate any shortcomings. I've tried to answer as many questions as possible to make the recipe clearer, aiming for a 100% positive outcome for everyone who tries it.
Taste & Texture
The taste and texture of these eggless pancakes are remarkably like those made with eggs. They are light, airy, and fluffy, much like traditional pancakes. Many readers who typically use eggs in their cooking and make pancakes with eggs have attested to this similarity.
These eggless pancakes are intentionally very mildly sweet. The recipe is not designed to create a sweet pancake but rather to serve as a basic eggless pancake recipe that can be easily customized. It's a canvas for creating both sweet and savory pancakes to suit individual preferences.
This versatility allows for endless possibilities, making it possible to add flavors and add-ons of one's choice to make the pancakes unique. Whether you prefer a classic pancake with syrup or something more adventurous like blueberry pancakes or savory options like cheese and herb pancakes, this recipe can be tailored to your liking, making it perfect for any occasion or craving.
Readers Feedback
Beth said: ⭐⭐⭐⭐⭐
Thank you for sharing this recipe! The pancakes are fantastic! I doubled the recipe & used a ¼ cup ice cream scooper to measure out for cooking. It made 10 medium sized pancakes. I also added dried blueberries & honey glazed pecans…I measured those with my heart ❤️
Amy said: ⭐⭐⭐⭐⭐
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
Seagirl said: ⭐⭐⭐⭐⭐
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!
Joann said: ⭐⭐⭐⭐⭐
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.
Suggested Reading: The BEST Fluffy Eggless Omelettes Video Recipe
Ingredients and Substitutes
- 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. It serves as the base of the pancake batter, providing the necessary structure and texture for the pancakes. The gluten content in all-purpose flour helps give the pancakes their soft, fluffy texture. That being said, I have made the very same recipe with whole wheat pastry flour for pancakes with a similar texture. This is because whole wheat pastry flour is 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. I have not tried this recipe with self-rising flour but have seen a comment that it works but have to omit the baking powder from the recipe. I cannot vouch for it without trying it myself. For more details about the use of other flours please check the FAQ section below.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and become light and airy. It reacts with the liquids in the batter to produce carbon dioxide bubbles, which create the pancake's characteristic texture. Make sure that it is of the best quality and not expired. Do not use baking powder and baking soda interchangeably. It doesn’t work always. In some cases, baking powder can be substituted with baking soda and vinegar but I haven’t tried it in this eggless pancake recipe.
- Sugar: Very little sugar is used in this recipe making it perfect to have these eggless pancakes as a savory or sweet dish. If you want to have it as a sweet breakfast top it with maple syrup, fruits and jelly to suit your taste. Sugar also plays a role in browning the pancakes as they cook, contributing to their golden color and caramelized taste.
- Ground cinnamon and Vanilla extract: These add a warm, sweet and aromatic flavor to the pancakes, enhancing their overall taste. One can play with the quantity of the spice and extract or omit which you are not particular about.
- Butter: Butter adds richness and flavor to the pancakes, making them more indulgent and satisfying. It also helps create a crisp, golden crust on the pancakes as they cook, adding to their overall texture. You can replace this with oil too if you want to make vegan pancakes.
- Oil: Oil helps prevent the pancakes from sticking to the pan as they cook, ensuring that they are easy to flip and remove. It also contributes to the pancakes' moistness and tenderness, helping them stay soft and fluffy.
Step-by-Step Instructions
Here are the step-by-step pictorial instructions on how to make delicious pancakes without eggs.
1. Whisk together the dry ingredients.
2. In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
3. Stir in the wet ingredients to the dry ingredients. Do not over-mix.
4. Lumps are perfectly fine. Set aside for a couple of minutes.
5. Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
6. Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
7. Batter is ready. Leave it for 2 minutes.
8. When the pan is hot enough, pour a ladleful of batter on the pan for each pancake.
9. Cook until bubbles appear on the face of the pancake. Carefully flip the pancake and cook until its golden brown.
10. Egg-free pancakes are ready!
Recipe FAQs
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. I have had success with Bob’s Red Mill gluten-free all-purpose flour mix. You may need to adjust the amount of liquid in the recipe, so start with less and gradually add more until you reach the desired consistency. But do not attempt this recipe by simply replacing the all-purpose flour with a gluten-free grain flour or almond flour or coconut flour because it does not work.
Yes, you can! Use dairy-free milk. You can also use vegan butter or margarine instead of the melted butter or replace that with oil too.
Yes, 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.
Yes, 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.
Absolutely! 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.
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.
Recipe
Eggless Pancakes Recipe
Ingredients
- 1 Cup All Purpose Flour
- 1 Teaspoon Sugar
- ¼ Teaspoon Ground Cinnamon
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Milk (I Used 2%)
- 1 Tablespoon Vegetable 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
- The pan should not be over-heated or else the pancakes will blacken. To get that nice golden color I usually have the knob at 4.
- I added a couple of blueberries to the batter. You can add about ½ a cup of nuts, fruits or chocolate chips for this measurement.
Taste & Texture
Nutrition
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Damien Fulford says
Made on then made the next by adding half a cup of unsweetened Apple sauce the Apple sauce made it even better
Madhuram says
That's great Damien. Thanks for the feedback.
AC says
I used this recipe today and after making the first pancake I realized that it was missing something.. salt. I added 1/4 teaspoon of salt to the batter and that helped bring out the flavors of the rest of the ingredients. Thanks for the recipe.
Madhuram says
Thanks for the feedback AC.
Shirley says
Madhuram I made ths recipe to the letter, but without cinammon as I am allergic to it, and all my ingredients were completely fresh, but the taste of the baking powder was overpowering. Perhaps my tastebuds are super sensitive to it, but I have seen this same recipe elsewhere and people do comment in the taste of baking powder coming through. Nevertheless, it is a good recipe and I will try it again but reduce the baking powder by half to start.
Madhuram says
Hmm..I made this recipe even yesterday and didn't notice any after taste from the baking powder. The kids loved it as usual. Maybe you are indeed very sensitive. Not sure. Hope you will like it better when you try reducing the baking powder.
Kristy says
I make this for my son who is allergist to eggs almost every weekend.
We too have encountered the baking powder taste twice and have figured out what was causing it for us.
The trick is that you have to add the wet ingredients while the butter is melting and WAIT. The time that passes allows the baking powder to create the bubbles for the baking recation (i.e., 'work'). I realized that when I tried to shortcut the process by prepping all ingredients and melt the butter to add along with the other wet ingredients that we have the baking powder taste. One other thing that I have seen by letting the it sit that ~ 2 minutes is that the batter also thickens up. Don't forget, don't overmix, make sure all dry ingredients are wet but let it have clumps... then when you add the butter you can whisk it smooth.
Madhuram says
Thank you very much Kristy.
maria says
I did it with 1- teaspoon baking powder and 1 teaspoon baking soda, there was no overpowering of any sort.. The recipe itself is very good.
Cath Adams says
Thanks to your recipe this year is the first year my 2 boys have had pancakes due to severe egg allergies. They turned out perfect I even doubled the ingredients to make more. Looking forward to trying more recipes...
Madhuram says
You're very welcome Cath. I'm glad that your boys got to eat pancakes for the first time.
Holly says
Have 3 egg allergic children and this recipe is fantastic! Thank you
Madhuram says
You're most welcome Holly.
Jade says
My 18 month daughter who is allergic to eggs and dairy has just enjoyed her first pancakes thanks to this recipe!! We substituted butter for her dairy free spread and milk for her rice milk and she has wolfed down 2 pancakes already! Thanks for this they're lovely!!!
Madhuram says
You're very welcome Jade.
Guraj says
Nice! One thing though; they are not fluffy enough.
Ash says
My colleague has an egg allergy so I tried these, having never made classic pancakes before (I'm a crepe lover). Worked really well once I got my patience in check (I kept trying to flip them too early and they were pale and horrible, but that's my fault and not a criticism of the recipe). Still not sure how to get them quite so golden-brown as yours! But they went down a treat and they (eventually) looked good.
Madhuram says
Thanks for trying the recipe Ash. The pan should be at the right temperature to get perfect golden brown pancakes. If it's not hot enough you won't get well cooked pancakes. If it's too hot it will cook quickly on the outside burning it too much and uncooked on the inside. I guess with some practice you should be able to master it. All the best.
Shirley says
They turned out well but tasted of baking powder despite pure vanilla flavouring. Went in the bin uneatable.
Madhuram says
This is the best pancake recipe and I stand by it. Do it almost every week. I'm pretty sure that something must have gone wrong while measuring or maybe the baking powder had expired/gone bad.
KT says
We like to eat pancakes for supper. Today a day I didn't have eggs in the house for my normal recipe. I used this recipe for my 5 kids, quadrupled the recipe, and there is nothing left!
I did leave out the cinnamon and vanilla for our preference. Worked wonderful. We add chocolate chips, blue berries and pecans to individual pancakes as they are cooking.
Thank You!
Madhuram says
Thank you very much for trying the recipe and leaving your comment here KT. I fail to understand how very few people don't get it right and say that they had to throw it in the bin.
S says
These were good. Fluffy exactly as said, and had no trouble cooking through quickly. Had to make for an egg allergy.
Madhuram says
Thanks for the feedback S.
Ashley says
This recipe was great! The pancakes were really light and fluffy, just like I like 'em!
Madhuram says
Thanks for trying the recipe Ashley.
Jenn Woll says
Great recipe! I mistakenly added the butter to the batter mix (melted and added to liquid ingredients) so I hoped it would not affect results too badly. These pancakes were delicious! Thanks for helping me when discovering we were out of eggs and/or pancake mix. This recipe saved the day.
Madhuram says
You're very welcome Jenn.
Karolyn says
Had no eggs at home; kids wanted pancakes.... found this recipe and decided to give it a go! Needless to say this is our new pancake recipe!!! They are awesome!
Madhuram says
Thank you very much Karolyn.
Somya says
1 cup, its about how many ml or gram?
Madhuram says
Check the baking measurements page Somya.
krista says
Batter was a bit thick so I added a bit more milk, pancakes turned out perfect! I just made plain ones, no fruit.
Madhuram says
That's great Krista.
Tia says
I did the recipe the same , the panckes are ok, very thick tho , hard to cook the centre .not bad for eggless, thanks for the recipe
Madhuram says
Did you try adding some more liquid to adjust the batter consistency? This recipe turns out perfect each and every time. The center cooks very well too. Was the pan hot enough to begin with?
Marissa says
Can I refrigerate and save the batter for a few days?
Madhuram says
Hmm..I'm not sure about that because I haven't tried it myself. Maybe you can make the pancakes ahead and freeze it instead. That should work.
Rose says
Amazing! Ran out of eggs this morning and made these. Kids loved them! I also added 1 tbsp flax seed meal and 3 tbsp water, let set in fridge 15 min and omitted 1 tbsp water recipe called for. Super fluffy!
Madhuram says
Thanks Rose.
Christina says
This recipe needs salt! Look at any "normal" pancake recipe with good ratings and it will have salt. Pancakes should have a slight saltiness to them. It contrasts nicely with the sweetness of the syrup. About 1/4 to 1/2 tsp of table salt or 1/2 tsp of coarse sea salt should do it... (most recipes out there have 1 tsp salt for every 1 1/2 cups of flour).
Ashley says
People can have other variations if they want. Panackes don't "need" salt. Different people have different tastes.
Tyffani T. says
Thank you sooooo much!! My 4 year old has always had an egg allergy.. I will never buy pancake mix again! Mine turn out so thick and fluffy! My kids beg me for them!
Madhuram says
Aww...so glad to hear this. You're very welcome.
Sarah says
Can you freeze the batter? My baby has an egg allergy and she's only 11 months, so she won't eat more than 1 or 2 small pancakes.
Madhuram says
I'm not sure Sarah. I guess you can make the pancakes and freeze them instead or halve the recipe.
Kritika says
I wanna try this pancake recipe, but I can't get my hands on umsalted butter. Will it work with regular salted one? Or can I use ghee as a substitute?
Madhuram says
You can try it with salted butter if you don't mind mildly salty pancakes. I think it won't be noticeable and it should be fine.
sree says
Great recipe. Best eggless pancakes I could make.
Madhuram says
You're welcome Sree.
Tko says
Delicious. Definitely add blueberries that burst in your mouth when eaten. Maple syrup a fantastic compliment
Madhuram says
Thanks.
Sophia says
Oh baby!!! This pancake recipe is simply THE BEST. I find myself licking the bowl clean, and leftover pancakes are good, even cold. That's when you KNOW you've struck gold!
Madhuram says
Thanks Sophia.
John says
This is a fabulous recipe! I put organic strawberry preserves on top, (thin layer) and then added a huge dollop of creme fraiche and organic maple syrup. Topped off w/a Pecan and a dash of cinnamon. Thought I would die! This is a keeper!
Madhuram says
You're very welcome John. That sounds like some heavenly breakfast! 😀
Beth says
OMG those were the best pancakes I ever had. Will be the recipe I use from now on.
Madhuram says
You're very welcome Beth. 🙂
Seth says
So I've been making these for a while, they are awesome. Today I decided to add some flair for the holiday, it turned out great:
ADD 1 tablespoon pumpkin purée
ADD a heavy sprinkle of pumpkin pie spice
ADD pinch of salt
Sub coconut oil for the butter or half butter half
Whisk the wet ingredients including sugar until foamy, then same as normal mix and cook!
Madhuram says
That's awesome Seth.
Kelsey Brewer says
EASY AND DELICIOUS!!!!!
Madhuram says
Thanks Kelsey.
Victoria Kniz says
I just made these for my children cause i ran out of eggs,they were amazing super light and fluffy,kids loved them,they loved the taste of cinnamon, this is a great recipe i will continue to make it, definitely a keeper.
Madhuram says
Thank you very much Victoria.
Priya says
How long can you leave the batter for?
If I made it at 3pm could I use it at 7pm?
Love the recipe!
Madhuram says
I think it should be fine. Probably store it in the fridge.
Patricia says
I just found this recipe. Thank you so much. I did make some substitutions because of our diet. I used Bob Mills Gluten Free All Purpose Flour, honey in place of the sugar, and olive oil. I also stirred in mashed bananas after the melted butter. The bananas made it sweet enough for my 1 year old so no syrup was needed. Thanks again
Madhuram says
That's great Patricia.
Dawn says
Wow these are so easy but they taste amazing. Really crispy!! Best pancakes and I' be tried many recipes . Happy I ran out of eggs and have someone ask for pancakes or I might never have tried these. Thanks for posting
Madhuram says
Thanks Dawn, but crispy??
Janay Servello says
My 1 year old was recently diagnosed with a few food allergies (egg, soy, and nuts to name a few). I have been struggling to find a recipe that is free of all that, that the other kids would eat and love. Than I stumbled across this recipe. My picky eating kids and the baby loved it (my husband and I couldn't believe how good they were). I did make a couple changes (because of the soy allergy) I used canola oil instead of vegetable and used smart balance butter (non dairy). Thumbs up to you and this will be my forever recipe.
Madhuram says
Thanks for taking the time to leave your feedback Janay. Much appreciated.
Steve says
You don't say in your recipe how many eggs or egg the Baking powder replaces? Guess I could look it up on line.... Steve
Madhuram says
I guess one egg probably.
Nitin says
Hey, wanted to know, can I skip vegetable oil? , or is there some other oil which you suggest?
Madhuram says
Yes you can. You can use all butter or avocado oil or coconut oil.
Sheila says
I had no eggs .. This was really good. Only thing I changed was I used 2 tsp of sugar. Put some mashed fresh raspberries in them. They were super yummy!! I will make them again and again. Thanks for the recipe!
Madhuram says
You're very welcome Sheila.
Maria S says
Delicious pancakes! Thank you Madhuram!
Madhuram says
You're welcome Maria.
Poornima Balakrishnan says
I love your recipe. Made my day. I added cocoa powder (unsweetened) to it and it turned out marvellous. Thank you!
Madhuram says
That's great Poornima. Thank you very much.
Lisa says
Mine come out as if the middle is uncooked no matter how long I brown them for.
Madhuram says
I'm thinking maybe the pan was not hot enough to begin with or the batter might be too thick and you might have to add another tablespoon or two of water.
Chantal Chetty says
All recipes divine and simple very easy to prepare
Thky so much
Madhuri my
Best wishers chantal
Madhuram says
You're very welcome Chantal.
Alex S says
Whats the cinnamon for? can I leave it out?
Madhuram says
It's for added flavour. Yes you can omit it.
Wendy D says
Perfect and delicious!
Madhuram says
Thanks Wendy.
Wendy D says
I used half 2% and half Almond milk. They were super delicious Pancakes with the perfect consistency!
Madhuram says
Thanks for the feedback Wendy.
Diane says
What flour would I use for gluten free? Recipes also need to be dairy free but I would use almond milk.
Madhuram says
Maybe you can try using gluten-free pancake mix or buckwheat flour etc.
Sue says
The Recipe was amazing!It turned out fluffy and sweet.Finally found a perfect pancake recipe without egg!Delicious thank you so much for the recipe it's the best one so far!Love it
Madhuram says
You're very welcome Sue.
Aurora Grace says
Awesome!!! Really delicious...just added some more light brown sugar for taste preference. So happy even I ran out of eggs I could still prepare pancakes! Whoo!!
Sarah says
Amazing! I searched for an eggless pancake recipe because I was out of eggs, and didn't want to go to the store to pick up ingredients to satisfy my pancake craving. This made the best pancakes, and will now be my go to recipe. I added some fresh blueberries, and I would definitely suggest this because they made the pancakes even better. Next time I will add more sugar just to suit my personal tastes, but thanks for an awesome recipe!
Madhuram says
You're very welcome Sarah. 🙂
Anna says
No idea what happened with these! The batter was very thin, but I went with it. Even with a little added sugar, they tasted bland. The outsides burned quickly, and the inside was a little undercooked. I played around with the heat settings, but nothing worked. Help!
Madhuram says
There is no way that this recipe will go wrong Anna. I make it every weekend. It works with whole wheat flour too. The batter won't be thin. I'm wondering if you added more liquid than mentioned in the recipe.